Subject: Oyster Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 07 2003 - 09:59:52 EST
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FOOD FUNNY
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Thanks to frequent contributor George Schoenbaum for these bits of
food wisdom:
I am in shape. Round is a shape.
Dijon vu -- the same mustard as before.
I am a nutritional overachiever.
Practice safe eating -- always use condiments.
Brain cells come and brain cells go, but fat cells live forever.
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TODAY'S RECIPE
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Here is a classic recipe from Acadiana where oysters are fresh and
plentiful. Fresh shucked oysters are available in the seafood section
of most American supermarkets, and you might be surprised at how
reasonably they are priced these days.
Oyster Pie
4 thick slices bacon
1 medium onion, chopped
4 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) chopped fresh parsley
1/2 tsp (2 ml) cayenne pepper, or to taste
4 cups (1 L) shucked oysters, drained
Pastry dough for a 2-crust pie
1 Tbs (15 ml) melted butter
Fry the bacon in a skillet until crisp. Drain and crumble. Add the
onion, scallions, parsley, and cayenne to the bacon fat in the skillet
and saute over moderate heat until tender, about 5 minutes. Transfer
the onion mixture to a mixing bowl and add the oysters and crumbled
bacon, tossing gently to combine. Line an 8- or 9-inch (20-23 cm) pie
plate with half the pastry dough and brush with the melted butter.
Pour in the oyster mixture and top with the remaining dough. Crimp
the edges of the dough and cut a small hole in the top crust. Bake in
a preheated 350F (180C) oven until the top crust is golden brown, 30
to 40 minutes. Serves 6 to 8.
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