Recipe: Butternut Shrimp Bisque

Shell & Bones Oyster Bar

Chef Arturo Franco-Camacho's 

Butternut Shrimp Bisque

Butternut Shrimp Bisque
Recipe by: Chef Arturo Franco-Camacho
For Shell and Bones Oyster Bar

One of my favorite things about being a part of the Connecticut media and blog community is that I get to go to some fabulous events, meet some amazing people, and sample some delicious food.

This year I covered New England's #1 Chowder Festival, Connecticut's own ChowdaFest held back in October at Sherwood Island State Park in Westport Connecticut. To give you an idea of how big that was, the Food Network was also there covering the event ... and I was one of the event photographers that had to sign an official release form for them to potentially use my photographs from past years!  

While my photos will likely never be used - it was thrilling to be a part of the media coverage for the event.

One of my favorite tastes of the event was the incredibly good Butternut Shrimp Bisque prepared by Chef Arturo Franco-Camacho as his entry for Shell and Bones Oyster Bar and Grill out of New Haven CT.  It packed some amazing flavor, and although it didn't win in the Bisque Category, I felt it was one of the best "tastes" of the day. 

Shell and Bones is one of my favorite places to visit, especially in the warmer weather because of their waterfront views, and, of course, because of their amazing food. But they're not just limited to summer dining, their menu changes seasonally and even on a warm spring or cool fall day you can sit outside and enjoy great company and gorgeous views.

Long time readers will remember my visit for the launch of the 2016 Fall New Haven Restaurant Week and the incredible food that Chef Franco-Camacho prepared on that visit. (Read it HERE)

Samplings from Chef Arturo Franco-Camacho
 for Shell & Bones New Haven Restaurant Week Launch 2016

And as a special treat - I have the recipe for the delicious bisque from Chef's ChowdaFest 2017 entry! That's right - I reached out to Shell & Bone's PR agency who were able to procure the recipe from Chef Franco-Camacho himself, - and I received special permission to share it with all of you!

Butternut Shrimp Bisque

Shell & Bones Oyster Bar & Grill – Executive Chef Arturo Franco-Camacho

Serves 4-6

Seafood:

2 cups Shrimp Shells Stock

1 cup Shrimp Meat, Fresh Cooked

Produce:

4 cups butternut squash

3 Celery Ribs

2 ea Leeks

1 ea Shallot, minced

1 sprig thyme

Spices:

1 pinch Black Pepper

1 pinch Cayenne Pepper

½ tsp sea salt

Oils:

1 tbsp olive oil

Dairy:

1 cup half & half

Liquor:

1/3 cup Cognac

Instructions:

1. Heat the olive oil in a large saucepan over a low heat. Add the leeks, shallot and celery with a pinch of salt. Allow the vegetables to sweat for a few minutes. Add the butternut squash and cook for several more minutes, stirring.
2. Turn the heat up and add the cognac to deglaze the pan, allow the alcohol to reduce to almost to nothing and add the shrimp stock.
3. Bring the liquid to a boil and then cover the pot and reduce the heat to a low. Allow the soup to simmer for 45 minutes.
4. Carefully transfer the soup to a blender and puree until smooth. Return the soup to the pot. Stir in Half & Half, 1 tbsp of cognac, salt, pepper and cayenne. Add the shrimp meat.

Serve Hot.

Optional Garnish: toasted pumpkin seeds

About Shell & Bones Oyster Bar

Shell & Bones Oyster Bar, located on the waterfront in the historic City Point area of New Haven, Connecticut, offers the finest in seafood and steak, receiving accolades from Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  Shell & Bones is open for dinner seven days a week, and offers Brunch Friday-Sunday beginning at 11:00am.  For more information, visit http://shellandbones.com/.  The restaurant can also be found on Facebook (ShellandBones) and Instagram (shellandbonesoysterbarandgrill).   

Shell & Bones

100 S Water Street
New Haven, CT 06519
(203) 787-3466

http://shellandbones.com/

Shell and Bones Clam Chowder Recipe

Chef Arturo Franco-Camacho's Award Winning 

New England Clam Chowder Recipe!

