Mini Eggplant Pizzas, Julia Childs style

As soon as I saw a pin for mini eggplant pizzas, I immediately began creating the perfect pizza in my head-- spinach mixed with tomato sauce for a hearty base, thinly sliced mushrooms and chunky olives, bit o mozzarella, and some prosciutto or prawns on top. *How* had I never thought of this?! My mom used to make me and my siblings mini pizzas on English muffin halves after school, and these are just as easy and tasty-- but paleofied : )

mini pizzas loaded with spinach and veggies on an eggplant base

Apparently the idea originated with Julia Childs, America's favorite TV chef before TV chefs were a thing. This woman introduced French cooking techniques to the household cook, and we are forever grateful. Eggplant pizzas may not be French, but they are adorable, hearty, veg-based snacks that can easily make a meal. 

I give the recipe for what I made below, but feel free to adapt as you wish. A different protein, such as cooked beef mince (ground beef), turkey mince, or shredded cooked chicken, could be added to the tomato sauce base instead of prawns or prosciutto. Anchovies would also work well. Or go for pineapple and prosciutto if you're feeling Hawaiian. Your imagination is the limit. These would be great to make for a DIY eggplant pizza bar dinner party. Three little pizzas were filling enough for dinner for me, and one each would serve as a nice starter before a main meal. Enjoy!

Mini Eggplant Pizzas

Makes approximately 9 pizzas

1 large eggplant, sliced into 1cm-wide slices

1 14oz (400g) can whole, peeled tomatoes

1/2 cup frozen spinach, cooked (or wilt a few big handfuls of fresh spinach)

1/2 teaspoon dried red chili flakes

1/4 cup thinly sliced mushrooms

2 tablespoons sliced ripe (black) olives

1/3 cup freshly shredded mozzarella cheese

9 raw prawns, peeled, deveined, and butterflied (split almost in half with a knife down the belly of the prawn)

Preheat the oven to 210C/ 410F. Line a large baking tray or cookie sheet with baking paper.

Place the eggplant slices on try baking tray and place them in the preheated oven for 10-12 minutes. 

Meanwhile, discard half of the liquid from the can of peeled tomatoes (or save for another use), and pour the remaining half into a medium sized bowl. Roughly chop chop (or pulse in a blender or food processor) the tomatoes, and add them to the tomato juice. Add the spinach and chili flakes (if using) to the tomatoes and mix well. 

Remove the eggplant from the oven and turn each slice over. On top of each eggplant slice, place a couple of tablespoons of the tomato mixture, spreading evenly over each slice. Next top with the mushroom slices and olives, then sprinkle the mozzarella evenly over each pizza. Top each pizza with a butterflied prawn. 

Bake the pizzas in the preheated oven for 15-20 minutes, until the prawns are cooked through and the mozzarella begins to bubble. Serve immediately. 

Pizzas will keep, covered in the fridge, for 2 days.

Shrimp Laksa

We just had a fantastic week with good friends visiting from Melbourne, soaking up the Sydney sun on various beaches and eating and drinking a little too much at some of our favorite spots. Tonight called for a bit of a detox, something light but vegetable-heavy. I thumbed through some cookbooks and came across a bookmarked recipe in The Best of Bill Granger for Light Laksa. I've been meaning to try it, and the hubs agreed this was just the kind of thing we were after. We changed up the recipe to suit what we had on hand and our preferences, and the result was delicious. Best of all, it came together in about 30 minutes flat.

Shrimp laksa, infused with red curry, coconut, and ginger 

This Malaysian-style soup is not too spicy at all, it's filling and hydrating, and it's chock-full of veggies and protein-rich shrimp. It's the kind of soup that requires a spoon and a fork (or chopsticks). First date food it is not... we'll be washing the placemats tomorrow, and I had to give the table a pretty thorough wipe-down after we splattered soup all over ourselves and the surrounding perimeter of our bowls.

