Oysters Are Our Muse Oysters Rockefeller

Oysters have become our summer muse!

We fell in love with Oysters Rockefeller at the Matunuck Oyster Bar while on vacation.

And how could we not! Aside from the terrific fresh seafood, look at this place!

A deck overlooking the oyster farm. Inside there's a cozy room with a view. Windows are wide open, welcoming a warm salty breeze.

Fresh oysters are shucked before our eyes.

And brought to our table in all their briny goodness.

Baked to perfection in a dreamy sauce. And they're tasty raw too.

Sustainable and local farm friendly.

 Now, that's a rustic oyster.

On our third visit, I had to ask for the recipe. I didn't think the chef would give away his secret recipe but was happy to have the basic ingredients. I made Oysters Rockefeller with similar ingredients before in a French cooking class at Johnson & Wales so I was pretty sure we could figure it out.

Our Great Oyster Adventure
Before attempting the recipe at home, my daughter and I decided to go on an oyster-tasting adventure. We drove to Boston and tried the oysters at the Neptune Oyster Bar on the North End then at the historic Union Oyster House.

No Oysters Rockefeller at Neptune so we enjoyed raw oysters.

Salem Street on the North End of Boston

After enjoying oysters and the charming French bistro interior, and some other delicious appetizers, we were off to the Union Oyster House nearby where we did find Oysters Rockefeller. They were good but we agreed Matunuck was the winner.

It's a great old colonial building and nicely decorated to period.
Charming, but lighting was not suitable for photographing
with an iPhone!

Our Oysters Rockefeller
With the adventure behind us, it was now time to make these delicacies ourselves. Armed with the list of ingredients from the chef at Matunuck Oyster Bar, we shopped then cooked. We were lucky to find Matunuck oysters at Whole Foods in Providence. We carefully thought out the proportions and method.

And we did it! Delicious!

Here's how:
Blend two strips of cooked bacon (we used low sodium) with 1 cup of round crackers (we used Late July Classic Rich) and 1 teaspoon softened butter (unsalted).

Just put a bunch of crackers in a cup, no need to be precise, and process the crackers, bacon, and butter until they are blended into fluffy fine crumbs. Set aside.

Wash and coarsely chop 1 cup of spinach (we used baby spinach just because we like it and wanted the leftovers for a salad. Regular spinach would be fine).

Mince a small shallot and measure out 1/2 teaspoon and save the rest for another meal.

Saute the minced shallot and spinach in 1 teaspoon of butter. When spinach is soft and tender, add a splash of Pernod, about 1/2 teaspoon, then 1/2 cup heavy cream. Bring to a boil then remove from heat. Season with salt and pepper (we just added pepper) to taste.

Shuck the oysters, or ask your strong husband to do it. Be careful to leave the liquid or liquor -- it's precious, very precious.

Spread the oysters on a baking sheet without spilling a drop of their precious liquor and top with the cream mixture. Sprinkle a little of the bacon cracker crumbs on top.

Broil on low for about 4 minutes or until the oysters are cooked and the tops are lightly browned.

Enjoy!

Oysters Rockefeller Recipe
Inspired by the chef at Matunuck Oyster Bar.
I received ingredients but not proportions. Since I'm not a chef or a recipe developer there'll be some leftovers. Just play and have fun. Make changes that suit your taste.


Crumb Topping
Makes a lot more than what's needed. Cut recipe in half if you want or use leftovers on fish another night or make more Oysters Rockefeller!
2 strips cooked bacon
1 cup buttered round crackers
1 teaspoon softened butter

Blend together in a food processor until fine and crumbly.

Cream Mixture
1/2 teaspoon butter
1/2 teaspoon minced shallot
1/2 cup heavy cream
1 cup coarsely chopped spinach
Splash or about 1/4 teaspoon Pernod
Salt and pepper to taste

12-16 medium or large oysters (we made 12 medium, but had enough cream mixture for about 16)

Shuck oysters, being careful to leave the oyster liquor, and lay them out on a baking sheet. Over medium high heat in a saute pan, melt butter and saute shallots and spinach a few minutes until tender. Add a splash or 1/4 teaspoon Pernod then the cream. Bring to a boil and immediately remove from heat. Season to taste.

With a teaspoon, top each oyster with cream mixture then sprinkle with crumb topping. Heat under a low broil until oysters are cooked and top is lightly browned, about 4 minutes. Watch them because every stove is different - this is how it worked with my stove.

* * *

"As I ate the oysters with their strong taste of the sea

 and their faint metallic taste that the cold white wine washed away, 

leaving only the sea taste and the succulent texture, 

and as I drank their cold liquid from each shell 

and washed it down with the crisp taste of the wine, 

I lost the empty feeling and began to be happy and to make plans." 

~ Ernest Hemingway, A Moveable Feast

This quote is also on Neptune Oyster Bar's website.

