• Ingredients: 25
  • Serves: 6

Oyster spinach bisque with corn bread croutons with finely chopped red bell pepper, corn bread croutons.


  • Garnish: 24 small spinach leaves, washed well and spun day, and 1/4 cup finely chopped red bell pepper
  • Corn Bread Croutons

For soup

  • 1 onion, chopped fine
  • 1 teaspoon chopped fresh rosemary leaves or 1/2 tsp. dried  rosemary, crumbled
  • 1 tbsp. olive oil
  • 1/2 lb. escarole , cut crosswise into 1/2-inch  strips, washed well, and spun dry
  • 3 1/2 cups low-salt chicken broth
  • 1/4 cup orzo or other small pasta

For meatballs

  • 1 garlic clove, minced and mashed to a paste with 1/8 tsp. salt
  • 2 tsps. fresh lemon juice

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid.
  2. Step 2 In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened.

    For this step you will need

  3. Step 3 Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil).
  4. Step 4 Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth.
  5. Step 5 Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.

    For this step you will need

  6. Step 6 Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

    For this step you will need