Tomato Bisque Soup with Potatoes Au Gratin


As is our won't we went to the Coho Cafe in Issaqua after the Salmon Days street fair.  I started with the seafood tomato bisque soup followed by the salmon with grilled shrimp and scallops with potatoes au gratin.

 It was quite good indeed so i tried to duplicate some of it myself.

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The first plate was just the grilled shrimp with the potatoes au gratin.  The string beans were out of the doggy bag from Coho Cafe.  

The potatoes au gratin were made almost exactly as in this  recipe and they truned out quite good ... froze the leftovers in freezer bag #18910P marked 3Stars. 

The shrimp were marinated in Terriaki sauce, ginger, salt and honey with a dash of Wiltshire.   I grilled them on the Foreman and as you see did not get a nice char, nevertheless i think they were quite tasty, 3stars perhaps.  I have some more uncooked in the freezer to cook another day.
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The next day i attempted the tomato bisque sans seafood.  I followed some of
this recipe but not very closely.

In bacon grease I sauteed onions, celery, and garlic from Fred Meyer.  To that i added some tomatoes and from Russell Farm.  That got finely blended in the Vita Mix. 

Then i made a rue with what was left in the pot adding some African Basil from my herb garden in the north 40.   Mixed in the finely blended sautee and added some chicken stock and some roasted garlic and some chopped up tomatoes. 

I think it was excellent and gave it 3stars.  Denise was like "eh not that great",  but we agreed to freeze bag #18910 for some other day coded with 3Stars.

Tags

  1. potatoes au gratin
  2. food
  3. potatoes
  4. tomato bisque
  5. salmon
  6. salmon days
  7. shrimp

Comments


Eiammyme says
looks tasty

Seth says
... combined the potatoes au gratin going into the freezer with  on of our go-to dishes coming out of the freezer tuna noodle casserole ... the only cooking was the applesause made from one Fuji apple, a lime, some sugar, and cinnamon ...



Seth says
Eiammyme 2015-10-09 12:42:50 18910
Ready to Publish your Toothless Foodie cookbook yet?

naah!  i post in my food blog mostly for my own awareness.  

representation does increase awareness, after all.

Seth says
defrosted bag #18910  totay … going to have it with rye crisp and almond butter.  

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