Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 1/2 pints (about 3 cups) fresh oysters with their liquor1/2 cup (120 ml) heavy cream1/2 cup (120 ml) bottled clam juice1/2 cup (120 ml) dry white wine (Sauvignon Blanc)4 sprigs parsleyPinch of dry thyme1 bay leaf8 tablespoons unsalted butter, melted1 tablespoon all-purpose flourSalt and freshly ground pepper1 cup dry bread crumbs2 cups medium-coarse Saltine cracker crumbs
Drain the oysters and place the oyster liquor in a pan with heavy cream, clam juice, wine, parsley, thyme and bay leaf over medium high heat. Simmer and reduce the liquid to yield 1 1/4 cup liquid. Remove from the heat and discard the parsley and bay leaves.
Melt 2 tablespoons of the butter in another saucepan. Add the flour and cook slowly for 3 minutes, stirring constantly. Add the cream mixture and continue to stir until thickened, 5 minutes. Cool slightly and add the oysters. Season with salt and pepper.
Butter a 4-cup gratin dish.
Place the bread crumbs and cracker crumbs in a bowl. Pour the remaining butter over bread and cracker crumbs and toss lightly. Spread one-third crumbs on bottom of dish and cover with half the oysters and sauce. Repeat. Top with remaining crumbs and bake in a 350 F oven until golden, about 35 minutes. Serve immediately.
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