William Stanney, OFM 11 p.m., Dec. 17
Submitted by anapines
My favorite recipe is one I found online for an oyster stew. It's simple, easy and oh so delicious!
- 2 tbls butter
- 1 celery rib, finely chopped
- 1 small clove garlic, minced
- 1 tbl all-purpose flour
- 1 cup milk
- ¼ cup half-and-half cream
- ¼ tsp onion powder
- 1 pinch dried parsley
- ½ tsp salt
- 1 cup fresh shucked oysters, undrained
- 1 pinch ground black pepper, to taste
Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.
Added Thursday, June 2, 2011