Shrimp laksa full of vegetables: bok choy, bean sprouts, mushrooms, and eggplant
with ginger and mukrat lime leaves

You could easily leave the shrimp out if you're looking for a vegetarian version, or try subbing cubes of firm tofu. Makrut lime leaves are easy to come by in Sydney at our local fruit and veg shop. I'm not sure how accessible they are elsewhere, but ask your grocer if they stock them, as they really are key in bringing all the flavors together. This laksa would be welcome during the icy weather up in the northern half of the world at this time of year, and perfect anytime down in the south. I leave you with warm wishes and the rosy pink tulips our friends left us with before they returned to Melbourne yesterday...

Christmas time = tulip season in Australia

Shrimp Laksa
inspired by The Best of Bill Granger
serves 4

2 cups chopped eggplant
1 cup sliced mushrooms
2 teaspoon rice bran oil (or other vegetable oil; divided use)
1 tablespoon Thai red curry paste
4 cups reduced sodium vegetable broth

2/3 cup coconut milk 

6 makrut lime leaves (3 whole leaves, and 3 leaves thinly sliced for garnish)
1-inch piece of fresh ginger, peeled and finely chopped
1/2 pound shrimp, peeled and deveined
8 bunches baby bok choy
2 cups bean sprouts
2 cups prepared thin rice noodles (vermicelli noodles)

To serve:
2 tablespoons light brown sugar
lime slices
3 kaffir lime leaves, thinly sliced
fish sauce (optional)

Heat a wide sauté pan over medium-high heat. Coat the bottom of the pan with 1 teaspoon oil, and add the eggplant and mushrooms. Sauté until softened and eggplant is cooked through, about 6-7 minutes.

Meanwhile, heat a large pot over medium-low heat. Coat the bottom of the pan with the remaining 1 teaspoon oil. Add the red curry paste, and stir around with a spatula until fragrant, about 1 minute. Add the vegetable broth, coconut milk, ginger, and the three whole lime leaves. Turn the heat up to high, and bring the broth mixture to a slow simmer, stirring occasionally. Simmer for 3-4 minutes to let the flavors infuse.

Add the shrimp and the cooked eggplant and mushrooms to the broth mixture. Continue to simmer until the shrimp turn pink, about 3-4 minutes. Turn the heat down to medium, and add the baby bok choy and bean sprouts, stirring carefully until the bok choy leaves begin to soften, about 2-3 minutes.

Distribute the prepared rice noodles into four bowls, and ladle the laksa over the noodles. Serve immediately with bowls of brown sugar, lime slices, thinly sliced lime leaves, and fish sauce, allowing everyone to season their laksa to taste. (We found that about 1/4 to 1/2 teaspoon of brown sugar was plenty; add a couple drops of fish sauce if you think it needs to be saltier; the sliced lime leaves are a must!)

Fisherman's Pie topped with Crispy Capers

I had never had fisherman's pie before living in England, but it soon became a go-to item whenever I saw it on a pub menu. The flavorful base of seafood, onions, and cream, topped with piping hot mashed potatoes, was an ideal dish for warding off chilly fall and winter nights. The hubs and I began making it from scratch, sometimes using a sweet potato topping to change things up. Since our move down under we've fallen out of the habit of cooking some of the cold-weather dishes we used to rely on so often. The chill is in the air, however, on these Sydney winter evenings, and I find myself cooking up casseroles and roasts like we used to in our tiny London flat.

fisherman's pie hot out of the oven: fish and prawns in a fragrant white sauce
with leeks and onions, topped with mashed potatoes and salty capers

So fisherman's pie is back on the menu, until it begins to warm up again in a few months. I was delighted to discover that Katie Quinn Davies includes a recipe in her What Katie Ate cookbook, and have used it as my inspiration the past few times I've baked up a fisherman's pie. She tops the mashed potatoes with crispy, pan-fried capers: genius! We love capers, and the hubs finds any excuse to add them to whatever we're making. Though I've simplified Katie's method by sprinkling the capers straight from the bottle onto the top of the pie, rather than frying them up first, the taste really sets this recipe apart from your tried-and-true fisherman's pie. 