Did you know that there is a National Chowder Day?  Now, rumor has it that France started this delicious holiday. (The French really know how to celebrate food, don't they!) But we New Englanders take our Clam Chowder to a whole-nother-level!

In any case, I hope you celebrated the holiday and had yourself a heaping hot steaming bowl of one of the best dishes that New England has to offer!

If you weren't able to partake - or if you want to keep the celebration going, I have an award winning New England Clam Chowder recipe for you!

Chef Arturo Franco-Camacho, of Shell and Bones Restaurant in the historic City Point neighborhood of New Haven Connecticut, is known for his attention to classic dishes, and this chowder recipe is no exception.

I first sampled it at ChowdaFest 15 - and waited in line for it at ChowdaFest 16. Its creamy deliciousness was so worth it! Chef Arturo never shies away from bold flavors and this chowder screams deliciousness!

With ingredients including whole fresh clams, bacon, thyme, golden potato and light cream, the recipe won the Big Taste of Greater New Haven 2015 and 2016, and was created by Executive Chef Arturo Franco-Camacho and he has graciously shared it with us!

Shell and Bones New England Clam Chowder
Photo Source @ShellandBonesOysterBar Instagram

Now you can create this delicious dish at home! 

Shell & Bones Clam Chowder

1½ cups water

½ cup dry white wine

50 littleneck clams

2 tablespoons unsalted butter

1 tablespoon bacon fat

½ cup diced bacon

1 large Spanish onion, diced

3 garlic cloves, minced

2 cups diced celery

3 sprigs thyme, chopped

2 bay leaves

1½ pounds (about 2 cups) Yukon gold potatoes, peeled, cut into ¼-inch dice

2 cups heavy cream

2 tablespoons parsley, chopped

Salt and pepper to taste

Oyster crackers, Saltines, potato chips for garnish

Pour the water and wine into a large pot. Bring to a boil at high heat. Add clams, cover and cook until they open, about 5 minutes. Remove clams to a bowl. Strain liquid and reserve. When they have cooled, set aside 6 clams in the shell, remove remainder from their shells and cut into small pieces.

Melt butter and bacon fat in a pan over medium heat, add bacon and cook until bacon is crisp, 4-6 minutes. Add onion, garlic, celery, thyme and bay leaves. Saute until onions are translucent, about 4 minutes. Add potatoes, clam juice and heavy cream. Simmer until potatoes are tender, 8-10 minutes. Discard bay leaves. Add chopped clams and parsley, stir and serve.

If serving the next day, remove clams from refrigerator and let them come to room temperature. Reheat soup, return clams to the chowder, stir in parsley and adjust seasoning with salt and pepper.

Serve with crackers, Saltines or potato chips. To garnish, place a reserved clam in the shell on top of each bowl. Sprinkle crispy bacon on top if desired.

Makes 6 servings.

There you have it - Chef Arturo Franco-Camacho's New England Clam Chowder Recipe to make at home ...

Or visit this beautiful water front restaurant and experience New England atmosphere at its best!

Shell and Bones Oyster Bar

100 S Water Street
New Haven, CT 06519
(203) 787-3466
http://shellandbones.com/

About Shell & Bones

Shell & Bones Oyster Bar, located on the waterfront in the history City Point area of New Haven, Connecticut, offers the finest in seafood and steak, receiving accolades from Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  Shell & Bones is open for dinner seven days a week, and offers Brunch Friday-Sunday beginning at 11:00am.  For more information, visit http://shellandbones.com/.  The restaurant can also be found on Facebook (ShellandBones) and Instagram (shellandbonesoysterbarandgrill).   

Bauli's Panettone Berry Trifle for Easter

Luca Manfe's Panettone Trifle With Red Berries

Here's a great recipe to use for Easter dessert that's not only delicious (AND EASY) but will look perfect on the holiday table!

