• 8/5 Nat'l Oyster Day - 1

    From Dave Drum@1:2320/105 to All on Fri Aug 4 15:28:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lyonnaise Oyster Stew
    Categories: Soups, Seafood, Dairy, Cheese
    Yield: 6 Servings

    1 1/2 lb Leeks
    1 1/2 lb Potatoes
    2 tb Butter
    6 c Water
    8 oz Cheese; shredded *
    1/4 c Oil
    1 tb Butter
    3 c Bread cubes
    1 c Heavy cream
    1/8 ts Nutmeg; ground
    1 pt Oysters; w/liquor
    1/4 c Parsley; chopped

    * Gruyere or Emmenthaler are preferred.

    Trim off root ends and most of green part of leeks.
    Reserve white part plus a small part of green. Split in
    half and rinse thoroughly between leaves. Cut leeks
    lengthwise into thin strips and then crosswise into very
    small cubes. There should be about 5 cups. Peel potatoes
    and cut them lengthwise in half. Cut each half crosswise
    into very thin slices. There should be about 4 cups.

    Heat butter in a large saucepan and add chopped leek.
    Cook, stirring often, about 5 minutes. Add potatoes and
    water and bring to boil. Salt and pepper to taste.
    Simmer 20 minutes. Drain in colander, reserving liquid
    and solids.

    Heat oil and butter in heavy skillet and add bread
    cubes. Cook, stirring, until cubes are golden brown.
    Drain in sieve.

    Process leek and potato solids thoroughly while adding
    small amounts of reserved cooking liquid. Add only
    enough liquid to make a fine puree. Combine puree with
    remaining liquid in saucepan and bring to simmer. Add
    cream and salt and pepper to taste. Add nutmeg and heat
    thoroughly. Add oysters with their liquor and cook
    briefly, just until oysters curl.

    Serve sprinkled with parsley, with croutons and cheese
    on the side.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


    ... When you hear "fermentation" do you think of alcohol or spoilage?
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