2 posts categorized " Lithe Cooking Co-op "

BACKYARD OYSTERS! 22 May 2014

Oysters

Do you guys like Oysters?  I love them, especially during the summer.  I grew up eating Cape May Salts, and Eastern Oysters from the Chesapeake.  In college, I sorta became obsessed with South Carolina low country oyster boils, and post-college, I spent some time in San Fransisco and fell in love with the fresh, west coast oysters of Pt. Reyes and Tomales Bay.

So many people are afraid to do oysters at home, but with the right purveyor, anyone can do it!  Last Wednesday the Cooking Co-Op met up and we had oysters in Laurie and Stu's backyard.  The Oysters came from H.M. Terry Company, Inc. on Virgina's Eastern Shore at Hog Island Bay.  You can find them at Whole Foods - They're $.99 each, and they'll even shuck them for you!

Oysters hardly need a condiment, but Jess made an incredible, light Champagne-Vinegar Mignonette which is a nod to the glamorous side of oyster-eating. Nutritionally, oysters are high in protein, low in fat, contain Omega-3 fatty acids, and offer essential minerals, like iron, zinc, and copper, plus vitamin B12. With the Champagne-vinegar mignonette, they really are a healthy snack. Six medium sized oysters = 57 calories, 2g of fat, 3.3g of carbohydrates and 5.9 g of protein.

Jess's Champagne-Vinegar Mignonette

Ingredients: Minced shallots, equal parts red wine vinegar and champagne vinegar (approx 1/2 tsp shallot and 3 tbsp each of the vinegars). 

To Do: Mix all ingredients to taste, spoon a teaspoonful over your raw oysters and enjoy.

Images via Lauren

ME ON MONDAY (THE LITHE COOKING CO-OP)! 30 Apr 2014

Art

Smack in the middle of Lithe Spring Clean, two of my girlfriends and I got together and had a ton of fun with in the kitchen with spices.  If you're eating clean, the power of spices can really transform food and trick your taste buds.  When I think of spice these days, the name Lior Lev Sercarz is what comes to mind.  My sister-in-law, Laurie and my friend Jess (above) both know Lior personally, so it was really fun hearing stories about the blends that we were using. 

Known as the spice master to the stars, Lior Lev Sercarz has blended for names like Le Bernardin, Daniel and even Zahav here in Philly.  If you walk into his spice shop, La Boîte à Epice, Lior will happily talk you through spice, and then weather, and then whatever you like, really. We grabbed his new book, The Art of Blending, and made some incredible lamb and eggplant dishes using his Za'atar, Dali and Vadouvan blends. 

It was so fun to experiment in the kitchen; we cooked and shared, combining expertise, skills and supplies. Stay tuned for our next edition, and I'll be extending a special invitation to all of you! 

Images via Lauren

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