Heat oven to 325°F. Place the nuts on a parchment-lined full sheet pan (26×18) & roast for 12 minutes; stirring & turning the pan after 6 minutes. Meanwhile, in a small bowl, combine the dry ingredients. Line a second full sheet pan with parchment paper & set aside. Just before the nuts are done, in a large skillet heat the honey, oil & water. Immediately add the hot pecans to the skillet. Cook over medium heat, stirring constantly, until the liquid has evaporated (3-5 minutes). Add the dry ingredients & coat all the pecans. Pour the nuts onto the second sheet pan to cool.
When they are room temperature, eat them all. HAHAHA. Store in an airtight container. Thank you Martha for this recipe, one of my favorites.
About 2 hours before you want to serve your Oysters Rockefeller, prepare the spinach mixture. Melt 3 tablespoons of butter in a sauté pan. Add shallots & garlic & cook 3 minutes until just they are clear. Add the mushrooms & cook 3 minutes. Add the spinach & cook until the moisture evaporates. Cool to room temperature. Add cream, 1/3 cup Parmigiano, 1 teaspoon Pernod, 1/2 tablespoon of lemon juice, 1/4 t black pepper. Mix until just combined. TASTE! Adjust seasoning to your preference.
I love sea salt but I found this recipe didn’t need it, but that depends a lot on your cheese’s saltiness.
Refrigerate for 2 hours. This helps the mixture to mound well on the oysters.
Prepare the topping by melting the butter, adding the bread crumbs and cooking just until bread crumbs turn golden. Remember they’ll continue to crisp on the oysters. Stir in the Parmigiano.
Preheat the oven to 375°F.
Place the drained oysters on paper towels. Then place 1, 2 or 3 oysters in each of the shells. Arrange on a parchment or foil lined baking sheet. If using fresh oysters, gently pour off any liquid, & arrange them on a baking sheet.
Top the oysters with about 1 tablespoon of the spinach mixture. Sprinkle generously with the bread crumb topping.
Slice some lemons & BE READY!
Bake for about 15 minutes. Keep an eye on them because the size of the oysters will effect the cooking time. When they are bubbly and just golden brown, they’re done.
1 teaspoon saffron threads, softened in 1 tablespoon hot water
1 tablespoon ghee or avocado oil
1/3 cup chopped onion
1/4 cup minced carrot
1/4 cup chopped fennel
1/4 cup minced celery
1 medium clove of garlic, minced
1/2 teaspoon sea salt (iodized, preferred)
1/4 teaspoon freshly ground black pepper
3 cups of riced cauliflower
1 teaspoon chicken or no-chicken bullion (I like Better than Bullion Organic.)
1/4 cup water
1/2 t lemon zest
1 tablespoon lemon juice
3 tablespoons minced fresh parsley
walnuts or nuts of your choice
This is truly one of my FAVORITE dishes.
In a skillet large enough to hold all of the ingredients, heat the ghee or oil. Add the onion, carrot, fennel, celery, garlic, salt & pepper. Sauté for about 3 minutes. Add the cauliflower & sauté 3 minutes. Stir the bullion into the 1/4 cup water & add to the vegetables, along with the saffron, lemon zest & lemon peel. Cook 2 minutes; the cauliflower should be crisp. Avoid overcooking because it will be mushy. (Most things continue to cook for a bit even after they are removed from heat.) Stir in the parsley.
With the addition of a few nuts, you’ll have complete meal. It’s a great side dish & a perfect base for a breakfast egg. ENJOY!