Four years ago on a beautiful day in June, Robert and I were married (don’t worry I won’t make this sappy). The ceremony was short and sweet-much to the delight of several of my catholic relatives- and the reception was held at an Inn nearby. When planning a wedding, the bride and groom often select certain parts of the day they want to splurge on and other areas in which they want to scrimp. We splurged on the food.
The chef at the reception site was fantastic and she and I, along with my Mom and Aunt Khaki, got together and planned a delicious menu. It included an extensive cheese and fruit table, mixed greens, lobster bisque, prime rib, chicken marsala, a baked potato bar (with caramelized onions, cheeses, homemade chili, and other vegetables), mashed potatoes, green beans Almondine, and wedding cake and ice cream. My favorite part of the meal? The bisque, hands down. The recipe was adapted from Ina Garten and it was perfect. It was a glorious combination of flavors. The sweetness of sauteed onions, a nice kick from the cayenne pepper, and the subtle bite from sherry and brandy … ok I’m running out of adjectives to use- it was scrumptious, alright!? 😉
When I made this soup last week, I didn’t buy any lobster so I used jumbo lump crab meat instead (and I subbed in milk for some of the half and half). The flavors of this version were almost identical to our sacred wedding bisque and it was less expensive. Robert and I had this for dinner along with fresh bread and it tasted just as magical as when we had it on that wonderful summer day. It’s been a really fun 4.4 years and I couldn’t imagine sharing my life with anyone else. Ok I lied, I couldn’t avoid being sappy. Go ahead and vom. 😉
Have a great weekend, everyone!
Wedding Crab Bisque
Yield: 6 servings
- 1 pound lump crab meat or lobster meat
- 4 cups seafood stock
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half
- 1 1/4 cup milk
- 1-6oz can tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Heat the olive oil in a large pot. Add the onions and cook them for 10 minutes over medium-low heat, or until they are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and crab and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Remove the mixture from the pan and set aside.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in crab mixture, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
Source: Adapted from the Barefoot Contessa