![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDym-2bUdruaSYcGlF1a_n9lP5VRELlH1H8VXavEwcydk1Sj3OMd5nZB4S09GE61Mwu3yGB73aMb2B4iKCNNX_BPS3W22o3hDsklCSTQM1IHppvdTP-e7GQ-Sx_kTfTS5dI58iBLgG84/s400/DSCN0372.JPG)
Ahhh.
Behold the oyster.
'tis a beautiful thing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF0AtrOLW1dvEsO4zeXB9UiTPK78AiHZmghBzSML4p0vWqgitkCswARO4WbxmGQmXIfi16Yp_FqsF_AV-kg5kpNbbiUQU0W3Chmy5mBIdagyBtV43ZbLA5Dhbgj5VeKkB3WA6NHthaEk/s400/DSCN0370.JPG)
Luckily, a friend of ours happened to stop by
as these were coming out of the oven.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBiGs66P2_40ezCasvMd7d5ZbBMQK79nzeXhEpA-tyMy5LpkNX7c_3EliKRIm6Ed1YmJ-pp1UWGwdiF2Mf_JzsmmeYUqDqFEVdkd473pa83M3FyDvrLOcifIYZMHKhBlvI52K1rQC73I/s400/DSCN0375.JPG)
He asked if they were Oysters Rockefeller.
I said, "No, I'd guess you'd call 'em Oysters Hawthorne."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d1MhSPg0e5g2Hxb5EJG4KhPw9DjS2tDy4S2-zI9Pk5nkP7sKeW1VmGhRa9TlcYJFkmMfkNTEhaHSdF6oKyGhg2zcSpNxxb-3AWnAZKv7htU2cC2bxF7qWpTTPbv0dSe1BhKh_M4ebdU/s400/DSCN0294.JPG)
Ingredients for the Oysters Hawthorne topping:
ricotta cheese
mozzarella cheese
Parmesan cheese
spinach
pepper
red onion
prosciutto
Panko bread crumbs
butter
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkR0Fsf7ZpJzIxMzEJwVbdBk2QLqp_R8-JeZp0FAnk67i9h53uXZ0YbUw6fm5T1uNiOinedGg6ClBfW11pt6IUUCOAYH7yEaheh2rtws5ddu__Rvw5r8uMp4sPZRkfYJ24hRiUBnQSQA/s400/DSCN0295.JPG)
I used this much of the red onion and pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrq_OO3P3xWde9oYLXVKzoov12oBqNf6y-9uQEGCr7wR7Isxk0hc1Rdyl4BywAuAOh-T_4pJGQAQQjc3NEaFvDZ-H2WkcGRNg20zFoR1ZbummclmVvfAzvsubbkcEf86qfVz_GZWol4zM/s400/DSCN0299.JPG)
Mince very fine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMJnA_I8tt_JP2lZpaIwTvASVpRtxWdRVRUfVbvyHvhivIV4lH5pR8VnNm2ZeedYXrnXbLC4n55O7kpWTnCaCIcy9AQcmKeYLiAOtjKhGJfd1ozdmnoE4-Vf-bCmdUx0Apdr8PUJSajg/s400/DSCN0301.JPG)
I used 2 strips of prosciutto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0H8LUr3wAYCTX7gN6jVlnHzYzPEzCO-SeMZ4vKrC5_tUI-X-eWMVJ09GFMK4s4gYy1IgaJpiq_zfsfXqens1YwoWw9RhqeM4ZN8UQkmf2-VsxTEiDb7lHfEfniaz8Iu1BtHhLZWAK_wE/s400/DSCN0303.JPG)
Mince the prosciutto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRvhm2vcNeYO8NIqj3F8N6EYYISemxD17rwMXJ4ggakTS54bbpqx5OpHwPC0X9lNjWac7DAp3ZG7Io9_e8s-r8X-v6XSw4dk7oLgOkSJE2JzQ1_yaPvNVxet_YGQk_c96oco8DSgyAxQ/s400/DSCN0305.JPG)
Next, take a big pile of spinach ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVz9RX9mUyxDqcYFV9Kj2OWZqd99VV4JIdf1O5X-zvDgzXz1LGN72mNO2m9Gw4ZffSPklEiEYVEBlFCFJcEUsiq5tiG1HJfNqgOiwuQJuucNJjD0_3G3jeh92R1V9AqR7Gif_e1B7gpA/s400/DSCN0310.JPG)
... and chop it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEija0GaGnFKtjXAeyqXPbVjQqbpzYnql-SqFg0zsXaVqHaMMI0FJXVrIBpzhHd21oJBKwl2xGQbiWf0171L4r097hMw7-pu-iSVNQYwzpIj3QXd4BDgKE6piTfkFl8AHqdcJ-4F0sNwC0I/s400/DSCN0313.JPG)
Heat 2 TB of butter
until
almost brown.
