Fine Pie Made With Oysters

recipe finder

April 15, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Jessie Thomas of Ellicott City was looking for a recipe for oyster potpie. She said that oysters are in abundant supply right now and rather than making a traditional oyster stew, she would like to try making a potpie.

Lisa Martin of Finksburg sent in a recipe for oyster pie that she loves from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. The recipe calls for a crust made from scratch but, if you are pressed for time, I see no reason why a packaged piecrust could not be used instead.

Recipe request

* Florence Shimano of Glen Ellen, Calif., is looking for a recipe for banana cake that she has lost. It was her mother's, and she can remember that it contained sour cream.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

oyster pie

(serves 6)

4 strips bacon, chopped

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup green onions

2 teaspoons minced garlic

1 tablespoon Emeril's Essence (seasoning)

3/4 teaspoon salt

1/8 teaspoon cayenne

1/4 cup flour

1 quart oysters, cut in half if large, well drained with 3/4 cup liquid reserved

1/2 cup heavy cream

1 teaspoon fresh lemon juice

1/3 cup chopped parsley

prepared dough for a double-crust, 9-inch pie

Preheat the oven to 375 degrees.

Saute bacon over low heat until rendered and crisp. Remove bacon from pan onto a paper towel and keep bacon fat in pan over low heat. There should be about 1/4 cup bacon fat left in pan; canola oil can be added if you need more.

Add yellow onions and celery and cook until soft, about 2 minutes. Add green onions, garlic, Essence, salt and cayenne and cook until soft, about 2 minutes.

Add flour and cook, stirring, to make a light roux, about 3 minutes. Add the reserved 3/4 cup oyster liquid, cream and lemon juice, stirring constantly until mixture thickens, 3 to 4 minutes.

Next, add the oysters and cook until the oysters start to curl, about 2 minutes. Remove the mixture from heat and add reserved bacon and parsley; let cool slightly. Transfer 1/2 of the dough to a 9-inch pie pan and form a crust. Set aside.

Pour the oyster mixture into the pie shell and cover with the other half of the dough. Crimp edges to seal and make slits in top to allow steam to escape.

Bake until crust is golden brown and the filling is bubbling, about 30 minutes.

Per serving: 520 calories, 15 grams protein, 33 grams fat, 11 grams saturated fat, 41 grams carbohydrate, 2 grams fiber, 92 milligrams cholesterol, 1,191 milligrams sodium

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