Fisherman's pie, adapted from the wonderful What Katie Ate cookbook

The celery, onion, leek, and green onion layer on the bottom is glorious; don't leave out the leeks. We use whatever combination of fish we feel like: a few fillets of firm, white fish, a couple handfuls of prawns, or a seafood medley of baby octopus, prawns, calamari, scallops, etc from our fishmonger. I also use milk rather than cream in the pie filling, just to slim things down a bit, though cream in place of half of the milk called for would make a beautifully decadent pie. Be careful when poaching the fish in the milk and cook over very low heat, stirring often, as milk can burn very easily on a thin-bottom pot over the stove (you'd think I would learn the first time...). If you're feeling adventurous, try sweet potatoes on top!

fisherman's pie, perfect dinner for a cold night

If you've never made fisherman's pie, I highly recommend this recipe for a cold night's dinner. Bookmark it away if it's too hot in your region at the moment to contemplate cooking a savory pie for dinner. I've often thought this would be a nice and casual winter dinner party dish if cooked in individual mini-casseroles. The pie also keeps well for a day, and the leftovers are even more flavorful. Enjoy.

Fisherman's Pie topped with Crispy Capers

5 hearty servings

adapted from the What Katie Ate cookbook

5-6 medium potatoes, scrubbed and peeled

3 fillets firm, white fish (such as Basa)

1 1/2 cups raw prawns (shrimp), peeled and deveined, tails removed

3 cups milk (divided use; any fat content will do)

freshly ground sea salt

freshly ground pepper

1 tablespoon cornflour (cornstarch)

1 tablespoon extra virgin olive oil

2 long sticks celery, sliced into 1/4-inch pieces (about 1/2 cup)

1 medium onion, peeled and roughly chopped

1 large leek, thinly sliced (white and light green parts only)

4 green onions, thinly sliced (white and green parts)

3 cloves garlic, minced
1 tablespoon dijon mustard

1 teaspoon dried parsley flakes

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon capers

Preheat oven to 200C / 400 F, and lightly grease a (4 qt) casserole dish with oil. Set casserole dish aside.

Chop the potatoes into large pieces and place in a large pot of water. Bring the potatoes to the boil over high heat, then turn down to medium and simmer until a blunt knife cuts through the potato easily, about 10-12 minutes. Drain potatoes, return to pot, and mash with a fork or potato masher. Add a pinch of freshly ground pepper, a dash of freshly ground sea salt, and gradually drizzle in 1/4 - 1/2 cup of milk, whipping to combine and adding additional milk only as necessary, until thick and creamy. Set the mashed potatoes aside to use as your pie topping.

Meanwhile, in a medium pot over low heat, poach the fish in 2 1/2 cups of milk with a pinch of freshly ground pepper and a small pinch of freshly ground sea salt. Watch careful and stir often to make sure the milk does not burn on the bottom of the pot. Cook until fish is done and flakes easily with a fork (about 8-10 mins, this will vary depending on the thickness of your fish fillets). In the last couple of minutes that the fish is cooking, add the raw prawns, and cook until they turn pink. Remove the cooked fish and prawns from the pot to a chopping board, and reserve the milk for the white sauce filling. Roughly chop the cooked fish and prawns. Set aside. 

Make the sauce: Return the pot of reserved milk that was used to cook the fish to low heat. Whisk in the tablespoon of cornflour, whisking constantly for a minute until it is completely dissolved. Add the mustard, parsley, oregano, and basil. Cook for a further 3-4 minutes on low to let the herbs flavor the sauce. This white sauce will thicken up a little bit, but will remain fairly thin. Remove from heat and set aside.

Heat the tablespoon of olive oil in a sauté pan over medium heat. Add the onion, celery, and leeks and sauté for about 5-6 minutes, until leeks begin to soften and break apart easily. Add the green onions, and saute for a further 4-5 minutes, stirring often. Add the garlic, and sauté for another 2 minutes, stirring often to ensure the garlic doesn't burn. Remove from heat. Scrape the leek-onion mixture into the bottom of the prepared casserole dish, spreading the mixture evenly over the bottom.

