En klassisk opskrift på østers, der siges at være “så rig som Rockefeller”, får en opdatering fra kokken Alex Guarnaschelli, Food Network vært og executive chef på The Darby.
This recipe for oysters, said to be “as rich as Rockefeller,” gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby. The recipe includes ingredients such as oysters, butter, shallots, garlic, heavy cream, spinach, watercress, basil, tarragon, parmesan cheese, panko, breadcrumbs, scallions, and lemon juice. The oysters are prepared by shucking them and reserving the deeper halves of each shell. The shells are then scrubbed clean and arranged in a single layer on a baking sheet. The spinach mixture is prepared by melting butter in a medium skillet and adding shallots, salt, and flour. Herbsaint is added and cooked until almost all the liquid has evaporated. Garlic and anchovy fillets are added and seasoned with salt. Heavy cream and reserved oyster juice are added and boiled for 1 minute. Spinach, watercress, basil, and tarragon are added and cooked until the mixture thickens. The mixture is spooned into each shell and topped with a whole oyster. The breadcrumb mixture is sprinkled on top and the oysters are broiled until browned. The dish is garnished with chives and seasoned with lemon juice.
27.04.2023 @ 00:53
This recipe for oysters, said to be “as rich as Rockefeller,” gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby. The recipe includes ingredients such as oysters, butter, shallots, garlic, heavy cream, spinach, watercress, basil, tarragon, parmesan cheese, panko, breadcrumbs, scallions, and lemon juice. The oysters are prepared by shucking them and reserving the deeper halves of each shell. The shells are then scrubbed clean and arranged in a single layer on a baking sheet. The spinach mixture is prepared by melting butter in a medium skillet and adding shallots, salt, and flour. Herbsaint is added and cooked until almost all the liquid has evaporated. Garlic and anchovy fillets are added and seasoned with salt. Heavy cream and reserved oyster juice are added and boiled for 1 minute. Spinach, watercress, basil, and tarragon are added and cooked until the mixture thickens. The mixture is spooned into each shell and topped with a whole oyster. The breadcrumb mixture is sprinkled on top and the oysters are broiled until browned. The dish is garnished with chives and seasoned with lemon juice.