Sassy Southern Cooking with a French Twist

oysters

Home for the Holidays

Oyster and Parsnip Bisque Recipe and Cookbook Giveaway

It’s not an original concept, staying home for the holidays, but for myriad circumstances involving work and family related travel, surgery and more, Thanksgiving and Christmas at home have eluded me for a couple of years. As much as I love seeing family and friends afar, nothing beats staying home and enjoying holiday cheer and unhurried cooking (my all time favorite thing!) with friends and family near. No missed flights, no crazy weather, and best of all, nuzzling with the pets by a fire gazing at a fragrant, beautiful tree.  After several particularly busy weeks of travel, I’m delighted to be home for good to savor the scents, sounds, flavors and sentiments of the season.

This year, I’ll be making a dinner for a small group of friends which we will enjoy Christmas day. I’ll likely prepare a standing beef rib roast with a pungent horseradish cream sauce and some kind of gratin – potato or creamed spinach. To get things started, I’m definitely planning on using the celebrated mollusks of cold weather seaons – oysters. They’re revered here in the Lowcountry and Charleston and take many luscious forms – scalloped, grantinee, broiled and my favorite, soups and chowders.  Though in the past I’ve made more rustic oyster chowders, this year I think I’ll take a page from my new book, The French Cook – Soups & Stews. The oyster and parsnip bisque recipe (to follow) is simply elegant and so easy to prepare ahead. Just add the cream at the very end and you’re off to a silky start to a lovely holiday meal.

(Credits: Gibbs Smith Publisher and Photography by Chia Chong)

Oyster and Parnisp Bique makes a majestic and easy start to a holiday feast. (Photo by Chia Chong).

Oyster and Parnisp Bique makes a majestic and easy start to a holiday feast. (Photo by Chia Chong).

Oyster and Parsnip Bisque 

(Makes 8 to 10 servings)

Parsnips and oysters may sound like odd bisque-fellows, but they actually make a lot of sense. Panais, like turnips, are sweet, lovely root vegetables frequently used in French kitchens. Their sweetness plays beautifully with the oysters, and the starch in the parsnips gives a velvety texture to this heavenly bisque. If making this soup ahead, hold off and add the oysters and cream just before serving. Willapoint oysters, readily available in their brine in the refrigerator section of most fish counters at the grocery, are firm and meaty. Use the freshest raw oysters you can find, and don’t discard the brine except into the soup pot. It is one of the flavor keys to the bisque.

6 tablespoons unsalted butter

1 leek, trimmed to 1 inch above the white root, halved vertically, well rinsed and finely chopped

2 medium shallots, finely chopped (about 1 cup)

2 medium parsnips, peeled, quartered vertically, and finely chopped

1 tablespoon finely chopped fresh thyme leaves

Salt and freshly ground black pepper

1⁄2 cup dry vermouth, plus 1 tablespoon optional

1⁄2 cup good-quality Chardonnay

4 tablespoons all-purpose flour

4 cups good-quality, low sodium boxed seafood/fish stock

1 cup finely chopped oyster or chanterelle mushrooms, tough feet removed

3 (8-ounce packages) Willapoint Oysters (3 cups)

1 cup heavy cream

1 tablespoon finely chopped fresh thyme leaves

In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt the butter over medium heat. Add the leek, shallots, parsnips, and thyme and season with salt and pepper. Stir to coat. Cook over medium heat, stirring several times, for 15 minutes; until all the vegetables have softened (do not let them color). Add the 1⁄ 2 cup vermouth, increase heat to medium-high, and cook down to a glaze, 1 to 2 minutes. Add the Chardonnay and cook down to a glaze, 1 to 2 minutes. Scatter the flour evenly over the pot and stir to combine. Whisk in the fish stock, and bring to a boil over high heat.

Reduce to medium/medium-low and cook uncovered for 15 minutes, skimming off any initial foam/scum that rises to the top.

Purée until frothy smooth with a blender or food processor. Return to the pot. Add the mushrooms, oysters, and cream. Bring to a simmer over medium-high heat, reduce to medium, and cook through for 5 to 8 minutes, until the oysters are firm and opaque. Taste, and adjust seasonings as needed. Finish with 1 tablespoon of vermouth, if desired, and fresh thyme. Serve very hot.

Looking forward to savoring the sights, sounds, and flavors of the season at home in Charleston, SC this year.

Looking forward to savoring the sights, sounds, and flavors of the season at home in Charleston, SC this year.

 

Cookbook Giveaway and New Website Design

In the spirit of giving, I want to share a signed copy of The French Cook – Soups & Stews with one of you this holiday season. Please write a comment on the blog about why you would like a copy, who you might want to give it to, or just what you enjoy about this splendid time of the year. I will select and announce a random winner on December 17 and mail it just in time for Christmas.

Also, please feel free to chime in on your thoughts on my just launched new website design by Charleston PR & Design. Cheryl and Bill Smithem worked very hard to make it very user friendly, mobile compatible, and the layout looks more like a photo and content-rich magazine style than it looked before. I’d love to hear you thoughts.

Until the next time, wishing you love, joy, health and happiness!

Holly

 

 

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For the Love of Leon’s

I’ve got it BAD for this new oyster and poultry destination on Charleston’s increasingly
“upper” Upper King Street.

Here’s a picture of the fried chicken:

Leon's fried chicken comes out of the fryer smokin' hot and very spicy.

Leon’s fried chicken comes out of the fryer smokin’ hot and very spicy.

 

Please remember to pick up a copy of my latest cookbook release, The French Cook – Soups and Stews (Gibbs Smith, Sept. 1, 2014).  I’m happy to send signed book plates to anyone who asks for one to afix to their new book!

 

As always, bon appetit!

The French Cook-Soups and Stews

The French Cook – Soups & Stews

 

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