Oysters don’t have to be reserved for a special occasion or only enjoyed in a fine restaurant. They’re quite easy to prepare at home whether served raw or cooked. I’d also like to share with you a delectable, magical, fantastical sauce made from Hog Island’s hogwash recipe and my own little sumthin sumtthin on top. This preparation is absolutely the best way I’ve had oysters.
Recipe and how to shuck video after the jump. I hope I’ve demystified making oysters at home for some 🙂
easy
Roasted Beets and Burrata Appetizer
This is my take on the classic Capresa salad. I was surprised by how well beets and olive oil go together. This is a super simple and refreshing side with just 3 main ingredients.
Recipe after the jump 🙂
Vegetarian Baked Mushroom Ravioli
I bought the frozen mushroom ravioli bag from Trader Joe’s. I love the ravioli but I’m not a huge fan of the sauce. Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese. I also added dry aromatics – ground sage and italian seasoning mix. The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.
Recipe after the jump 🙂
Can You Guess The Plant?
This gorgeous plant grows from very common roots that are sold at grocery stores. Can you guess?
Check out the answer after the jump! Continue reading
Culinary Cadet 