ELEGANT & EASY ~ OYSTER-ARTICHOKE BISQUE/ WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ Elegant tulip

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OYSTER and ARTICHOKE BISQUE

“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”

~ Hector Bolitho 'The Glorious Oyster' (1960)

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1 quart oysters (drained and chopped ~ reserve liquid)

1/2 cup unsalted butter

3 minced plump garlic cloves

1 cup chopped green onions

1 cup chopped celery

1/2 cup chopped red pepper

2 (14-oz) cans drained artichoke hearts

3 Tbsp. flour

1 1/2 quarts organic chicken broth

1/2 tsp. cayenne pepper or to taste

sea salt & white pepper to taste

1 Tbsp. Worcestershire sauce

1 tsp. fresh chopped thyme

1/3 cup sherry

1-2 cups half & half

3 Tbsp. chopped fresh parsley

• In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes.Sprinkle mixture with flour and stir to coat. Gradually whisk in stock, stirring constantly until white roux is achieved.
• Season with cayenne, salt & white pepper, Worcestershire sauce and thyme. Bring to low boil and simmer covered for 30 minutes.
• Add chopped oysters, oyster liquor, sherry and parsley. Simmer for 10 minutes but do not allow bisque to boil. Stir in half & half. Taste and adjust seasoning.
• At this point, since soup improves with age, you may cool and refrigerate. Before serving, heat bisque gently over low heat. (8 servings)

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WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ This simple salad, adapted from SALADS, deserves only the 'whitest' and 'freshest' cultivated mushrooms.

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1 1/2 lbs. clean white cultivated mushrooms

(caps tightly closed around stem)

1 cup diagonally sliced chopped celery

1 Tbsp. lemon juice

freshly ground black pepper to taste

tarragon dressing

Trim ends off mushrooms and thickly slice from cap through stem. Place in salad bowl with chopped celery and sprinkle with lemon juice. Season lightly with salt & pepper. Toss gently with dressing until well-coated. Serve at once.

DIJON TARRAGON DRESSING

3 Tbsp. Dijon dressing

1 Tbsp. fresh chopped tarragon leaves (1 1/2 tsp dried)

2 Tbsp. white balsamic vinegar

4-6 Tbsp. extra-virgin olive oil

coarse salt & white pepper to taste

Whisk Dijon, chopped tarragon and vinegar together, slowly adding olive oil until incorporated. Lightly season with salt and generous amount of white pepper. Allow to rest in refrigerator before serving.

WARM MEMORIES ON A CHILLY DAY ~ CABBAGE BISQUE / CRANBERRY MUSTARD VINAIGRETTE

"Every gardener knows that under the cloak of winter lies a miracle ... a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream."

- Barbara Winkler

~Quilled Daisy Mum

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CABBAGE BISQUE

"The underrated cabbage is transformed into a fresh, nutty and creamy bisque. Serve with a salad of field greens with cranberry mustard vinaigrette and crusty french bread."

~ adapted from The Northwoods Table

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1/2 lb. sweet butter

1/2 cup minced onion

1 lb. finely shredded cabbage

(commercially prepared cabbage cole slaw mix works very well)

3 Tbsp. sweet butter

1/4 cup flour

2 quarts organic chicken stock (or vegetable stock)

2 cup heavy cream

1 tsp. nutmeg

• In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes
• In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
• Add remaining 4 cups stock to the sauteed cabbage mixture. Add roux mixture, cream and nutmeg and simmer until heated through. Adjust seasoning to taste with salt and freshly ground pepper. (6-8 servings)

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CRANBERRY MUSTARD VINAIGRETTE

~ "Fresh and pungent, this dressing is an excellent choice for mixed field green or spinach salad."

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1/3 cup cranberry mustard

1/4 cup red wine vinegar

2 Tsp. salt

1/2 tsp white pepper

1/3 cup olive oil

In ceramic or glass bowl, blender or food processor, combine mustard, vinegar, salt & pepper. Slowly add olive oil, while processing/blending until emulsified. Pour into glass container with tight-fighting lid and refrigerate.

