Oyster Recipes
oyster recipes?We Answered:
Oyster and Mussel Soup Recipe.1 dozen oysters, fresh and shelled or from a jar,
drained
1 dozen mussels, fresh and shelled or smoked
and canned, drained
3 tablespoons sweet butter
1 onion, peeled and diced
5 freshly ground peppercorns
½ teaspoon salt
2 tablespoons Dijon-style mustard
1 teaspoon basil
1 cup clam juice
2 cups half-and-half
3 tablespoons sherry
Preparation Melt butter in a saucepan over medium-high heat. Add onion and saute 5 minutes. Add peppercorns, salt, mustard and basil, and stir. Add clam juice, bring to a boil, and reduce by ½. Add oysters, mussels, sherry and half-and-half, and heat but do not boil. Continue to cook until oysters begin to curl around the edges- Individual bowls of soup should be garnished with a few fresh basil leaves.
Lydia Said:
Need oyster recipes, any please, I looovvveee oysters and I promise to try all recipes? Thanks-Po?We Answered:
Oysters Rockefeller:http://www.gourmet-food-revolution.com/O…
Allison Said:
Need Vegetarian recipes with oyster mushroom?We Answered:
This sounds terrific. It's from http://www.veg-world.com/recipes/oyster.… :Wild Oyster Mushroom Stew
Whether you buy the mushrooms at the market or forage for them in the woods, this stew will taste better than anything similar you've eaten before.
Recipe for Wild Oyster Mushroom Stew, contributed by Mike Lewis
I got this recipe from Steve Brill's wonderful Wild Vegetarian Cookbook. Steve, better know as 'Wildman' Brill, is a flamboyant New York-based naturalist who makes a living showing people how to forage for wild food in woods and city parks. There's an amazing richness of uncultivated food growing all around us, but you need guidance from someone with Steve's insight and expertise to know what it is safe to harvest and to eat. I've learned more on this subject from Steve's books than I thought it was possible to know.
Oyster mushrooms are among the most abundant of wild mushrooms. They can be found throughout the year, most often on the trunks of dead trees, but if you are nervous about gathering them from the wild, they are also available in supermarkets. Living up to their name, their taste and smell is reminiscent of oysters.
This stew (which in Steve's book is called You're Not the Only Oyster Stew in the Sea), is a vegan version of the traditional oyster stew. The quantities given here will make six generous portions.
¼ tbsp. olive oil
Small onion, diced
Stick of celery, diced
3½ cups (28 fl oz, 840 ml) water
½ cup (4 oz, 110 g) silken tofu
2 tbsp. flaxseed or corn oil
1 tsp. Vege-sal or ½ tsp. salt
2 small potatoes, cooked and diced
4 cups (11 oz, 330 g) oyster mushrooms, sliced
3 tbsp. parsley, chopped
Sauté the onions and celery in the olive oil five minutes.
Meanwhile, purée the silken tofu in a blender with the water, flaxseed oil and Vege-sal or salt.
Add the tofu to the sautéed ingredients. Add the remaining ingredients except the parsley and reduce the heat to low. Simmer for five minutes, add the parsley, and simmer another five minutes.
(Recipe for Wild Oyster Mushroom Stew (October 2004)
Kay Said:
Oyster Mushroom recipes?We Answered:
Any recipes that call for wild mushrooms would be great. Here are 2 of my absolute favorites:wild mushroom risotto
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 4 ounces)
1 teaspoon chopped fresh thyme
truffle oil
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Drizzle with truffle oil.
WILD MUSHROOM TART
Servings: Makes 8 first-course or 6 main-course servings.
Pastry dough for 1 crust - favorite recipe or PACKAGED
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 lb mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
Make shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into 9x1 inch tart pan, with removable bottom, trimming excess dough. Chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights (or dried beans). Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
Cool completely in pan on a rack, about 15 minutes.
Make filling while shell bakes:
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
Fill and bake tart:
Reduce oven temperature to 325°F.
Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
notes:
- Tart shell can be baked 1 day ahead, cooled completely, and kept in pan, wrapped well in plastic wrap, at room temperature.
