Baked Quadra Island Chef Creek Oysters
Prep time: 30 minutes
Cook time: 7 minutes
Yields: 1 portion
6 Chef Creek Oysters
50ml. Mixture for top.
Topping For Oysters
Yields: 30 portions
Add butter and BC horse mushroom, simmer
Add garlic and chardonnay allow reduce for 10 min.
Then add parmesan cheese, black pepper, salt and tobacco to taste
Finish with parsley.
Put mixer over Oyster and a bit of parmesan cheese
Bake for 7 minutes in preheat oven, 375 F
Prep time: 25 minutes
Cook time: 1 hour and 35 minutes
Yields: 2 quarts
Maple and Dijon Cream (see below)
Preheat oven to 350 F.
Quarter butternut squash, remove seeds and brush lightly with olive oil.
Bake on a sheet pan for 60 to 75 minutes
When squash is cool to the touch, peel the skin and chop the fresh.
In medium saucepan, melt butter over medium high heat. Sauté the
onion, carrots and apple briefly.
Add squash and chicken stock and bring to a boil
Reduce heat and simmer over medium heat for 20 minutes or until apples and carrots are tender.
Using a bar or hand blender, puree the soup and add brown sugar to taste,
being careful not to make the soup too sweet.
Add salt and pepper to taste. Serve hot with maple and Dijon cream garnish.
Maple Dijon Cream
1 tablespoon whipping cream
½ teaspoon Dijon mustard
¾ teaspoon maple syrup
Whip whipping cream. Add in Dijon mustard and maple syrup.
Diced or slice apple also serve as nice additional garnish to this dish.