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TIP OF THE DAY: More Ways To Enjoy Carrots

What’s up, Doc?

The humble carrot, dressed to impress.

Winter, with its paucity of produce choices, is the best time to enjoy root vegetables. The most familiar—and the easiest to convince family members to eat—is the carrot. Here, some ideas from the familiar to the less so. First…

A BRIEF INTRODUCTION TO ROOT VEGETABLES

Root vegetables most common in the U.S. include the beet, carrot, celery root (celeriac), Jerusalem artichoke, garlic, kohlrabi, onions (use baby onions), parsnips, potato (use small waxy potatoes), radishes, rutabaga, salsify, and turnip.

Root vegetables are high in vitamins and minerals, which they absorb from the ground. Many are high in vitamin A, B complex and C; plus antioxidants. Root vegetables are an excellent source of fiber.

Many of these can be eaten raw, steamed, sautéed, baked, roasted, stir fried, or fried.

In the case of carrots, Whether baby, heirloom or standard, carrots and their root kin are waiting at your nearest market.

COOKING CARROTS

Beyond boiled carrots, carrot salad and crudités, consider these preparations:

  • Brochette: Parboil and skewer them, then grill them and serve as a fun brochette.
  • Classic: Steam them and toss in butter with fresh dill or parsley.
  • Gratinée: Roast or steam, top with shredded Gruyere or other cheese and broil until melted.
  • Fancy cut: Cooked the carrots shredded, as you wood a slaw; or use mini vegetable cutters to make small flowers and other shapes.
  • Roasted/Grilled: Roast them in garlic butter and garnish with chopped parsley.
  • Pan-fried: We just tried this for the first time. Here’s a recipe.
  • Pickles: Pickle carrots as you would cucumbers or any vegetables. You can quick-pickle in just an hour.
  • Purée: A terrific way to eat most dense vegetables.
  • Raw: as crudites or grated into a slaw/mixed slaw, or mixed into a salad. Just grate them or slice thinly. Beyond carrots, think beets and radishes. Anything sold fresh with the greens attached—kohlrabi, turnips—will be moist, sweet and of course, crunchy, when raw. While not sold with its greens, rutabaga is mild and often sweet. Although drier than turnips or kohlrabi, it contributes a pale yellow color to the mix.*
  • Soup: When was the last time you made soup? Carrot soup is a perennial favorite. Make it chunky—like a thin purée. Garnish with fresh herbs and, as desired, a slice of bacon or sausage.
  • Sandwich:
  • Different choices here: Roasted carrot or mixed roasted vegetable sandwich, with or without goat cheese; or carrot pickles or carrot slaw on a ham, turkey or other sandwich.

  • Stew: For Meatless Mondays, try this hearty Carrot-Mushroom-Barley Stew from Food Network.
  •  
    WAYS TO TREAT ANY CARROT PREPARATION

  • Blended: Combine with other root vegetables†: beet, celery root (celeriac), Jerusalem artichoke, garlic, kohlrabi, onions (use baby onions), parsnips, potato (use small waxy potatoes), radishes, rutabaga, salsify, turnip, etc.
  • Garnishes: Beyond herbs, consider toasted breadcrumbs, pecans, raisins, seeds or a mix. For color, try dried cranberries, dice red bell pepper or pomegranate arils. Rings of red jalapeño with the seeds and pith remove also work. Those who don’t like heat can set them aside.
  • Heat: Add your choice of heat—cayenne, chile flakes, hot sauce, etc.—to the dish.
  • Herbs: Basil, dill, marjoram, oregano, parsley, rosemary and thyme are naturals with carrots.
  • International: From Indian to Moroccan, French to Japanese, your favorite international flavors work with carrots.
  • Spices: “Fall” spices such as allspice, cloves, cinnamon, ginger and nutmeg are delicious with carrots. Also try coriander.
  • Sweet: Add a bit of brown sugar, honey or maple syrup.
  •  
    Do you have a favorite carrot preparation?

    If it’s not listed here, please let us know!

    CARROT HISTORY

    The original wild carrots were white, like parsnips. According to Colorful Harvest, marketer of rainbow carrots, the cultivated purple and yellow carrots—mutations—were eaten more than 1,000 years ago in what is now Afghanistan.

    Other colors are the product of generations of traditional plant breeding. Orange carrots were first successfully bred in Holland from an orange mutation by Dutch farmers. Here’s the history of carrots.

