[MarignyBywater] Saturday: GW Fins; Oyster and Mushroom Tart Recipe

[Southern Food and Beverage Museum]

This Saturday at SoFAB:

GW FINS Gulf Oyster Class and Demo



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 at 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 _
  _________________________________________________________________


_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
 1. Cut lard into flour to the texture of course crumbs
 2. Mix in butter, leaving small pieces the size of peas
 3. 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)
 4. 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.
 5. 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
 1. 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
 1. 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
 1. 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.
 2. Add demi glace, seasoning and herbs.  Remove.


_To Assemble Tart_

40 Fresh Louisiana Oysters – 5 Per Tart
 1. Heat 4 oz. sautéed mushrooms, add 2 oz. oyster sauce.  Bring to a simmer
    and add oysters and cook until edges start to curl.
 2. Spoon this mixture into a pre-heated tart shell placing oysters on top.
 3. Sprinkle with seasoned bread crumbs and serve with demi glace.


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