Appetizers

Oysters part 4- How to Make Oysters Rockefeller

February 19, 2013
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There is over a century of history surrounding the recipe for Oysters Rockefeller and as many recipes out there as there are varieties of oyster. Created in 1899 at Antoine’s restaurant in New Orleans, the dish was a version of one originally made for snails. Legend has it that when it was first eaten, people said it was “rich enough for a Rockefeller,” hence the name.  One thing is for sure, the recipe is a closely guarded secret and while people have tried to duplicate it, it’s never been published, not even in their Antoine’s cookbook.

There’s been much debate over the years as to the ingredients, but experts agree the most traditional versions are made with a mix of herbs and watercress, not spinach which has become more common. Bacon, Parmesan cheese, cream, and even hollandaise sauce, are frequent additions, but not original. This version is as faithful as possible to …

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Oysters Part 3- Sauces and Garnishes

February 13, 2013
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So now that we’ve talked about the history of oysters, the different types and where they come from, and you’ve seen how to buy, clean and open raw oysters, how about making some sauces to go with them? Below are some of the most traditional ways to serve oysters. My favorite is mignonette sauce, or just completely unadorned. How do you like your oysters?

Mignonette Sauce

Mignonette Sauce

Mignonette is the typical French accoutrement for oysters. Order oysters or a fruits de mer platter in any Parisian bistro and what you’ll get is a clean taste of the sea with a wedge of lemon and this piquant sauce.

4 oz red wine vinegar
2 ea shallots, peeled and minced
1 Tbsp freshly cracked black pepper

Mix all ingredients together and allow the shallots to marinate at least 1 hour.

It’s all about the shallots.
The shallots add a savory component while the vinegar …

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Oysters Part 2- How to Buy, Clean, and Open Raw Oysters

February 9, 2013
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For a historical background on oysters, please read Oysters Part 1-Introduction; The seduction from the sea.

Buying, Care and Cleaning:

Buy the freshest oysters possible from cold waters (look for oysters from the Pacific Northwest, both coasts of Canada, and places in the far southern hemisphere like New Zealand and Chile). Do not eat or buy any whole oysters which are open as this means they have died and are not safe for consumption. Sometimes a live oyster will open slightly. Give it a tap and if it snaps shut, it’s still alive. If not, toss it.

Store fresh oysters in the refrigerator with the cup side down and their flat side facing up. Cover with a wet kitchen towel. Do not store them on ice because sitting in melting fresh water can kill an oyster. Don’t store oysters in an air-tight container because lack of oxygen can kill them. …

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Grilled Flatbread with Figs, Goat Cheese, Prosciutto and Arugula

August 22, 2011
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There is a saying, “Want to make God laugh? Tell him your plans.”

We had plans for this weekend, oh yes. Big ones which involved flying to another city, a nice hotel room and dinner at a Michelin starred restaurant with friends. We’d been planning it for months. Those four days were going to be the only getaway my husband David and I would have together this summer and we were both looking forward to it.

Then fate intervened.

A few weeks ago we noticed that one of our two cats, our boy named Basil, had a problem with his left eye. Over the next few weeks, David took Basil to see three different vets for tests to only figure out what it was not (an infection, a fungus, a virus, cancer spread to other organs). There was no real diagnosis, only that he had a mass growing behind his left eye, but not what caused it. …

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Wild Mushrooms with Polenta, Sun Dried Tomatoes and Goat Cheese

April 4, 2011
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Spring has sprung in Southern California! In one week we’ve gone from rain and chill to sunshine and 90 degrees. It was quite a shock to the system and I suddenly find myself craving lighter food, salads filled with fresh vegetables and meatless meals. This dish fit the bill perfectly, served one night with a glass of chilled Sauvignon Blanc and a small spring salad with a light vinaigrette.

Recently, I was contacted by the nice people at Gourmet Mushrooms who asked if I was interested in trying out some of their organically grown mushrooms. This offer piqued my interest because they had some mushrooms I’ve never tried, nor seen in my local market. A box arrived via FedEx, and surrounded by insulated packaging, was a wicker basket tightly packed with 2 pounds of gorgeous mushrooms.  These mushrooms are certified organic, and while not technically “wild” they are certainly more exotic than the typical button mushroom found in the local supermarket.

  • Maitakes; earthy flavor

    • …

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Three Olive Tapenade Plus How to Roast a Pepper

October 18, 2010
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All of my friends like olives. It’s a bit odd, but I think I could have a dinner party with nothing but bread, wine, and olives and everyone would be perfectly content. When I recently made a batch of this tapenade for a Sunday dinner at my mother’s house it was as if I’d brought a pot of gold instead of a small crock of olive spread. Call it olive crack.
In fact, while I was in Cambodia, my husband posted this on Facebook, “Kristina has only been in Cambodia since Saturday, so it looks like cold chicken and olive tapenade on english muffins for dinner tonight. What will I do when there’s no more tapenade?”
Sigh. Really? That’s what he eats when I’m gone?

I’ve been making a version of this for at least the last 15 years and for some reason it fell of my radar for …

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