Be careful.
You can go from brown to burn in a flash.
Add in prosciutto
and saute for a minute or so,
medium low heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPUNCqofm8XYtTy2nQXWuuCSLXbYR0HbPbil5Fb0B_FnJsV0jqkZPcOR_OZGk_7DDpoYgXyQMsXlTw0XsuY6RvPhvlYMQgHhJugarTLInikETr_iHzyVwYAcOq27pdSdsmbMtg0l3GmM/s400/DSCN0314.JPG)
Move around the pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyBENlk3NqAs_mZTDFDZcw35n1HV4VdofzR4AnUtdHekNhuWrWE8F0rji2yqOdzrkmXKx4sh6ixm7iTMzfQzVVvHHd4-RbXNiA3GY-506kpHEg5ghO4IRkGDH-CKNfpHdXJeNV0K6KCY/s400/DSCN0315.JPG)
Add in peppers ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2I8k8aYBb8VLUR5X17RxxcLxufVd2-W2JUxLFqZlX3kSusj1qMqJ-2rmrA7_GIyspDC_3bAWvThLYqnJlkjtZGjkWkkDxh0HUxX1eydiMLmGWOfQV6vm4gXwW8ZBUAsr7QnRSVCej_E/s400/DSCN0316.JPG)
... onions ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFbuCa8iBsLTGV-1MdRBX7oJUOWYEKFpD2W4c1tj4PgcrhdQLQs1DYwke81J1AeodW_GdPyecOkyBkuF16pm9ejvCNY0Xp8i9YphGYdlCz1oReGw_eKkl0AGTNQaerwny3xxzv9nrMvU/s400/DSCN0318.JPG)
... spinach ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlrwGnJ5py1WLZapO8X4DvcxlzzYh57NU_ZIdY6kS5pfvXaWGd0vnZs1mrnupKiq812WipwgqVdfi8lduNVNir-VjVUpw8waEDUfBDDESFIFqCm0AX0jH1O6tcD-k0p4GJ1Ad34ib-Kc/s400/DSCN0320.JPG)
... heavy cream (1/3 cup ?) ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinBOoNJsPNRRH8BKTgqTnSSgEXOBn6pEKTElt7WKJzTuh0WFaUtR8kbod5Z04GS-OkXqhBHK5WtMS9fja3qJv1tEU0EyPRPyp9zx3mxMkxqJifvx6F2gmyfCc74gyuuvenZE1iIuiirs/s400/DSCN0322.JPG)
... tablespoon of butter ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjU8Fsnh2mCK9c-odKgeqcTL0DPzaBaVWQuLefuvRx6KnYwxoeiWxwwneervZVn-SjOWWPFFCVYZuqcF5btr17bfTJg26P353BVLISS3wHKFmRO-p_Zc_E6adGqFEWWh1ZcLizi_BlOY/s400/DSCN0323.JPG)
... and two big plops of ricotta
which I had left from my
Lasagna Roll Ups.
I always try to utilize what I
need to use from the fridge,
particularly something I bought special for a dish,
in this case ricotta cheese.
If you had cream cheese or a brie,
you could sub with those.
