New England Oyster Stew

Ingredients:

• 3 stalks of celery, minced
• 3 cups of shucked oysters
• 2 tbsp of shallots, chopped finely
• 1/2 cup of butter
• salt and pepper
• 1 quart of half and half cream

Directions:

1. Sautee the shallots and celery in the butter until the shallots are tender.
2. Mix the half and half cream and the butter and vegetables.
3. Bring to a slow boil and reduce the heat.
4. Add the oysters.
5. Add salt and pepper.
6. Simmer until the oysters shrink and curl.
7. Serve immediately.

 

 

 

Curry Soup

Ingredients:

• 1 carrot, shredded
• 2 chicken breasts, boneless, skinless and diced
• 2 cups of chicken stock
• 1 lime
• 1 onion, chopped
• 2 tbsp of green curry paste
• 1 can of coconut milk
• 1 clove of garlic, chopped finely
• 1 stalk of lemon grass
• 1 small piece of ginger root, grated
• rice

Directions:

1. Sautee the onion, garlic, ginger, carrot and lemon grass in the sesame oil for 2 minutes.
2. Add the chicken, lime juice and the curry paste.
3. Sautee for another 3 minutes.
4. Add the coconut milk and simmer for 3 minutes.
5. Slowly add the vegetable broth and simmer for 10 minutes on low.
6. Serve alone or with rice.

Serves: 3 persons