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Health conscious Oyster stew recipe?

post #1 of 4
Thread Starter 

First post here on Cheftalk, I've heard a lot of good things. So been stalking different posters from the side line, ASMITH one of my favorites. 


Anyway, I posted today to see if anyone had any advice on creating a Health Conscious version of oyster stew. 

 

My recipe is pretty standard but I like potatoes

1 yellow onion medium or large (Love Onions)

1 cup of celery

2 cups of cubed potatoes

1 and 1/4 sticks of butter (sometimes just two sticks for personal meals)

3 cups of steamed oysters with their liquor/stock

about a tablespoon salt and pepper

1/3 gallon of 2%

half cup of half and half

 

finishing touch chopped Parsley and Paprika for that look(sometimes for personal meals ill skip that too.)

 

So what I'm really looking for is a very health conscious version of this, maybe skip the butter or something, if anyone has any advice just let me know. I'm really eager to see all those responses! 

 

thanks a bunch!

post #2 of 4

Just my .02

When it comes to recipes like this where it's super rich and incredibly comforting... I tend to just bail on trying to create a healthy clone. There is nothing that will ever come close. 

Instead, what about rethinking the stew altogether? I often use carrots and other less [than potatoes] starchy vegetables in the stew and puree them with a much smaller amount of cream (or, a lot of the time, coconut milk) and base it around that flavor profile when deciding what to add. I make a LOT of vegetarian soups for clients and for the most part they are implicitly low fat/cal. I just boost everything with good stocks and aromatics to make up for the less velvety mouth feel (and I put it through a chinois to help this as well)

 

 

That being said, I'd just make a smaller batch of the original and force myself to eat very small portions :)

post #3 of 4

If you are okay with chemicals... you can successfully replace some cream with a can of condensed fat-free cream of celery soup + some more 2%.  Is it the same... no.  It is good?  sure. 

 

Also, I would use half that amount of butter and instead of using steamed oysters, shuck them raw and simmer briefly in the butter.

 

Never made oyster stew with potatoes, that sounds more like a chowder.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by noon View Post

Just my .02

When it comes to recipes like this where it's super rich and incredibly comforting... I tend to just bail on trying to create a healthy clone. There is nothing that will ever come close. 

Instead, what about rethinking the stew altogether? I often use carrots and other less [than potatoes] starchy vegetables in the stew and puree them with a much smaller amount of cream (or, a lot of the time, coconut milk) and base it around that flavor profile when deciding what to add. I make a LOT of vegetarian soups for clients and for the most part they are implicitly low fat/cal. I just boost everything with good stocks and aromatics to make up for the less velvety mouth feel (and I put it through a chinois to help this as well)

 

 

That being said, I'd just make a smaller batch of the original and force myself to eat very small portions :)

 

I had a feeling someone would say that, thanks guys. Here in the south it's hard to find anything other than comfort food hah. Thanks I'll probably. What is your most popular veggie soups you'd say?

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