    FROM WHERE DO CARROTS GET THEIR COLOR?

     

    Shredded Cooked Carrots

    Grilled Carrots & Radishes

    Pan-Fried Carrots

    Glazed Carrots With Pomegranate

    Grilled Carrot Sandwich

    Colored Carrots

    [1] “Cooked” carrot salad. Here’s the recipe from Walnut Frog. [2] Carrots with other root vegetables (here, radishes and baby onions). Here’s the recipe, with a maple-honey glaze, from Kalamazoo Gourmet. [3] Pan-fried carrots with parsley. Not the red skin: It’s an heirloom variety. Here’s the recipe from The Nourishing Gourmet. [4]. These glazed carrots are accented with sesame seeds and pomegranate arils for more color. Here’s the recipe from The Café Sucre Farine. [5] Grilled carrot sandwich on crusty bread with goat cheese, apricot jam and toasted pine nuts, at The Wayfarer | NYC. [6] This picture is not Photoshopped: These are natural mutations. See how it happens, below (photo courtesy The Wayfarer).

     
    Deeply colored produce are rich in nutrients, including antioxidants. Different antioxidants produce the different colors or carrots:

  • Red carrots get their color from lycopene, an antioxidant that may promote healthy eyes and a healthy prostate.
  • Orange and tangerine carrots get their color comes from beta-carotene, an antioxidant and precursor of vitamin A.
  • Purple carrots get their color from anthocyanins, the same potent phytonutrients (antioxidants) that makes blueberries blue,. Anthocyanins are flavonoids that may help increase the antioxidant capacity of the blood and may help maintain good brain function.
  • Yellow and white carrots get their color from lutein, which studies suggest may promote good eye health.
  •  
    ________________
    *Tenderness, moistness and delicacy depend in part on how and where a vegetable is grown. Those grown in a hot, dry climate without sufficient irrigation can turn out to be pretty hot and spicy. If you end up with that character, you can reduce the spiciness by blanching the cut pieces in salted, boiling water. (Source)

    †Other common root vegetables, that don’t necessarily lend themselves to these preparations, include include daikon, ginger, horseradish, jicama and turmeric.

      

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    TIP OF THE DAY: Citrus Salads

    Beet & Citrus Salad

    Citrus Onion Salad

    Pear Gorgonzola Salad

    [1] Citrus with beets and greens have eye appeal and taste great (here’s the recipe from Southern Living). [2] Pretty as a picture (here’s the recipe from Today). [3] An elegant take on ambrosia (recipe at right, from Fosters Market).

     

    When cold weather limits the choices of both fruits and vegetables, a sprightly citrus salad can be a treat for the eyes and the palate.

    It can be served for lunch or dinner:

  • As the salad course
  • As the main course with a protein—poached salmon, scallops, shrimp or other shellfish a salad course, as a main with seafood
  • As dessert, with burrata, goat or other soft cheese
  •  
    When you mix colors, the results are truly glorious. They’re pretty, taste and good for you!

    You can have a base of greens:

  • Baby arugula and/or spinach
  • Endive and/or radicchio
  • Mesclun
  •  
    The dressings can be:

  • Balsamic vinaigrette
  • Blue cheese (add a pinch of brown sugar)
  • Fruit yogurt
  • Vinaigrette with a teaspoon of honey or maple syrup
  •  
    Garnishes can add:

  • Crunch (grated carrots, sliced or julienned celery or radish, nuts)
  • Color (carrots, dried cranberries or cherries, green sprouts or cress, pomegranate arils, red bell pepper, red chili flakes or jalapeño)
  •  
    You can also add another colorful winter favorite, beets, to the salad.

    There are endless variations of citrus salads. Here are two classic combinations; elaborate on them as you wish.

    RECIPE #1: AMBROSIA WITH CITRUS & FLAKY COCONUT

    In Greek mythology, the gods ate ambrosia and drank nectar, fragrant foods that were typically reserved for divine beings.

    While no descriptions of either these foods survive (the word ambrosia means delicious or fragrant and nectar indicates a delicious or invigorating drink), scholars have long believed that both ambrosia and nectar were based on honey.

    The elegant recipe that follows (photo #3) is from Fosters Market Cookbook, recipes from a fine market and café in Durham, North Carolina.

    Here’s a recipe for another style of ambrosia from Alton Brown, with a sour cream dressing, pecans, grapes, mini marshmallows and more.

