Saturday, November 30, 2013

Oysters Mornay À La Hawthorne..

 I hope you're not getting tired of oysters,
because the Hawthornes aren't.
And we're only on our third bushel.
This "recipe" will top two dozen oysters.
Remember when you shuck the oysters
to keep the oyster likker in the shell.
More flavor!
2 big handfuls of spinach, chopped
1 big handful of "exotic" blend mushrooms
 I heated my skillet over medium high heat,
added two tablespoons butter,
then when the butter started sizzling,
added in the mushrooms.
Cook about 2 minutes.

 Add in the spinach and cook another minute.

 Add in 1 tablespoon flour
and cook, stirring, for a minute.
Cook out the raw in the flour.

 I added in 1/3 skim milk and 1/3 cup heavy cream.

 Cook over medium heat, stirring until thickened.
Remove from heat.
Taste test and add Kosher salt and freshly ground pepper to taste.

 Grate 1/3 cup gruyere and 2 tablespoons Parmesan.

 Stir cheeses into spinach mixture and let melt.

 Each oyster gets some lemon love.

 A little dab'll do you.

 That just dated me.

 Panko sprinkling on top.

 Under a 300° broiler,
about 7-8" away,
3-4 minutes depending on the size of your oysters.
I always turn halfway through.

I found out something.
Sometimes you can teach an old dog new tricks.
I've never before salted my oysters.
Why would you?
They already taste like ocean.
But, I recently discovered Outer Banks SeaSalt,
hand harvested by Amy Huggins Gaw
of Outer Banks Epicurean.

It's a "finishing" salt.
And just a few flakes of this salt on an oyster
actually enhances the flavor of the oyster.

Try it.
Once more, I ask you to trust Rosie.
She knows of what she speaks.

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