OYSTER PIE WITH LEEKS, BACON AND MASHED POTATOES
Baked with a topping of mashed potatoes and buttered bread crumbs, this hearty oyster dish is reminiscent of oyster chowder or stew. It is a perfect use for larger oysters. Ask your fishmonger to shuck them for you. (It's possible to buy pre-shucked oysters in a jar, but freshly shucked oysters are obviously fresher tasting.) Figure three or four oysters per person.
Provided by David Tanis
Categories pies and tarts, seafood
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.
- Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose.) Set bacon aside.
- Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy.
- Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 22 grams, Sodium 927 milligrams, Sugar 6 grams, TransFat 0 grams
RICK STEIN'S BEEF, GUINNESS AND OYSTER PIE
Watched him make this on BBC America this morning and I'm about to pop it in the oven. Update: First let me describe the sauce..... rich, deep beef flavor touched by the brine of the sea. I wish I could adequately put its goodness into words for you. I am rushing out to get Rick Stein's books. I love the flavors he develops. This link will take you to his BBC website and recipes: http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope=recipes&page=1&pagesize=15&&attrib_3=chef_name&oper_3=eq&val_3_1=Rick%20Stein&submit=Search
Provided by davinandkennard
Categories Savory Pies
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
- Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
- Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
- Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir everything together well and leave to cool completely.
- Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife back and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the top shell, cut through the ligament and lift off the top shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.
- Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to give it an attractive finish. Chill for 20 minutes to relax the pastry.
- Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.
Nutrition Facts : Calories 1468.3, Fat 86.1, SaturatedFat 27.4, Cholesterol 243.8, Sodium 599.7, Carbohydrate 70.5, Fiber 2.2, Sugar 3.8, Protein 61.2
OYSTER PIE
I worked as a waitress in Ocean City, MD at the Majestic Hotel during my summer breaks from college. The hotel is still there, but under different ownership now. This was the owner's wife's recipe. This was a favorite that was served in the dining room. Very tasty and easy to make. Today's oysters seem not to be as salty as they were 50 years ago. Today when I buy oysters I do not wash them. That decision I will leave up to you as you know the oysters you buy. I have given the ingredients as printed on my recipe, but I like to add: !/2 tsp. Worcestershire Sauce, 1/8 tsp. dry mustard, and just a sprinkling of dried onion flakes to the mixture. Please note: the original recipe for the pie crust called for 1 heaping Tbsp. Crisco, but I couldn't get the word heaping in the list of ingredients.
Provided by Debaylady
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Oyster filling:.
- In a large bowl, combine the oysters, potato soup, margarine, plus the salt and pepper to taste.
- Crust (2):.
- Mix flour and Crisco well with a fork.
- Add a small amount of warm water to make a soft dough. Divide into 2 balls of douogh.
- Sprinkle some flour on cleaned countertop and roll the first ball of dough thin.
- Line a 9-inch Pyrex pie plate.
- Sprinkle more flour and roll the other ball of dough thin. Reserve to top the pie.
- Assembly:.
- Fill the pie plate that has the crust lining it with the oyster mixture.
- Cover the top with the second crust.
- Cut top in a crisscross pattern to allow steam to escape.
- Bake at 375 degrees for approximately 30 minutes and crust is brown.
Nutrition Facts : Calories 188.7, Fat 9.4, SaturatedFat 2.1, Cholesterol 30.1, Sodium 411.5, Carbohydrate 18.1, Fiber 0.6, Sugar 0.7, Protein 7.5
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