PILOT: danish style oysters

I'm pinching myself in absolute disbelief that my dream of filming a pilot/cooking demonstration has actually come to fruition. Aimee Herring, famed photographer extraordinaire, recently filmed me making a Daniel Boulud recipe, Danish Oysters Style. And you guys? She's flipping amazing. Her vision and style were exactly what I only could have hoped and dreamed to pull off. I'm so proud and unbelievably honored to have such a talented, caring, and generous person in my life. So to Aimee, a million bajillion thanks. I am in awe of your work.

Since I'm unable to embed the video here, please follow this link to watch.

Oysters Danish Style with Cucumber and Quick-Pickled Shallots
Recipe Courtesy of Daniel Boulud, New York Magazine
*I halved the recipe

Ingredients

1/2 cup distilled vinegar
1/2 cup sugar
1/2 cup shallots, cut in 1/8-inch dice
12 oysters (Malpeque, Winter Point, or Glidden Point)
1/2 cup cucumber, cut into 1/8-inch dice
1 tablespoon sliced chives
2 tablespoons chopped dill, plus fronds for garnish
Salt and ground white pepper
1 cup Greek yogurt (I used fat free)

Instructions

Preheat oven to 350 degrees.

Combine the distilled vinegar and sugar in a small saucepan; bring to a simmer. Remove from the heat, add the shallots, and set aside for 1 hour.

Scrub the oysters well, and transfer to a baking sheet. Bake for 2 minutes, and remove immediately. Open the oysters, remove the top shell, and run a knife under the oyster to cut the muscle, taking care not to spill the juice. Set the oysters on a flat tray covered with crumpled aluminum foil to keep the oysters level and hold their juices. Chill until ready to serve.


Strain the shallots, and mix with the cucumber, chives, and 2 tablespoons dill; season to taste with salt and pepper.

Mix the yogurt with the remaining dill in a small bowl, and season to taste with salt and pepper.

To assemble, top each oyster with a spoonful of the cucumber-shallot relish and finish with 1/2 teaspoon of the yogurt-dill sauce. Garnish with a dill frond.

Serve 3 oysters per guest.

*Special, ridiculous amounts of thanks to:
Neil Hallsworth for Editing and Directing
Robert Donatucci for Wardrobe Styling
The Lobster Place
Manhattan Fruit Exchange
Chelsea Wine Vault