1 boston lettuce, washed, drie , & ch, opped fine
1/2 lb fresh spinach, washed, dried & cho, pped fine
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slice bacon, lean
36 large oysters in shells
1 coarse salt for platters
1 lemon wedges
Directions
Shuck oysters, reserving liquor and bottom shells. Scrub and dry
shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread
crumbs, parsley, celery, and garlic. In a skillet, met butter over
moderate heat and cook the spinach mixture, stirring for 1-2 minutes,
or until greens are wilted. Stir in the Pernod, anchovy paste,
cayenne, and salt and pepper to taste. Chill the mixture, covered,
for 1 hour. In another skillet, cook bacon over moderate heat until
crisp. Transfer to paper towels to drain, and then crumble it.
Arrange one oyster in each of the reserved shells and moisten each
with some of the reserved liquor. Spread half the spinach mixture by
heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle
each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an
oven proof platters filled with coarse salt. Bake in the middle of a
preheated 450f oven for 18 minutes or until bread crumbs are well
browned. Garnish with parsley sprigs and lemon wedges and serve. a
1976 Gourmet Mag. favorite
Servings: 36 servings
Oysters Rockefeller (Gourmet Mag.) Recipe brought to you by Recipe Ideas
Categories: Fish; Gourmet; Seafood
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times used a wide range of herbs and spices, including some that we all recognise such as basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and tastes caused a torrent in manuscripts on cookery, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Oysters Rockefeller (Gourmet Mag.) recipe.
