We’re super excited for this week’s Facebook Live Show!
Chef Mark Salter with the Robert Morris Inn is joining us in the DelmarvaLife kitchen to make the perfect fall meal. We’re making oyster and sweet potato stew, a wild mushroom risotto, and an apple and blackberry crumble with ice cream. Our mouths are watering already!
Be sure to like and follow DelmarvaLife on Facebook so you’ll get a notification when we go live on Nov. 2 at 2 pm.
Check out the shopping list so you can cook along with us:
Rockfish Oyster and Sweet Potato Stew
- 1 tablespoon Olive Oil
- 4 tablespoons chopped Apple Smoked Bacon
- 4 table spoons chopped Onion
- 4 table spoons chopped stick Celery
- 1 clove chopped Garlic
- 1 ½ pints half and half
- 1 x 8 oz piece skinless rockfish fillet
- 20 each large shucked Oysters
- 2 tsp Old Bay Seasoning
- 2 oz unsalted whole Butter
- ½ cup 1 cm cubed peeled sweet potatoes (cooked)
- Salt and Pepper to taste
- 1 table spoon chopped curly Parsley
Farmers Market Wild Mushroom Risotto
- 2 cups Arborio rice
- 3 table spoons Olive Oil
- ½ cup diced Shallots
- 3 cloves chopped Garlic
- ¼ cup medium dry White Wine
- 4 pints Mushroom stock
- 3oz unsalted Butter
- 4 oz Parmesan Cheese
- 2 tablespoons Chopped Chives
Fall Apple and Blackberry Crumble with Vanilla Ice Cream
- 4 oz container Fresh Blackberries
- 4 each granny Smith Apples
- 1 tsp ground cinnamon
- ¼ cup sugar
- 2 oz unsalted whole butter
- Pinch of clove
- 1 tea spoon fresh ginger
- Pinch nutmeg
- Juice from half a lemon
- 2 TBS Local Apple Cider
- ½ cup light brown Sugar
- ½ cup sugar
- 4 oz unsalted Whole butter
- 1 cup crushed pecans
- 1 cup AP Flour
- Cinnamon to taste
- 6 scoops vanilla ice cream
- 6 sprigs fresh mint
