Posts Tagged ‘Oysters’

Oysters Florentine

Shucked and Ready for Creamed Arugula, note care taken with liquor

Assembled Ingredients

Fresh, free protein. Foraged through the frozen harbor. Had to literally break a path through the ice to get to the flats. An adventure worth any discomfort. After filling up on raw oysters and clams, we put this dish together for dinner. A hot, hot oven is wanted for this dish, but if your oven is not that hot, finish for a few minutes under the broiler. Serve with Champagne! Good Stuff!

Oysters Florentine

1 bunch fresh, twice washed, chopped arugula

Sautee the arugula with a minced clove of garlic, cook completely, cool,and drain

Finished Bechamel Ready for Arugula

Trayed and Stuffed, Ready for the Broiler

any excess liquid. Drink this, do not discard! Reserve the cooked arugula.

2 cloves garlic, minced

1 medium shallot, minced

2 Tablespoons herb oil, bacon fat, olive oil, or a mix of them all

1 Tablespoon flour

3/4 cup hot meat stock

Oysters Florentine

2 Tablespoons cream

1/4 cup parmesan or asiago, shredded

salt, pepper, and freshly ground nutmeg to taste

Sautee the garlic and shallot in the fat until soft. Add the flour and toast shortly. Add the hot stock stirring constantly. Bring to a boil and add cream. Return to a boil and remove from heat. Add cheese, mix well, add arugula and season. Add a Tablespoon or more to each carefully shucked oyster. The liquor, or juice, in each oyster is important to the taste and texture of this dish. Bake at 500 degrees for 15 minutes and finish in the broiler, if necessary. Good Stuff!

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