Poor Mans Oyster Stew Creamy Salsify Soup Recipes

GRANDPA'S OYSTER STEW

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

OYSTER STEW

Steps:

• Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
• In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
• Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
• Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.

OYSTER SOUP

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

POOR MAN'S STEW

Steps:

• Boil water in a large pot.
• Add carrots and potatoes and boil 10-15 minutes until tender.
• Drain and set aside.
• Meanwhile, brown meat in a large skillet.
• Drain well.
• Add 3/4 or full can of corn (depending on preferance) to meat.
• In a small pot combine soup and corn juice (use less for thicker stew).
• Heat over med-low until warm.
• Add potato and carrots to meat.
• Pour soup over top and stir gently.
• Heat if neccesary.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

POOR MAN'S STEAK

Steps:

• In a large bowl, combine water, cracker crumbs and salt; add beef and mix well. Press into a 15x10x1-in. baking pan lined with waxed paper. Cover and refrigerate overnight. , Cut the meat into 12 squares. Coat each square lightly with flour. In a large skillet, cook over medium heat in oil, a few pieces at a time, until a thermometer reads 160° and juices run clear; drain. , Remove waxed paper from the baking pan; spread the soup in bottom of pan. Place meat squares in a single layer over soup. Bake, uncovered, at 350° for 10-12 minutes or until heated through; Spoon some soup over each meat square.

SALSIFY SOUP

Steps:

• In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes. Add salsify and celery and saute over medium-high heat for 2 minutes. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes. Set aside.
• In batches, puree soup in a blender. Pour through a sieve into a saucepan and heat through. Season to taste. Ladle into bowls, floating a teaspoon of truffle oil on top.

PAN-ROASTED SALSIFY

Steps:

• Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.
• Bring to a simmer and cook until tender.
• Remove salsify from liquid and cool, cut into small pieces of equal size.
• Heat skillet over medium heat and add olive oil.
• Add salsify and season with salt and pepper.
• Cook until golden brown.
• Add the butter and the remaining sprigs of thyme and toss until the butter melts.
• Remove from heat and drain well on paper towels.

POOR MAN'S OYSTER STEW - CREAMY SALSIFY SOUP

Steps:

• In a saucepan, bring the salsify and water to a boil over medium heat.
• Reduce heat; cover and simmer for 18-20 minutes or until tender but not mushy.
• Stir in cream, butter, salt and pepper.
• Cook and stir for 4 minutes or until butter is melted and cream is heated through.
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