What would be better than a  bright and colorful Bauli's Panettone Berry Trifle!

Photo Courtesy of  5W Public Relations

To make this already-simple recipe even easier, Celebrity Chef Luca Manfè, winner of Masterchef Season 4 (see bio at end of post) takes you step-by-step in this How-To video! And the entire recipe is found below, courtesy of the great folks at Bauli!

Bauli's Panettone Berry Trifle

Ingredients

 (4 serving)
•1 Panettone
•2 cups of Raspberries
•1 cup of sugar
•4 tbsp Marsala
•1 cup Mascarpone
•2 cups Custard cream
•2 tsp Vanilla extract
•2 cups Fresh cream

Directions

Cut the Panettone cake into slices eliminating all of the upper crust. Then cut into cubes and place the cut Panettone in glasses.

Pour the raspberries into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.

 Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.

Begin the trifle by placing a layer of cake on the bottom of the cup followed by a layer of berries and a layer of mascarpone cream.
 Finish with whipped cream and add some berries.

Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.

Ingredients for the Mascarpone Cream:

 1 cup chilled whipping cream
 1/2 cup mascarpone cheese
 1/4 cup sugar
 1/2 teaspoon vanilla
 1/2 cup milk

Directions:

 In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
 With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
 Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
 Keep in a sealed container in the refrigerator for up to a week.

For more great recipes visit http://www.bauliusa.com

About Luca Manfè

Chef Luca Manfè has been in the restaurant business since he was 16 years old, working in a pub in his small hometown in Northeast Italy. When he turned 21, he started to travel the world, working in Italy, Australia, Florida, and New York.  He had the privilege and honor to work with great chefs, experiencing ingredients and techniques from different cuisines. Ultimately, he landed in New York City, in pursuit of the American dream.  Fast forward ten years, and Luca has certainly achieved what he set out to accomplish. Today, Luca is a successful cookbook author, releasing his first cookbook, "My Italian Kitchen," in May, 2014.  He also runs a small catering company called "Dinner with Luca," and serves as brand ambassador for Italian confectionary company, Bauli. Luca is the first male (and non-American) to win the title of MasterChef USA.

Recipe: Pumpkin Soup for the Holidays

It's time for Pumpkin Soup!

Photo Source: 5W PR

Pumpkin soup is a great way to welcome the cooler weather in New England. I mean, really, who doesn't love a big ole' bowl of pumpkin love. It's the perfect comfort food.

Now that the fall season is in full swing, soups are a go-to staple for lunch and dinner.

Don't just settle for away from your typical Tomato and Butternut Squash soups.

Let's try something new with a delicious (and healthy!) Pumpkin soup. Below, is a simple recipe from Gaea Olive Oil’s Chief Wellness Officer, Vicky Vlachonis.

This soup is a tasty meal for all occasions and the perfect healthy addition to a traditional Thanksgiving dinner.


A few healthy benefits to note: Pumpkins are high in Vitamin A, and can even aid in weight loss. Gaea’s Extra Virgin Olive Oil is high in antioxidants and has an array of health benefits including anti-inflammatory and heart-health properties.

Pumpkin Soup

SERVES 4

Ingredients: 

•4 cups pumpkin, peeled, seeded, and chopped
•1 cup red pepper, seeded and chopped
•1 cup zucchini, chopped
•1 cup yellow onions, chopped
•1⁄2 cup celery with stem, chopped
•6 to 7 tablespoons Gaea extra-virgin olive oil
•1⁄2 cup toasted pumpkin seeds
•1 cup crumbled goat cheese (or hard cheese)
•2 teaspoons fresh grated ginger

Directions: 

Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.

Celebrate Carnevale with Redpack‏ Tomatos and a Fun Giveaway

Promotional Giveaway

Don't you love comfort food during the long cold winter?  I know I do! 

Especially the savories - items like yummy snack bites, soups and and pasta with sauce. ANYTHING with sauce is always a favorite. And, just about anything made with tomatoes!  

