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Recipes by Chris Launey
Oysters in Beurre Noisette
The quick cooking takes the edge off the oyster texture that bothers some people. The nutty flavor of the butter (‘noisette’ means ‘hazelnut’ in French) and the tang of the other ingredients marry well with the flavor of the oysters. Ingredients 2 tbsp butter (1/4 stick) 1 dozen oysters, washed ...
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Oyster and Artichoke Stuffed Pastries
Oyster, artichoke and mushroom medley in puff pastry shells. This is a wonderful appetizer for any occasion. We served this appetizer the other night along with crab-stuffed mushroom caps and smoked salmon, red onion and marjoram cream cheese canapes. A fume blanc, pinot gris or other crisp/spicy white wine is ...
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