    Ingredients For 8 To 10 Servings

  • 2 navel oranges
  • 2 cara cara oranges
  • 2 blood oranges
  • 2 red grapefruits
  • 2 clementines
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup sweetened flaked coconut
  • 1 Meyer lemon (substitute other lemon or lime)
  • Preparation

    1. PEEL the citrus. First cut off the tops and bottoms with so the fruit sits flat. Then place on a cutting board and cut away the skin and pith, working around the circle between the fruit and the pith.

    2. SLICE each fruit into rounds or half rounds, depending on the size. Remove any seeds.

    3. PLACE on a large platter or individual plates, and sprinkle with any juice that has collected on the board. Sprinkle the dried cranberries/cherries and coconut over the top.

    4. ZEST the lemon over the salad; then cut in half and squeeze the juice over the citrus.

    5. SERVE, or cover and refrigerate until ready to serve.

     

    RECIPE #2: AVOCADO GRAPEFRUIT SALAD WITH MACADAMIA NUT DRESSING

    Hannah Kaminsky of Bittersweet Blog developed this recipe by browsing the produce aisle and picking up what was available.

    “Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable,” Hannah says. “Don’t just take my word for it, because I’m afraid I can’t do it full justice in a few short sentences. It’s just too good to fully explain in words. This simple, invigorating combination will brighten short winter days.”

    If you don’t like avocado, or can’t find a ripe one, she recommends:

    “Mix citrus segments with any other fruits that are available; or make an all-citrus salad, combining segments from grapefruits, oranges, blood oranges, cara cara oranges, and so forth. The mix of colors is absolutely gorgeous.”

    Ingredients For 2-3 Servings

    For The Macadamia Nut Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 scallions, sliced
  • 1/4 cup raw macadamia nuts
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  •  
    For The Salad

  • 8 cups arugula
  • 2 cups thinly sliced fennel
  • 1 small sweet onion, sliced
  • 1 large pink or red grapefruit, sliced into segments
  • 1 large, ripe avocado, sliced
  • 1/3 cup toasted macadamia nuts, roughly chopped
  • Salt and pepper, to taste
  •  
    Preparation

     

    Grapefruit Avocado Salad

    Grapefruit Avocado Salad

    [4] Grapefruit and avocado with macadamia nut dressing (photo courtesy Bittersweet Blog). [5] A pretty preparation: dressed TexaSweet red grapefruit segments in an avocado half (photo courtesy Texasweet).

     
    1. MAKE the dressing. Combine the ingredients in a blender or food processor and purée on high, until creamy and completely smooth.

    2. PLACE the arugula and fennel in a bowl and toss with the dressing; or if you prefer, serve the dressing on the side. Divide the greens between 2 or 3 bowls.

    3. TOP with equal amounts of grapefruit, avocado, and macadamia nuts. Sprinkle with additional salt and pepper as needed, or simply place the shakers on the table for self-service.
     
    MORE WAYS TO USE CITRUS

  • As a garnish on everything from vegetables to mains.
  • Recipes from chiles rellenos to sushi.
  •  
    THE HISTORY OF GRAPEFRUIT

    But the grapefruit’s ancestor, the pummelo (also pomelo or shaddock), comes from far away—it’s native to Malaysia and Indonesia. Pummelo seeds were brought from the East Indies to the West Indies in 1693 by an English ship commander. The grapefruit may have been a horticultural accident or a deliberate hybridization between the pummelo and the orange

    Here’s more.
     
    HOW TO SEGMENT CITRUS

      

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    TIP OF THE DAY: Poach Your Proteins

    Poaching Salmon

    Poached Tenderloin

    Poached Chicken

    Poached Salmon

    [1] Poaching salmon is the easiest way to enjoy moist, tender fish, without cooking fish aromas. Here’s a recipe from Cooking Light. [2] Our favorite way to make beef tenderloin is to poach it. Here’s a recipe from Martha Stewart. [3] If you make chicken in a pot, or chicken soup with pieces of chicken, you’ve poached a bird. Here’s a recipe from Enki Village. [4] Our first poaching attempt was inspired by classic French dish (here’s the recipe from Buck Cooks).

     

    Poaching food is a topic that doesn’t come up much these days.

    The age-old moist-heat cooking technique simply submerges raw food in a liquid. The technique cooks the food without pulling the moisture from it: The protein is moist, never dry.