Gone Fishing

Summer is here 

The children are home 

Precious time for family
Less time for posting

And more time for

Fishing

Swimming in the warming New England sea shores

Searching for favorite sea shells, colorful sea glass, smooth tumbled rocks 

Exploring our beloved White Mountains
For flora and fauna

Tracking the elusive moose 

And hiking for its grandest view

Its tallest water fall

As we stop to smell the flowers 

Watch birds

Swim with friendly animals

Sneak up on busy animals

Frolic

Play games

Marvel at the beauty in simple things

And, of course, garden

 

Summer is short

Enjoy!

* * *

I'll visit on and off

Updates will mostly be on V&C's facebook page

See you in a few weeks!

* * *

Picnics

Summer is also a time for picnics

Before you go

check out the picnic post

 http://vittlesandcommittals.blogspot.com/2011/06/venus-is-out-tonight-radish-black-olive.html

Venus-Is-Out-Tonight Radish, Black Olive, And Feta Salad. A Picnic Game!

What's In A Name 
Radishes
Of the Greek word "Raphanus"
Quickly appearing, matures rapidly
Cultivated for a few months in late spring, early fall
A symbol of spring, of fertile soil
Favored in ancient Roman times
Used as wages, even
Its flesh, the colour of love
Inside, the colour of purity
Venus
The goddess of love and beauty
Originally, the goddess of gardens and vegetation
Associated with the arrival of spring,
Cultivation
A mature woman at birth, Botticelli
Venus
The hottest, brightest planet
Reveals herself for a few hours before dawn,
A few hours after sunset
As a jewel on clear nights
Originally named "Aphrodite" by the Greeks
Later named "Venus" by the Romans

Welcome To A Virtual Picnic!

This picnic game is hosted by Louise who writes the incredible Months of Edible Celebrations. On June 18, it was International Picnic Day and time to begin the Picnic game.

When I decided to play, the letter R for my Radish Salad was already picked so I chose the letter V for my dish after doing some research. I found some amazing facts about the Greek and Roman history of radishes and made some interesting associations with mythology and the planets.

I envisioned a picnic, late in the day, extending into early evening, on a clear night, away from city lights when Venus would shine its brightest. A moment to pause and reflect on the feast, on the ancient root vegetable and its history. The first bite, crisp, peppery, and moist, awakens the senses. A reminder that the earth is good and what comes forth, a blessing.

I'm going on a picnic and bringing:
A-Apricot Cobbler (Mae)

http://maefood.blogspot.com/2011/06/picnic-game-from-louise.html
B-Banana Cream Pie (Marjie)

http://moderndayozzieandharriet.blogspot.com/2011/06/banana-cream-pie.html

C-Cherry Bars in a Jar (Barbara)

http://moveablefeastscookbook.blogspot.com/2011/06/picnic-game-cherry-bars-in-jar.html
D-Diva Doggie Bites (Channon)

http://chanknits.wordpress.com/2011/06/28/picnic-game/

E-Emeril's Strawberry Lemonade (Pattie)
http://pattietierney.blogspot.com/2011/06/emerils-strawberry-lemonade.html 

F-Fingerling Potato Salad w/ Honey-Thyme Vinaigrette (Heather)

http://www.girlichef.com/2011/06/im-going-to-picnic-and-im-bringing.html
G-Gugelhopf Twister (Kristy)

http://kristygourmet.blogspot.com/2011/06/gugelhopf-twister.html
H-Glenda Honey Graham Roll-ups 

http://domesticatedengineer.blogspot.com/2011/06/picnic-time-celebration.html

I-Incredible "Rabbit" Pineapple Tarts (Selba)
http://selbyfood.blogspot.com/2011/06/picnic-day-2011-game.html
J-Jam Jewels (Tiffanee)
http://onecrazycookie.blogspot.com/2011/06/jam-jewels.html
K-Kirschmichel (Petra)
http://petrafoede.de/blog/2011/06/22/aus-omas-kuche-kirschmichel/
L-Lime Cranberry Fizz (Inger)
http://artofnaturalliving.com/2011/06/26/lime-cranberry-fizz-for-a-picnic/
M-Mint Sundae Brownie Squares (Debbie)

http://thefridayfriends.blogspot.com/2011/06/mint-sundae-brownie-squares-for-picnic.html

