1 boston lettuce, wash, dried
1/2 lb fresh spinach, wash, dried
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 slices lean bacon
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 450øF 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 Magazine Recipe brought to you by Recipe Ideas
Categories: Fish; Gourmet; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in fact as far as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these early recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the ancient cooks used a wide range of herbs, including some familiar names like bay, mint and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books which were published in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is popular today, but rather accounts of the types of meals eaten by the upper classes of that period. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as parsley and basil. These new culinary innovations prompted an explosion in publications on food, many of which still exist in private cookery archives. Over the next few centuries, the upper classes strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books are greatly in demand as a result of better eduction, leisure time and having more money to spend. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Oysters Rockefeller Gourmet Magazine recipe.
