OYSTER AND CELERY STEW WITH SMITHFIELD HAM AND WALNUTS
(Serves 6)
1 bulb celery root, peeled and cut into coarse chunks
6 cups of heavy cream
Salt
Ground white pepper
3 shallots, minced
6 oz walnuts, lightly toasted and finely chopped
1 stalk celery, very finely diced
½ bunch chives, finely diced
2 oz cooked Smithfield ham, very finely diced
24 oysters, shucked and drained, reserving the oyster liqueur
Peanut or olive oil
2 ½ cups champagne or white wine
1 cup fish stock
Tabasco
½ cup flour
To prepare: Make the celery root cream. Place the chopped celeriac in a small heavy based pan and add heavy cream barely to cover, probably around 1 cup. Cook gently (to avoid scorching) until the celeriac is cooked through and very soft. Set aside until just cool enough to handle but still warm. Puree in a blender for 2-3 minutes until very smooth. Season with salt and ground white pepper. Set aside until ready to use. The celeriac cream may be made up to 3 days ahead and kept covered in the refrigerator. . Prepare the shallots, walnuts, celery, chives and ham as noted in the list of ingredients. Shuck the oysters over a strainer, reserving the liquid to add to the stew. Handle each oyster to assure they are free of shells and pat dry with a paper towel.
To make the stew: In a heavy based saucepan, heat a drop of oil. Add the shallots and cook until soft. Add the champagne or white wine, reserved oyster liqueur and enough fish stock to make 1 cup OR just the oyster liqueur , celeriac cream and 5 cups of heavy cream. Bring just to a boil and gently cook until reduced almost by half or to desired consistency. Season with salt, ground white pepper and a few shots of Tabasco to taste. While the stew is reducing, lightly flour the oysters, shaking off any excess flour and season with salt and pepper. Heat a dash of oil in a saute pan and sear the oysters (a few at a time to maintain the high heat of the pan necessary for searing) for a second or two on each side just until the oysters are golden and crisp. Set aside on a paper towel to drain, preferably in a warm place.
To serve: Ladle 6-8 oz of cream base into each warmed bowl. In the center, place 4 of the seared oysters and sprinkle generously with the chopped walnuts, diced ham, diced celery and chopped chives.
1789 PORT VINAIGRETTE
(Serves 6)
2 cups port
1 cup red wine vinegar
1 tablespoon dijon mustard
2 shallots, diced
2 cups peanut oil
4 oz walnut oil
Reduce 2 cups port to ¼ cup. Combine reduced port, red wine vinegar, dijon mustard and shallots in a non reactive bowl. It is handy to put a wet towel under the bowl to help jeep I t in place while whisking. Whisk ingredients together and then emulsify with a steady drizzle of peanut oil and then walnut oil. Taste for balance before all of the oil is added. More or less oil may be needed depending on the acidity of the vinegar. Season with salt and pepper. The vinaigrette will last a long time in the refrigerator.
