OYSTER AND BLUE CHEESE PIE
Fredrik Berselius, the chef and owner of the Nordic restaurant Aska in Williamsburg, Brooklyn, taught me this unusual preparation for oysters. He serves them barely cooked in a broth tarted up with pickled gooseberries and a cream sauce. The oysters are poached in their shells at 140 degrees for 4 to 5 minutes, enough time, he said, to avoid any potential problems with raw oysters. It's a genius method that can be used for any cooked oyster recipe. The bivalves are a snap to open and do not taste cooked. All you need is a candy thermometer to monitor the temperature.
Provided by Florence Fabricant
Categories pies and tarts, seafood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pastry dough: Heat oven to 400 degrees. Whisk flour with 1/2 teaspoon salt. Using fingers, pastry cutter or food processor, add 6 tablespoons butter in bits and combine until the mixture's crumbs are the size of peas. Beat egg yolk with 3 tablespoons cold water, add to flour mixture and toss with a fork or pulse by machine until the mixture starts to come together to form a dough. You may need to add another tablespoon or so of water.
- Gather dough on a floured surface, form in a disk and roll in a 12-inch circle. Fit into an 8-inch pie pan. Crimp edge. Line with foil, add pastry weights and bake 15 minutes. Remove foil and weights and bake until golden, another 10 minutes or so. Remove from oven.
- Make the filling: While pie shell bakes, melt 1 tablespoon butter in a 10- to 12-inch skillet, add leeks, fennel and apple, and sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.
- Place oysters in a 3-quart saucepan with just enough water to cover. Heat pan on medium high until water reaches 141 degrees, measuring with a candy thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and allow to cool briefly. Holding oysters flat side up, use an oyster or clam knife to open shells (they will have gaped enough to make this easy) and remove oysters, doing so over a bowl to catch the juices.
- In a separate bowl, mash cheese, adding 3 tablespoons reserved oyster juice. Beat egg white until softly peaked and fold into cheese.
- Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.
- Melt remaining tablespoon of butter and allow to turn nut-brown. Mix with oysters. Remove pie from oven and arrange buttered oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 22 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 1 gram
BLUE CHEESE OYSTERS
Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block
Provided by Hey Jude
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Loosen the oysters from the half shell for easier eating but leave them in their half shells.
- Heat the oven to 350°. Arrange the oysters on a baking sheet; set aside.
- Mix the garlic, blue cheese, bread crumbs, butter and tarragon in a small bowl; top oysters with the mixture, dividing evenly.
- Bake oysters until topping is bubbly and beginning to brown, about 12 minutes.
Nutrition Facts : Calories 219.3, Fat 13.3, SaturatedFat 7.4, Cholesterol 77.9, Sodium 431.8, Carbohydrate 10.5, Fiber 0.3, Sugar 0.5, Protein 14.1
OYSTER PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h
Yield about 6 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
- Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
- Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
- Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
- In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
- 1 pie shell
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
STEAK & BLUE CHEESE PIE
Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 4h5m
Number Of Ingredients 19
Steps:
- First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
- Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium
ASPARAGUS AND BLUE CHEESE PIE
This vegetarian dish comes from the Dutch Allerhande magazine. The combination of asparagus with blue cheese is bound to do wonderful things on your tongue when you take a bite..
Provided by safraani
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the asparagus from underneath the head towards the base and cut off the dry ends.
- Bring a large pan of water, with a little salt, to boil.
- Place the asparagus in the boilig water and cook for approximately 5 minutes.
- Mix the cream, cheese, the eggs and the salt and pepper to taste in a bowl.
- Preheat the oven to 200 *C.
- Spray an oven dish with cooking spray.
- Place phyllo pastry (one layer) in the oven dish.
- baste the pastry with olive oil and put on the next layer of pastry.
- Repeat until all 5 sheets have been used.
- Place asparagus spears in the dish alternating the direction of the heads from one side to the other.
- Pour the cheese mixture over the asparagus.
- Bake in the middle of the oven for 35 minutes or until golden brown.
- Serve with a fresh tomatoe salad.
Nutrition Facts : Calories 353.5, Fat 21.2, SaturatedFat 9.9, Cholesterol 194.1, Sodium 563.6, Carbohydrate 25.7, Fiber 5.8, Sugar 4.1, Protein 18.7
CREAM CHEESE BLUEBERRY PIE
This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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