Poached Oysters In Champagne With A Julienne Of Vegetables Leaf Spinach And Prosciutto Ham Recipes

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OYSTERS IN CHAMPAGNE SAUCE



Oysters in Champagne Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 cup champagne
2 cups heavy whipping cream
1/4 cup butter
1 dozen fresh Atlantic oysters, preferably Blue Point, shucked and shelled (save shells for refilling)

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.

OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE



Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 dozen shucked oysters (large blue points), on the half shell
Sea or rock salt, for baking
1 tablespoon butter
2 leeks, white part julienned
1/2 cup ponzu plus 1 teaspoon
4 egg yolks
Salt and pepper, to taste
Canola oil, for cooking
2 large shallots, sliced
5 kaffir lime leaves, shredded
1 teaspoon minced ginger
1 cup heavy cream
8 ounces smoked salmon, roughly chopped
1 lime, juiced, zest finely minced
2 tablespoons chopped chives, plus extra for garnish
Pita chips that have been dried in a 200 degree oven (1 to 2 hours) until crisp

Steps:

  • Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
  • PLATING: Serve on a decorative plate lined with cold sea/rock salt.
  • BEVERAGE Blanc de Blanc Champagne
  • In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
  • PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
  • BEVERAGE Bright California chardonnay

POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM



Poached Oysters and Artichokes with Champagne Cream image

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

Categories     Champagne     Milk/Cream     Onion     Shellfish     Poach     Valentine's Day     New Year's Eve     Vinegar     Oyster     Artichoke     Spinach     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 20

For artichoke bottoms:
2 tablespoons Champagne vinegar or white-wine vinegar
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon all-purpose flour
4 medium artichokes (2 pounds total)
For spinach:
1 1/2 pounds spinach (2 bunches), stems discarded and leaves coarsely chopped
2 tablespoons minced shallot (1 small)
2 tablespoons unsalted butter
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste for oysters and sauce
For oysters and sauce:
12 shucked large oysters such as Blue Point or Pacific, including liquor
1 cup Champagne or other sparkling white wine
2 tablespoons minced shallot (1 small)
1 tablespoon Champagne vinegar or white-wine vinegar
1/2 cup heavy cream
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh chives

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.

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