Oysters are baked on a bed of spinach, onions, dill, and bread crumbs for a quick and delicious dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1-1/2 pounds fresh spinach, rinsed well and left wet
- 1/4 cup butter, use less
- 1 large onion, finely chopped
- Large pinch of freshly grated nutmeg
- Salt and freshly ground pepper to taste
- 1 cup heavy cream or half n half
- 1 cup fine dried bread crumbs
- 1 quart shucked fresh oysters
- 2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach
in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings
Don’t confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled “7-grain.” Our favorite brands of 7-grain mix are Bob’s Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.
6 1/4ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above)
20ounces boiling water (2 1/2 cups)
15ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
7 1/2ounces whole wheat flour (1 1/2 cups)
4tablespoons unsalted butter , melted and cooled slightly
2 1/2teaspoons instant yeast
1tablespoon table salt
3/4cup pumpkin seeds or sunflower seeds, (unsalted)
1/2cup old-fashioned rolled oats or quick oats
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.