N-Nice Mini Biscuit Sandwiches (Gloria)

http://canelakitchen.blogspot.com/2011/06/nice-mini-biscuits-sandwich-and-picnic.html
O-Orange Nut Ring (Jana)

http://timetravelkitchen.blogspot.com/2011/06/orange-nut-ring.html
P-Pan-Bagnat Provencal  (Rita)

http://sagecuisine.blogspot.com/2011/06/picnic-and-pan-bagnat-part-1.html
Q-Quick Lemon Bread (Chaya)

http://comfycookc.blogspot.com/2011/06/lemon-bread-annual-picnic.html
R-Rhubarb Ruguh-Love (Yummy Chunklet)

http://yummychunklet.wordpress.com/2011/06/29/the-picnic-day-game/

S-Salmon Salad (Nadine)

http://youlittletarte.blogspot.com/2011/06/picnic-game-get-your-cooler-on.html
T-Tequila Truffles (Janet)

http://dyingforchocolate.blogspot.com/2011/06/t-is-for-tequila-truffles.html

U-Unique Flan (Chaya)

http://bizzybakesb.blogspot.com/2011/06/unique-flan-create-and-taste-louises.html 

V- Venus-Is-Out-Tonight Radish, Black Olive, And Feta Salad
The recipe, Radish And Feta Salad, is from the cookbook "Asparagus To Zucchini", MACSAC

Ingredients:
4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
Sliced black olives (I used pitted Kalamata olives)
Chopped scallions or fresh mint (I used both the first time I made it and just mint the second time)
Lemon vinaigrette

Combine all ingredients. The recipe says to create a lemony vinaigrette but offers no recipe. That's easy enough to make but I decided to simply use the wonderful lemon olive oil I have with fig-infused white balsamic vinegar that I saw Elisabeth use once on Food And Thrifts Finds. It sounded great and I decided to try it.

The lemon olive oil and fig-infused vinegar worked together perfectly. And so simple!

The actual picnic with radish salad, grapes, cherries, Italian cheeses, fig spread, assorted spreads: tomato with artichoke, smoked salmon with spinach, feta hummus, assorted nuts . . .

It wasn't long before the White Mountain rains came . . .

Our picnic at the hemlocks' edge was quickly abandoned . . .

Venus won't be out this night, but she'll be with us in spirit. We continued indoors . . .

And The Virtual Picnic Continues 
Visit Months of Edible Celebrations to see the picnic roundup, including W, X, Y and Z.

* * *

"Though the day still lingers, 

the rose-scattering fire 

of the evening star 

already scintillates through the azure sky" 

~ Willem Kloos (1859-1938, Dutch poet and essayist)

* * *

Kale, Mushroom, And Dill Squares With Roasted Fingerling Potatoes

Here is a delicious meatless meal that is nutritious and packed with protein. Did you know that kale is a good source of protein? 

* * *

Kale, Mushroom, And Dill Squares

From the CSA cookbook, From Asparagus To Zucchini, MACSAC

2 tbsp butter, or olive oil
4-6 ounces fresh mushrooms, finely chopped
1 1/2 pounds kale, cleaned, blanched, drained
6 eggs, beaten
1 cup heavy cream or half-and-half
3 tbsp chopped fresh dill (I used about half this amount)
1/3 cup minced green onion
1/3 cup freshly grated Parmesan cheese
1/4 ts pepper

Preheat oven to 350 degrees and prepare a 8 1/2 by 12 1/2 inch baking dish, or similar size, with a little butter or olive oil.

In a medium or large skillet, saute mushrooms over medium-high heat in butter, or olive oil, until all the liquid evaporates. Remove and set aside. Blanch kale as above, or steam them down like I did until very tender in the skillet. Cool, then squeeze liquid from kale. Chop kale and combine all ingredients. Pour into the prepared baking dish. Cook about 25-30 minutes or until center is set. Cool about 10 minutes. Cut into squares and serve warm or at room temperature.


To blanch or not to blanch
I chose not to blanch. I just washed the kale in warm water, drained it but didn't dry, and steamed it down in a sautee pan until very tender.

Squeeze and chop
Remove kale and let cool a little. Squeeze as much liquid as possible from the kale - very important! And chop well. I didn't chop well. I was lazy. I call it a rustic chop. But don't give it a rustic chop. I think this would be better well chopped.

Put it all together
Combine all the ingredients in a bowl. Pour into a prepared baking dish. Bake about 25-30 minutes, until set in the middle.

Cool and cut
Cool about 10 minutes and cut into squares. Enjoy it warm or at room temperature.

They tasted great alone . . .

. . . but really great with roasted fingerling potatoes.

I don't have a precise recipe for these. I just preheated a baking dish in a 400 degree oven. Tossed chopped potatoes with extra virgin olive oil, fresh chopped rosemary, salt and pepper to taste. Placed them in the hot dish and cooked until tender, about 30-40 minutes depending on their size.

* * *

Nature
I can't help myself from being distracted by nature! This beautiful oriole visited the bird bath while I was out photographing the meal. Wish I had had my zoom lens.

And, this is how the garden is doing . . .

* * *

The kale and eggs in this recipe were picked up from the farmers' market. The kale is from Confreda Farms and the fresh eggs are from Oakdale Farms.