Thursday, January 8, 2015

Rosie Makes Oyster Pot Pies

 It's rather frigid outside.
17° at 8 AM today.
So Rosie is staying inside.
I'll be making Oyster Pot Pies.


Oyster Pot Pies

1/2 cup freshly shucked oysters and their likker
4 strips of bacon, diced
2 TB unsalted butter
1/2 stalk celery, finely chopped
3 scallions, sliced
4 ounces mushrooms, chopped
1/2 jalapeno, ribbed, seeded,  and minced
1 garlic clove, minced
juice of 1/2 lemon
1/2 cup dry white wine
3 TB flour
3/4 cup heavy cream
1 1/2 cups skim milk
kosher salt, to taste
freshly ground pepper, to taste
freshly grated nutmeg, to taste
Old Bay seasoning, to taste
Frozen puff pastry sheets, thawed, or, better yet, make your own puff pastry, which is what I did.
1 egg

Heat oven to 400°.
Cook bacon until crisp over medium heat in a Dutch oven.  Tend to your bacon so it cooks evenly.  Drain bacon on paper towels and reserve a tablespoon of the drippings.  
Add butter, celery, mushrooms, and jalapeno.  Sauté about 4 minutes.
Add garlic and lemon juice and cook another minute.
Add wine and cook 2 minutes.
Add flour, cook, stirring for 1 minute.
Stir in cream and milk and seasonings.
Bring to a boil, stirring constantly, 2 minutes.
Remove from heat and stir in oysters, their likker, and bacon.
Spoon mixture into 4 lightly buttered, 6-oz. ramekins.
Cut pastry sheets into circles slightly larger than the ramekins and place one on top of filling in each ramekin.  
Whisk egg with 1 TB water and brush over pastry.
Bake at 400° until browned and bubbly, about 30 minutes.

 Choppy, slicey, dicey, mincey.
 Crisp up the bacon and set aside.

 Shrooms, celery, onions, and jalapeno in the pot.

 Sauté about 4 minutes.

 Add in the wine and lemon juice.

 Cook the flour a bit.

 Add in cream and milk.

 Oysters in.
And bacon.

 I sliced off a piece of my puff pastry.

 Rolled out homemade puff pastry.

 Puff pastry circles ready to go on top of ramekins.

 Egg wash.

Do not put in a 400° toaster oven.
This would have worked in my big oven.
In a smaller oven, 
you need to cut back on the temp and time.
Lesson l earned.
But it was still delicious.

I made it again tonight.
 Much better.

The soup was very thick,
so I thinned it with a bit of skim milk.
Heated it up.
The oyster flave had intensified.

This was kick-ass oyster pot pie.

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