Oyster Pan Roast With Pepper Croutons

Chef Regina V. Smith's Note:

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 7.0 cups

For the Croutons

• 4 cups French bread , cubed into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• ½ teaspoon pepper , coarsely ground
• ½ teaspoon salt

For the Pan Roast

• 1⁄3; cup shallot , chopped
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 14 ounces canned crushed tomatoes , drained in a sieve
• ¼ teaspoon dried basil
• ¼ teaspoon Tabasco sauce
• ¼ teaspoon paprika
• 30 oysters , shucked, reserving the liquor
• 2 cups half-and-half
• 1 cup milk
• fresh parsley , chopped for garnish

Directions:

1. Make the Croutons: In a saucepan toss the bread cubes with the olive oil, pepper and the salt and toast them in the middle of a preheated 350 F oven, tossing them occasionally, for 15 minutes, or until they are golden.
2. Make the Pan Roast: In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until the shallot is softened. Stir in the flour, tomatoes, basil, Tabasco, paprika and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half and half and the milk and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
3. Divide the pan roast among 6 shallow bowls and garnish with the croutons and parsley.