From Chapter One:
For a simple meal when one doesn't feel like going to all the effort to make a vol-au-vent or pot-au-feu (which in any case are unseasonably wintry or autumnal dishes), a classic homemade shrimp bisque is an excellent alternative, especially on a warm weekend evening as one awaits the advent of Midsummer.
Warning: one should take care to not set the bungalow ablaze when flambéing the crustacean shells with brandy.
[June 16]
Thursday, June 28, 2007
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4 comments:
Shrimp bisque?! EWWWWWWW!
AYM, shrimp are nowhere near overfished or in any way unsustainable, so let it go, already. I think it sounds delicious.
damn, will you come cook for me?? i am missing, missing, missing time to myself, time in the kitchen, the leisure to cook as i want to. looks luscious.
ooh, flambe!
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