Episode 611 of Weekends with Yankee: Buried Treasure

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Weekends with Yankee Episode 611: “Buried Treasure” New England is full of treasures large and small. In this episode, we meet lobsterman and photographer Joel Woods, who captures intimate portraits of a hidden world—dramatic, gritty, and often-poignant snapshots of life aboard a lobster boat. Next, we set out along the coast of New Hampshire to celebrate local oysters with star chef Jeremy Sewall. And finally, we uncover the world’s only authenticated pirate ship—and reveal treasures that have never before been seen in public. [WATCH NOW]( [Jeremy Sewall’s Oyster Stew]( Photo: Mark Fleming Jeremy Sewall’s Oyster Stew Chef Jeremy Sewall uses diced apples as a garnish in his oyster stew to delicious effect, adding fennel, thyme, celery, and onion as complementary notes. Like Jeremy, we like our oyster stew served in wide-rimmed bowls over toasted sourdough bread. Total Time: 40 minutes Hands-On Time: 40 minutes Yield: 4 servings Ingredients 2 tablespoons unsalted butter 1 rib celery, thinly sliced, leaves reserved 1 fennel stalk, thinly sliced, fronds reserved 1 small onion, diced 1/4 cup dry white wine, such as pinot grigio 2 cups heavy cream 1 bay leaf 3 stems fresh thyme 16 medium oysters, any variety, shucked, with ½ cup oyster liqueur (juice) reserved Juice of 1 lemon Salt and freshly ground pepper, to taste 4 slices of sourdough bread 1 tart apple, finely diced Instructions In a medium sauté pan over medium-high heat, melt the butter and add the celery, fennel, and onion. Cook, stirring, until the vegetables are translucent, 5 to 6 minutes. Add the white wine and bring to a boil. Turn down the heat and simmer for 3 minutes, then add the cream, bay leaf, and thyme. Continue to simmer until the cream is reduced by almost half. Add the oysters and their liqueur and bring the stew back up to a simmer. Warm the oysters through, 2 to 4 minutes. Remove pan from heat and let sit for 30 seconds. Season to taste with lemon juice, salt, and pepper. Lightly toast the sourdough, then place each slice in a small shallow bowl. Spoon the oyster stew over the bread. Garnish with diced apple, fennel fronds, and celery leaves. Enjoy warm. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](