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Ingredients:
12 oysters
4 cups rock salt
4 tablespoons butter
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1/4 cup cream
Nutmeg
1/2 cup Japanese-style breadcrumbs
1/2 cup parmigiano reggiano cheese, grated
1/2 cup arugula, chopped
Salt and pepper to taste
Directions:
Preheat oven to 450 degrees. Put rock salt into a high-sided baking dish large enough to hold the oysters. Arrange oysters (in their shells, with liquid) on rock salt. Melt butter in a skillet and gently sauté onion and garlic until soft. Sprinkle flour in the pan and cook 2 to 3 minutes. Add cream and stir until thickened. Season with nutmeg; add breadcrumbs, cheese and arugula. Season with salt and pepper. Top each oyster with a generous amount of stuffing. Bake 10 to 12 minutes until tops are lightly browned.
Serves 2
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Ingredients:
1/2 pound asparagus
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon grated fresh ginger
1 tablespoon toasted pine nuts
Directions:
Snap the tough ends from asparagus stalks and peel skin from the lower portions. Cut asparagus on the bias into 1-inch pieces. Heat the oil in a
skillet and add pieces. Add honey and ginger; sauté until crisp tender, 2 to 3 minutes. Sprinkle with toasted pine nuts and serve.
Serves 2.
Wash and dry the berries. Melt 8 ounces dark chocolate with 1 tablespoon shortening. Stir until well-blended. Dip the strawberries and place onto a parchment-paper-covered tray. Refrigerate until the chocolate sets.
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