A rose by any other name…
Okay, so this is a bit of a preemptive strike against any foodies who may start clamoring about the usage of the term ‘bisque.’
You see, bisque is one of those dishes whose definition, and thereby ingredients, has changed over time. Classically, a bisque is just seafood. Well, if you go farther back than that, like, before the 17th century, then classically-classically a bisque is a soup made with, and thickened by, game or seafood. They mostly used crayfish as the seafood, and as time passed, crayfish and lobster ended up becoming the main ingredients.
Even now, French culinary dictionaries are gonna say that a bisque is exclusively seafood. American ones will say that the term can include soups made with other meats or exclusively vegetables.
“So,” you may ask, “What’s the big deal?”
Well, nothing, really. What the stalwart defenders of culinary lexicon have probably forgotten is that food changes over time. The terms should shift as well. If a ‘bisque’ is seen more as a dish that’s thickened by pureeing the ingredients, then we can lump in the vegetable bisques and what-not.
So, cut the chefs of the world some slack if they use a term that, according to Culinary Dictionary X, is wrong. Unless, of course, they’re trying to call a pile of scrambled eggs on a plate an omelet. That’s just not cool.
- Chef Savage
Artichoke Bisque
4tbs Butter
1 ea Yellow Onions Rough Chopped
6cans Artichokes In Water (16oz)
1qt Heavy Cream
1/4lb Gruyere Cheese (shredded)
Salt & Pepper to Taste
Sauté Onions in butter until soft.
Add Artichokes do not drain.
Add cream simmer 1 hour.
Blend with immersion blender till smooth.
Add cheese and blend again.
Pass through china cap.
Serve with warm crabmeat.
Comments