I taste-tested and added no seasonings.
Ricotta is quite bland,
but the prosciutto was plenty salty enough
to season everything on its own.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoD51WMIsKyGFG_E4Ci3PvKjEHDfVnfi0QMr3TgiSkr4scBs9tGmkiEiArPvaR_7tUk9lNbkUCt0AxbjeHCdlcf3v6Dt-V_ufQhiJcUjmO4GyRG9bdr4pwgAZ8y_Kg501cXpsS8-xsWY/s400/DSCN0335.JPG)
I added in a good drink of sherry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKZLS1Q1FoMR1uvZI9ZAGfk1aYSI9Ss7RjilSgg51SyJWWl8w2QVGqFqEmT7RWYHC78C_U-nvKsnQF72bbgkaLb9N82S7_spAY_ZmmQ4hEuo025mOLE4RjUPQZ_ybej3EMkFG6YIc91E/s400/DSCN0336.JPG)
Some freshly grated nutmeg.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-_5oZyhADeUSFDuMO3Qnz9jhtXnoM8Y3QeGTtEY0gn0wp644YXGemdzfKHB-aZl_QlzffP9v8cr0ETocHahQ3ucXZATuX_uZcsp5W80-iZkShgbLMA-dSz2uTSO-mT4Qzs3ftwdtz9k/s400/DSCN0338.JPG)
Two more smaller plops of ricotta
and another pat of butter.
Let cook, way low.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraobnZH2HnrgbFkyYpGaPT-wgvxjB_mx97x5SdLt5KtKwJ_rVlgU5Kg4rnRKEPj63wP1daZxOs-gi0bC9Sgn0ST2UoP3E6KLls2UX0lndq_ut-RT-VUEPZpNLOBsHAw8LoDvopJx2wow/s400/DSCN0341.JPG)
I grated some mozzarella and Parmesan cheeses
with which to top the topping.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3XwKIrap0SFonOg6ipiohoHUaxipnUf_543AmBwSAo_KGGW7siEfz6INDPhY4WDWQCn6FX6QTKhRHEodURBqsEzPDhKKgH1w12aXg5ghXyA0QjXNu24NxKpnR0eSJdc__o6aP0-k67w/s400/DSCN0334.JPG)
Rosie shucked the last oysters
out of our fourth bushel this season.
The Hawthornes love their oysters.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OVAL1gtQzKQCbtaWRoVHa1C6o74BxkS2ATdW5-H7kqgmwQVbyrpJ_dVunM8gdn0z2U7BCNpYhd2-XO2GCUEKqMzC-fUClsipUzs0BdGBTJkXJ4JUj7_Ho5qGTcGidl2oMU4zikdqnJc/s400/DSCN0343.JPG)
Top each oyster with just a small bit of topping.
You don't want to overwhelm the delicate flavor
of the oyster.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibFWDYZKqe_AQLemAyMLHEc907UiiW1n4abDOg6wFWsFoFuHAd1pXwXkQeeTcbyglF9uIiFRxFOYhw4h7yWLjl_Ea8kcQHOdjaCpVAXn7paSh-NprYg-QmtPC_pGzpsbGQjh0Xvsy9bA/s400/DSCN0347.JPG)
Top with cheese.
