Rosie's got another bag of oysters and she's coming up with another new way to make them extraordinary.
2 dozen oysters
1 TB unsalted butter
1/2 TB oil
1 large mushroom, small chop
3 oz. mixed greens - I used kale, spinach, and chard.
2-3 cloves garlic, minced
1/2 bulb fennel, charred and chopped
1/2 apple, small chop
3-4 TB cream, enough to bind
Kosher salt and freshly ground pepper, to taste
fresh grating of nutmeg
2 TB pumpkin seeds
Chèvre cheese
1/2 leftover homemade breakfast biscuit, toasted
Plugra unsalted butter
Melt butter with oil, add in mushrooms and cook about 2 minutes over medium heat. Add in greens and cook, stirring for about a minute. Add in garlic, fennel, and apple. Turn off heat. In a minute or two, add in cream, season with salt, pepper, and nutmeg, and stir in pumpkin seeds.
Top each oyster with greens mixture, crumble some Chèvre, sprinkle the toasted biscuit crumbs over, and dot with a pat of butter.
450° for 6-7 minutes, turning halfway through.
Douse the fennel in extra virgin olive oil and char over an open flame.
Chop a large mushroom and the charred fennel
and mince the garlic.
Add in the baby greens to melted butter and a little oil.
2-3 minutes until wilted.
Add in garlic, fennel, and apple.
Then the cream, seasoning, and pumpkin seeds.
Top oysters with greens mixture.
Then some Chèvre.
And some crumbled homemade biscuits.
Under the broiler until nicely browned.
I love the flavor of Chèvre and apples together.
And the texture of the pumpkin seeds???
Perfect!
No comments:
Post a Comment