Omnivore Recipe
Includes various dishes like Oyster with Strawberry Mignonette, House-made Sourdough Boule with Anchovy Butter, and more.
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Ingredients
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Oyster with Strawberry Mignonette
House-made Sourdough Boule with Anchovy Butter
Method
Oyster with Strawberry Mignonette
- 1
Prepare the Mignonette
In a bowl, combine the chopped strawberries, red wine vinegar, shallot, and black pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
- 2
Serve the Oysters
Shuck the oysters and place them on a serving platter. Spoon the strawberry mignonette over the oysters just before serving.
House-made Sourdough Boule with Anchovy Butter
- 3
Prepare the Dough
In a large bowl, mix the flour and salt. In another bowl, combine the water and sourdough starter until smooth. Gradually add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- 4
Ferment the Dough
Cover the bowl with a damp cloth and let it rest at room temperature for 4-6 hours, or until it has doubled in size.
- 5
Shape and Proof
Turn the dough out onto a floured surface, shape it into a boule, and place it in a proofing basket. Let it rise for another 1-2 hours.
- 6
Bake the Bread
Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.
- 7
Make the Anchovy Butter
In a small bowl, mix the softened butter, chopped anchovies, lemon juice, and parsley until well combined.
- 8
Serve
Slice the sourdough boule and serve warm with the anchovy butter on the side.