Top the leek-onion mixture with the chopped fish and prawns, then pour the white sauce evenly over the fish. Spoon the mashed potatoes over the top, roughing up the surface a bit so that it's not a smooth layer. Place casserole in pre-heated oven and bake at 200C / 400F for 40 minutes.

After 40 minutes, remove casserole from oven and sprinkle with 1 tablespoon capers. Return to oven and continue to bake at 200C / 400F for another 10-15 minutes, until the edges are bubbly and the mashed potatoes are beginning to turn a bit golden brown in places. Serve immediately.

Will keep in the fridge for up to one day.  

Chicken & Sausage Gumbo (with a paleo-friendly version)

While in Texas last month for work, I was able to have dinner with my siblings and sister-in-law, under the same roof, for the first time in almost two years. It was such a treat, and we took advantage of the few evenings we had together to eat delicious homemade food, drink lots of wine, and catch up with music playing in the background. My fantastic sister-in-law and brother were true to their Cajun roots and prepared an incredible gumbo for me and my sister one night (with zydeco playing in the background, of course).

my brother dishing up gumbo for a sibling dinner in Houston: Cajun-Tex cuisine

This gumbo was FAR better than the recipe that my sister and I had attempted together when she came to visit me and the hubs in London a couple of years ago. We never got the roux right. And the roux is key. The resulting gumbo just didn't have that deep, rich taste, and there was a slightly grainy texture to the stock. My paternal grandmother used to make gumbo every year for all the family who came to visit their Nashville home at Christmas. I have great memories of gumbo dinners at the kids' table with my cousins, and was disappointed to discover how difficult it seemed to replicate the dish. Like the yeast-bread gene, I thought I'd also skipped out on the gumbo gene when my sister and I failed to make a good batch. Following our unsuccessful try, I hadn't attempted gumbo again, sticking to cajun-inspired chicken or pasta dishes, or the easy crowd-pleaser shrimp and grits (need to post that one soon).

delicious gumbo with chicken and sausage, roux-less and gluten-free

But my sister-in-law and brother shared the secret to their roux-less, tasty recipe. By charing the okra, then the onions, and then concentrating the flavor of the spices and broth into the vegetables, you create a wonderful, dark stock that tastes as rich as the finest butter-and-flour roux. In fact, I think the flavor of this gumbo is even better than all of the roux-based gumbo I've had in the past. And I'm pleased to say that it goes over well in the southern hemisphere : ) This gumbo is also gluten-free friendly, and dairy-free, too, since extra virgin olive oil is used instead of butter.

easy, rich-tasting gumbo, served with lots of Tabasco

After sourcing locally grown okra (labelled okra beans!) at our nearby grocer, I made a batch of this gumbo over the weekend. It really is an incredibly delicious recipe, and can be adapted to use whatever combination of chicken, sausage, or seafood you have on hand. We used shredded rotisserie chicken and a couple of links of chorizo (no andoille sausage here in Sydney as far as I can tell), but prawns (shrimp) and sausage would also be awesome. We used roasted red bell peppers rather than tomatoes because of allergies to tomatoes, but either will work well. The hubs gave this recipe his highest approval, and strongly recommends you make it as soon as you can. Make sure you have Tabasco on hand. And happy anniversary for tomorrow to my one-of-a-kind brother and sister-in-law, love y'all!

Chicken & Sausage Gumbo
serves 4

1/2 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil
1 1/2 cup okra, sliced (divided use)
1 medium sized onion, diced
3 cups reduced-sodium chicken or vegetable broth (divided use)

2 red bell peppers, roasted, skins peeled, and diced (or 1 cup chopped tomatoes)

3 cloves garlic, minced
1 cup thinly sliced andoille sausage (or chorizo), uncooked
1 1/2 cups shredded cooked rotisserie chicken
1 cup raw prawns (shrimp), optional

To serve:
1 cup dried rice (or cauliflower rice if cooking grain-free/ paleo: recipe below)
1/4 cup green onions, thinly sliced
Tabasco sauce

In a small bowl, combine the spices (black pepper through parsley) and set aside.  You will gradually add this spice mixture as you prepare the gumbo.

