Author Topic: New England "Oyster Stew"  (Read 1113 times)

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Offline dellavecchia

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New England "Oyster Stew"
« on: March 23, 2012, 05:56:17 PM »
Freshly shucked Wellfleet oysters, burrata, heavy cream, and salt pork. Finished with cucumber mignonette and caviar.

John


Offline bakeshack

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Re: New England "Oyster Stew"
« Reply #1 on: March 23, 2012, 06:04:53 PM »
Wow John!  What a great way to start off your NP pizza season!  Did you use your Keste dough for this pie?

Marlon

Offline TXCraig1

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Re: New England "Oyster Stew"
« Reply #2 on: March 23, 2012, 06:09:34 PM »
I've been looking for that pie my whole life. Thanks for finding it for me. I owe you one John!

CL
Pizza is not bread.

Offline JimmyG

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Re: New England "Oyster Stew"
« Reply #3 on: March 23, 2012, 08:38:04 PM »
John,
All I can say is WOW. Looks spectacular.
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline pjt

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Re: New England "Oyster Stew"
« Reply #4 on: March 23, 2012, 10:22:17 PM »
man that looks great, reminds me of thomas kellers oysters and pearls, but even better with the addition of salt pork and burrata
« Last Edit: March 23, 2012, 11:32:17 PM by pjt »

parallei

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Re: New England "Oyster Stew"
« Reply #5 on: March 23, 2012, 10:26:28 PM »
Wonderful John!

Offline norma427

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Re: New England "Oyster Stew"
« Reply #6 on: March 23, 2012, 10:45:23 PM »
John,

Delicious!  :chef:

Norma
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Offline dmcavanagh

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Re: New England "Oyster Stew"
« Reply #7 on: March 23, 2012, 11:20:00 PM »
Outstanding! Now I'm hungry, I want that pie.

Offline pizza dr

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Re: New England "Oyster Stew"
« Reply #8 on: March 24, 2012, 12:26:44 AM »
holy cats!!!

That is awesome John

Can you please educate me on  Wellfleet oysters and how you did the cucumber mignonette.   

Scot

Offline dellavecchia

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Re: New England "Oyster Stew"
« Reply #9 on: March 24, 2012, 08:00:01 AM »
Can you please educate me on  Wellfleet oysters and how you did the cucumber mignonette.   

Thank you all. It was the hit of the evening - the oysters were still almost raw after coming out of the oven, and their delicate taste was still very briny and present.

Scot - The oysters are from Cape Cod, south of where I live. Any fresh oysters will do. You can get oysters pre-shucked in liquid if you choose but they do not taste the same. Oysters are easy to shuck, just get the little shucking knife.

The mignonette is just diced cucumbers and shallots held in vinegar.

John


Offline dellavecchia

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Re: New England "Oyster Stew"
« Reply #10 on: March 24, 2012, 08:01:32 AM »
Wow John!  What a great way to start off your NP pizza season!  Did you use your Keste dough for this pie?

Thank you Marlon. This was a starter dough - 3% of water, 62% hydration - 12 hour bulk, 8 hour balled.

John
« Last Edit: March 24, 2012, 08:03:22 AM by dellavecchia »

Offline trosenberg

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Re: New England "Oyster Stew"
« Reply #11 on: March 24, 2012, 01:07:15 PM »
Looks great!  I grow oysters but never tried them on a pie. Can you provide a little more detail re the recipe?
Trosenberg

Offline dellavecchia

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Re: New England "Oyster Stew"
« Reply #12 on: March 24, 2012, 02:30:31 PM »
Looks great!  I grow oysters but never tried them on a pie. Can you provide a little more detail re the recipe?

Sure - Top the skin with burrata, then drizzle a good amount of heavy cream over the whole pie. Add some salt pork or pancetta that has been sliced and rendered (not too crisp). Then drop on 6-8 freshly shucked oysters - one per finished slice - and drizzle with some of the liquor. Cook the pie for 60-90 seconds. Once it has come out, dollop some black caviar in the center and scatter some cucumbers that have been marinated in vinegar and sliced shallots.

John

Offline trosenberg

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Re: New England "Oyster Stew"
« Reply #13 on: March 24, 2012, 03:16:24 PM »
Thanks!
Trosenberg

Offline Jackie Tran

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Re: New England "Oyster Stew"
« Reply #14 on: March 24, 2012, 07:35:21 PM »
Dang John, mouth watering.  I bet it was an explosion of flavors.


 

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