The family heirloom stew

Monday, November 10, 2008

With soup weather upon us, I’ve been concentrating on making soups that are can-able or freeze-able.  But there’s something so delicious about creamy soups.  And I can never resist trying new recipes for oyster stew - the perfect oyster stew is sort of the holy grail for me.  My great grandmother, a native Nova Scotian, made killer oyster stew, the likes of which I have never been able to recreate. 

A recipe in the November issue of Saveur does come pretty close, though!  And better yet, it’s pretty easy to make using all local ingredients.  Even the oysters can be locally sourced, although I did not use Cape May Salts or any other local oysters this time around.

The recipe is from Antoine’s in the French Quarter.  Apparently, oyster stew is a popular first course for Thanksgiving dinner in New Orleans.  Who knew?  I think I’d probably get run out of town if I tried that at my house, but I’m content to make oyster stew for myself every now and then!