A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Seafood
Oyster & Champagne Stew with Valentine White Truffle Toast
Oyster & Champagne Stew with Valentine White Truffle Toast This recipe was featured on
"You're the Chef" episode #410.
Buy this episode from WVIA.
Yield: two portions

Ingredients:

4 each white bread, slice
2 Tbsp. butter
1 tsp. white truffle oil
1/4 c. whole butter
1/4 c. shallots, chopped fine
1/4 c. celery, chopped fine
1 Tbsp. all-purpose flour
1/2 c. button or oyster muchrooms, sliced
1 c. champagne
1 c. water
1 c. potato, peeled, diced small
1 c. oysters, shucked
1/2 c. heavy cream
2 tsp. fresh chopped parsley
1 tsp. fresh thyme
to taste salt
to taste ground white pepper
 


Procedure:
Using a heart-shaped cutter for effect, cut heart shapes out of the bread. Melt the butter. Add the truffle oil and brown each heart crouton over medium heat on both sides. Remove the heart shapes from the pan and hold on absorbent paper.

Sweat the whole butter, shallots and celery in a 2-quart saucepot. After the vegetables soften, whisk in the flour and raise the heat to medium, stirring for 1 minute. Add the mushrooms, champagne, water and potatoes, and simmer covered for 30 minutes or until the potatoes are tender.

Add the oysters and cream, simmering the liquid over low heat until the oysters have just begun to firm up. Season with salt and pepper. Garnish with the heart croutons and fresh chopped parsley and thyme.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology