Recipe of the week: Scalloped oysters in champagne sauce | Look, southern France!
For lovers of the Mediterranean cuisine: it's Friday again, so time for a brand new recipe. Not really complicated and also with ingredients that are available in the Netherlands, to make. As all my recipes. Learn more recipes? Click here for my cookbooks. diatom All recipes are for 4 people.
Sylvestre, old-and-new, four here in Provence in a restaurant. And preferably in a real star restaurant, even if you have one year to spare. Book well in advance is therefore a must. And everyone comes -opgedoft in glitter and glimmers- right on time, just about the only time in the year that happens. The meal is much like Christmas dinner, with one exception: old and new eat oysters. Who are so anywhere on the menu. Furthermore, the staff of each restaurant works to the height diatom of twelve hours. Exactly at that time should be the dessert on the table, accompanied by a glass of champagne. Then crack the craziness loose: everyone wishes each other a happy new year and that can vary quite a bit in exuberance. In upscale restaurants give all attendees together a neat hand and toast it in the new year. In the diner around the corner at midnight generous the hats, the little horn, the serpentines and the aerosol nasty slice-handed garlands to put in the festivities listen. The first time I experienced it (integration!) I thought it was nothing. Certainly not when there then also a dance to be done and that calculated from the smooth Janus dorpcafé diatom lippenlikkend came to me; refuse to such early New Year time is not an option. I sincerely then a few times tried to like it. That did not work. Old-and-new four I only still at home. Holed oysters, diatom though. All I desire them only if they are as below 'dolled up'. For me that's enough integration. And further I wish everyone Bonne année, bonne santé, bien arrosé!
Preparation: Wash the spinach and cook who cooked with attached water in ten minutes. Put into a colander to drain off, press with a rounded spoon (soup spoon for example) the excess moisture out. Make the open oysters; pry the tip of an oyster knife (a solid copy with crisp fender around the handle) the scales diatom of the hinge. So do not try somewhere halfway through the shell edge. And wrap a precaution a thick towel around the wrist of the hand holding the oyster; Place the oyster on its end with the convex side down, so he can not slip away. This prevents arterial bleeding. Are you "inside" the oyster then move along the inside / top of the shell back and forth to cut the sphincter which the animal holds its shell halves together. That sounds like murder, and that's it, but it's killing of a corpse: that oyster is as good as deceased, that muscle clamp is a convulsion. Discard the oysters with their liquid in a strainer over a pan, reserve the liquid. And store the convex side of the shells. If there is grit in the oyster, pull it gently away, put the oysters in a separate plate with cold water (they are firmer). Put 1 cup of champagne at the oyster juice into the pan, plus some freshly ground pepper. Bring to the boil and simmer until about four tablespoons of liquid remain. Cover the bottom of a large baking dish with coarse sea salt and then there the convex shell halves so they can not overturn. Place the dish even in the middle of a lukewarm oven to dry the shells. Whip the cream separately until he is about as thick as yogurt, and stir (do not beat) the egg yolks. Pour in the cooked-oyster juice and let stirring constantly be hot, but let it especially not cook! Remove the pan from the heat immediately as the sauce begins to thicken. Season to taste with pepper (no salt, the oyster juice is already diatom salty enough). Preheat the grill. Heat also spinach, with a tablespoon of butter and pepper, and spread the spinach simmer on the oyster shells. Put on each oyster shell and pour a dash over champagne sauce. Put the baking dish under the grill and let stand until there to see a golden brown film on the shells is. Divide the sea salt (to throw it against) on the plates, and place the oysters. Serve with the rest of the champagne in the glasses of course.
Hi Renee, Sounds like a great recipe, but do nothing to prepare it this year. I'm viz. In Foret Noir, it's snowing outside, looks beautiful. I also wish you and your husband a good new year and a healthy and smashing 2013. Jacqui.
