Are you an oyster lover? Oysters are bivalve mollusks which live and found in fresh or salt water. Filter-feeders, they are notably high in protein, low in calories, and are excellent sources of several minerals, including iron, zinc, calcium and selenium and a good source of vitamin B 12 and vitamin A. Preparation of oysters widely varies, as they can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled, or used in a variety of drinks. My favorite way to eat oysters is raw on the half shell served cold on a bed of ice. Sometimes I top each oyster with a little freshly squeezed lemon juice or I add a bit of ground horseradish or cocktail sauce. I relish them, as they are a delicious taste of the sea!
I just finished reading this excellent book that follows the history of New York City and the renowned oyster beds in the Hudson River estuary. "Before New York City was the Big Apple, it could have been called the Big Oyster." according to Mark Kurlansky, author of the 2006 book The Big Oyster: History on the Half Shell. As Kurlansky states in his book: "For centuries New York was famous for its oysters, which until the early 1900's played such a dominant a role in the city's economy, gastronomy, and ecology that the abundant bivalves were Gotham's most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city's congested waterways."
Kurlansky, who is also the best selling author of "Salt: A World History," and "Cod: A Biography of the Fish That Changed the World," writes in a wonderfully narrative, rambling, factual style that made me feel like I was auditing a university culinary history lecture. He includes historic recipes, maps, drawings and photos among the pages of the book so the reader is totally immersed in oyster lore and facts. He is such a good teacher that I wanted to learn more, and did some of my own research.
Photo Source: click on photo
Oyster (1807-1809)
Oysters were extremely plentiful during the early history of New York City, and many were as large as dinner plates, as depicted in the illustration above. The estuary of the lower Hudson had 350 square miles of oyster beds that for centuries fed the Lenape Native Americans, the Dutch settlers, the English, and the Americans after the Revolution. They were a staple of their diet and New York's major export.
Photo Source: click on photo
Oyster stands in Fulton Market. (1870)
New Yorkers rich and poor were eating them in oyster cellars, saloons, stands, houses, cafes and restaurants. In some places oysters were sold as an "all you can eat" item for six cents. In 1860, some 12 million oysters were sold in New York markets; by 1880 the area's oyster beds were producing 700 million a year.
photo source: click on photo
Oyster Houses, South Street and Pike Slip, Manhattan. April 01, 1937 -- notice the piles of discarded oyster shells in front of the buildings.
As the population of New York climbed, the constant discharge of garbage and sewage began to take a toll on the harbor floor. Outbreaks of cholera and typhoid from the apparent consumption of infected oysters began to occur and in 1927 the city's last oyster beds closed and purveyors switched to cleaner oyster sources.
The most common variety of oyster in the United States today is the Blue Point Eastern Oyster, which measures 2 to 5 inches across and can be found from the Gulf of Mexico to Prince Edward Island. They also have regional names: Apalachicola (Florida), Bluepoint (New York), Breton (Louisiana), Chincoteague (Virginia), Malpeque (Canada), and Wellfleet (Cape Cod). Because oysters, or any raw fish or shellfish, may contain harmful bacteria, which mainly comes from unregulated waters, pregnant woman or those with compromised immune systems should avoid eating them.
One of the historical subjects in "The Big Oyster" book that I found fascinating was the history of the Delmonico family and the Delmonico's Restaurant, the first of which was located at 56 Beaver Street in lower Manhattan. The restaurant's website states: "Delmonico's, opened in 1837 as America's first fine dining restaurant, continues to serve the connoisseur of fine American food in its premier location at 56 Beaver Street, the heart of Manhattan's financial district. Birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg, and Baked Alaska, the original Delmonico's offered unheard of luxury - the availability of private dining rooms, an extensive wine cellar, innovative cuisine, and, above all, warm, personal service."
The first building burned down in a fire and the present building seen in my photo above, replaced it in 1891. Many famous people ate at this establishment, including Queen Victoria and her eldest son, the Prince of Wales, Charles Dickens,Theodore Roosevelt, Mark Twain, Oscar Wilde, Diamond Jim Brady, Lillian Russell, J. P. Morgan, William Makepeace Thackeray. Samuel F.B. Morse sent the first transatlantic cable from a dining room. An extensive history of the restaurant can be read at the Steak Perfection website.
A collage of photos from the restaurant's web site, which includes a 20 ounce prime rib-eye steak, grilled to perfection and topped with herbed butter, which is a signature dish that's the gold standard for all steak houses try to achieve. The restaurant has changed ownership many time over the years, but it still retains the Delmonic's name and many of the signature dishes that have been a part of the Delmonico tradition since its early days.
A video on how to open a live oyster by a chef instructor, Gerard Viverito, of the Culinary Institute in New Hyde Park, New York.
For a truly elegant way to serve oysters try a mignonette sauce and caviar. The following recipe is adapted from The Culinary Institute of America's "Garde Manger, The Art and Craft of the Cold Kitchen."
For a truly elegant way to serve oysters try a mignonette sauce and caviar. The following recipe is adapted from The Culinary Institute of America's "Garde Manger, The Art and Craft of the Cold Kitchen."
Oysters with Mignonette Sauce and Caviar
Makes 2 servings
•2 tablespoons minced shallots
•6 tablespoons chopped chives
•1/3 cup champagne vinegar
•3 tablespoons cracked black pepper
•12 to 18 oysters
•1/2 ounce osetra caviar
1. In a medium sized bowl, combine the shallots, chives, vinegar, and pepper and reserve.
2. Shuck the oysters, loosen muscle from bottom shell, then remove oyster with top shell.
3. Place the oysters in their shells on a bed of crushed ice. Top each with mignonette sauce and a dollop of caviar.
No matter if you are an oyster connoisseur, or a history buff, you will find reading "The Big Oyster: History on the Half Shell" both entertaining and delicious!
I'm linking this post to Jenny Matlock's Alphabe Thursday for this week's letter "S" for oyster's found in the Sea that taste so good Slurped right off the Shell!
I'm also linking to Michael Lee's "Foodie Friday" on her blog Designs By Gollum and Sandi's Friday's Favorites on her blog Whistlestop Cafe Cooking.
This is also an Edible Book Review inspired by Jain at Food for Thought, a delicious blog for readers with an appetite for the written word. I will also be linking with Mary of the blog Home Is Where The Boat Is who is hosting a "Cook Your Book and Join In The Fun" event March 1st -- I give The Big Oyster: History on the Half Shell **** for "good read!"
Thank you all for your inspiration! Please visit all these wonderful blogs and join in on all the fun!
I will be choosing the winner of my "One World, One Heart" give away tomorrow, February 17, 2011. Please check the original post on this link to see the winner. Thank you to all who entered! It was so nice meeting so many wonderfully creative bloggers!