You will first char the okra, then onion, which will help to create a dark, rich roux-like broth for the gumbo. Heat a large saucepan on the stove over high heat. As soon as the pan starts smoking, add the tablespoon of olive oil and swirl to coat the pan. Add half of the sliced okra (3/4 cup) along with a few pinches of the spice mixture. Quickly swirl the okra around the pan to cover with oil and the spices, then leave to sauté for a minute before stirring. You want to char the okra so that it's a bit blacked, but be careful not to burn it through (you may need to turn your burner down to medium-high if your saucepan is thin). Cook okra for 3-4 minutes, stirring occasionally, until evenly charred. Add the onions and a few more pinches of the spice mixture. Again, quickly swirl them around to coat with the oil and spices, then leave for a minute before stirring. Cook for 3-4 minutes, until onion is beginning to brown.

Add 1/2 cup chicken or vegetable broth to the okra onion mixture to deglaze the pan. Scrape the bottom of the pan to remove all of the blackened bits. Cook until all of the liquid has evaporated, about 3-4 minutes, stirring occasionally and scraping the bottom of the pan.

Add the diced roasted bell peppers and the minced garlic with another few pinches of the spice mixture. Stir occasionally, scraping the bottom of the pan, until all of the liquid has evaporated (2-3 minutes). Now add 1/2 cup of chicken or vegetable broth, and cook, stirring occasionally and scraping the bottom of the pan, until all of the liquid has evaporated (5-6 minutes).

Add the remaining 2 cups of vegetable or chicken broth, the sausage, and a few more pinches of the spice mixture. Cover, turn heat down to medium-low, and simmer for 40 minutes.

Prepare the rice according to package directions, set aside and keep warm. (Or prepare cauliflower rice as per recipe below).

After simmering the gumbo for 40 minutes, add the shredded, cooked chicken and the remaining 3/4 cup sliced okra. (At this point, taste the gumbo and, if necessary, add the remaining spice mixture.)  After added the chicken and remaining okra, simmer for 15 minutes. If using prawns (shrimp), add them at the end of the 15 minutes, and simmer for an additional 4-5 minutes, just until prawns turn completely pink.

To serve, place a 1/2-cup mound of rice (or prepared cauliflower rice) in the centre of each bowl, and ladle gumbo over the rice. Sprinkle with the sliced green onions, and serve immediately, with Tabasco on the side.

Cauliflower Rice
serves 3-4

1/2 large head of cauliflower, rinsed thoroughly

1 tablespoon olive oil (not extra virgin) or melted coconut oil
pinch of freshly ground salt

Grate the cauliflower florets on a grater (the side with the large holes), or process the florets gently in a food processor, until you have a pile of cauliflower 'rice grains'. (You will have between 2 1/2 to 3 cups).

Place a medium sized saucepan over medium heat, and add the oil, swirling to coat the pan. Add the cauliflower, and cook, stirring occasionally, for 6-8 minutes, until cauliflower is cooked through but still a bit crisp-tender. You may speed up the cooking process by covering the pan with a lid and steaming for 4-5 minutes. Watch that the cauliflower doesn't burn, and turn the heat down to low if necessary to prevent burning.

Remove cauliflower from heat and stir in a pinch of freshly ground sea salt, and serve.

Variations: Before adding the cauliflower, sauté a 1/4 cup chopped onion and a teaspoon of minced garlic. You may also add your favorite herbs and seasonings to vary the flavor of your cauliflower rice. A pinch of tumeric, with sautéed onion and garlic, makes a delicious cauliflower rice that is well suited to Indian dishes.

Chorizo & Shrimp Tortilla Bisque

Happy almost Cindo de Mayo! This date originally marked a battle victory by Mexican soldiers over the French in the 19th century, but Cinco de Mayo has since been taken up by Mexicans and Mexico-lovers across the US to celebrate Mexican pride and culture. Growing up in south Texas, Mexican culture was a big part of our regional identity, and my home town regularly celebrated Mexican and Tex-Mexican holidays in style. The color, cheer, and community enthusiasm of these events made a lasting impression. Every April-May, the time of San Antonio's city-wide Fiesta, shortly followed by Cinco de Mayo, I get a little nostalgic for my Tex-Mex roots. But a Mexican food dinner (fajitas; ceviche tacos?!) with a corona or margarita quickly recalls these vibrant celebrations.

