Tag Archives: soup

Oyster Stew

Since we’re coming close to Halloween, I’m going for something more fall-ish.  This is a dish I really like but don’t get the opportunity to make that often.  To be honest, I used to hate it because when I’d watch it getting made, the whole snot consistency thing of the oyster liquor used to skeeve me out.  Now that I’m older and I’ve had it several times without watching it being made, I really kinda like it.  It’s super simple and it’s hearty.  Very useful when I lived in the North, but now that I’m home, I need to run the air conditioner if I’m going to eat it.  Like I ever DON’T run the air conditioner.  C’mon.. this is Orlando we’re talking about here.  Home of the 3pm duck drowner.. and the concept of shoveling sunshine.

  • 32oz raw oysters with their liquor
  • 6 tbsp butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 medium skinned potato cut small.  SMALL. (ok.. I use red potatoes and don’t skin them.. but hey.. that’s me)
  • 1 small chopped leek
  • salt and pepper
  • scotch bonnet sauce (if you don’t have scotch bonnet sauce, tabasco works)
  • minced parsley (I use dried.  You can use fresh.  It’s really just a garnish)

Separate the oysters from their liquor and hold the liquor aside.  In a large pan, cook the potatoes and chopped leek in about 1 tsp of butter until they are cooked through.  Add the rest of the butter and the uncooked oysters.  Cook until the oysters are cooked through.  The edges will curl up when they’re done.  In a separate pot, on low heat, add the milk, the cream, and the liquor and slowly heat until hot.  Do not allow it to boil.  When the liquid is hot, add the oysters/leek/potato mixture.  While stirring, add a dash or two of hot sauce and salt and pepper to taste.  When it’s well blended, remove from heat and serve.  Garnish with parsley.

If you want a lower carbohydrate option, omit the potatoes… but hey.. live a little.

Minestrone

Lunch. Happens every day. Gets surprisingly monotonous when you work from home. After a lot of cereal, peanut butter and jelly, and random other 2 second fixes, I found something a lot more hearty. Takes a little while longer to make, but it’s so very worth it.. and it makes a ton, so you can have it over a few days.

Minestrone soup.

I got this recipe from someone I used to work with, but as usual, it’s been modified.

1/2 pound of bacon, chopped into small pieces
one sweet onion, chopped
one large leek
one cup chopped carrot
one cup chopped celery
one tablespoon minced garlic
slutty olive oil
3 medium zucchini
2 small cans peas and carrots (can use frozen)
1 can cannelini beans
1 large can diced tomatoes
parmesan cheese
basil
oregano
salt and pepper

In a dutch oven, sautee the bacon until completely cooked. You can remove the meat if you like, but I leave it in. Add chopped onion, garlic, chopped celery and chopped carrot. Sautee until the onion is clear. Slice the zucchini and add it. Do the same with the leek – make sure you leave the dark green part and don’t throw it away – it adds a nice flavor. Add the peas and carrots, as well as the beans and stir thoroughly. Add basil, salt, and pepper to taste. Top with the undrained can of tomatoes. Bring the whole pot to the sink and add enough water until everything is just covered. When you put it back on the stove, add 1/4 cup olive oil and about 2/3 cup parmesan cheese. Stir then bring the whole thing to a boil. Once it starts to boil, reduce to a low simmer and let cook for about an hour.

Mmmm.. minestrone.

Split pea soup

Wow.. it’s been a while. I’ve been busy moving. I’m back in central Florida where I belong and it’s been a challenge. That, and I finally went in to the doctor since I’m over 40, submitted to a blood test (i HATE needles) and found out, to nobody’s shock, that I have high cholesterol. I’m taking that into account with my current food..plan..thing.. and it turns out that I didn’t have to make too many changes. I am watching the nutrition panels more, which I guess is a good thing.

One of the things I missed the most about Florida is Publix. Now that I’ve moved back, there are three of them within a 2 mile radius of my place. They happened to be having a sale on dried goods and I picked up some dried split peas to make some soup. I haven’t had it in a while so, since it’s rained all day, today was the perfect day.

1 1 pound (16 oz) package of dried split peas
4-6 cups of water
1/3 cup worcestershire sauce
1 cup Goya mojo (I use the bitter orange)
1/2 pound smoked ham cut into small pieces

Take the split peas and soak in a dutch oven in 4-6 cups of water. Usually the package says you don’t need to soak them but since I don’t put my soup in a food processor, you need them to soften before cooking. After soaking for about 2 hours, bring to a boil then bring down to medium and cover. You’ll want to stir every few minutes for an hour. The peas should begin to break apart and turn the water green. Add the smoked ham. Continue to cook on medium low for another hour. You should have enough residual heat that the peas will explode into the water. Eventually the pea mush will settle to the bottom. When it’s a the consistency you want, remove about 2/3 of the standing water, add the worcestershire and mojo. Give it a good stir and cook for another 15-20 minutes and let rest.

I love this with toasted cheddar cheese and tomato sandwiches on rye. Great for a rainy day.