My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, November 30, 2010

Oyster Stew with Rosemary Croutons

I was trying so hard to stay out of the kitchen on Saturday after all the cooking for Thanksgiving, but I just had to make a little something. It's really winter now and I needed soup and as I've mentioned before I'll eat oysters in any fashion.

This is a thick, rich stew that will warm you up anytime over the holiday season.

Oyster Stew with Rosemary Croutons
10 1/2 cups
print recipe

2 bacon slices, diced
1 cup finely diced celery
1 cup finely diced onion
1/2 cup vermouth
2 pints of oysters, undrained
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
3 cups half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Rosemary Croutons

Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.

Whisk together flour and clam juice in a small bowl, whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (do not boil) Serve with Rosemary Croutons.

Rosemary Croutons
about 4 cups
Sprinkle these on salads also.

1/3 cup butter
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups (1-inch) French bread cubes (See Cooks Note)

Melt butter in a large nonstick skillet; add garlic and next 3 ingredients. Saute' i minute over medium heat. Add bread cubes, tossing gently to coat.

Cook over medium heat stirring occasionally, 15 minutes or until bread is lightly toasted.

COOK'S NOTE: I used the fabulous No Knead Rosemary Bread from October Farm in place of French Bread. Once you make this bread you will find endless ways to use it. This is the easiest and best bread you will ever make.


  1. The rosemary bread sounds wonderful. I will need to check out this recipe. :)

  2. Oysters...Yum Yum.
    My first love is Jesus…then my wife of 45 years…then cooking. I really enjoyed looking over your blog. I am now a follower of yours. Feel free to look over my blog and become a follower of my blog also.


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