Cooking Blog

To celebrate Valentine’s Day, ChefsLine’s Dinner Show, our online radio program, featured Gourmet Nutritionist Tina Ruggiero. During ChefsLine’s one hour broadcast, Tina and Jenn discussed our favorite desserts, romantic dining, and we explored how to create a healthy gourmet lifestyle for yourself and your loved ones.

Healthy Romantic Dinner with the Gourmet Nutritionist MP3

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Continued here:
Healthy Dinner that Sets the Mood

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Kitchen Guy?s Smokin? Chili

The simple and delicious way to make a complicated dessert in no time.

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Kitchen Guy?s Apple Strudel

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Shrimp Bisque

Kitchen Guy’s Shrimp Bisque Recipe

Ingredients
1 1/4 pounds shrimp, shelled and deveined, shells reserved
1/4 cup butter, unsalted
1/2 cup white wine
2 quarts water
1 bay leaf, preferably Turkish
3 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 tablespoons rice, long grain and wild
2 tablespoons tomato paste
3/4 teaspoon cayenne
2 teaspoons salt
1/3 cup heavy cream
lemon juice

Method
Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add white wine and boil, stirring frequently, until most of the liquid has evaporated. Add water and bay leaf and simmer, uncovered for 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them. While stock is simmering, cook shrimp in 1 tablespoon butter in a 6 quart heavy pot over moderate heat, stirring frequently, until just cooked through, about 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining butter to pot, and then cook carrots, celery and onion over moderate heat until softened. Stir in rice, tomato paste, cayenne, salt and shrimp stock and simmer, covered until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque. Puree bisque in batches in a blender, using caution when blending hot liquids, then pour through a strainer into another pot. Stir in cream and cook over low heat until heated through, taking care not to let the soup boil. Stir in lemon juice and salt to taste. Cut reserved shrimp into 1/4-inch dice and use as part of garnish for bisque along with fresh chopped chives.

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Recipe Video: Shrimp Bisque