Barbecued Oysters with Tomato Vinaigrette
/Oysters are always a great treat but even better when you don't have to shuck them yourself. While cooking on the barbecue, their shells open a little way - just enough to easily remove them.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
Oysters are always a great treat but even better when you don't have to shuck them yourself. While cooking on the barbecue, their shells open a little way - just enough to easily remove them.
Read MoreOyster mushrooms are excellent on the grill and add another dimension to salads when torn into pieces and tossed in with the greens.
Traditionally, these oysters are grilled, but if you don't feel like barbecuing in the November air, heat your oven to 500F and proceed with the recipe.
In Victorian times, oysters, which were plentiful and cheap, were served either raw, as a stew or as fritters similar to this recipe. The fritters can be reheated in a 350 F oven for 5 minutes, but they are at their crispiest straight out of the skillet.
To prepare an oyster platter, get them shucked at the fishmonger the day of the party, put them on ice and serve them on a cold tray. Garnish with lemons and grated horseradish or mignonette sauce. This traditional French sauce for oysters gives them a piquant flavour.
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© 2018, Lucy Waverman.