Remember not to over-do.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsfxO5lABdrk4hWn4X2F0UjzU_m4W2gSfS9OTTzp-QvsUap0FF_bCzM7MezhY1YZdip_S6el5RWoHOqgX4Osl9hPMzpLwy3YzyutX2D5DthcthdgzcEp65yem3DgYBx6SL_FfPb5dUf4/s400/DSCN0351.JPG)
I added a little pearl of Jalapeno Hot sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kK_G4qge_o9gVSvlcbZFh6kCT3keV7j28_5gv1ZiSEV4czGE7o3bkysWmiWCtbnIi0_ElqYZPXplVG8Re2gfuffH1btDeApeIsSw-WzCsO_GBg6eRVh0qZ4HGxo3le_6Rm7qYVRPttw/s400/DSCN0352.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS-YwiKYOnkmSnn6z3jC24HqbDzYEbgPLuZNFyAwYB18qo_WjHTbhXoTadbY0TyPrYNFUqyI5CiekDUx9U7_nZpwzrIxqmC5se_PammyXNNDAgzB5xPuOGQzDmNYxlKdloFaH79I3Anw/s400/DSCN0350.JPG)
I made a mixture of Panko bread crumbs
and Club Crackers for added richness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlko7k_PX7DshGWce1xu_-clzFmtHmGRm_iXyGybk70ZeK7nJnKgPjJfDw4-_xwjpSiS-gIEzrTrCl4Vsvpc5fbhHpUCBkI8H9xWUQFB0PhKLPEsyaUSkx6bA3QdvXd-qag1FNtI3gBQ/s400/DSCN0355.JPG)
Sprinkle crumb mixture over oysters.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02QH2csCNfuLAFW-3YTz6RZ8NeXZ0beVgw7pY-ys6CzQCqTIQvojx5KdB3tW_WNCTnMyWhDQgoIUjlQk44D61nTYBnsnzensyqeh5oEaoKS-KVRfhsrZhwD4Ux5UN1-eK80EQaHm-LCM/s400/DSCN0357.JPG)
Close up of my little prettie.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5RIxF3Sod51EiaHqZngJvtnLIg7yaKviTDMD0ANl3FCaZiwf0E5UTNIboS4-AfOLJqAHMXaNKcRt7nlM6Dta57CafZ7VnOQ_R-BcvUrdgcyGWSklX8B2CpQclSWJVAiDn_QWEQU8pSyA/s400/DSCN0356.JPG)
These went under my broiler, set to 300 degrees,
for about 5-6 minutes until heated through.
While my oysters were under the broiler,
I turned to another task at hand.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ6-3PYD3wIbc9q-v9Mow2iaC-qLAv1tiarIOgsEK5BPNB5zxy7rtCQ-_aMIFq-_GTD9NuWCwQYiCp4T9e3_9016baw5G-Rerr2dEMTfHp-e311RM4MsgX8OTPM0eX_iRRZQ6z3z2wjw/s400/DSCN0345.JPG)
What to do with the unused mixture?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElV6mH9gPyk20xY15KExznajvUPsWvTTSC2qh29sVZKK4cmKGbcd_5p9f8-mH9iMP8ntrMBVT_jlvLoavt1VtBcbQsl5vc0KpbwEcyxBjKS_WPLctXkxJn52z-rdA95wauaUKQ1oJIho/s400/DSCN0348.JPG)
I'm going with a dip here.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2GWwEjk5kEJDL69w-ldiJxae3XJ0HlXmccJIBfuElX-jABhQuFUGEaTMfd2x4R38EDSmjpzphUDOA4usdoQpW4hm-snPjruva73jQDjL0XEFRGiSoZKBcaZPizLnsX3Gpm34dKNTrls/s400/DSCN0349.JPG)
Place spinach mixture in a small ramekin
and top with mozzarella and Parmesan cheeses.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DvhwHD8rfD4r1_gfmrtVv0duDAcv_flwtZJpog7CVELDatRRKskRnaqnKFaLJqy7mOVq9TeyzNIKkmbvl-ls_2nO3zaVgN6-B9iTURSlWRfOrUc7ELekwn_WWY89wT543TOPVe-Ux9E/s400/DSCN0358.JPG)
Bake at 350 degrees until bubbly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RHE8Ubcncsp9Ysd6sOodaWY75_us_UDwEgxjbjalxBZVLwjaG5g5Fo_soBtCSO6SlBJDOOvp3-I5lFXxjBaCUaVBR4JT5gq3PgdcakslisYtuwraZwF4pCdbimD8Xx7b5DQSP1sV56A/s400/DSCN0359.JPG)
