Oysters in the Pink

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            FOOD FUNNY
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Thanks to Kathleen Munger of Bowling Green, Ohio for this true
food funny:

When my son was about 3, I asked him what he wanted for
breakfast and he replied "I want a Spanish bagel." I had no idea
what that was. He tried to explain it as being round and you
toast it and after many questions finally came up with the answer -
he wanted an English muffin! He knew it was a "foreign" name,
just had the wrong one.

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            TODAY'S RECIPE
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If you like oysters, you'll love this dish. Just remember not to over
cook them or they will become tough and rubbery.

Oysters in the Pink

4 Tbs (60 ml) butter
1 onion, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
4 Tbs (60 ml) all-purpose flour
1 quart (1 L) oysters, drained and liquor reserved
Chicken stock if needed (see procedure)
1 cup (250 ml) half-and-half, heavy cream, or milk
1 Tbs (15 ml) tomato paste
2 Tbs (30 ml) chopped parsley
1/4 tsp (1 ml) dried thyme
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute
the onion, celery, and carrot until tender but not brown, about 5
minutes. Stir in the flour and cook for 3 minutes. Add 1 1/2 cups
(375 ml) oyster liquor, adding chicken stock if necessary to make
1 1/2 cups, and half-and-half. Bring to a boil, stirring constantly.
Stir in the tomato paste, parsley, and seasonings. Add the oysters
and cook just until the edges curl, about 3 minutes. Serves 4 to 6.
Received on Fri Apr 28 07:37:05 2006