GIMME AN "R"

Everyone is talking about

and wishing for Fall!

While Fall won't officially start until 

the third week of September,

(in days of yore, one could say the 21st

but now it is calculated to the hour)

the month of September has an "R"

in its name.

Around these parts that means

Oysters are in season and that means

OYSTER STEW!

I am sharing my recipe
 cuz this is sooooo good!

Here are the basics: Basil leaves (fresh is better if you have it but it wasn't in the garden when these pics were taken), Old Bay seasoning, half and half, salt, pepper (we will use cracked pepper later)

and all purpose flour or cornstarch (I like the flavor of flour best).

In my trusty Le Creuset dutch oven, I place a stick of unsalted butter and one tablespoon light tasting olive oil. Saute finely minced onion, celery and bell pepper (also known as the trinity), basil and Old Bay until the veggies clear and are browning on the edges. If your pan seems dry you may add a little more butter or olive oil. Turn the heat to low. I don't make a traditional roux but create a white roux like mixture while leaving the trinity in the pot. I normally use a half cup of flour adding enough olive oil to keep the mixture slightly loose.  Work the mixture slowly allowing the flour to absorb full flavor (this prevents a flour tasting base). I want a light colored base.

Begin to add the quart of half and half stirring constantly until it begins to thicken, salt and lightly pepper to taste. It it gets too thick you can add additional milk. 

This is where I go off on my own tangent. 

I coarsely chop the drained oysters on a sanitized cutting board. Add the oysters, heat slowly to just a simmer. When hot, ladle up, garnish with chopped green onions and cracked pepper.

Serve with an arugula, beet and feta cheese salad some oyster crackers or toasted/buttered sliced french baguette.

As Sweet Ole Bob says, "Don't let it get on your head, your tongue'll lap outch'a brains".

I use this same basic recipe to make crab stew.

Granny's Oyster Stew

1 stick unsalted butter

1 tbsp light olive oil

1 cup finely chopped/minced onions

1/2 cup finely chopped/minced celery

1/2 cup finely chopped/minced bell pepper

1/2 tsp dried basil (more to taste)

2 tbsp Old Bay seasoning (more if you wish to taste)

salt, pepper and cracked pepper

1/2 cup all purpose flour

more olive oil if needed
1 quart half and half milk

12 to 18 ounces coarsely chopped select oysters

Now just enjoy

September has an "R" in it!

I am sharing here: