There's still not much to talk about harvest wise...but I did cut a few herbs and pull some potatoes from storage for our Friday night Oyster Stew...
1 8-ounce container fresh, shucked oysters, drained (reserve the liquid) and cut into bite size pieces ( I use half of one of the 16 ounce containers of extra small Pacific Oysters from Taylor Shellfish Farm...yes, I know I mention them a lot...what can I say? We are so lucky to have such an incredible resource for fresh shellfish practically in our backyard!!)
1 1/2 cups chicken broth
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
2 slices uncured bacon (I like Nielsen Ranch)
1 teaspoon butter
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 cup diced potatoes
3 tbsp all-purpose flour
1 small sprig fresh rosemary
2 sprigs fresh thyme
2 cups half and half
freshly ground black pepper
ground red pepper
Place the chicken broth and potatoes in a small saucepan and cook over medium heat until the potatoes are tender...set aside.
Combine water and saffron in small bowl... set aside.
Cook bacon in a heavy pot until crisp. Remove bacon, crumble... set aside.
Add the butter to the bacon fat in the pot and melt over medium heat. Add the onion,celery, rosemary and thyme and cook for 5 minutes, stirring frequently. Remove the herb sprigs. Stir in flour and cook 1 minute. Strain the potatoes from the chicken broth and set aside. Add the oyster liquid, saffron and water, chicken broth and the half and half, stirring with a whisk. Cook until thick (about 10 minutes), stirring frequently. Add the potatoes, the crumbled bacon and the oysters. Season well with freshly ground black pepper. Cook about 3 minutes, until the edges of the oysters begin to curl. Serve in a wide bowl and garnish with ground red pepper. Serve with fresh, hot bread. Serves 4