How this classic New Orleans dish has evaded my blog for so long is a mystery, but yesterday my friend Ann took me to an oyster bar and asked if I would share a plate of oysters rockefeller with her, and I was delighted to say yes. These are oysters that have been baked on the half shell in creamy mornay sauce with a green topping, in my case spinach and parmesan cheese. The spinach still had texture, which I appreciated, and a squeeze of lemon for acid was perfect. When it came to taste, I found these shells to be more about the topping than the oyster itself, but who can argue with perfectly cooked spinach and real parmesan cheese? These oysters were savory and cheesy. I enjoyed the oysters with an Estrella Damm, a beer I became familiar with in Barcelona, Spain, where it's made. This was the first time I saw it on a menu in the United States.
Location: Ruben & Ozzy's, 241 E Taquitz Canyon Way, Palm Springs, California. Date: June 2, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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