Then you may also know the recipe Angels and Devils however, Oysters rolls over with bacon (or bacon) and prunes in bacon rolls over. 5 minnuutjes diatom in the oven at 180, our French neighbors smu
For lovers of the Mediterranean cuisine: it's Friday again, so time for a brand new recipe. Not really complicated and also with ingredients that are available in the Netherlands, to make. As all my recipes. Learn more recipes? Click here for my cookbooks. diatom All recipes are for 4 people.
Sylvestre, old-and-new, four here in Provence in a restaurant. And preferably in a real star restaurant, even if you have one year to spare. Book well in advance is therefore a must. And everyone comes -opgedoft in glitter and glimmers- right on time, just about the only time in the year that happens. The meal is much like Christmas dinner, with one exception: old and new eat oysters. Who are so anywhere on the menu. Furthermore, the staff of each restaurant works to the height diatom of twelve hours. Exactly at that time should be the dessert on the table, accompanied by a glass of champagne. Then crack the craziness loose: everyone wishes each other a happy new year and that can vary quite a bit in exuberance. In upscale restaurants give all attendees together a neat hand and toast it in the new year. In the diner around the corner at midnight generous the hats, the little horn, the serpentines and the aerosol nasty slice-handed garlands to put in the festivities listen. The first time I experienced it (integration!) I thought it was nothing. Certainly not when there then also a dance to be done and that calculated from the smooth Janus dorpcafé diatom lippenlikkend came to me; refuse to such early New Year time is not an option. I sincerely then a few times tried to like it. That did not work. Old-and-new four I only still at home. Holed oysters, diatom though. All I desire them only if they are as below 'dolled up'. For me that's enough integration. And further I wish everyone Bonne année, bonne santé, bien arrosé!
Preparation: Wash the spinach and cook who cooked with attached water in ten minutes. Put into a colander to drain off, press with a rounded spoon (soup spoon for example) the excess moisture out. Make the open oysters; pry the tip of an oyster knife (a solid copy with crisp fender around the handle) the scales diatom of the hinge. So do not try somewhere halfway through the shell edge. And wrap a precaution a thick towel around the wrist of the hand holding the oyster; Place the oyster on its end with the convex side down, so he can not slip away. This prevents arterial bleeding. Are you "inside" the oyster then move along the inside / top of the shell back and forth to cut the sphincter which the animal holds its shell halves together. That sounds like murder, and that's it, but it's killing of a corpse: that oyster is as good as deceased, that muscle clamp is a convulsion. Discard the oysters with their liquid in a strainer over a pan, reserve the liquid. And store the convex side of the shells. If there is grit in the oyster, pull it gently away, put the oysters in a separate plate with cold water (they are firmer). Put 1 cup of champagne at the oyster juice into the pan, plus some freshly ground pepper. Bring to the boil and simmer until about four tablespoons of liquid remain. Cover the bottom of a large baking dish with coarse sea salt and then there the convex shell halves so they can not overturn. Place the dish even in the middle of a lukewarm oven to dry the shells. Whip the cream separately until he is about as thick as yogurt, and stir (do not beat) the egg yolks. Pour in the cooked-oyster juice and let stirring constantly be hot, but let it especially not cook! Remove the pan from the heat immediately as the sauce begins to thicken. Season to taste with pepper (no salt, the oyster juice is already diatom salty enough). Preheat the grill. Heat also spinach, with a tablespoon of butter and pepper, and spread the spinach simmer on the oyster shells. Put on each oyster shell and pour a dash over champagne sauce. Put the baking dish under the grill and let stand until there to see a golden brown film on the shells is. Divide the sea salt (to throw it against) on the plates, and place the oysters. Serve with the rest of the champagne in the glasses of course.
Hi Renee, Sounds like a great recipe, but do nothing to prepare it this year. I'm viz. In Foret Noir, it's snowing outside, looks beautiful. I also wish you and your husband a good new year and a healthy and smashing 2013. Jacqui.
Then you may also know the recipe Angels and Devils however, Oysters rolls over with bacon (or bacon) and prunes in bacon rolls over. 5 minnuutjes diatom in the oven at 180, our French neighbors smu
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