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Feb13

Stuffed Portabella Mushroom

Author: The Chef Soak 1 cp red julienne sundried tomato (no salt added) in 1 cp white wine until soft enough to puree.  Place 3 or 4 cloves roasted garlic in food processor and pulse on high until broken into small pieces.  Add the tomato wine mixture and continue to process until pasty.  Makes enough paste for 10 mushrooms... » Read More
Feb13

Seafood Bisque

Author: The Chef Make or purchase fish stock.  Place 2 quarts fish stock in a large heavy pot.  Add 2 oz crushed tomatoes (very thick).  Bring to a boil, reduce by 1/3.  Melt 5 oz butter in another heavy pot, make a flour roux, add half of the reduced stock mixture and whisk well until thick.  Add the rest of the stock mixture, 6 oz of cribari marsala and coarse salt to taste... » Read More
Feb13

Bocconcini and Pear Salad

Author: The Chef Ingredients   Pears (almost ripe Bartletts but Bosc, Packam or Anjou are ok) Cranberry juice (ocean spray preferred) Bocconcini (or any fresh mozzarella) Toasted sliced almonds Dried Cranberries Maple Syrup Cider Vinegar Baby Spinach Reduce 2 cps cranberry juice over high heat by half... » Read More
Feb13

Salisbury Greenhouse Market Recipes 1

Author: The Chef Rosemary Marinade chop 4 oz rosemary blend with 1 cp dijon mustard, 1 tbsp brandy, salt and oil to desired consistency (will keep several weeks in fridge) great on chicken or game for bbq or pan fry   Almond Pesto toast 1/2 cup sliced blanched almonds, roast one head garlic, blend almonds and garlic cloves, add the leaves from 1/2 pound of basil, salt and oil to taste until it makes a paste  great as coasting for chicken, pasta or base for dip  (with cream cheese and yogurt)   Broschetta seed and dice 3 or 4 large vineripened tomatos, fine dice one medium onion, fine  chop the leaves from 4 oz fresh basil, salt and white pepper to taste with xv olive oil  when ready to use add or top with good quality shredded parmesan   Crackers dough  1... » Read More
Feb13

Salisbury Greenhouse Market Recipes 2

Author: The Chef Roasted Carrot Soup peel and roast 3 pounds carrots with balsamic vinegar, coarse salt and XV olive oil at 400 degrees until softened.  Chop, cover with water and simmer until very tender. Sautee one medium onion with two stalks of celery (coarsely chopped) and 2 tbsp dices fresh ginger. Puree carrots with onion mixture (use carrot water as blending liquid) until smooth Thin with yogurt, add salt and pepper to taste  Heat and serve over carrot curls and finely chopped fresh chives                      Gazpacho 10 tomatoes, seeded; 3 peppers cleaned, 3 cucumbers peeled, 6 cloves garlic, ½ bunch cilantro chopped, chop all in cuisinart until desired consistency; mix with tomato juice (about 4 cups), cup of ice cubes, 4 tablespoons white balsamic, 1/3 cup olive oil, salt to taste chill » Read More