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Recipes from Chef Michel Nischan


Enjoy these recipes from Michel Nischan's cookbook, Sustainably Delicious.

Beacon-Oysters
Butter-Roasted Oysters
Serves 4

Ingredients

? cup white wine
¼ cup good-quality white-wine vinegar
1 shallot, thinly sliced, + 24 thin shallot slices (about 4 shallots)
¼ teaspoon whole black peppercorns
½ bay leaf
½ cup (1 stick) unsalted butter, cut into small pieces
Salt and freshly ground black pepper
3–4 cups rock salt
2 dozen raw oysters, shucked and left on the half shell
1 tablespoon chopped fresh thyme

Instructions





  1. Position the broiler rack as close as possible to the source of the heat. Preheat the broiler.
  2. Heat the wine, vinegar, sliced shallot, peppercorns and bay leaf in a small saucepan over medium-high heat to a full simmer. Reduce the heat. Cook for 8 to 10 minutes, or until most of the liquid has evaporated and what is left is the consistency of maple syrup.
  3. With the heat on low, whisk in the butter, a few pieces at a time, until all is incorporated. Do not add another piece of butter until the previous one is incorporated. Do not raise the heat. The sauce could break if it gets too hot.
  4. Strain the sauce through a fine-mesh sieve. Season to taste with salt and pepper. Set aside, covered, to keep warm.
  5. Spread the rock salt in a single layer in a shallow baking pan that can fit under the broiler, such as a jellyroll pan. The salt will help the oysters stay level when you broil them.
  6. Arrange the oysters, still in their bottom shells, on the salt, making sure they remain as level as possible.
  7. Set a shallot slice over the top of each oyster. Spoon the butter sauce over each oyster.
  8. Broil the oysters for about 5 minutes, or until the sauce browns and breaks slightly. Remove the oysters from the broiler. Sprinkle with the thyme. Season with salt and pepper. Serve warm.

By Chef Michel Nischan


Meatloaf-pic-article
Meatloaf
Serves 6

Ingredients

2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup peeled, diced parsnip (4 ounces; 2 to 4 parsnips)
¾ cup peeled, diced carrots (3 ounces; about 2 carrots)
½ cup peeled, diced celery root (2 ounces)
? cup diced onion (1½ ounces)
3 pounds high-quality, pasture-raised ground beef

Seasoning
2 cups soft, fresh breadcrumbs (about 4 slices of quality bread)
1 cup whole milk
2 large eggs
? cup ketchup (3 ounces)
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions





  1. Preheat the oven to 375° F.
  2. In a large sauté pan, heat the oil over medium-high heat. When hot, sauté the parsnips, carrots, celery root and onions with a pinch of salt and pepper for 6 to 8 minutes or until softened. Set aside for 10 to 15 minutes to cool slightly.
  3. In a large mixing bowl, mix together the breadcrumbs, milk, eggs, ketchup, salt and pepper. Add the meat and cooked vegetables and, using a wooden spoon or your hands, mix well.
  4. Transfer the meat to a loaf baking dish.
  5. Bake for about 1½ hours or until the meatloaf is heated all the way through. An instant-read thermometer inserted in the center of the loaf will read 145° F.
  6. Serve the meatloaf from the pan. Slice into serving pieces about 1 inch thick.

By Chef Michel Nischan

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