Andrea Reusing's Oyster Stew
As the 2011 winner of the James Beard Award for Best Chef in the Southeast, Reusing, the chef at Lantern, is famed for her Southern and Asian fusion cuisine with dishes like crispy slow-cooked duck soup with oyster and shiitake mushrooms and Shanghai bok choy and scallions. Here's a recipe from her seasonal cookbook, Cooking in the Moment:
INGREDIENTS
20 salty oysters, freshly shucked and liquor reserved, or 1 pint of the very best shucked oysters with their liquor
1½ cups heavy cream
4 tbsp.(½ stick) unsalted butter, at room temperature
¼ to ½ tsp. kosher salt, or more as needed depending on the saltiness of the oysters
Pinch of cayenne
Freshly ground black pepper
INSTRUCTIONS
Strain the oysters, reserving the liquid. Heat the cream in a heavy nonreactive 2-quart pot to a low simmer over medium heat, being careful not to let it scorch. In the meantime, warm four small bowls, add 1 tablespoon of the butter to each bowl and set them in a warm spot. Season the cream with the salt, cayenne and some black pepper. Add the oyster liquor and return to a simmer. Add the oysters and cook for 30 seconds, until they start to curl and are just heated through. Adjust the seasoning, and divide the oysters and sauce among the warm bowls. Serves 4.
(Reprinted from Cooking in the Moment by Andrea Reusing. Copyright © 2011. Photos copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, a division of Random House, Inc.)
Bill Smith's Pumpkin Risotto
Nominated as one of the top chefs in the Southeast by the James Beard Foundation, it's safe to say Chef Bill Smith of Crook's Corner knows his way around the kitchen, whether in the restaurant or at home. And while Smith is famed for his reimagined but classically Southern dishes like fried oysters and gumbo, he brings us a recipe for a staple of his Thanksgiving table:
INGREDIENTS
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