Our counters and window sills are  filled with cooking gadgets. If you would like to stop by and do some shopping, give us a call and we will happily accommodate you.

Spring Newsletter

Spring Brochure

Need a gift? Cooking Cottage gift certificates, for any amount, are available!

Recipe Corner

SPICY THAI ASPARAGUS SOUP WITH LOBSTER

Ingredients

• 4 Tbsp butter, divided
• 1 lb asparagus, tough ends trimmed, cut into 1-inch lengths
• 1 cup chopped onion
• 3 garlic cloves, chopped
• 2 Tbsp chopped shallots, divided
• 1 Tbsp chopped fresh lemongrass (from bottom 3 inches of stalks)
• 1 Tbsp Thai green chili paste
• 8 ¼ cups unsweetened coconut milk
• 1 ¼ cups whipping cream


• 1 tsp fresh lemon juice


• 1 uncooked frozen lobster tail, thawed
• 2 tsp chopped fresh tarragon

Directions:

Melt 2 Tbsp butter in a large pot over medium heat. Add asparagus, onion, garlic, 1 Tbsp chopped shallots, lemongrass and curry paste. Sauté until vegetables begin to soften, about 10 minutes. Add coconut milk and cream; bring to a boil. Reduce heat and simmer uncovered, 30 minutes.
Working in batches, puree soup in blender until smooth. Stir in lemon juice; season with salt and pepper. Keep warm.

Using a kitchen shears, cut down the center of lobster shell. Bend back shell and remove lobster meat. Chop meat into ½ inch pieces. Melt 2 Tbsp butter in medium saucepan. Stir in remaining 1 Tbsp shallots. Sauté until soft, about 1 minute. Add lobster and tarragon; sauté until lobster is cooked through, about 2 minutes. Divide soup among 4 bowls. Top with lobster mixture and serve.

STRAWBERRY SHORTCAKES WITH BLUEBERRY SAUCE

SAUCE

• 1 1-pint container blueberries
• ¼ cup sugar
• 2 Tbsp brandy
• 2 tsp fresh lemon juice

SHORTCAKE BISCUITS

• 2 ½ cups flour
• ½ cup sugar
• 2 ½ tsp baking powder
• 1 tsp grated lemon peel
• ¾ tsp salt
• ¾ cup (1 ½ sticks) chilled butter, cut into ½-inch cubes
• 1 cup buttermilk

STRAWBERRIES

• 8 cups thickly sliced strawberries (4 pints)
• ¼ cup sugar


• 1 ½ gallon ice cream

SAUCE:
Blend berries, sugar, brandy, and lemon juice in blender until smooth. Transfer sauce to a small bowl.

BISCUITS:
Preheat oven to 425°. Spray 9x9x2–inch metal baking pan with nonstick spray. Combine flour, sugar, baking powder, lemon peel and salt in a large bowl; whisk to blend well. Add butter; using fingertips, rub in until coarse meal forms. Gradually add buttermilk, tossing until dry ingredients are evenly moistened. Gather dough together; place on lightly floured surface. Knead gently 4or 5 turns to combine. Place in prepared pan; press to even layer.
Bake biscuit until top is pale golden, about 20 minutes. Turn onto rack and cool.

STRAWBERRIES:
Combine ¼ of the strawberries and sugar in a large bowl. Using the back of a fork, mash to coarse puree. Mix in remaining strawberries. Let stand 30 minutes or cover and chill for up to 3 hours.
Cut biscuit into 9 3-in squares. Cut horizontally in half. Place bottom halves in shallow bowls. Spoon some berries over. Cover with biscuit tops Finish each dessert with a scoop of ice cream and drizzle with blueberry sauce.
Serves 9