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| click the image for full recipe |
The November issue of Food & Wine is filled with so many delectable-sounding recipes, I'd dog eared nearly a dozen of its pages. The first recipe, above, sounds so simple and easy that even I (a self-proclaimed non-cook) would have no problem executing it. The next recipe, however, may require the skills of a more seasoned pro:
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| click image for recipe |
recipe cont'd
2. Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt.
3. In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes.
4. Stir the tapioca and its milk into the bisque and add the crab. Spoon the bisque into shallow bowls, garnish with the snipped chives and serve.
MAKE AHEAD The bisque can be prepared through Step 3 and refrigerated overnight.
WINE Brisk northern Italian white: 2009 Abbazia di Novacella Kerner.
ALSO in food finds: today, I came across the wonderful site: Paris by Mouth. PbM is "a flabbergasting collaborative website about eating & drinking in Paris. Yum!" (yum is right) Collectively written by a dozen food and travel writers, PbM showcases fascinating French treats such as (French) pigs in a blanket and foie gras pie!
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| photo: Patricia Wells |
PbM even includes a Parisian restaurant finder and an interactive discussion forum.
ParisbyMouth.com
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