Together we shucked two pints of select Clay Bank oysters. Tomorrow I’ll feast on fried oysters for lunch, and a bowl of oyster stew for dinner to keep me warm during our next big snow.
FatChance Oyster Stew
Saute two tablespoons of finely grated shallot or onion in 1 tablespoon butter, until onion is soft and fragrant. Add 2 cups of cream or half-and-half and 1 cup of shucked oysters and their liquor. Raise heat but do not bring to a boil, and cook for about five minutes. Add salt and freshly ground black pepper to taste. Serve immediately. Oyster crackers are a traditional accompaniment, but plain old saltine crackers work just as well.
I have big plans for cauliflowers this fall. Recording them here so I remember.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Separately, caramelize a bunch of onions (or leeks) (or a mix?). Layer roasted florets and onions in a casserole dish, top with a creamy goat cheese, throw it back in the oven at high heat until the cheese browns. (Maybe some herby breadcrumbs under the cheese? TBD.) More black pepper before serving.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Toss with good tahini, parsley, a little lemon and a drizzle of pomegranate molasses. This is a variation on the cauliflower salad that I had at Tanoreen six years ago and have not forgotten.
-Something along the lines of Foodspin’s tour de force mashed cauliflower recipe, except with coconut milk instead of the dairy, and lots of turmeric and curry.