Poached Oysters And Artichokes With Champagne Cream Recipes

Steps:

• In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately.

Steps:

• Prepare artichoke bottoms:
• Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.)
• Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner. Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.
• Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.
• Cook spinach while artichokes simmer:
• Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.
• Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered.
• Prepare oysters and sauce:
• Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
• Assemble dish and finish sauce:
• Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
• Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Spoon sauce over oysters.

Steps:

• Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
• Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

Steps:

• Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.

Steps:

• In a large skillet, cook the bacon until crispy. Transfer it to a plate topped with paper towels, then drain the skillet of all but 1 tablespoon fat; set the skillet aside.
• Heat the white wine in a medium skillet over medium-high heat. When it starts to simmer, add the oysters and poach just until the edges start to curl, about 4 minutes (reduce the heat if the simmer gets too lively). Drain the oysters in a fine colander placed over a large bowl, reserving the poaching liquid.
• Reheat the skillet with bacon fat over medium-high heat and add the 1 tablespoon butter. When the foaming subsides, add the onion, celery, and leeks and cook until fragrant and softened, 3-4 minutes. Sprinkle the vegetables with flour, then whisk in the reserved oyster poaching liquid. Simmer over medium heat, continuously whisking, for 3 minutes. Add the milk, cream, and herb and bring to a boil. Reduce the heat and simmer gently until thickened and creamy, about 5 minutes. Add the lemon juice and salt, pepper, and hot sauce to taste.
• When the sauce is thick enough to coat a spoon, remove it from the heat and keep warm. Toast the bread; spread with softened butter and place it on a platter or individual plates. Stir the oysters into the sauce and warm through, over low heat. To serve, spoon the oysters over the toast and sprinkle with bacon. Top with green onions or chives, if desired.
• I've eaten oysters all over the world. When it comes to slurping them raw, from the half shell, I love oysters from the Pacific (like the Japanese varieties), because they taste briny, like the ocean. But when it comes to cooking, nothing beats Louisiana oysters. They come from the brackish waters where the salt water of the Gulf mingles with the fresh water of the bayou and rivers, so they have a milder flavor that blends better with other ingredients. Because Louisiana oysters are larger, they're less likely to overcook in a poaching pan. I may be biased, but I definitely think they're the most versatile oysters in the kitchen. For my favorite sources, see p. 384.