Oyster Patties
Post Author: Lorin Gaudin
In New Orleans, there’s a Holiday tradition (”Carnival” being a perfectly legitimate holiday) for celebrating and feasting on Oyster Patties - oysters gently cooked in a thick Bechamel-like sauce flavored with oyster liquor and of course, a healthy dose of seasoning (salt, pepper, onions, parsley and cayenne). That sauce is ladled generously over what is locals call “patty shells,” but are otherwise known as vol-aux-vents. Back in the day, New Orleanians bought patty shells (both large and small) from beloved but “ain’t dere no more” Mckenzie’s Bakery, a local classic. Nowadays, finding freshly baked patty shells is more of a challenge, but it can be done with a little effort. The pictured Oyster Patties were recently served at a family dinner and are the 100 year-old recipe of “Nanny,” (my husband’s great-grandmother) from a recipe handed down by her mother, who got it from her mother before her…buttered Le Sueur peas served alongside. Chef Emeril’s recipe deliciously subs crawfish tails for oysters, and shrimp or crab meat will work too. If freshly baked puff pastry shells aren’t available, there are ready-to-bake versions in the freezer section of the grocery.
Filed Under: Culinary History, Food Talk
February 6th, 2009
7:01 pm
Emeril is a national treasure. His series, Emeril Green, on Planet Network is possibly the most important cooking show on television. Imagine a chef of the stature and temperment of Mr. Lagasse walking through the aisles of a food store with a customer, gathering items to be cooked on the spot. Understand the importance of this. I was raised on canned food, frozen and processed foods. I remember passing by the raw vegetable area wondering if it was healthy to buy that stuff. It seemed odd to me that any store would sell enough raw vegetables to make it worth their while. Raw food was dangerous and frightening. Then came Emeril. In his patient and gracious way, Emeril introduces his audience to a more natural lifestyle. It is a grand awakening. Thank you, Emeril!