Oysters Rockefeller Recipe • A New Orlean's Classic! | Club Foody

 

I’ve always enjoyed fish and seafood. From a young age, my parents frequently prepared different meals using a wide variety of fish and shellfish 🦪, such as mollusks and crustaceans. Later on in life, I started eating echinoderms, which include sea urchins and sea cucumbers…
 
To me, seafood is a delicacy. I really love the delicate, sweet taste of it. They’re what I call “heavenly bites!” When it comes to shellfish, my three favorites are lobster 🦞, scallops, and oysters! By the way, I’m writing this blog at around 6 a.m. in the morning, and I’m getting hungry just thinking about it, lol!
 
From all of my seafood recipes, there’s one that stands out, and it’s my Oysters Rockefeller! This is the type of appetizer that is served on special occasions or during the holidays 🎄. It’s a very classy dish that is extremely easy to make, with amazing results!
 
Shucking an oyster is not as easy, but not that difficult either. After trying a few, you’ll start getting the hang of it… Place the curved shell side down on a dish towel and the flat side up. Using a good quality oyster knife 🔪, find a little gap to insert the tip of the knife. There are two ways of doing it: side entry and hinge entry. David uses the hinge while I use both techniques… well, wherever I can find a little gap. Gently move your knife in and move it back and forth until the top shell releases. Slide the knife under the meat to cut the adductor muscle and carefully transfer the oysters with their liquor into a small pot… Voilà! If you’re still not sure how, here’s a tutorial on it… How to Shuck Oysters
 
In my Oysters Rockefeller sauce, I use Brie cheese 🧀. I do remove the rind from it otherwise, the sauce would be grainy. Although they’re edible, I don’t eat the rinds from any type of cheese… just a personal preference! I also like to use double cream Brie, as the texture is creamier, therefore making the sauce even more velvety.
 
These Oysters Rockefeller are perfect for the holidays! They are very “chic” to serve, and for such an elegant appetizer, it doesn’t take that much time ⏳ to make either. Believe me, if you want to impress your dinner guests, this is the recipe to serve!
Happy Holidays and Bon Appétit!🍽
 
P.S. My father 👴 likes to add 1 or 2 drops of Pernod per shell. I don’t like it, as it’s too strong for the delicate taste of the shellfish but, hey… give it a try!
 
Check out these other elegant recipes…😀
– Tournedos Rossini
– Chicken Cordon Bleu
– Crown Roast of Pork
– Blood Orange Miso Scallops
– Veal Piccata
– Rack of Lamb with Herbes de Provence
– Cognac Chicken Liver Pâté
– West Coast Smoked Salmon Chowder
– Moules (Mussels) à la Provençale
and for even more tasty appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/oysters-rockefeller/ 😉

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Vegetable Tian Recipe • Colorful and Tasty Casserole! | Club Foody

 

Unless you are serving pasta, most main courses require an accompaniment, a side dish. With our Canadian Thanksgiving 🦃 coming this weekend and our American friends having theirs next month, any hostess or host is always looking for a beautiful side dish for their menu.
 
As I always say – “We eat with our eyes 👀 first”. When a dish is colorful with a beautiful presentation, it will trigger our appetite… it sure does with mine. There’s a recipe that I enjoy making when I host a formal dinner or during any special occasion, and it’s my Vegetable Tian!
 
Oh my! You won’t believe how flavorful this dish is. There’s a spectrum of colorful vegetables mixed together along with some herbs, spices, and cheese. Of course, there’s cheese 🧀 in the dish! I have a nickname that I have to uphold – it’s Minnie Mouse, just in case you didn’t know…
 
Seriously though, this Vegetable Tian pairs very well with many proteins. It’s visually appealing, and when it’s time to serve, the presentation is just gorgeous! It takes a little time ⏰ to prep, but it’s so worth it!
 
To accelerate the cooking process, I “precook” the vegetables that take the most time: potatoes 🥔 and squash… you’ll understand more after you watch the video.
 