    The food cooks at a relatively low temperature (about 160°–180°F), which is especially good for delicate foods (eggs, fish) that might fall apart or dry out with other cooking methods.

    Heartier foods—an entire beef tenderloin or chicken—work equally well.

    Decades ago, when we tried to master the art of French cooking, we purchased a large, oblong fish poacher, a pan created to poach a whole fish.

    Cold poached salmon was a mainstay of French cuisine, served with dill sauce and marinated cucumbers. We loved it and ate it regularly, at the numerous classic French restaurants that graced New York City back then. It looked easy to make, and it was.

    But we subsequently discovered that serving it nicely takes a bit of training. The captains at the French restaurants new how to cut neat slices, avoiding the bones. Our salmon looked like it had been hacked by starving hordes. Sigh.

    We stuck the poacher in the cupboard (until, 10 years later, we learned to poach an entire beef tenderloin, a cinch tot slice), and stuck to poaching fillets. They require zero skill to serve.

    START POACHING TODAY

    Just about any food can be poached, poaches up moist and flavorful, and can be served warm or cold.

    Poaching proteins are an easy and healthy preparation; all your healthcare providers and trainers approve. Poaching has:

  • No added fat.
  • No unwanted aromas drifting through the house.
  • No “watching the pot” (or the grill).
  • Clean-up is easy: nothing sticks to the pan.
  •  
    Bonus:

    You end up with an extra dish, or part thereof.

    The poaching liquid becomes a delicious broth that can be served later, thickened into a sauce, or used in other recipes.

    WHAT’S IN THE POACHING LIQUID?

    The poaching liquid can include whatever flavors you want, from the base to the add-ins.

    Our wine editor, Kris Prasad, who taught us to poach a tenderloin, advised: “Toss in whatever you have: leftover wine, herbs, soy sauce instead of salt, a splash of balsamic, citrus juice or vinegar for tartness. Anything works.”

    The poaching liquid can be:

  • Water or stock/broth
  • Milk, as appropriate
  • Plain or blended with wine (including leftover sparkling wine), beer, dry vermouth, fruit juice
  • In terms of add-ins: Add in whatever flavors you like, from classic mirepoix—carrots, celery, onions—and fresh herbs, to the less obvious—cardamom, cinnamon sticks, star anise, whole nutmeg, etc.

     
    There are recipes galore online, and plenty of videos on YouTube, for anything you might want to poach.

    Don’t wait to try them: You may discover that poaching proteins is your favorite food discovery of the year.

     
      

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    FOOD FUN: Kale & Chocolate, Kale As A Steak Garnish

    Since it became a media darling in 2011, kale has found its way into every type of recipe imaginable. Even chocolate bars.

    Compartes Chocolatier in Los Angeles makes artisan chocolate bars with what have become more or less mainstream add-ins: Brownie, Coconut Macadamia, Coffee & Cacao Nibs, Crispy Rice, Matcha, Peanut Butter, Salted Caramel, Salted Pretzel, Smoked Sea Salt and Whisky, among others.

    Some are quite fun: Animal Cookies, Cookies & Cream, Granola, Malt Ball, Piña Colada, Popcorn, S’mores.

    There are the “seen here first” flavors, the chocolate bars taking a cue from trendy cupcakes: Birthday Cake, Biscuits & Honey, Cereal Bowl, Donuts and Coffee, Hazelnut Toast.

    And then there’s the Vegan* Zen Bar, a 75% dark chocolate bar filled with kale crisps, pumpkin seeds and sesame seeds, and no added sugar.

    Check it out here.

    While not particularly edgy, a second kale preparation that caught our eye was this chopped kale and herb garnish on a strip steak, from Upper Story restaurant in New York City.

    The balsamic-glazed steak sits on a bed of sautéed greens and garlic smashed potatoes, with a Port sauce and fried onion rings.

    Not exactly health food, but the kale makes it on trend.

    Until the “next kale” hits the store shelves.
     
    WHAT ELSE CAN YOU DO WITH KALE?

    While cooks have been using kale on everything from grilled cheese sandwiches to pesto, here are some more fun applications:

  • Chocolate Banana Smoothie With Kale
  • Kale & Black Bean Brownies
  • Kale Enchiladas
  • Kale Guacamole
  • Kale Pizza
  • Mean Green Kale Margaritas
  •  

    Kale Chocolate Bar

    Strip Steak With Kale

    [1] A chocolate bar with kale crisps, seeds and no added sugar from Compartes (the bar has no Brussels sprouts and tomatoes; they are just photo props). [2] A New York strip steak topped with chopped kale and herbs, at Upper Story | NYC.

