Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
3 lbs of large shrimp (shelled and deveined - reserve the shells)
3 carrots (diced <1/2 inch)
3 ribs of celery (diced <1/2 inch)
2 large sweet onions (diced <1/2 inch)
Salt and coarse ground pepper
4oz tomato paste
4 sprigs of fresh tarragon (strip and reserve the leaves)
4 sprigs of fresh thyme
3 garlic cloves (smashed) or 3t of chopped garlic out of the jar
2 bay leaves
14c of water
1 stick of butter
4 cups of sweet corn (thaw if frozen)
1c heavy cream
Directions for preparing the stock:
In a stock pot, heat 3T olive oil. Add the reserved shells and cook until pink.
Add carrots, celery, 1/3 of the onions and season with salt and cracked pepper. Cook until tender.
Slowly add brandy and cook until liquid is reduced to about a 1/4 c.
Add the tomato paste and stir until vegetables and shells are fully coated.
Add peppercorns, tarragon, thyme, garlic, bay leaves and water. Cover and simmer for three hours. Remove cover and cook until reduced to about 12 cups and the stock is rich and tasty.
Strain into a large bowl and discard the solids.
Finishing the bisque:
Add butter to clean stock pot and melt over medium heat. Add the remaining onions. Cook until softened. Add corn. Stir-in the flour, continuing to stir as you cook for a couple of minutes. Return the strained stock to the pot and simmer on low about 15 minutes.
Raise the heat and add the shrimp and cook about 3 minutes. Stir-in the cream and season to taste with salt and cracked pepper.
Ladle into bowls and garnish with chopped tarragon leaves.
This is a big batch of bisque - serves 12
Makes a terrific first course or a meal if you include a salad and crusty sourdough bread.
Perfect for a dinner party - all the prep work can be completed ahead of time as the final cooking only takes about 15 minutes before serving.Recommended wine: Wollersheim Prairie Fumé