Welcome to our recipe blog. We love to cook. Creating new recipes and trying new ingredients. Nearly anything edible is fair game.
We hope to share some recipes that we love. Yesterday we made our amazing Oyster Stew ~ It is based on a recipe we came acrossed in a Saveur magazine issue and is delicious everytime we make it no matter what changes we’ve made! The techniques are the key – making the golden roux first then sautéing the vegetables is key. Perhaps this is common in French cooking but without our formal training we’ve meerly discovered that it is good.
I’ve posted below our latest variation on the recipe – try at home – share with friends
- 2 pints of Fresh Shucked Oysters
- 6 Tbs Butter
- 2 1/2 Tbs Flour
- 2 Ribs Celery – with leaves – finely chopped
- 2 Large Cloves of Garlic – minced
- 1 Medium Onion – finely chopped
- 1/2 Tbs Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1/4 tsp Cayanne Pepper
- 1 Cup Chicken Broth (homemade is best)
- 1 Cup Heavy Cream
- 1 1/2 C Liquid reserved from cooking the oysters (see first step)
Drain oysters and set aside. Combine the oyster liquor and 1/2 cup of water in 2 quart pan. Bring to simmer over medium heat; add oysters and simmer about 2 minutes until edges start to curl. Strain oysters through fine seive set aside oysters and reserve 1 1/2 cups of cooking liquid. Heat butter in 3 quart pan over medium high heat until melted; add flour whisking constantly for 3-4 minutes until roux is golden brown. Add celery, garlic, onion, salt, and peppers to roux; reduce heat to medium cooking cooking about 25 minutes until vegetables are very tender; stir frequently.
Once vegetables are tender add broth, cream and reserved liquid stirring occasionally until hot and slightly thickened; about 5 minutes. Add oysters heat through and serve immediately. Makes 2 entree size bowls or 4 appetizer cups.
Hope you enjoy the recipe ~ Blogging is new to me so bear with me while I figure out how this works. With any luck I will have many more recipes to share! ~ Kimberly