The Young Man & the Sea: Recipes & Crispy Fish Tales From Esca
By David Pasternack and Ed Levine
The Hog Island Oyster Lover's Cookbook
By Jairemarie Pomo
Ten Speed Press / 2007 / $19.95
This book could be what legions of oyster fans who can't get enough in restaurants but hesitate to do the bivalve thing at home have been waiting for.
With the know-how of the Hog Island Oyster Co., an artisan oyster farm and restaurant outside of San Francisco, and author Jairemarie Pomo, who teaches oyster appreciation and cooking classes, the book aims to demystify oysters -- everything from buying them and shucking them to eating them and what to drink with them.
And there are also dozens of recipes for both raw and cooked oysters.
I made the Oyster Soup, Thai Style and, I'll admit it, cheated a little by buying pre-shucked oysters from Faidley's in Lexington Market. The minutes saved shucking only left more time to enjoy what turned out to be a perfect summery soup, a lovely blend of lemon grass, ginger, coconut milk and fresh herbs.
Trout Almost Amandine With Pistachios
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
1/2 cup pistachios, toasted, shelled and crushed
four 6-ounce trout fillets
freshly ground black pepper
2 lemons, sliced 1/4 -inch thick
Preheat the broiler.
Combine the butter and olive oil in a wide shallow bowl. Place the crushed pistachios in another wide shallow bowl.
Season the trout fillets with salt and pepper. Slide the fillets through the butter-oil mixture, then press the flesh side down into the pistachios. Place the fillets, skin side down, on a baking sheet and top with 2 or 3 lemon slices.
Broil the fish for 6 to 8 minutes, until the nuts are golden brown and the fish has begun to flake. Serve immediately, with the bubbling butter and oil spooned over.
From "The Young Man & the Sea"
Per serving: 503 calories, 38 grams protein, 37 grams fat, 10 grams saturated fat, 4 grams carbohydrate, 2 grams fiber, 120 milligrams cholesterol, 89 milligrams sodium