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RI Archives: Food

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Vivian Mandala Deisgn Studio

Pawling Farmers Market

Chatham Wine & Liquor

Haven Cafe & Bakery

John Andrews Restaurant

Brava

Baba Louie's

Verdigris Tea Shop

Berkshire Coop

Benchmark Real Estate

Olde Hudson

NECC Chef & Farmer Brunch

Chez Nous Bistro

Nejaime's Wine Cellars

Lion's Den

Guido's Marketplace

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A Locavore Indulgence: Oysters on the Half Shell

Rural Intelligence FoodIt’s best to plan ahead with oysters. Although you can always find them in the fish department at Guido’s, I like to order them through .(JavaScript must be enabled to view this email address). If you sign up for the Great Barrington grocer’s weekly fish newsletter, you’ll receive emails with a list of available fish and seafood every Monday. You respond by Wednesday and pick up your order Friday. The price is high, but so is the quality, and the staff is knowledgeable. I bought an excellent assortment that was well labeled. (You can pre-order oysters from B&G Wine and Gourmet in Hillsdale, too, but you have to call to find out what’s available: 518.325.4881) While I like oysters with just a squeeze of lemon, I know others are partial to old-fashioned cocktail sauce or the more sophisticated vinegar-shallot combination known as a mignonnette. For a recent celebration, I drummed up a locavore’s apple mignonnette, a New England riff on the classic. My favorite accompaniments: sliced baguettes with sweet butter and bubbly, such as a regional sparkling hard cider.
—Amy Cotler, The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food

Oysters with Apple Mignonnette.
Enough for 24 oysters

1/4 cup apple cider (not too sweet)
1/4 cup apple cider vinegar
2-3 tablespoons finely diced apple (I used Northern Spy)
1 tablespoon finely chopped shallot
Pinches ground black pepper, or more to taste (I used 1/8 teaspoon)
2 teaspoons chopped parsley, optional
2 dozen of your favorite oysters or more, well rinsed

1. Mix all the ingredients but the oysters in a small bowl.

2. Shuck the oysters. It’s not difficult, but be patient. Think of the shucking as part of the fun. Set them in a bowl of snow if you have it on hand, crushed ice if you don’t or eat as you shuck.

3. Top each with a little of the mignonnette or another topping. Eat immediately.

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Posted by Dan Shaw on 02/17/10 at 09:11 AM • Permalink