JEFF’S OYSTER POT PIE
Serving 8, this oyster recipe is by Jeffrey Spear, food writer and author of “My Life in Gluttony: A Culinary Adventure.” Keep up with him at https://spearwrites.com/
ON BIG BLEND RADIO: Celebrate the World of Oysters with this flavorful episode of Big Blend Radio’s “Eat, Drink & Be Merry” Show. From indulgent recipes and regional oyster experiences to sustainability, oyster farming, and tradition, this lively conversation explores oysters from sea to table. Featured guests include Jeffrey Spear, Sharon K. Kurtz, Jo Clark, Kathleen Walls, and Chef Ivan Flowers.
INGREDIENTS
Biscuits
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (cold, cut into small pieces)
3/4 cup buttermilk
Filling
2 tablespoons olive oil
8 oz. pancetta, finely diced
2 stalks celery, finely chopped
1 bulb fennel (including stalks), finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup flour
2 cup milk
12 oz. fresh spinach, stems removed
24 oysters, freshly shucked, drained
1/4 cup chives, finely chopped
3 tablespoons Pernod
1 tablespoons Italian parsley, finely chopped
salt & pepper, to taste
DIRECTIONS
Biscuits
Using a food processor, combine the flour, baking powder, baking soda and salt. Add the butter, a few pieces at a time, and pulse until the flour becomes crumbly. Slowly pulse in the buttermilk, a little at a time, to form a dough. (NOTE: if the dough becomes sticky or pasty, simply add a bit more flour).
Place the dough onto a floured board and flatten to a 1/2-inch thickness. Using a 2-inch cookie cutter, cut the dough into rounds. Form excess dough into a ball, press out once again, and cut a few more rounds. You’ll want to use up all the dough.
Filling
Preheat the oven to 450ºF degrees.
Pour the oil into the bottom of a Dutch oven. Over medium high heat, add the pancetta and cook until browned and somewhat crispy. Remove the cooked meat from the pan and set aside, leaving the drippings in the pan.
Stir the celery, fennel, onion, and garlic into the drippings and cook until soft, about 15 minutes.
Stir in the flour, followed by the milk, and bring to a boil. When fully combined, transfer the mixture to a blender and puree into a thick and creamy soup (you may wish to leave some of the vegetables intact for texture.
Return the soup to the pot, add the spinach, a little at a time, cooking until it is fully incorporated and wilted.
Remove from the heat, then add salt and pepper, to taste. Stir in the pancetta, oysters, chives, Pernod, and parsley. Place the unbaked biscuits on top, packed tightly so that you use them all.
Bake uncovered for about 40 minutes or until the biscuits are nicely browned and the filling is bubbly hot. Remove from the oven, allow to cool for a few minutes, then serve.
