Subject: Oyster Stew
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 05 2001 - 16:35:49 EST
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F O O D F U N N Y
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Thanks to reader Christine Krueger of Aurora, Colorado for this "out
of the mouths of babes" food funny:
My husband and four-year-old son and I were dining at a local
steakhouse chain. While waiting for our meal, we looked around the
room and pointed out to David all the different stuffed animals and
fish that adorned the walls. David spotted a large buffalo head, but
he was afraid since it was so large. My husband said, "Don't worry
David, he's stuffed." Wide eyed, David replied, "What did he eat?"
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T O D A Y ' S R E C I P E
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This is not only one of the world's great soups, it's also one of the
easiest to prepare. If you have never had the classic, old-fashioned
version of this dish, you are in for a real treat.
Oyster Stew
4 Tbs (60 ml) butter
1 small shallot, finely chopped
OR 1 Tbs (15 ml) finely chopped onion
2 cups half-and-half
OR 1 1/2 cups (375 ml) milk and 1/2 cup
(125 ml) heavy cream
3 cups (750 ml) shucked oysters with their juice
Salt and white pepper to taste
Chopped parsley for garnish
Melt the butter in a saucepan over moderate heat and saute the shallot
until tender, about 5 minutes. Add the half-and-half and bring to a
light simmer - do not boil. Add the oysters and their liquid and
simmer just until the oysters are warm, about 2 to 3 minutes. Adjust
seasoning with salt and white pepper, garnish with chopped parsley,
and serve immediately. Serves 4 to 6.
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