     
    ________________
    *Most dark chocolate bars have no added powdered milk. Most mix-ins—nuts, fruits, etc.—are not animal-based. If you watch out for those sweetened with honey or with added bacon, for example, a dark chocolate bar naturally contains no animal products and therefore is vegan.

      

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    TIP OF THE DAY: Oysters Rockefeller

    Oysters Rockefeller

    Oysters Rockefeller With Bacon

    Oysters Rockefeller With Cheese

    Oysters Rockefeller

    [1] Many Oysters Rockefeller recipes look something like this (here’s the recipe from Tide & Thyme). [2] Some add bacon (photo courtesy Arch Rock Fish). [3] Some have more sauce (here Mornay, a cheese sauce) than veggies (photo courtesy My Honeys Place. [4] An approximation of Antoine’s original recipe (photo courtesy Saveur Magazine).

     

    January 10th was the first-ever Oysters Rockefeller Day.

    It was celebrated big-time in New Orleans, where it was first created at Antoine’s Restaurant.

    Today, consider your own twist on the world-famous dish.

    OYSTERS ROCKEFELLER HISTORY

    Oysters Rockefeller was invented in 1899 by Jules Antoine Alciatore at the end of Gilded Age. (Jules was the son of restaurant founder Antoine Alciatore, who passed in 1874 and was succeeded by his wife, then his son. The restaurant is still going strong in the hands of the fifth generation, and is America’s oldest family-run restaurant).

    Served as an appetizer or first course created , the dish was named after John D. Rockefeller Sr. (1839 – 1937), who is considered to be the wealthiest American of all time and—by a majority of sources—the richest person in modern history.

    As necessity is the mother of invention, the dish was created because of a shortage of imported French escargots needed for his father’s signature recipe, Escargots Bourguignon: snails in a butter sauce of garlic, parsley and shallots, the first Antoine substituted brandy for the traditional white wine.

    With the shortage of snails and the waning interest in escargots, Jules Antoine created a replacement with local oysters, always available.

    The original sauce recipe is a secret, but is a purée of a several green vegetables: flat-leaf parsley, celery leaves, tarragon leaves, chervil and green onions, seasoned with salt, a dash of hot sauce and anise liqueur.

    There was no spinach, the green most often used in copycat versions.

    Oysters on the half-shell are topped with the sauce and bread crumbs, and then baked (now often broiled). They are served as an appetizer, first course or starter—different terms for the first dish of a multi-course sit-down meal.

    Why Oysters “Rockefeller?”

    The dish was named for the intense richness of its flavored roux (a paste, not a cream sauce, deemed “rich enough for Rockefeller”—John D. Rockefeller Sr., the richest man in history). The greens contributed the color of money. As with the escargots, there was anise liqueur.

    From what can be deduced, in Antoine’s original Oysters Rockefeller recipe, oysters on the half shell are topped with herbed breadcrumbs, butter and cream, then baked.

    The herbs and proportions are secret, but sleuths have determined that they include flat-leaf Italian parsley, celery leaves, tarragon leaves, chervil and green onions. Seasonings included salt, pepper and hot sauce.

    This became a “wow” dish in New Orleans, where oysters were popularly served on the half shell, but not incorporated into complex recipes.

    There is no record that Rockefeller (who died of arteriosclerosis) ever ate the dish.
     
    Chefs Make Oysters Rockefeller Variations

    A later variation of the recipe substituted spinach for most of the herbs, which is mainstream today.

    Some leave off the breadcrumbs and purée the green herbs/vegetables, creating a smooth green cloak over the entire oyster. Some mince the greens and mix them into the breadcrumbs.

    Over the years, other chefs garnished the recipe with shredded Gruyere or Parmesan, some with a thick layer of melted cheese covering both the oysters and the sauce.

    Bacon inevitably worked its way in.

     

    You can make your own signature recipe (more about that below), working off of this template—which of course isn’t the secret recipe, but a re-imagining of Antoine’s recipe by Saveur magazine.

    RECIPE: OYSTERS ROCKEFELLER

    We adapted this recipe from Saveur, which attempted to recreate the original. You can see it in Photo #4, the last photo above.

