January 31, 2009

2 p.m.

location: Edward A. Johnston and Carolyn T. Pearce Tasting Room,
Southern Food and Beverage Museum

Space is limited; please rsvp with stephanie@southernfood.org


museum admission required


Chef Tenney Flynn, executive chef and co-owner of GW Fins, will prepare and sample:

Oysters on the half shell with American Sturgeon caviar and uni with mignonette sauce
Pickled oysters
Creamy oyster stew with oyster butter
Oyster and mushroom pie


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GW Fins Oyster and Mushroom Tart

3-2-1 Pastry Dough

3 lbs. Soft Flour

1 lb. Lard, Cold, Cut in ¼ inch dice

1lb. Butter, Cut in ¼ inch dice

2 cups Very Cold Water

Cut lard into flour to the texture of course crumbs
Mix in butter, leaving small pieces the size of peas
Add cold water, stir to gather – portion into 1 pound discs, dredge in the flour and refridgerate at least four hours or overnight (this will minimize shrinking)
Roll onto a floured board in a cool place. Cut to fit small tart pans or shallow brulee dishes. Line the containers with buttered parchment and place the dough inside, fluting the edges. Chill and dock the bottom and sides with a fork.
Refridgerate one hour and bake for 12-15 minutes at 350 degrees. If the dough bubbles up during cooking, press it back down with your fingers.
Hold at room temperature.

Mixed Mushrooms

1 lb. Oyster Mushrooms

½ lb. Shitake Mushrooms

1 oz. Dried Porcini, reconstituted with ½ cup warm water

2 Tbs Shallots

2 Tbs. White Wine

2 tsp. Fines Herbs (70% parsley, 20% chervil, 10% chives, chopped)

2 Tbs. Brandy

4 oz. Butter

2 oz. Extra Virgin Olive Oil

Salt and Pepper, to taste

Method to Cook

Sweat shallots in oil and butter, raise heat and add shitakes, saute for 2 minutes, add reconstituted porcinis, and then oyster mushrooms. Cook stirring often for 2-3 minutes. Add white wine, reduce to dry. Add brandy, salt, pepper and fines herbs. Reserve warm.


Crumbs

1 cup Course French Bread Crumbs

2 Tbs. Butter

1 Tbs. Diced Shallots

1 tsp. Diced Garlic

1 tsp. Fresh Thyme leaves, chopped

Salt and Pepper, to taste

Sweat the shallots and garlic in the butter with the thyme for 2-3 minutes. Stir in the bread crumbs to coat. Season with Salt and pepper.


Sauce

2 cups Oyster Liquor

2 oz. Demi Glace

2 Tbs. Dark Roux

1 Tbs. Shallots, Diced

2 oz. White Wine

1 Tbs. Fines Herbs

2 Tbs. Butter

Sweat shallots in butter, deglaze with white wine. Add oyster liquor, bring to a boil and whisk in dark roux to tighten to a heavy consistency.
Add demi glace, seasoning and herbs. Remove.


To Assemble Tart

40 Fresh Louisiana Oysters – 5 Per Tart

Heat 4 oz. sautéed mushrooms, add 2 oz. oyster sauce. Bring to a simmer and add oysters and cook until edges start to curl.
Spoon this mixture into a pre-heated tart shell placing oysters on top.
Sprinkle with seasoned bread crumbs and serve with demi glace.