- Baked tart can be made 2 hours ahead and kept, uncovered, at room temperature. Serve at room temperature.
Minnie Said:
Any recipes for the Oyster Cabin restaurant in Uxbridge, Ma??We Answered:
try this site: www.copycat.comthey have a lot of recipes for many different restaurants...i've never noticed the Cabin, but it could be in there as they do add on occasion...
Brian Said:
Have you thought up alternative oyster recipes yet?We Answered:
Since I am affected I have some slogansOysters on the half smell
They croaked, now they float, and we don't have to do nothin but strike a match.
Not to worry about their color. They won't stay down long enough to matter
Um ya could go to Alaska if ya want Seafood. Oh wait, they got a Pipe line leakin.
Have ya ever thought, Eat more Red meat?
Nope, not a Pearl in the bunch. How bout a Burger for lunch?
What were you thinking?
And now the winner of CEO of the year is....
Yowee these could be like Fortune Cookies.
Leonard Said:
What are some good recipes for Seafood gumbo,fried green tomatoes, and oyster soup?We Answered:
Seafood GumboRecipe By : Commander's Palace, New Orleans
Serving Size : 20 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups onions -- diced
2 cups green bell pepper -- diced
6 medium tomatoes -- diced
1 cup tomato puree
1 1/2 teaspoons thyme
1 1/2 tablespoons minced garlic
4 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds okra -- chopped
2 quarts seafood stock
2 pounds shrimp -- cook, peel, devein
24 freshly shucked oysters -- drained
1 pound lump crabmeat -- shells removed
2 tablespoons filé powder
1.) Combine onions, peppers, tomatoes, and tomato purée in a heavy 8 quart
pot or Dutch oven. Cook on medium heat for 10 minutes, stirring occasionally.
2.) Add thyme, garlic, bay leaves, salt, and pepper, blend well, and simmer
for 10 minutes.
3.) Add okra. When okra is bright in color and is cooked but still crisp,
add stock. Bring to a rapid, rolling boil, then lower heat. Add shrip,
oysters, and crabmeat and simmer for 15 minutes longer.
4.) Combine filé powder with 1 cup of the soup. Remove gumbo from heat and
stir in the filé-soup mixture. Correct seasoning to taste
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Fried Green Tomatoes
Categories: Native amer, Vegetables
Yield: 6 servings
2 lb Green tomatoes
4 ea Eggs
1 1/4 c Corn meal
3/4 c Water
1/4 c Minced chives
1 tb Salt
1/4 ts Pepper, fresh ground
1/4 c Butter or margarine
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
well between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter or margarine until bubbly. Dip
the tomato slices into batter, and brown quickly on both sides. Serve
at once.
--------------------------------------…
OYSTER SOUP
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pn Oysters -- including the liqu
-or, drained, reserving
Reserving the liquor
2 tb Celery -- minced
1 tb Scallion -- white part only,
-minced
1 1/2 tb Unsalted butter
1 1/2 tb All-purpose flour
1 1/2 c Milk
1/2 c Whipping cream
1/8 ts Salt -- plus additional to
ta
-ste
Nutmeg -- freshly grated to t
-aste
Toast points -- as an accompa
-niment
Fat grams per serving: Approx. Cook
Time: :45
Strain the oyster liquor through a sieve lined
with a double thickness of rinsed and squeezed
cheesecloth and set over a bowl and reserve it. In a
small heavy saucepan, cook the celery and the scallion
in the butter over moderately low heat, stirring,
until they are softened; add the flour and cook the
mixture over low heat, stirring, for 5 minutes. Add
the milk and the cream in a stream and 1/8 teaspoon of
the salt, stirring, and simmer it gently, stirring,
for 5 minutes. In a saucepan, heat the oysters in the
reserved liquor over low heat for 3 to 5 minutes, or
until the edges of the oysters are curled and firm.
Strain the milk mixture through a sieve into the
oyster mixture, stirring, and remove the pan from the
heat. Stir in the additional salt and divide the soup
between 2 heated bowls. Sprinkle the soup with the
nutmeg and serve it with the toast points. Serves 2.
Gourmet, December, 1987.