WellesleyWeston Magazine

WINTER 2014/2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/410492

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perfect dish for so many occasions. A savory butternut squash soup with a crusty piece of bread make for a hearty lunch, while an ele- gant lobster bisque sets the tone for a formal dinner party. On a cold, bleak day nothing so pleasant comes to mind as a big bowl of soup. Chunky, hearty, buttery, velvety — soup is always a treat. It's a great way to use up old vegetables or leftovers and make something delicious out of them. There's Chinese wonton with tasty pork dumplings that swim in a deli- cate broth and French onion with its melted gruyere. From Italian wedding soup and Japanese miso to the Indian mulligatawny made famous by Seinfeld's infamous "Soup Nazi," every culture has its own unique take on this delicious dish. food & wine "soup is always a treat" 208 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 4 / 2 0 1 5 CREAMY OYSTER STEW Stew is often thought of as a poor man's food with humble beginnings; for this version, Chef Jeremy Sewall elevates it ever so slightly with fennel and white wine. But what really makes this dish work is its abundance of oysters. 16 medium oysters 2 Tbsp. canola oil 1 small bulb fennel, finely diced, trimmings reserved 1 shallot, diced 1 garlic clove, minced ¼ cup white wine 2 cups heavy cream 1 bay leaf 2 Tbsp. unsalted butter 1 stalk celery, thinly sliced 1 Tbsp. freshly squeezed lemon juice 2 tsp. grated lemon zest 1 Tbsp. fennel fronds Kosher salt and freshly Ground white pepper 4 slices Rustic Bread (see recipe in The New England Kitchen: Fresh Tastes on Seasonal Recipes by Jeremy Sewall and Erin Byers Murray) n Shuck the oysters, reserving the meat and 1 ∕2 cup of the oyster liquor or juice. Refrigerate until needed. n In a medium saucepan, heat the oil over medium-high heat and add the fennel trimmings, shallot, and garlic; cook until they begin to color lightly, 3 to 4 minutes. n Add the wine and bring to a boil. Lower the heat and let simmer for 3 minutes; add the cream and bay leaf and continue to simmer until the cream is reduced by almost half, about 18 minutes. n Remove from the heat and strain through a fine-mesh sieve, discarding the solids. n When the cream is nearly reduced, melt the butter in a large saucepan over medium heat. Add the diced fennel and the celery and cook until they become translucent, about 6 minutes. Add the strained cream sauce and bring to a boil. Stir in the lemon juice and zest. Add the oysters and oyster liquor and bring the stew just to a simmer. Remove from the heat and stir in the fennel fronds. Let sit for 30 seconds. Season with salt and white pepper. n Lightly toast the bread slices and place one slice each in small, shallow serving bowls. Spoon the oyster stew over the bread and serve. Serves 4

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