We've got some amigos together to hit the town tonight to mark Cinco de Mayo and try out a new restaurant in Sydney's Surrey Hills: Mexico Food & Liquor. The atmosphere looks great, the food looks fresh and creative, and there are 70+ tequilas on the menu. Fantastico! I might be most excited about the buñuelos with xocolate and pinenut crema. I haven't had Mexican buñuelos in forever. They can best be described as large, fried tortillas, dusted with cinnamon and sugar. My mom used to bring big, crispy stacks of them home from a nearby Mexican bakery, and one of my favorite Tex-Mex restaurants in San Antonio used to serve their huevos rancheros with a side of fresh fruit placed in a little buñuelo bowl. Yum.

Tortilla-style soup: a thick bisque of roasted bell peppers, shrimp, and chorizo,
topped with corn, roasted peppers, avocado, fresh herbs, sour cream, and crispy tortilla strips

We got into the Cinco de Mayo mood last night with a sort-of tortilla soup dinner. I ended up creating more of a thick puree rather than a broth-based soup, and we used shrimp and chorizo rather than the typical shredded chicken. The only tortillas are crisped up and served on top as a garnish, rather than stirred into the broth like a traditional tortilla soup. So this really isn't tortilla soup at all. It's a spicy roasted bell pepper bisque with shrimp, chorizo, and a generous portion of Tex-Mex tortilla soup-themed garnishes. But you'll love it, and it goes down well with either wine or a light Mexican beer.

garnishes ready to serve with chorizo & shrimp bisque

We have allergies to tomatoes in this house, so the roasted bell peppers were a great substitution for the tomatoes in traditional tortilla soup. If you're short on time, just use a drained can of peeled tomatoes instead of the roasted bell peppers, and you could also substitute a 1/2 cup of corn cooked from frozen for the fresh corn on the cob. To make the bisque vegetarian, replace the chorizo and shrimp with a can of drained black beans, stirring them into the soup at the end as you heat it over the stove. The chorizo isn't strictly necessary, but adds great flavor and texture to this bisque. Happy eating, and enjoy your fifth of May whether or not you celebrate Tex-Mex style!

delicious chorizo & shrimp tortilla bisque

Chorizo & Shrimp Tortilla Bisque
serves 3 as a main dish, 6 as a starter or side dish
adapted from Jeanine Donofrio of Love and Lemons at Camille Styles

4 large red and yellow bell peppers (I used 3 red and 1 yellow; divided use)
1 brown onion
3 garlic cloves (whole, unpeeled)
1 jalapeño or chili (I used a bird's eye chili)
1 large ear of corn on the cob, green leaves and silks removed
3 cups vegetable or chicken broth
1/2 to 1 teaspoon ground cumin
1/2 to 1 teaspoon smoked paprika
dash of cayenne pepper
1/4 cup coursely chopped fresh parsley
1 cup shrimp (peeled and deveined; raw or cooked)
1 small link cooked chorizo sausage, coursely chopped or crumbled (about 1/3 cup)

1 lime
small pinch of freshly-ground sea salt

To Serve: 

1 tortilla (use a gluten-free corn tortilla if cooking g-f)
1/4 cup sour cream or plain greek yogurt (cashew cream if cooking dairy-free?)
1 avocado, coursely diced
1/4 cup of the above red bell peppers after you've roasted and peeled them
Cholula or Tabasco hot sauce (to serve)

Preheat oven to 230C  / 450F.

Chop each bell pepper lengthwise into three large sections, and peel and chop the onion into quarters. Slice jalapeño in half lengthwise and de-seed. Place the chopped peppers, onions, jalapeño, and unpeeled garlic cloves on a large baking tray and place in oven. Roast for 20-30 minutes (removing jalapeño and garlic cloves after 10 minutes so they don't burn), until outer layers of onions begin to brown and the skins of the bell peppers are bubbling and beginning to blacken.  As soon as you remove the the onions and peppers from the oven, place peppers into a pyrex or glass bowl and cover with a lid or plastic wrap for at least 5 minutes.

