Ingredients with Measurements:
- 2 cups shucked oysters
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and sauté for 2-3 minutes until translucent.
3. Add the flour and stir constantly for 1-2 minutes until the mixture turns golden brown.
4. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming.
5. Add the diced potatoes, salt, black pepper, paprika, and dried thyme. Stir well.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.
7. Add the shucked oysters and cook for an additional 2-3 minutes until the edges of the oysters curl.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 38g
Saturated Fat: 23g
Cholesterol: 190mg
Sodium: 420mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Half-and-half can be substituted for heavy cream.
- Clams can be substituted for oysters.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add chopped bacon for a smoky flavor.
- Use vegetable broth instead of milk and cream for a lighter version.
- Add chopped celery and carrots for extra vegetables.
Tips and tricks:
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- Use fresh oysters for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Chopped parsley or chives.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Green salad, roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more milk or cream. If it is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the oysters thoroughly to prevent foodborne illness.
Food history:
Oyster stew is a traditional dish in many coastal regions, including the Chesapeake Bay area and New England.
Flavor profiles:
Creamy, savory, slightly briny.
Serving suggestions:
Serve as a main course for a cozy winter dinner.
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