Columbia County Magazine

Author: Kristy Johnson

  • Sweet Potato Soup with Thyme

    Sweet Potato Soup with Thyme

    • 1 tablespoon olive oil
    • 3 pounds sweet potatoes, peeled and cubed
    • 2 carrots, peeled and quartered
    • 2 onions, peeled and quartered
    • 3 cloves garlic, minced
    • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
    • Zest and juice of 1 lemon
    • 2 cups chicken or vegetable stock
    • 4 cups water

    Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve. 

  • Deviled Eggs with Pimento Cheese

    Deviled Eggs with Pimento Cheese

    • Deviled Eggs with PimentoCheese-Mar20136 large hard-boiled eggs
    • 12 tablespoons pimento cheese spread
    • 3/4 teaspoon sugar
    • 3/4 teaspoon pepper
    • 3/4 teaspoon salt
    • Mayonnaise, to taste 

    Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.

  • Diced Potatoes au Gratin

    Diced Potatoes au Gratin

    • DicedPotatoesau-Gratin-Jan20135 pounds potatoes, peeled, cubed and cooked
    • 1 can (12 ounces) evaporated milk
    • 12 ounces shredded cheddar cheese or Velveeta (cubed)
    • 1/4 cup butter, cubed
    • 1/2 tablespoon salt
    • 1/2 teaspoon pepper

    In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.

  • Shrimp Bisque

    Shrimp Bisque

    • Shrimp Bisque - Jan 20123/4 pound medium shrimp, shelled and deveined (reserve shells)
    • 3 tablespoons olive oil
    • 1/3 cup dry sherry
    • 5 cups water
    • 1 bay leaf
    • 1 carrot, chopped
    • 1 large stalk celery, chopped
    • 1 medium onion, chopped
    • 1 tablespoon plus 1 teaspoon long-grain white rice
    • 1 tablespoon plus 1 teaspoon tomato paste
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 cup heavy cream

    Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes. Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil; reduce to a simmer. Let simmer, uncovered, 20 minutes. Pour shrimp stock through a strainer into a bowl and press gently on the shells to release extra liquid. Discard shells and bay leaf.

    While stock is cooking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shrimp and cook, stirring frequently, until cooked through (3-4 minutes). Move to a bowl and set aside. In the saucepan, add 1 tablespoon olive oil, carrots, celery and onion. Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 4-8 shrimp for garnish and stir the remaining shrimp into the soup. Allow soup to cool 10 minutes. In a blender, puree the soup until smooth. Return soup to saucepan and stir in cream. Reheat on low. Serve in bowls and garnish with whole shrimp. Serves 4.

  • Seafood Quiche

    Seafood Quiche

    • SeafoodQuiche-May20112 unbaked pie shells
    • 1 (6 ounce) package frozen king crab meat, thawed and drained
    • 1 1/2 cups cooked shrimp, chopped
    • 8 ounces Swiss cheese, shredded
    • 1/2 cup celery, finely diced
    • 1/2 cup green onion, thinly sliced, including green part
    • 1 cup mayonnaise
    • 2 tablespoons flour
    • 1 cup dry white wine
    • 4 eggs, slightly beaten

    Combine crabmeat, shrimp, cheese, green onions and celery. In another bowl, combine mayonnaise, flour, wine and eggs. Mix all ingredients together well and divide between the two pie shells. Bake at 350 degrees 35-40 minutes or until a knife inserted into the middle comes out clean. Makes 2 pies.