I know, I know, there is NOTHING quite like a fresh summer garden tomato...but when they can't be had, I love the ones that I can pick up in my local supermarket...Redpack tomatoes!

Redpack tomatoes are grown in the Midwest, where true seasons positively impact flavor — with just the right angle of the sun, perfect temperature, and soil that seems made for growing tomatoes. 

That's why I was happy to team up with the great folks at Redgold Redpack Tomatoes to help them get the word out about their giveaway  --- and was thrilled when they asked me help them host  ANOTHER mini-giveaway right here on the Home Place Blog!!!

And here's what will be in the HOME PLACE mini-giveaway!

• 1 28-oz can of Redpack crushed tomatoes 
• 1 28-oz can of whole peeled tomatoes
• 1 28-oz can of diced
• 1 6-oz can of tomato paste 
•  PLUS recipes like Pizza Stromboli featured below courtesy of Redpack! 

Enter the Home Place mini-giveaway below using the rafflecopter entry!
Disclaimer: Home Place Blog is not liable for the awarding of prizes. Winners must reside in the continental U.S. and will be notified via email within 48 hours of the contest end. At that time a valid U.S. mailing address must be provided. Contest ends March 3rd 2015.

a Rafflecopter giveaway

Redpack is having a FUN Facebook Promotion, running Feb. 11th - March 4th, during which 1,000 Redpack followers will get a Redpack tote bag EACH WEEK (for a total of 3,000 tote bags!!). 

AND THERE'S MORE!!!!

A grand prize winner will receive a pasta stock pot, pasta-related serveware and Redpack products. The total value of the grand prize is $300.00.  

ENTER REDPACK's GIVEAWAY HERE

PIZZA STROMBOLI

Photo Source: Redpack / RedGold 

Servings:	8
Preparation Time:	20 minutes
Cook Time:	1 hour

2	tablespoons extra virgin olive oil
1	small onion, chopped
1	garlic clove, minced
1/2	cup vegetable broth, or white wine
4	tablespoons Redpack® Tomato Paste
2	(14.5 ounce) cans Redpack® Petite Diced Tomatoes With Garlic & Olive Oil
1	teaspoon red pepper
	Salt and black pepper to taste
2	teaspoons balsamic vinegar
1	(8 ounce) tube refrigerator pizza crust, or crescent roll sheet
2	cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
1	cup chopped assorted fresh vegetables, green pepper, onion, muchrooms and spinach leaves

Spicy Pizza Sauce - Makes 2 1/2 cups

• Heat the olive oil in a large saucepan over medium-high heat.  Add the onions and sauté until they are soft, about 4 minutes.  Add the garlic and wine; cook for an additional minute.
• Stir in REDPACK® TOMATO PASTE, REDPACK® PETITE DICED TOMATOES with GARLIC & OLIVE OIL, pepper flakes, salt and black pepper.  Reduce the heat and simmer for 20 to 25 minutes or until thickened.  Stir in the vinegar; cool.
• Freeze leftover pizza sauce for a future Pizza Braid or regular pizza.

Pizza Braid - Makes 1 braid

• Preheat oven to 375^o F.  Remove pizza dough from tube and place on sheet of parchment paper.  Roll dough into a 10” X 14” rectangle.  Place on baking sheet.
• Spread ½ of cheese down the center third of the dough.  Top with 1 cup Spicy Pizza Sauce and 1 cup of shopped vegetables.  Top with remaining cheese.
• Cut 1” crosswise strips down the sides of the rectangle.  Starting from one end, bring one of the dough strips across the filling diagonally.  Repeat on the other side, crisscrossing the dough strips.  Continue down the rest of the braid, alternating strips to form the loaf.  Brush with egg wash (one egg beaten with a pinch of salt).  Sprinkle with dehydrated onions or poppy seed.  Bake for 25 to 30 minutes or until golden brown.
• Option:  Meat lovers??? Pepperoni or crumbled cooked sausage could be added when placing the vegetables.

