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
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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.

Saint and Scriptures Sunday-First Sunday of Advent

Luke 21:21-35

"It will seem like all hell has broken loose- sun, moon, stars, earth, sea, in an uproar and everyone all over the world in a panic, the wind knocked out of them by the threat of doom, the powers-that-be quaking.

"And then-then!-they'll see the Son of Man welcomed in grand style-a glorious welcome! When all this starts to happen, up on your feet. Stand tall with your head high. Help is on the way!"

He told them a story. "Look at a fig tree. Any tree for that matter. When the leaves begin to show, one look tells you that summer is right around the corner. The same here--when you see these things happen, you know God's kingdom is about here. Don't brush this stuff off: I'm not just saying this for some future generation, but for this one, too--these things will happen. Sky and earth will wear out; my words won't wear out.

"But be on your guard. Don't let the sharp edge of your expection get dulled by parties and drinking and shopping. Other wise, that Day is going to take you by complete surprise, spring on you suddenly like a trap, for it's going to come on everyone, everywhere at once. So, whatever you do, don't go to sleep at the switch. Pray constantly that you will have the strength and wits to make it through everything that's coming and end up on your feet before the Son of Man."

Let's visit Dianna for more Saint and Scriptures at The Kennedy Adventures.

Ultimate Double Chocolate Cookies

These are a good example of your own slice and bake cookies. Always fresh from your refrigerator or freezer. My freezer always has a batch of these ready to bake. The instructions say to let them thaw in the refrigerator, but I don't always have time and let them set out for about 30 minutes. They are fine, you might have to add a minute to the cooking time. These are my most requested cookie.

Ultimate Double Chocolate Cookies
24 cookies
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12 ounces Semi-Sweet Chocolate Chips
11 1/2 ounces 60% Cacao Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup of all-purpose flour
1/2 teaspoon baking powder
1 cup chopped walnuts, toasted, English or Black

In double boiler over hot water, melt bittersweet chocolate chips and butter. In a large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. This is to soft to try to roll into logs at this point. Place in the refrigerator for about 20 minutes for it to firm up a bit.

Using a sheet of plastic wrap, form dough into 2 logs, each 2 inches in diameter and about 12 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe). Heat oven to 350 degrees F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

COOK'S NOTE: Use the best chocolate you can find. I like Ghirardelli.

Feel Good Friday - I'm Still Stuffed

Did you have a wonderful Thanksgiving? I had the best Thanksgiving I've had in 10 years. It was just plain fun and the food was fabulous. As you know if you have tried any of Edie/Lucy's recipes from the blog, she is one fine cook. She has promised us more recipes, soon. Her Lemon Chess Pie yesterday was to die for.

Yes Larry (brother) your Deep Fried Turkey was wonderful.

I'm keeping this short today because we are making Turkey Bone Gumbo. Let me know how you like it! It's just another simple way to "feel good".

Let's go over to the The Girl Next Door Grows Up and see what makes other folks "feel good". Plus come back during the week and we'll use up those turkey leftovers. How about a Kentucky Hot Brown!

Turkey Bone Gumbo

As the story goes. There is a gentleman in Southern Louisiana who loves to make a big pot of Turkey Bone Gumbo on the day after Thanksgiving. He rises early on Friday, gathers turkey carcasses from friends around town, and spends the rest of the day making broth and putting together his gumbo. By early evening, the friends from whom he got the carcasses gather around his big table for one or two bowls, followed by a serious card game.

You may not have friends willing to give up their turkey carcass, which is fine, but they don't get any gumbo. This only requires one carcass.

Remember to make your Turkey Broth first.

Turkey Bone Gumbo
8 servings
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3/4 cup vegetable oil
3/4 flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, such as andouille or kielbasa, chopped
2 quarts turkey broth
Reserved turkey meat from broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions

1. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

2. Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

3. Serve in soup bowls with rice. (File' powder can be added at the table according to personal taste.)

Turkey Broth

When you have a turkey carcass after a holiday meal, use it to make broth. Highly prized by cooks in South Louisiana, it is used to make Turkey Bone Gumbo. Recipe coming right up. If you can talk a friend or neighbor out of their turkey carcass, so much the better because this broth freezes beautifully.

This recipe as well as the Turkey Bone Gumbo is from Emeril's Louisiana Real and Rustic. With a few minor changes of course.

Turkey Broth
2 quarts
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1 turkey carcass
3 ribs celery, cut into 4-inch pieces
2 medium onions, quartered
4 quarts of water, or enough to cover the carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

1. Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.

2. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.

3. Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.

The Best Thanksgiving Ever

I have just returned from the most wonderful Thanksgiving I have had since returning to Kentucky. My brother, Larry, and Edie have only been in their new home for about 2weeks and everything is already perfect. I don't know how she did it, plus all the Christmas decoration and tree. She said Larry was a huge help. Right away I knew someone had taken my brother and left a droid is his place.

Her table was covered with her mothers beautiful lace tablecloth and she used her mom's silver and china. Beautiful! I have already posted the menu earlier and the food was out of this world. Edie had made a Pumpkin Cheese Cake, Pecan Pie and Lemon Chess Pie. She has promised all the recipes

Another reason I knew my "real" brother was not there is because he deep fried the turkey to perfection and carved it like a chef. I'm really worried.

The Durham Family were special guest, Gary, Ruth and their son Rich. What a wonderful family. If you think I can talk! This lady needs her own blog. They even remembered my dad. That's always good for lots of laughs.

If you are ever in doubt about an appetizer for a holiday gathering make The Uber Cake from October Farm.It really is a fabulous dessert, however everyone wanted "just a little bite" before dinner, so half the cake was gone before we even ate. Thank goodness for Edie's desserts. I have a strange family.

My "real" brother returned just before I was ready to leave because I had to beg for the turkey carcass to make Turkey Bone Gumbo tomorrow.

I hope everyone had as great a Thanksgiving as I did.

Thank you Larry and Edie.