Oysters are perfect for a special occasion.  I personally love them raw, but not everyone is down with that.  But that doesn’t mean you can’t serve them at your fete!  These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream.  Dramatically served on a long wooden plank over a bed of salt, and you’ve got a jaw dropping presentation that won’t last long once your guests get their hands on them! Check out the episode below and follow along with the recipe! 

BAKED OYSTERS RECIPE:

• 12 Freshly Shucked Oysters, in the shell 
• 1 TBSP Butter
• 1 TBSP Extra Virgin Olive Oil
• 1 Cup Minced Shallot (about 1 large shallot)
• 8 oz. Crimini Mushrooms, chopped 
• 2 cloves minced Garlic 
• 1/3 C White Wine (pinot grigio preferred)
• 2 TBSP chopped chives, for garnish
• S&P to taste
• 1 LB coarse sea salt, for display and stability when baking. 

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt. 

In a medium pan, melt butter and heat oil over medium heat.  When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic.  Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine.  Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives. 

Bake for 12-14 minutes, until bubbly and delicious.  Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation. 

Don’t complain if they’re gone in less than a minute! 

Happy Holidays from Hungry in Brooklyn!

Ice cream is by-far my favorite dessert, and it’s actually really easy to make at home provided you have an Ice Cream Machine. The beauty in making your own ice cream is that you control everything about it.  Buy the freshest cream from the farmers market, the best milk from grass-fed cows, organic and fair trade vanilla beans, farm-fresh eggs…you get the picture. When you have taken care to source perfect ingredients, then put those ingredients to use in a decadent dessert, it tastes that much sweeter. Gives new meaning to “guilt free.”  

Here’s a quick demonstration on how to make the perfect vanilla ice cream, straight up. If you care to add anything to it-fruit, chocolate, marshmallow, cookie dough-do so in the last couple minutes of churning.  I served mine Paulie Gee style with Ovenly’s Spicy Bacon Caramel Corn, which I’ve been obsessed with ever since meeting them at Thrillist’s Bacon and Blues party last October.  It really is the perfect complex accompaniment to this super simple, classic ice cream. 

HOMEMADE VANILLA ICE CREAM: 

1 cup milk

1 cup sugar

1/4 teaspoon salt

1 vanilla bean, scraped 

6 egg yolks

2 cups heavy cream

1 1/2 tsp vanilla

Heat the milk, sugar, scraped vanilla beans and pod, and salt over medium heat until warm. Whisk the six egg yolks and slowly temper the warm milk into the egg yolks, bit by bit until it’s all incorporated.  Be sure to take your time so that the warm milk does not cook the yolks.  Return the milk and egg mixture back to the pot and stir constantly over low heat until the custard reaches 170 degrees.  

Set up an ice bath in a large bowl, and place a smaller nesting bowl inside it with a strainer over the top.  Pour the cream and vanilla through the strainer, and then the heated custard.  Stir to incorporate and refrigerate for at least 6 hours, though overnight is best. 

Remove the vanilla bean pod, and freeze the ice cream in your ice cream machine according to the manufacturer instructions.  Put it back in the freezer to harden before serving.  Dig in and enjoy!