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| Oyster Pan Roast |
Ingredients
1/4 cup fine, dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, softened
4 [2-inch-thick] slices French bread
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
2 cups heavy whipping cream
1 small shallot, chopped [about 1 tablespoon]*
1 tablespoon chopped fresh rosemary
1/8 teaspoon ground white pepper
20 select oysters, rinsed and drained
4 fresh rosemary sprigs
Chopped fresh parsley
Method
Combine breadcrumbs and cheese in a small bowl; set aside.
Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black
pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet.
Bake at 350° for 15 minutes or until lightly browned and crisp. Set aside.
Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over
medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring
often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper.
Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from
heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or
until golden brown.
To serve, spear a rosemary sprig through each toasted bread slice; place a bread
slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread.
Sprinkle with parsley. Serve immediately.
* Cook’s note: Shallots are behemoth anymore! I remember when shallots
were tiny little root vegetables. Now they’re as big as your hand. 1 small shallot
should yield about a tablespoon of chopped shallot, a large, about 2 tablespoons.
1/4 cup fine, dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, softened
4 [2-inch-thick] slices French bread
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
2 cups heavy whipping cream
1 small shallot, chopped [about 1 tablespoon]*
1 tablespoon chopped fresh rosemary
1/8 teaspoon ground white pepper
20 select oysters, rinsed and drained
4 fresh rosemary sprigs
Chopped fresh parsley
Method
Combine breadcrumbs and cheese in a small bowl; set aside.
Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black
pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet.
Bake at 350° for 15 minutes or until lightly browned and crisp. Set aside.
Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over
medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring
often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper.
Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from
heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or
until golden brown.
To serve, spear a rosemary sprig through each toasted bread slice; place a bread
slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread.
Sprinkle with parsley. Serve immediately.
* Cook’s note: Shallots are behemoth anymore! I remember when shallots
were tiny little root vegetables. Now they’re as big as your hand. 1 small shallot
should yield about a tablespoon of chopped shallot, a large, about 2 tablespoons.