Slice the tortilla into thin strips. Place strips on a baking tray and bake in the oven at 230C/ 450F for 3-4 minutes, until crispy but not browned. Remove baked tortilla strips and set aside for garnish.

While the onions and peppers are roasting, bring a large pot of water to a boil and place the corn cob into the pot. Cover and simmer for about 10-15 minutes, until corn is tender. When the corn is done, drain and discard the water, remove corn cob, and let it cool for a couple of minutes. Reserve pot for cooking the soup. When the corn cob is cool enough to handle, carefully scrape the corn kernels off of the cob with a knife. Set corn kernels aside, and discard cob.

Remove the roasted bell peppers (now cool enough to handle) from the glass bowl, and carefully peel off and discard the skins. Coursely chop the peeled peppers, setting aside about 1/4 cup of chopped peppers for garnish.

Place the remaining chopped peppers into a blender, along with half of the cooked corn kernels (keep the other half of the corn kernels for garnish). Squeeze the roasted garlic cloves out of the skins and add the garlic to the blender. Coursely chop the roasted onions and jalapeño and add them to the blender. Pour two cups of broth into the blender. Add to the blender 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, dash of cayenne pepper, and half of the chopped parsley (1/4 cup). Blend pepper mixture until you have a smooth puree.

Pour pureed pepper mixture into a large pot (same one you used to cook the corn), and bring to medium heat on the stove. Add to the pureed pepper mixture the shrimp, chopped chorizo, half of the chopped parsley, and the juice from half of the lime. (Set aside the remaining half of the parsley for garnish, and slice the remaining half of the lime into 3 wedges for garnish). Heat the bisque until hot throughout, about 5-10 minutes, stirring occasionally.  If you are using raw shrimp, make sure to cook the bisque until the shrimp turn pink and are cooked through. Taste the bisque, and, if desired, add up to an additional 1/2 teaspoon each of ground cumin and smoked paprika, and a small pinch of freshly ground sea salt.

While the bisque is heating, prepare the garnishes. Place each garnish on a large serving tray or into separate small serving bowls: the roasted and chopped bell peppers, chopped parsley, corn kernels, lime wedges, chopped avocado, sour cream (or greek yogurt), and crispy tortilla strips. Place garnishes on serving table with small serving spoons or forks, along with Cholula or Tabasco hot sauce.

Ladle hot bisque into bowls and serve immediately, allowing guests to top their own bisque with the garnishes.

Bisque will keep for two days in the refrigerator.

Thai Shrimp Soup with Ginger and Coconut

Before I moved to England my exposure to good southeast Asian food had been woefully inadequate.  The Japanese and Thai restaurants that I visited around the UK made up for lost time, and here in Australia this type of cuisine is even more abundant.  The balance of flavors achieved by combining salty, spicy, sweet, and vinegary components is now something I really enjoy.  Our access to fresh seafood is also a catalyst for making southeast Asian-inspired meals on a weekly basis.

spicy red thai curry shrimp soup with ginger and coconut milk

This soup combines the strong flavors of fresh ginger and spicy red thai curry paste with a mild coconut milk.  Lime juice adds that perfect vinegary touch, and the noodles make it a filling dinner option.  You could easily substitute broken up fillets of fresh fish or even cooked rotisserie chicken for the shrimp, and also cooked white or brown rice for the noodles.  If you don't have fish sauce, substitute a tablespoon of soy sauce instead.

Requiring only one pot (and therefore minimal clean-up), this soup is perfect for a quick weeknight meal.  I made some when we had a friend from out of town dine with us a couple of weeks ago, serving it family style from a large soup tureen (heated in the oven before serving to keep the soup warm).  Everyone helped themselves to seconds, and it matched beautifully with a light pinot noir.  Enjoy!

