Oysters shells. Photo by Donna Turner Ruhlman.
To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we'd eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because.
In October, Brian Polcyn and I will be traveling to Ingrid's territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid's Island Culinary & Ecological Center. Can't wait!
If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it.
If you liked this post, read:
- My past post on a proper crab boil.
- Learn about the oyster regions of North America.
- Saveur examines various types of North American crabs.
- Northeast Fisheries Science Center to better understand living marine resources of the Northeast.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
Those look like some well-savored oysters. Which Great Lakes Brewing beer do you recommend with them? Also, congratulations on the Brownies being tied for 1st after week one.
ha ha
I too have an obsession with eating and photographing oysters (though I'm not in Donna's league, just an enthusiastic amateur). Lovely shot.
Looking at those shells makes me ask the question: could one, or would one, make an oyster stock?
I'd love to see a guest post from Donna about what goes into these great shots.
During the writing and photographing of The P&J Oyster Cookbook, we discovered that gorgeous oyster shells could be run through the dishwasher - superb for reuse, small bites and sauces.
Anything my old copy of Charcuterie is missing that I should know about 🙂
mainly making all things consistent. guanciale has been removed, authentic gascon duck confit inserted.
If you're going to be in Maine, around the mid-coast area you need to get a reservation at Primo in Rockland. http://www.primorestaurant.com/home.html
Plan on getting there early/staying after you eat to tour the farm.
You need to read my book, http://www.amazon.com/exec/obidos/ASIN/0143112074/ref=nosim/ruhlmancom n.b. chapter called the romantic ideal
Hey there Lux—Thanks. What goes into my photos is what Michael prepares for me—great food. Yes I am a lucky girl
And both of you so talented!
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