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Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Tuesday, October 18, 2016

Calling all Crustaceans

Along with many other happenings, October is... National Seafood Month during which time we celebrate the bounties of the sea. So, it should come as no surprise for a celebration to center around some form of seafood.

October 19 is...
National Seafood Bisque Day

We are about to celebrate and hopefully enjoy a bisque but what IS bisque anyway? 

A bisque is a thick, rich soup made from fruits, vegetables, game fish or shellfish (particularly crab, lobster and shrimp) and thickened with cream. In a traditional bisque recipe, the soup is thickened with a fine purée of crustacean shells! Early recipes also occasionally called for pigeon instead of shellfish. Popular bisques include chestnut bisque, crab bisque, lobster bisque, squash bisque and tomato bisque. A key difference between a chowder and a bisque is that a bisque is a more elegant recipe, puréed until smooth, and often contains sherry. Chowders also contain pork fat back. Here’s a recipe for crab or lobster bisque
Some culinary historians believe that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.” Bisque is heated twice—first in the stock and again in the cream. Others believe that the origin of this word is related to the Bay of Biscay. Dishes from Biscay traditionally include spices similar to those in bisque.

To celebrate National Seafood Bisque Day, try making your own seafood bisque - easy, spicy or perhaps even elegant! Serve it with a freshly baked baguette for a decadent treat.

 Easy Seafood Bisque Recipe

Spicy Seafood Bisque Recipe

 Elegant Seafood Bisque Recipe

 Is your mouth watering yet?

yum, yum, yum . . . yummy!


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