Scalloped Potatoes are usually a great choice for holidays 🎄 and events, but if you want to stand out and serve a combination of potato casserole and vegetables, this Vegetable Tian is a fabulous choice! Your guests’ senses will be quite impressed with the look, taste, and aroma…
Bon Appétit! 🍽
 
Check out these other delicious vegetable recipes…😀
– Grand Marnier Glazed Carrots
– Quick & Easy Bok Choy
– Vegetable Medley
– Baked Autumn Veggighetti
– Steakhouse Sautéed Mushrooms
– Mixed Mashed Potatoes
– Creamed Spinach – Steakhouse Style
– Squash à la Canadienne
– Brussels Sprouts with Bacon and Onions
and for even more vegetable and side recipes 🍆🥦, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/vegetable-tian/ 😉

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Pumpkin Cheesecake with Biscoff Crust Recipe | Club Foody

 

The year we met, David and I flew to Kauai. On the plane 🛫, the stewardess gave us a few small packages of Biscoff cookies along with coffee. Intrigued, I asked my boyfriend if he ever had any – “nope”. Like me, he was trying something for the first time.
 
After checking in at the desk where we were renting a condo in Princeville and dropping off our luggage, we drove 🚗 to Lihue for groceries. At the store, there were Biscoff cookies, and sure enough, the box went straight into our shopping cart!
 
When most people return from vacation, from mid-September until the end of the year, we entertain a lot. I like serving some bouchées or tapas before dinner, followed by a 3-course menu 📜. After prepping a gorgeous meal, it’s always nice to end it with a lovely dessert!
 
Cheesecakes are always a favorite…
There are so many flavors I like making 👩‍🍳 such as Plain with Cherry Coulis, Chocolate Cheesecake, Blueberry, Lemon, Pecan Caramel Cheesecake, Strawberry, Nutella, Coffee Cheesecake, Red Velvet, Matcha Cheesecake, Mango, Tuxedo Cheesecake, Key Lime, Holiday Eggnog Cheesecake, Tiramisu, etc.
 
Another one I reserve for Thanksgiving is my Pumpkin Cheesecake with Biscoff Crust! This is pure indulgence! With a beautiful Biscoff crust filled with pumpkin flavor, the combination is totally OMG 🤯! It’s the perfect dessert to serve at your dinner party!
 
I used to make this dessert with plain graham cracker crust, which was still amazing. Since I tried these Biscoff cookies, that’s what I use for this cake. They provide nice spicy notes of cinnamon and ginger along with their lovely caramel taste. It’s a match made in baking heaven 👼!
 
This is not a quick dessert to make, and it’s wise to start the day before serving…
The crust takes some time. Using a small measuring cup or a flat-bottomed glass, it’s important to compact the crumbs, moving it towards the edges and as high up as possible, pressing down firmly, and also pushing down the top lightly but firmly with our fingers 🖐.
 
I’m very finicky when it comes to the crust. It has to be perfect otherwise, there can be some crumbs falling on top of the cake or worse, the sides can collapse, and after putting so much effort making this dessert, none of us want that! Frankly, this is the hardest part 😏 of this recipe.
 
After it’s baked, we allow the crust to cool on a wire rack while making the filling…
That’s the easiest part of it, BUT (yes, there’s a but), it’s crucial to stop the appliance frequently to clean the sides and especially scrape the bottom of the bowl where small chunks like to hide. It has to be smooth like butter 🧈.
 
I often repeat cleaning the bowl in the video 🎥 for good reason. If there are chunks in the filling, the cake won’t set properly, and the texture will be jiggly. As long as you clean the sides and the bottom, making sure there are none, your cake will look and taste fantastic!
 
Another step I take, especially for this dessert, is to use cornstarch. What it does, besides acting as a thickener that helps the cake 🍰 set better, is prevent it from cracking while baking and, afterward, when cooling. It gives it more stability.
 
When the Pumpkin Cheesecake with Biscoff Crust is transferred to the oven, it’s baked for only 10 minutes at 350°F at first! Then the heat is reduced to 300°F and baked for 50 to 60 minutes ⏰ or until the edges are puffy and set.
 