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CRANBERRY MUSTARD

2 cups cooked cranberries

1/3 cup whole mustard seed

1/3 cup boiling water

1/3 cup dry mustard

1/3 cup boiling water

1 cup cider vinegar

1/3 cup brown sugar

1 1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. cinnamon

1/4 tsp. allspice

1/2 tsp. ground cloves

3 Tbsp. light corn syrup

• In 2 separate glass bowl, combine mustard seed with 1/3 cup boiling water in one and dry mustard with 1/3 cup boiling water in the other. Let stand 10 minutes.
• Combine remainder of ingredients in a 2-quart stainless steel saucepan. Heat over medium heat to boiling. Add mustard mixtures and simmer, covered for 5 minutes.
• Process mixture in food processor or blender until mustard seeds are crushed. Pour into glass containers with tight-fitting lids and refrigerate. (3-4 cups)

'LAZY, CRAZY, HAZY DAYS of SUMMER' BRUNCH ~ STRAWBERRY and CUCUMBER BISQUE / LEMONY TOSSED CHICKEN SALAD / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ Geranium collage

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STRAWBERRY and CUCUMBER BISQUE

~ Delightful and refreshing cold soup

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Creme Fraiche:

1 cup heavy cream

1 cup sour cream

Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours.

1 quart hulled strawberries

3 cups unsweetened apple juice

1 large peeled and seeded English cucumber

3 Tbsp. Crème de Cassis (blackcurrant-flavored liqueur)

fresh mint dusted with powdered sugar

• Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend.
• Transfer to blender and puree. Add 2 cups creme fraiche and Cassis. Blend until smooth. Refrigerate.
• Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings).

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LEMONY TOSSED CHICKEN SALAD

~ Summer flavors blend for a light brunch.

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juice and zest of 2 fresh lemons

3 Tbsp. extra-virgin olive oil

1/2 cup minced fresh mint

3 Tbsp. minced fresh parsley

2 minced garlic cloves

1/2 tsp. freshly ground pepper

4 shredded or diced cooked chicken breasts

8 seeded and diced plum tomatoes

1 diced orange pepper

1 diced yellow pepper

1 thinly sliced red pepper

2 pepped and cubed avocados

3/4 cup sliced Kalamata olives

6 oz. crumbled feta cheese

6 healthy handfuls mixed salad greens

• Whisk juice and zest of lemons, olive oil, mint, parsley, garlic, and pepper.
• Combine chicken, tomatoes, peppers, onion, avocado, and olives. Toss with dressing and refrigerate 30 minutes.
• Arrange salad greens on chilled plates. Top with chilled chicken mixture. Garnish with feta cheese. (6 servings)

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'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ On the lighter side, these are always a family favorite from

PICNIC! Recipes and Menus for Outdoor Enjoyment

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1 2/3 cups flour

1/3 cup wheat germ

3/4 cup sugar

1/2 tsp. salt

1 tsp. baking soda

1 1/2 cups MICHIGAN blueberries

(preferably small wild ones)

1 cup buttermilk

2 Tbsp. melted unsalted butter

• Preheat oven to 400-degrees.
• In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed.
• Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes.

BREAKING GOOD FRIDAY FAST ~ MUSSELS PROVENCALE & SPICY TOMATO LEMON BISQUE

~ Dogwood in May

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MUSSELS PROVENCALE

~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.

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2 lbs. scrubbed & debearded mussels

4 Tbsp. extra-virgin olive oil

3 cloves minced garlic

1/4 tsp crushed red pepper

1 cup either Sauvignon Blanc or Pinot Noir

1/4 tsp. dried thyme

3 cups chopped seeded tomato

(halved grape tomatoes work well also)

pinch sea salt

1/2 tsp. fresh ground black pepper

3 Tbsp. chopped parsley

2 Tbsp. chopped fresh basil

• Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
• Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)

Note: For more facts on mussels visit Chef De Cuisine:

http://www.chefdecuisine.com/seafood/mussels/musselmain.asp

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SPICY TOMATO BISQUE

~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor

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2 (14 1/2 oz.) cans Italian stewed tomatoes

1 large can spicy V-8

4 Tbsp. large chopped green onions

juice of a large lemon & zest

3 dashes Worcestershire sauce

5 dashes Tabasco

2 Tbsp. chopped fresh basil

1 tsp. Lawry's Seasoned pepper

• Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
• Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.