OVEN-ROASTED OYSTERS RECIPE - NYT COOKING
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Provided by Matt Lee And Ted Lee
Total Time 45 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
CHOCOLATE TRUFFLES RECIPE - NYT COOKING
If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Total Time 1 hours 30 minutes
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
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Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Spicy, sweet and tangy – it’s a real joy!
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 33 calories per serving
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