After it’s done, turn off the heat and let it sit for 2 hours in the oven, UNDISTURBED! This means DON’T open the door or start doing acrobatics 🤸‍♀️ in front of the stove. Leave it alone… plain and simple. This allows the cake to firm up and set properly without being shocked by a rapid temperature change, which in turn helps it from cracking, resulting in a lovely texture.
 
Now that fall 🍂 is here, what nicer dessert to make than this delicious Pumpkin Cheesecake with Biscoff Crust! It’s incredibly decadent and perfect for Thanksgiving or any other dinner party! Impress your guests by serving them this gorgeous cake!
Bon Appétit! 🍽
 
Check out these other scrumptious dessert recipes… 😀
– Chocolate Beet Cake
– Apple Cheese Pie
– Orange Flan
– Mille-Feuille
– Margarita Cupcakes
– Limoncello Crème Brûlée
– Cranberry Orange Bundt Cake
– Chocolate Bourbon Pecan Pie
– Cannoli
and for even more dessert recipes 🎂, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-cheesecake-with-biscoff-crust/ 😉

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Pear, Bacon, Onion & Blue Cheese Focaccia Recipe | Club Foody

 

From October until the end of the year, there will be many celebrations. Besides festivals, in North America, there’s Canadian Thanksgiving this month, as well as Halloween 🎃. November has American Thanksgiving, while in December, there will be two major events: Christmas and New Year’s Eve.
 
What it all means is that when entertaining, there’s a need for hors d’oeuvres, canapés, and tapas. It can be anything from dips, tea sandwiches, meatballs, to sliders, oysters 🦪, pâtés, and so on. Another dish that fits very well in this category is my Pear, Bacon, Onion & Blue Cheese Focaccia!
 
This is a mouthful of deliciousness! The combination is stunning, and it reflects fall’s 🍂 produce perfectly! Unpretentious, it can be enjoyed as a casual hors d’oeuvre or as a mid-afternoon snack. This flavorful bread is an ideal item to serve when entertaining.
 
The dough recipe is similar to my Tomato Rosemary Focaccia 🍅, with a few slight changes. As in most of my bread recipes (both savory and sweet), I add a little sweetness to it. It improves the texture, balances the flavor, and also gives that rich, golden-brown crust.
 
When processed on speed 4, the dough has to form a ball. If it’s too sticky, add flour a tablespoon 🥄 at a time. I normally use 1 ½ tablespoons. The dough will still be very sticky, but as long as it pulls away from the sides and bottom of the bowl, don’t add more flour.
 
From here, I oil only one hand (I need one clean hand when filming 🎥) and form a ball by pulling the dough under. Then it is swirled around in a lightly greased bowl, covered, and transferred to a draft-free area such as the oven. It sits there for 1:30 to 2 hours or until it doubles in size.
 
My kitchen is always pretty cool during fall and winter ⛄. To place the dough in a cozy environment, I turn the oven heat on to 350°F for a couple of minutes while it’s processed in the stand mixer. The slightly warm oven helps to speed up the rise.
 
If you feel lazy or have limited time and don’t want to make the dough from scratch, you can always take a shortcut by using puff pastry. If so, lay a couple of rectangles of puff pastry on an oiled baking sheet, and simply go straight to spreading the cream cheese and adding the rest of the toppings. Bake at 400°F for 12 minutes ⏰ or until golden brown.
 
While it’s rising, I caramelize the onion slices 🧅. After they’ve cooked for 12 minutes, they can be transferred as is to a bowl. I prefer a “jammy” texture, so I leave them in the skillet and add broth. As soon as the mixture starts simmering a lot, I place the slices in a bowl. Both ways, I use a slotted spoon.
 
Back to the homemade dough…
After its first rise, the dough is punched, pulled under to make a ball, covered, and left for another quick rise of 15 minutes ⏳. During that time, use a brush to oil a 9×13 baking sheet. This prevents the focaccia from sticking and creates a crispy bottom crust.
 