    The oysters are topped with a roux full of herbs and vegetables. Saveur’s variations from the original include:

  • Celery ribs instead of celery leaves.
  • Scallions instead of shallots (scallions are more flavorful; shallots are sweet and mild with a hint of garlic).
  • Cayenne instead of hot sauce.
  • Broiled instead of baked.
  •  
    As an appetizer, we prefer three large oysters. If you’re serving a big meal, two will suffice. And, if you’re having a NIBBLE-style eight-course meal, one will do.

    Ingredients For 4-6 Servings

  • 12 fresh oysters, chilled (the larger the better, not kumamotos)
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1/4 teaspoon cayenne
  • 6 scallions, minced
  • 2 ribs celery, minced
  • 2 sprigs tarragon, stemmed and minced
  • 1 bunch parsley, stemmed and minced, plus sprigs to garnish
  • 1 tablespoon anisette, Pernod or other anise liqueur
  • Kosher salt and freshly ground white* pepper, to taste
  • 3 tablespoons fresh bread crumbs
  • Rock salt
  • Optional garnish: parsley or tarragon sprigs or whatever appeals to you
  •  
    We decorated the dishes with slender, red cayenne chiles for color—not meant to be eaten. But two guests ate them nevertheless!

    Variations For Your Signature Oysters Rockefeller

    Create your own signature version. Call it Oysters Rockefeller à la [Your Name].

  • Anchovy paste (1 teaspoon)
  • Anise flair: fennel instead of celery, anise liqueur, optional basil
  • Anise be gone: substitute watercress for the tarragon and brandy, sherry or wine for the liqueur
  • Brandy or white wine instead of the liqueur
  • Bread crumbs: panko, crunchy Japanese bread crumbs, instead of fresh crumbs
  • Gruyère, Jarlsberg or Parmesan (1/4 cup or less)
  • Heatless: nutmeg or Worcestershire sauce instead of cayenne
  • Homage to the original inspiration: escargots instead of oysters
  • Pipe the topping, like Duchess Potatoes
  • Spinach lovers: substitute spinach for 3/4 or more of the parsley
  • Surf and turf: add bacon, pork belly, crisped prosciutto
  • Wild card: add whatever you like!
  •  

    Oyster On The Half Shell

    Fresh Tarragon

    Rock Salt

    [5] Be sure to save the oyster liquor (photo courtesy Pangea Shellfish). [6] Tarragon, a popular herb in French cuisine, has an anise-like flavor and aroma (photo courtesy Good Eggs). [7] Rock salt is a good cushion so the oyster fillings don’t spill out when cooking and serving. This fine rock salt is great for serving. You can use a coarser version for baking, if it’s cheaper (photo courtesy The Bite Sized Blog).

     
    Preparation

    1. FILL 2 baking dishes halfway with rock salt. Shuck the oysters over a large measuring cup (e.g. Pyrex with a lip) or bowl to catch their liquor and reserve it (you should have about 1/2 cup). Discard the top shells. Loosen the oysters from the bottoms of their shells with a knife. Nestle 6 shucked oysters in their shells into each bed of rock salt; chill.

    2. MAKE the roux. Melt the butter in a 2-quart saucepan over medium heat. Add the flour and cook until smooth, stirring, about 2 minutes. Add the oyster liquor; cook until the mixture thickens into a paste, about 2 minutes.

    3. STIR in the cayenne, scallions, celery, tarragon, parsley, and salt and pepper. Reduce heat to medium-low; cook until soft, about 1 hour. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about 2 minutes.

    4. HEAT the broiler to high. Place the paste in a pastry bag fitted with a 1/2″ fluted tip. Pipe the paste completely over the oysters. Broil until the paste begins to brown and the oysters are just cooked through, about 5-7 minutes. Garnish each plate with parsley sprigs.
     
     
    CHECK OUT OUR OYSTER GLOSSARY FOR THE DIFFERENT TYPES OF OYSTERS
    ________________
    *White pepper has been traditionally used by French-trained chefs, to avoid black specks in white or light-colored dishes. White pepper is the conventional peppercorn, Piper nigrum, with the black husk removed. In addition, much of the piperine—the compound that gives pungency to the peppercorn—is in the black husk. Frankly, we like the specks and the extra flavor from the husk, and use black peppercorns universally. If you don’t have white pepper, simply use black pepper. Here are the different types of pepper, including pink peppercorns, green peppercorns and dozens of others, none of which is Piper nigrum.

      

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