Tom's Oysters Rockefeller
Tom's Oysters Rockefeller recipe
Yield
4 servingsPrep
25 minCook
35 minReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 2 | each |
celery stalks
chopped |
|
| ¼ | bunch |
parsley leaves
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | teaspoons |
anchovy paste
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 2 | each |
celery stalks
chopped |
|
| 0.3 | bunch |
parsley leaves
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
anchovy paste
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 237 | ml |
bread crumbs
|
|
Directions
Preheat oven to 400℉ (200℃).
Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly.
Coarsely chip scallion (tops incluced), celery, parsley, and lettuce.
In a blender, purée all of spinach, 2 cups at a time.
Place spinach in a bowl.
Purée scallion, celery, parsley, and lettuce in blender.
Pour mixture into spinach bowl.
Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture.
Blend mixture in blender for 2 minute on medium speed.
Pour mixture into bowl. Add bread crumbs and stir thoroughly.
Set aside or store in refrigerator. Bring to room-temperature before using..
Boil the rest of ingredients, combine and bake.
