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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. |