The next step of making this Pear, Bacon, Onion & Blue Cheese Focaccia is fun…
With our fingertips, we make dimples on top of the focaccia dough, which is the signature technique of this bread. The top is brushed with oil from the bottom of the bowl where the onion slices have been sitting. It gives a nice flavor, and why waste it❓ If there isn’t enough, use regular olive oil.
 
The dough is par-baked for 10 minutes before adding the toppings. Doing this step prevents a soggy crust and firms up the top, creating a sturdier base that will hold the ingredients. Also, it starts the cooking process of the bread hence, the ingredients don’t overcook and are protected from burning 🧯.
 
After it’s par-baked, the cream cheese is spread evenly, leaving ½ inch around the edges before overlapping the thinly sliced pears 🍐. Then, caramelized onions, bacon and blue cheese join the party! It’s cooked for 15 minutes, rotating the baking sheet halfway through.
 
The aroma is divine and hard to resist slicing 🔪 into it. With strong willpower, it needs to rest for 5 to 7 minutes. From here, drizzling on my homemade Balsamic Glaze and sprinkling on some fresh chopped parsley before portioning.
 
This Pear Bacon, Onion & Blue Cheese Focaccia recipe is always a crowd-pleaser! With a lovely balance of contrasting flavors and textures, this pillowy bread is perfect to serve on any occasion 🎄. It’s a delightful take on an Italian classic bread…
Bon Appétit! 🍽
 
Check out these other tasty bread recipes… 😀
– Challah
– Mediterranean Olive Bread
– Ciabatta Bread
– Pull-Apart Garlic Bread
– Man’oushe – Lebanese Flatbread
– Onion Buns/Bread
– Georgian Cheese Bread • Khachapuri
– French Baguettes
– Dinner Rolls
– Indian Naan Bread
and for even more bread recipes 🍞🥖, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pear-bacon-onion-blue-cheese-focaccia/ 😉

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Cream of Mushroom Soup Recipe • Rich and Tasty! | Club Foody

 

I have to admit that as a child 👧, I wasn’t too picky when it came to food because my parents didn’t let me. If I didn’t like something… just too bad, eat it! Although they were tough on my brother and me, they also helped us to have an open mind about food by forcing us to eat a little bit of everything.
 
There’s a type of food that was and still is my ultimate favorite… mushrooms 🍄! While most kids didn’t like these fungi, I was so happy when I saw my parents cooking with them. Back then, the cremini and the button mushrooms were the only ones they knew about… perhaps other kinds weren’t as readily available as they are now.
 
As I was sprouting up (like a mushroom) and eventually moved out on my own, I started cooking 👩‍🍳 a lot with these fungi, using them in so many dishes. I also went from cremini to portobello and eventually tried other kinds that I wasn’t familiar with. That is when I created my first Cream of Mushroom Soup!
 
My first attempt wasn’t too shabby, but over the years, this recipe has improved significantly. It was missing a few ingredients before this soup 🥣 reached its current state. After many tries, I must say that this soup is perfect: flavorful and earthy.
 
As the cold months are just ahead of us, a good Cream of Mushroom Soup is always welcome. It’s rich in flavor and can be served anytime. This is the kind of soup that is not only comfort food 🥰 but also elegant enough to serve to your guests. I also like to use it in other recipes like my Turkey Tetrazzini, a lovely casserole that is great when you have turkey meat leftover after the holidays 🎄.
 
As I always say, – “homemade is the best” -, and this is another recipe that proves it. This Cream of Mushroom Soup takes some time ⏰ to make, but when you sit down to enjoy it, you’ll be quite pleased with the flavorful results… it’s so worth it!
Bon Appétit!🍽
 
Check out these other delicious soup recipes…😀
– Avgolemono Chicken Soup
– Slow Cooker Beef Barley Soup
– Corn Chowder
– French Onion Soup Gratinée
– Cauliflower Cheese Soup
– West Coast Smoked Salmon Chowder
– Carrot Soup with Mashed Potatoes
– Albóndigas • Mexican Meatball Soup
– Udon Noodle Soup
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/cream-of-mushroom-soup/ 😉

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