Note: Recipe above used with permission from Redpack

For more recipes for Carnevale season visit http://www.RedpackTomatoes.com/Carnevale

*******************

Disclaimer: I was gifted with a mini-promotional giveaway Redpack pack courtesy of Redpack to help facilitate this promotion. All opinions are my own. 

Whole Foods Market at Bishops Corner West Hartford CT for Holiday Recipe Ideas!

Every year I mull over the same predicaments! What to serve for holiday dinners!?!? 

Not necessarily the ones where the entire family gathers on Christmas Eve or Christmas Day, but appetizers and dinners that I can serve for friends dropping in for casual dinners and get-togethers!

Thankfully, I don't have too far to look for inspiration.  Great ideas can be found in my local Whole Foods Market. Unfortunately, for me, that's about a 40 minute drive to the Hartford/Glastonbury area from my hometown of Branford CT!

But as I was lamenting the fact that they're not right around the corner from me while I was there last week , Whole Foods Corporate tweeted me that they are always looking for new locations to open!  How's that for active listening to their consumers???

So, if you would like the great folks at Whole Foods to consider opening in an area near you, here's where you can make your recommendation ==>  bit.ly/1iXTJAJ 

At the event I recently attended at Whole Foods Market in Bishops Corner West Hartford CT, many of their culinary experts gathered to give us some great ideas for all the upcoming holiday soirees!

And I also got to meet up with some local bloggers I've been following, Carrie from Poet in the Pantry, Allie from VitaTrain4Life, Erica from Erica: Thoughts of an Organic Mama , Jess from Foodette Reviews, and of course, Wendy and Greg from Connecticut Lifestyles Magazine.

I started with some of their savory ideas. My favorite was the Crispy Risotto Ball served on a bed of pureed sweet potato, prepared by Chef Bryce. So crispy good and delicately fried on the outside, with soft and creamy risotto on the inside. Then I swirled a few bites into the sweet potato puree to take me right straight into holiday heaven food bliss! So good and this would be a great appetizer or side dish to serve at any holiday party.

Chef Bryce's Crispy Risotto Ball

My favorite inspired protein of the evening was the Grilled Lamb. I'm a little sheepish (PUNNY) to admit that I've never prepared lamb at home, although it is something I always order when I'm out. However, Chef Devlin furnished me with a recipe that just might get me over my trepidation of preparing it!

Devlin prepares rack of lamb

And Devlin also showed a simple yet creative way to display your lamb when serving it. Simply mound it up on a stack of grilled vegetables surrounded by some simple holiday decor! Recipe for the Rack of Lamb HERE.

For seafood we were treated to some of Craig's lobster tails and some bacon wrapped shrimp and scallops. Did you know that you can purchase party packs of bacon wrapped scallops and shrimp at Whole Foods?

What a great idea! Pop them in the oven with no fuss while you mingle with your guests!

Then I moved on to some of the sweets! We were able to sample some Bourbon Pecan Pie, Dairy Free "Cheesecake" , Chocolate Biscotti (Recipe HERE), and Cocoa Oat Truffles (Recipe HERE)!

Clockwise, L-R
Top L: Dairy Free Cheesecake, Top R Cocoa Oat Truffles
Bottom R: Chocolate Biscotti, Bottom L: Bourbon Pecan Pie

To cap the evening off with a beverage, we sampled a great alternative to the traditional heavy and rich eggnog! This one is called Almond-Nog, and it's quite light in consistency because of the Almond Milk, but still has that nice holiday flavor.

As you can see they used a banana as a thickener. I think when I make it I'm going to use a frozen banana to make it almost milkshake-like. YUM! And healthy too!

Almond-Nog

Thanks to Whole Foods in Bishops Corner West Hartford CT for the wonderful holiday cheer and inspiration!

Look for great events at YOUR local Whole Foods Market! 

Incredible specials, a calendar of events, cooking classes, holiday magazines, and more!

For more pictures from this event visit the Home Place Facebook page HERE!

What's on your holiday menu this season?

I'd love to hear about it in the comments below!