Issue Date: January, 2011
Serves: Serves 6 to 8
Pairings:
Courtesy of: Courtesy of "John Uglesich’s Restaurant Cookbook" by John Uglesich

Ingredients:

• 1 quart of freshly shucked oysters with liquid
• ½ stick of unsalted butter
• 2 bunches of scallions, finely chopped
• 5 stalks of celery, finely chopped
• 8 cloves of garlic, finely chopped
• 2 tablespoons of parsley, finely chopped
• 1 quart of whipping cream
• 50 ounces of Brie cheese
• 1 pint of Half and Half
• 2 teaspoons of salt
• ½ teaspoon of black pepper
• ¼ teaspoon of cayenne
• 3 to 4 medium-cooked Yukon Gold potatoes, diced in 1-inch cubes

Instructions:

In a two-quart pot, poach the oysters in their own liquid. Melt the butter in a large skillet on medium heat. Sauté the scallions, celery, garlic, and parsley until translucent. Add the whipping cream.

Peel the bloomy rind off of the Brie cheese, cut into small pieces, and add to the skillet. Raise the fire to high to enable the cheese to melt. Once cheese is melted, lower the fire to a simmer and add the poached oysters with liquid. Add the Half and Half, salt, pepper, and cayenne and cook for 2 to 3 minutes. Add the potatoes, stir, and turn off fire.