Free Cook Like a Rock Star by Anne Burrell Page B

to agree with this approach, but if you want to be a purist—go for it, skim away. Then simmer the stock for 2 hours, strain it, put it in your recycled Chinese soup containers, toss it in the freezer, and use it for whatever the heck you want to. THAT my friends, is how you make stock.

SERVES: 4 • TIME: ABOUT 2 HOURS, MOSTLY UNATTENDED
    This dish is SOOOOO titillating. When you eat these oysters you almost don’t know which direction to turn. The intertwining flavors, textures, and temperatures come together to create a flavor explosion in your mouth. This is one sexy dish.
MISE EN PLACE
2 cups Prosecco or other bubbly wine
½ cup champagne or white wine vinegar
1 tablespoon finely chopped shallots
1 clove garlic, smashed and finely chopped
Pinch of crushed red pepper
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons fresh thyme leaves
12 oysters, the freshest available (your favorite variety or a mix)
2 cups rock salt for plating (optional)
    1 In a small saucepan combine the Prosecco, vinegar, shallots, garlic, red pepper, sugar, and kosher salt and bring to medium heat. Stir to be sure that all of the sugar and salt have dissolved. Remove from the heat and stir in the thyme.
    2 Pour the mixture into a wide flat dish (such as a pie plate) and put it in the freezer. As the mixture begins to freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen, 45 minutes to 1 hour. When it’s done it will look like ice shards, kind of like a slushy but a bit more frozen.
    3 Scrub the outside of the oysters to remove any sand and grit. If you’re using the rock salt, spread it out on a serving dish. Shuck the oysters and lay them on the salt; top each oyster with the icy granita and serve immediately.
    This is the money shot!
A PEARL OF WISDOM ABOUT OYSTERS
When buying oysters, the same rules apply as when buying other shellfish. To prepare them, you want to scrub the oysters well to remove any crud or grit. And to make shucking easy, you want to keep the oysters nice and cold. When shucking oysters ALWAYS use an oyster knife—never a paring knife. If you use a paring knife you WILL cut yourself, trust me.
I find this is the easiest way to shuck an oyster: Fold a clean tea towel into thirds lengthwise, lay the oyster on the towel, and fold the towel over the oyster to get a good grip. Lay your hand across the oyster with your thumb next to your palm, not spread across the oyster—if your thumb is spread across the oyster and you slip, you’ll stab yourself. Yikes! With the oyster knife, find the little notch in the smaller end of the oyster where the knife fits in perfectly. Slow and steady wins the race here. Apply steady, even pressure and give the knife a slight twist; the top flat shell will pop and shift—so satisfying! Cup the oyster shell in your hand, being careful not to spill any of the liquor, and with your knife gently work to separate the oyster from the top shell; remove and discard the top. Slide the knife under the oyster so it releases from the bottom shell, then let it snuggle back into place. This technique makes for a diner-friendly oyster-eating experience!

SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR
    I love this soup because it’s my favorite color and the garnishes bump up the fancy factor! It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?
MISE EN PLACE
FOR THE SOUP
Extra virgin olive oil
2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced
1 large or 2 small carrots, cut into ½-inch dice
2 celery ribs, cut into ½-inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)
1 large russet potato, peeled and cut into 1-inch dice
2 cups white wine
2 quarts chicken or veggie stock
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