Without Kitchen

It's been so long since I posted. But I never stopped cooking.

Since we left the snowy shores of Chelan, WA, (and my favorite kitchen of all time) last February, we have been house-hopping.

Which means cooking in kitchens that are not mine. Where is the spatula? Where is an egg pan? Mixing bowl? Espresso maker? Really?

It's been a challenge and an adventure.

I've concocted oysters Rockefeller with a group of best friends on cozy Orcas Island...

 and  pork chops at  BFF Valerie's cabin-by-the-sea nestled among the inviting bluffs in  Del Mar, CA., with the sound of the ocean and laughter drowning out the sizzle of the meat.

I have whipped up my homemade mac and cheese with onions and goat cheese in cousin Cissy's magnificent kitchen in  East San Diego to her delight and  cooked BBQ ribs at pal Ronna's beautiful home overlooking Seattle for the hardworking Husband.

What a terrible life I lead.

I am a woman without a kitchen...but I am a woman with friends. Which do you think is more important?

"Whoever you are, I have always depended on the kindness of strangers." Blanche DuBois:

Oysters Rockefeller:

1. Rock salt
2. 2 1/2 dozen oysters in their shells, freshly shucked and drained, the deeper bottom shell rinsed and reserved for baking. ( I used fresh Judd Cover oysters...)
3. 1 recipe Rockefeller Sauce Base

1.   Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
2. Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
3. Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
4. Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

1. Rock salt
2. 2 1/2 dozen oysters in their shells, freshly shucked and drained, the deeper bottom shell rinsed and reserved for baking. Buy an oyster shucking knife and wear gloves! (Don't doubt me on this!)

 6 ounces spinach, stems removed and rinsed

1 stick (4 ounces) unsalted butter

2 3/4 cups finely chopped yellow onions

1/4 cup finely chopped celery

1 tablespoon minced garlic

2 tablespoons Herbsaint or other anise-flavored liqueur, such as Pernod or Pastis

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup cracker meal or cracker crumbs

BACON- chopped 

1. 1 recipe Rockefeller Sauce Base:
   1. Bring 1 quart of water to a boil in a medium pot. Add the spinach and cook until very tender and the water is green, 5 to 6 minutes. Drain the spinach in a colander set over a large bowl and reserve 2 3/4 cups of the cooking liquid. Let the spinach sit until cool enough to handle, then finely chop, and set aside.
   2. Melt the butter in a medium pot over moderately high heat. When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes. Add the reserved spinach water, bring to a boil and cook for 1 minute. Add the chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes. Remove from the heat, add the cracker meal and stir well to combine. Cool completely before using. Top with bacon. (Carolee's idea- YUM!)
   Make Ahead The sauce can be refrigerated for up to 3 days. 

1. Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
2. Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
3. Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
4. Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.