Monday, November 4, 2013

Time for More Oysters.

The Hawthornes are still working on their first bushel of oysters.
Shucking courtesy of Mr. Hawthorne.

Here's the goal today:
It's a spinach and onion and butter,
and cream and Parmesan and Panko combination,
with a hint of nutmeg,
and a finishing touch of Outer Banks SeaSalt.

  And here's how you get there:
Today's Toppings:
Half a bag of spinach, chopped
Half a small onion, chopped
1 TB butter
a little flour, for thickening
about 1/4 cup cream, just enough to coat the spinach
Parmesan cheese, grated
Panko bread crumbs
Kosher salt
freshly ground pepper
freshly ground nutmeg

That little white doo-hicky in the back left
is a very poorly designed nutmeg grater.
It's nearly impossible to hold the grater
and work the crank at the same time.

Chopped onion and spinach.
Melt about a tablespoon butter in the skillet.
Add in the onion and spinach.
Stir around a bit.

Add in a little flour for thickening.
Maybe a teaspoon.
Cook the flour, stirring, for a minute.

Add in just enough cream to coat the spinach.

Cook, stirring, letting it thicken a bit,
then remove from heat and season
with freshly ground pepper, Kosher salt,
 and freshly grated nutmeg.

Top each oyster with a small spoonful of the spinach mixture.
You never want your toppings to overwhelm the delicate oyster.

Give it a little Parmesan.

Again, go light on the toppings.

And some Panko.

Ready for the broiler.

Place under broiler until toppings are lightly browned.

Amy Huggins Gaw of Outer Banks Epicurean
makes the hand-harvested Outer Banks SeaSalt.
I use it as a finishing salt.
 Salt from the Atlantic Ocean!
You can see the crystals on the oyster.

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