• Gratineed Oysters with Bacon, Tomato & Tarragon
• Roast Chicken with Bread Salad
• Sgroppino
• Suggested Wine:

Gratineed Oysters with Bacon, Tomato & Tarragon

8 appetizer portions

1 large carrot, peeled and cut into tiny dice
1 large leek, white party only, julienned
2 thick slices bacon, cut into tiny dice
(easiest if frozen for 10-15 minutes before)
salt and pepper
1 can diced tomatoes
1/3 cup heavy cream
2 teaspoons fresh tarragon leaves
1 pint shucked oysters
1/3 cup finely grated Parmiggiano cheese

3 easy steps before combining in small ramekins and running under the broiler…do the first 2 in advance and then finish it off at the last minute.

1.  Saute the bacon cubes gently in a small pan over medium low heat until they just begin to brown and add the carrot cubes.  Continue cooking, stirring often, for about 5 minutes and then add the leeks.  Continue cooking until the vegetables have all softened, about 5 minutes more.  Season with salt and pepper and reserve.

2.  Put the tomatoes with their juices into a saucepan and cook over medium high heat until most of the liquid evaporates.  Add the cream.  Chop the tarragon leaves just a little and stir them into the tomato mixture.  Simmer until thickened slightly, about 3 minutes.  Season to taste with salt and pepper and reserve.

To serve:  Preheat the broiler.  Divide the bacon/vegetable mixture among 8 small ramekins.  Put the oysters in a saucepan with their liquid and heat until the oysters just begin to curl around the edges. 

Distribute the oysters evenly over the bacon mixture.  Put a spoonful of the tomato sauce over the oysters.  Sprinkle all with cheese.  Broil until gratineed evenly.  Serve immediately.

Bread for dunking is essential.