Monthly Archives: February 2014

Breaking with Tradition

I recently cooked dinner for a party that was part of an auction item. The birthday boy wanted Oysters Rockefeller and he handed me a very unconventional recipe for the Leannedish. I went home, dutifully made the dish as a trial run, and was surprised how good it was. You see, the sauce was basically a bunch of gooey cheese with sautéed onions and spinach. I would normally say that cheese and seafood don’t mix, and they generally don’t. If you’re a purist and want to “experience” the oyster, then this isn’t your recipe. If you want something decadent and very yummy, this is it! I changed the recipe up quite a bit so it’s not quite as much of a cheese overload and I also added the lemon and Tabasco for extra flavor. I made this version for the actual dinner party and it was a big hit. I can hardly wait to make them again.

Rockin’ Oysters Rockefeller
24 fresh, unopened oysters
1 cup beer
1 clove garlic
Seasoned salt to taste
4 black peppercorns
⅓ cup butter
1 shallot, chopped
1 clove garlic, crushed
5 ounces of packaged frozen chopped spinach, thawed and squeezed dry
4 ounces Monterey Jack cheese, shredded
4 ounces Fontina cheese, shredded
¼ cup heavy cream
½ teaspoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon Tabasco
2 teaspoon fresh lemon juice
½ cup panko crumbs

Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425°F (220°C.)

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack and Fontina. Cook until cheese melts, stirring frequently. Stir in the cream, Tabasco and lemon and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake until golden and bubbly, approximately 8 minutes. Serves 8

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The Spring 2014 Brochure is available NOW!

Available now, the Spring 2014 Brochure!  Pick one up at:
Bayview Thriftway – (516 West Fourth Ave ~ Olympia, WA),
Ralphs Thriftway – (1908 East 4th ~ Olympia, WA),
Stormans, Inc – (1932 East 4th Ave. ~ Olympia, WA) or
Onlinewww.BayviewSchoolOfCooking.com!
Spring2014Cover

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Dawn’s Delectables

Wednesday, February 12th, 6:00-8:30pm
Dawn’s Delectables
Instructor: Dawn Lawson, proprietor of Dawn’s Delectables, Centralia, WA

In a chic space that would be at home on any New York City street, Dawn Lawson has created a spot to hang out, have a terrific breakfast or lunch and an Dawn’s Delectableseven more terrific dessert! Desserts, in fact, are Dawn’s specialty and in this class she’ll give you the secrets for making three of her favorites. Experience her Flourless Chocolate Cake, a rich concoction covered in chocolate ganache, Caramel Walnut Brownies, of which she claims “you’ll never use a box mix again once you see how easy and decadent these brownies are” and Coconut Creme Cake Minis, a lot of coconut flavor in a mini dessert that’s great for parties and buffets. www.dawnsdelectables.com/
$45

Call (360) 754-1448 to register or with questions!

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Got More Ham?

LeanneWhen I spied a left-over ham bone in the freezer after the holidays, I decided I wanted to try something new.  I found this fideos recipe in Food and Wine magazine and was so impressed — I had to share it with you. I altered the recipe just a bit so that you could use your saved ham bone but you can also make it with the originally called for four ham hocks.  It’s very easy to throw together yet it would be a great dish for entertaining. Be sure not to salt the mushrooms too much, just enough to draw the water out, because the dish can get salty from the ham. The flavor is sophisticated and comforting at the same time.  You can halve the recipe but it reheats in the microwave fairly well so I recommend that you make the whole shebang!

Fideos with Shrimp, Ham and Clams

Ham bone and 1-2 smoked ham hocks or 4 smoked ham hocks
¼ teaspoon saffron threads
12 scallions
1¼ pounds fideos, short thin egg noodles or angel hair pasta, broken into 1-inch lengths
1 pound large shrimp, peeled and deveined
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound oyster mushrooms, trimmed and torn into bite-sized pieces
Salt and freshly ground pepper
8 garlic cloves, thinly sliced
2 large shallots, thinly sliced
1 cup Spanish green olives, pitted and chopped
½ teaspoon crushed red pepper
1 cup dry sherry, such as fino
2 tablespoons fresh lemon juice
3 dozen Manila or littleneck clams, scrubbed
½ cup chopped cilantro

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1½ hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°F. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with a little salt and  pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away. Serves 10

Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

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