Antoines Oysters Bonne Femme Food

ANTOINE'S OYSTERS BONNE FEMME

Steps:

• Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
• Keep oysters warm; strain off liquor and reserve.
• Preheat oven to 400°F.
• Butter either a one quart souffle dish or six 1/2 cup ramekins.
• Melt the butter in a saute pan and stir in flour.
• Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
• Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
• Bring mixture to a boil then lower heat and simmer for 15 minutes.
• Fold in the oysters and crabmeat gently.
• pour the mixture into the souffle dish or the individual ramekins.
• Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
• Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
• Remove from oven and serve immediately.

ANTOINE'S OYSTER STEW

Steps:

• COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
• Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
• Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

OYSTERS ROCKEFELLER

Steps:

• Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
• Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
• Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.