Top with crumb mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKah5EU3QJsYoFzulnZNllOP-2BpZutJcU4gR2aP8F7QMTqvE-5fItX5NmTOgDh2c5v0iltL1zUYve0Xk9K4wdB86BnAF2pUhwqqyaOUkRyDBtgV8iFC9PehzaHlxaxdrabJ_yfAC4XaQ/s400/DSCN0361.JPG)
Dot with butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8MpE4U5oaH9JLmbJeIegLkSQ6UpTCIWnSUitK8YWMgTfPR6w28VMMIuxeYMZQvabXAk7f_8M-5UWohp4UzykYZ1GO_RpCcNEhxskrUuzgk6rGYNuUQc8sDc82nc-MsvpIh55olj9cU8/s400/DSCN0376.JPG)
Give it a quick trip under the broiler.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsQSOM10CoqhbvcTTxyQ8TaXuP-tOHhW6gzh6DMq-pgDmxrwPDi7k_lURMu_iAlkYzlCaJaqIZZCKP7hJgEeuIo6noui-3G_Bv5rbsDo61WVNbk4rXDZODtscXEfLjYkoDFy2uZhfcSU/s400/DSCN0377.JPG)
Happiness on a Ritz.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwI3i9xhh67Sr_EPmHHn2C0Z0tpuE2VUzC4Fyw7YgF4LxJorpt6pHZssWty10WK5w0MtqXiYp9yCjRpd8pr0vQu96ef3gUJyVPPI8-OHLgh5Eyqgr0vQoWdpvzQ1kluggSY0cqXxIv14/s400/DSCN0378.JPG)
Pretty good impromptu appetizer.
Back to my little pretties:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-kQBes-YxYXn5lgXs8En3OHjeCcWoxukK5trIoA21b_1OG4QAjUaXEQijG2D4iOgyylswVqGhsL-_XafVfuvaJj8L8A_7N3CG8w5RXJsTxl53W9G4HuGzhtbKQowvXfEr1XN0G5Kp4o/s400/DSCN0363.JPG)
These are lovely.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUotfJ303Sk_R1ukcjGwu7OGsXgCeUEjTBJmCdc4bYQy_MM0BVIUyVaggxrqZ3tB5VrPPb3HainW8EiHiojHdheAaf0PB8XNFhb2-0mX5QOPo_4rQBUyc2F1XgsJN3gi7k5NMmzcBBUU/s400/DSCN0366.JPG)
So pretty!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli3Xy1G6zloGA0mUC1NiwzlV24_A9ZIZb0z6XJYAcXfzs_IxV-6GVk9O5M16GWLIZm_Ff0Kkhoh1Xf9qhZw1Z5G9Ii2rYwR4Y8tV5TtXa6y31jpKJdZ148-O5rfw-7SXejKncuoJVW34/s400/DSCN0367.JPG)
These are some of the best oysters I've had.
I could taste the ocean.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHQUw7EvVHqnxH6bDINaRuHZ85KNZfYBfcDEFwiQ8oE8ZDv8mC44Plyz4oqzZ-gTskGDFbJW8PsVIDpSewsGPHUfLFiIiMybYHGtBxxjuRw3o1oZSR25B9HUjwulxaqLTEI9oN3YNnxk/s400/DSCN0368.JPG)
I had the perfect balance
between the sweet oyster
and its toppings.
The Hawthornes are on a mission to find a fifth bushel.
We're uncomfortable with no oysters
in our fridge during the season.
4 comments:
I love your oyster posts. Since coming down 2 weeks ago, we have purchased a couple of pecks and gone through most all of them. I am always looking for new ways to prepare them and you give me inspiration The only problem we have is the shucking. Not as easy as you make it look!! I have at times resorted to putting them in a 450 degree oven to just pop the shells so I can open and top them.
Some oysters are much harder than others to shuck. The hard ones I don't bother with shucking. I steam those and dip them in melted butter and lemon juice.
And Anony, be careful shucking.
Don't want this to happen to you:
http://www.kitchensaremonkeybusiness.com/2008/11/oyster-incident.html
OUCH! I think I will leave the shucking up to my husband.
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