Issue Date: January, 2011
Serves: Serves 6 to 8
Courtesy of: Courtesy of "John Uglesich’s Restaurant Cookbook" by John Uglesich
In a two-quart pot, poach the oysters in their own liquid. Melt the butter in a large skillet on medium heat. SautÃ© 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.