food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 4 Gastronomic Identity II: Food and Cuisine
Food Item: Oysters Marie Laveau (courtesy Chef John Folse)
Yield: 6 servings
Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met
Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while
trading secrets of Barataria Bay.
Ingredients for Oysters
3 dozen select oysters (reserve liquid)
3 tbsp (42 g) butter
1 tsp (5 g) minced garlic
1 tsp (5 g) chopped parsley
1 /2 oz (15 ml) Pernod or Herbsaint
Ingredients for Sauce
1 /4 lb (113 g) butter
1 /2 c (113 g) diced onions
1 /4 c (57 g) diced celery
2 tbsp (28 g) minced garlic
1 /4 c (57 g) sliced green onions
1 /2 c (113 g) white crabmeat or 1 /2 c (113 g)
chopped cooked shrimp
21 /2 tbsp (36 g) flour
3 c (720 ml) heavy whipping cream
1 oz (30 ml) dry white wine
Reserved cooked liquid from oysters
Reserved raw liquid from oysters
1 /8 tsp (0.5 g) nutmeg
1 /4 c (57 g) diced red bell pepper
1 /4 c (57 g) diced yellow bell pepper
Salt
Cracked black pepper
Parmesan cheese
Preparation for Oysters
In a heavy-bottomed sauté pan, melt butter over mediumhigh
heat. Stir in garlic and parsley and sauté 2
minutes. Add oysters and cook until edges begin to
curl, but do not overcook. Deglaze with Pernod and
cook 1 minute. Remove oysters, reduce liquid by half,
and reserve for sauce.
Preparation for Sauce
Preheat oven to 375°F. In a one-quart heavy-bottomed
saucepan, melt butter over medium-high heat. Add
onions, celery, garlic and green onions and sauté 3
minutes. Stirring constantly, add crabmeat or shrimp
and sauté 1 minute. Whisk in flour until a white roux
is achieved, then whisk in cream and wine. Bring to a
low boil, stirring constantly as mixture thickens. Pour
in cooked liquid from oysters and reserved oyster
liquid. Reduce heat to simmer and cook 10–15
minutes, adding hot water if sauce becomes too thick.
Add nutmeg and bell pepper, then season with salt
and pepper. Place 6 oysters in each au gratin dish, top
with a generous serving of sauce, and bake until
bubbly. If desired, sprinkle Parmesan cheese on top
prior to baking. Serve with garlic croutons.
This recipe is particularly wine-friendly. The classic wine matches with oysters are Champagne, Sancerre
(Sauvignon Blanc), or cool-climate Chardonnay. This recipe utilizes baked oysters, the earthy goodness of
garlic and onions, and a sauce of cream, oyster liquor, crab, and anise flavor. Of course, a sparkling wine or
Champagne would be wonderful with this dish. Because this dish is a more decadent preparation, a New
World Chardonnay from the United States, Australia, or Chile would make a great match on the basis of
the buttery flavor and the flavor intensity.