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Doublereed Archive - Posting 000032.txt from 2005/11
From: Oboeeee@-----.com
Subj: [DR-L] Quote of the Day
Date: Mon, 14 Nov 2005 20:01:19 -0500
Oyster Dressing
Ingredients
6 tablespoons unsalted butter
11/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne
2 bay leaves
1 teaspoon minced garlic
1/2 cup finely chopped green onions, green tops and whites
1/4 cup finely chopped parsley
1/2 cup chicken stock, or canned, low-sodium chicken broth
6 cups cubed stale French bread
1 large egg
1 pint fresh oysters, drained, and their strained liquor
1 cup grated Parmesan cheese
Directions
1. Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish
with 1 tablespoon of the butter and set aside.
2. Melt the remaining 5 tablespoons of butter in a large, heavy saucepan
over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and
bay leaves to the pan and cook, stirring, until the vegetables are soft, about
3 minutes. Add the garlic, green onions, and parsley, and cook, stirring
constantly, for 1 minute. Stir the chicken stock into the vegetables and remove
from the heat.
3. Add the bread cubes and stir well to incorporate. Break the egg into the
mixture and stir well, then add the oysters and their liquor, and the cheese.
Pour the oyster dressing into the prepared pan and bake in the preheated
oven until golden brown and bubbling on top, about 1 hour and 15 minutes.
4. Remove the pan from the oven and let rest for 10 minutes before serving.
Yield: Makes 6 to
8 servings.
-From chef and author Emeril Lagasse
* Who knew that a kid working in the local Portuguese bakery would burst
with a bam! into the culinary scene. After school, Emeril turned his eye toward
the classic cuisine of France. He polished his skills in Paris and Lyons
before returning to the US, where he worked in several fine restaurants in New
York, Boston and Philadelphia. Building a reputation through his use of only
the freshest products, he came to the attention of Ella Brennan, the doyenne
of New Orleans' culinary community. She persuaded 26-year-old Emeril to move
to the Big Easy, where for nearly eight years he presided over Ella and Dick
Brennan's legendary restaurant, Commander's Palace.
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