Seasons by the Sea: Recipes 10:03:13

A Toast to the Happy Couple

Turnip Gratin
    This recipe is from Richard Olney’s “Ten Vineyard Lunches.” He doesn’t really give detailed recipes. I would suggest two to four tablespoons butter for this.
    Serves four.

2 lbs. small crisp turnips
Unsalted butter
About 11/2 cups semi-fresh breadcrumbs
About 1/4 cup heavy cream

     Peel the turnips and grate them by hand or with a food processor. Layer them in a bowl and salt them. After 15 to 30 minutes squeeze the turnips of excess liquid, then cook in a little butter over low heat for about 10 minutes.

    Meanwhile, lightly color the breadcrumbs in butter over very low heat. (You could do this in the oven.)

    Preheat oven to 350. Spread the turnips in a gratin dish, spread over the cream thinly, and sprinkle generously with the buttered crumbs. Bake for about 30 minutes or until the surface is evenly golden.

Oysters Rockefeller
    This recipe is from John Ross’s “The Food and Wine of the North Fork.”
    Makes four portions of six oysters each.

24 oysters on the half shell
4 cups spinach, coarsely chopped
1/2 cup chopped scallions
2 cups coarsely chopped romaine lettuce
1/2 cup diced celery
1/2 cup coarsely chopped parsley
1 Tbsp. coarsely chopped garlic
1/4 cup butter or olive oil
1/2 cup breadcrumbs
1 tsp. Worcestershire sauce
1 tsp. minced anchovy
Few drops Tabasco sauce
1 Tbsp. Pernod

    Open fresh oysters and place them on sheet pan.

    Combine spinach, scallion, lettuce, celery, parsley, and garlic into a bowl of a food processor and pulse until finely chopped.

    In saute pan, heat the butter or oil and add the chopped greens. Stir in the breadcrumbs, Worcestershire, anchovy, Tabasco, and Pernod. Taste for seasoning.

    Spoon the mixture over oysters and bake in 400-degree oven for 10 minutes. Serve with lemon wedges and the local wine of your choice.

Peconic Bay Scallops Beurre Blanc
    Whoa, Nelly, this recipe looks rich and delicious! This is also from John Ross’s “The Food and Wine of the North Fork.”
    Serves four.

11/2 lbs. bay scallops
1/2 cup shallots, finely chopped
1/4 cup sauvignon blanc
2 Tbsp. fresh lemon juice
1 cup unsalted butter, cold, cut in pieces
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped parsley

    In a saute pan combine shallots, wine, and lemon juice. Bring to a boil and add scallops. Cook about two minutes and remove scallops with slotted spoon. Reduce liquid by two thirds.

    Remove from heat and whisk in cold butter. Strain over scallops and garnish with parsley. Season with salt and pepper. Serve with sauvignon blanc.