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New England Oyster Stew


  • 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


  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


  • 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


  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

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