Kitchen

[SleeplessinSD]

All the alcohol will cook out; you'll just have the delicious flavor. I agree, buy a small bottle. It keeps for a while though. If there's any left, save it for the next time you need it for this or any other recipe that calls for it.

[house_cat]

I was going to use this recipe from Ina Garten. I decided against it. I had a small crisis with my oldsters today and didn't have time to buy the shrimp.

I'm going to make them panini tomorrow for lunch and decided I'd make a cream of spinach soup to go with it. I don't really have a recipe for that… when I make soup, I pretty much like to make it up as I go along.

[VaBelle35]

You can never go wrong with Ina, every recipe comes out perfect.

I would suggest that if it is just for the 2 of you, that you cut her recipes down to at least 1/3 if not 1/4. Her portion sizes are off the charts. I haven't made one of her soup recipes yet that didn't feed 25.

I've learned the hard way. LOL

[house_cat]

On 5/31/2014 VaBelle35 said:

You can never go wrong with Ina, every recipe comes out perfect.

I would suggest that if it is just for the 2 of you, that you cut her recipes down to at least 1/3 if not 1/4. Her portion sizes are off the charts. I haven't made one of her soup recipes yet that didn't feed 25.

I've learned the hard way. LOL

Thank you. That's good to know, but I cook for hubby and I, plus my elderly mom and dad. Leftovers are good because they eat them all week long.

[Tigriss]

Thanks for sharing. I saved it for later!

[Irshgrl31201]

A small bottle of cooking sherry is only a couple of bucks at the store. It can be used in lots of things too including french onion soup. I don't like wine or liquor either but it really does add something to my french onion soup and when I leave it out I can definitely tell. I have had my cooking sherry for quite a while too. I assume it would be the same for the bisque.

[Tigriss]

Beer is also one of those things that I don't drink but do cook with. A good dark lager would be good in a bisque.

[Deadeye Daisy]

NEVER, EVER buy 'cooking' wine or sherry. It's basically salted wine and tastes terrible. The reason they can sell it with other condiments instead of with liquor is because it's been rendered 'UNDRINKABLE' by the addition of salt. Too much salt.

Never put something in your recipe that you wouldn't drink out of a wine glass. You can buy a fifth of dry vermouth for not much more than a small bottle of cooking wine. Because vermouth is a fortified wine, it will store at room temperature for a long time. Dry vermouth can be used in any recipe that calls for white wine, so go ahead and use it in your risotto, sauteed portobellos, carmelized onions. I keep dry marsala, dry vermouth, dry sherry, brandy, dark rum, triple sec, Grand Marnier and cognac in kitchen pantry.

A bottle of cognac will keep for VERY long time. As in YEARS. MANY, MANY years. 50 or more. Alcohol is a preservative. I store the rest of my cooking booze in a dark closet. I don't drink, but cook with all kinds of alcohol. Cognac makes a BIG difference in many dishes, and would never leave it out of a recipe that specifically called for it.

If serving AA friends, I choose another recipe that doesn't rely on alcohol. I can't imagine trying to make bourbon chicken thighs without the bourbon, so the AA people get BBQ or roast chicken.

I use vacuum seal type tops for wines that I store in the fridge.

[house_cat]

Thank you, Daisy, for some excellent information.

[sidsmom]

Shrimp Bisque...reminded me of 'Seinfeld'. Hope you enjoy...the best part! :

http://youtu.be/av64gOA9nXM