Thai Shrimp Soup with Ginger and Coconut
Serves 4

4 cups reduced-sodium chicken or vegetable broth
12 oz flat rice noodles
1 cup sliced mushrooms
1 red bell pepper, very finely diced
1 cup fresh green beans, washed and chopped into 2 inch pieces

1/2 cup thinly sliced green onions (white and green parts)

1 inch piece of fresh ginger, peeled and finely diced

1 teaspoon brown sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon Thai red curry paste (to taste)

1 cup light coconut milk

1 cup fresh baby spinach, washed

2 cups (1 lb) large, peeled shrimp (fresh, or thawed if frozen)
2-4 tablespoons thinly sliced fresh basil (to taste)
juice from half a lime (about 2 tablespoons)
Green onion strips and additional lime wedges to garnish (optional)

In a large pot on medium-high heat, bring the chicken (or vegetable) broth, noodles, mushrooms, bell pepper, green beans, green onions, ginger, brown sugar, fish sauce, and red curry paste to a low boil.  Reduce heat to low-medium, cover, and simmer for 10 minutes.

Carefully pour in the coconut milk and add the spinach and peeled shrimp.  Cook uncovered, stirring occasionally, for 4 to 5 minutes, until shrimp are pink.  Remove from heat and stir in the fresh basil and lime juice.

Ladle into bowls and garnish with long, thin curls of green onion and a lime wedge.  Serve hot.

Shrimp and Grits

I make this classic Southern dish from the Carolinas once every couple of weeks for dinner.  It's delicious, and it comes together pretty quickly.  Bell peppers ('capsicum' as my husband's homeland refers to them) are full of vitamin C and B6, beta carotene, and antioxidants, and the red ones have lots of heart-healthy lycopene.  Mushrooms also contain plenty of nutrients, and give the dish a wonderful flavor.  Seed and chop a small hot pepper for added heat and vitamins.  If you're cooking for someone who is gluten-free, replace the flour with one tablespoon of cornflour.


This dish always impresses company for brunch or dinner.  If you're worried about your guests' heat sensitivity, decrease the hot sauce a bit and just put the bottle on the table.  I usually serve shrimp and grits with cornbread muffins (with a chopped hot pepper added to the batter before baking).



Shrimp and Grits
serves 4 generously
1 lb. peeled shrimp
pinch of salt and pepper
2 tblsp flour (replace with 1 tblsp cornflour if cooking gluten-free)
2 tsp vegetable oil
2 bell peppers, diced
1 cup sliced mushrooms
1/2 cup chopped green onions
3 cloves of garlic, minced
1 cup chicken broth
1/4 tsp hot sauce (Tobasco)
1 lemon
* Cheese grits (recipe below)


Mix the pinch of salt and pepper into the flour, and dredge the shrimp in this mixture, set aside.  


Saute the bell peppers in the oil for about 5-6 minutes.  Add the mushrooms, saute for about 2-3 minutes, until tender.  Add the green onions, garlic, and shrimp, saute for about 2-3 minutes, until shrimp turn pink.  


Add the chicken broth and hot sauce, simmer on high heat for about 3 minutes (reducing the broth a bit so it thickens to a thin gravy-like consistency).  


Cut the lemon in half, and squeeze one half of the lemon over the shrimp mixture.  Slice up the other half of the lemon into wedges to serve.


Place a scoop of cheese grits in the center of each plate, and top with a scoop of the shrimp mixture.  Serve with lemon wedges and extra hot sauce.


Cheese Grits
1 (14 oz) can chicken broth
1 cup skim milk
1/2 tsp salt
1 cup  uncooked, quick-cooking grits
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, freshly grated
1/2 tsp hot sauce (Tobasco)
1/4 tsp ground pepper


Bring the broth, milk, and salt to a boil over medium heat.  Gradually whisk in the grits, and reduce the heat to very low.  Simmer, stirring occasionally, for about 8-10 minutes, until the grits thicken.  You may need to add a few tablespoons of water if it gets too thick too quickly.  


Remove from heat and stir in the cheeses, hot sauce, and pepper.