1 loaf French bread, sliced into thin slices
Place the bread in a single layer on a sheet pan. Lightly brush with oil.
Place in a 350 º F. oven and bake until crisp, turning once….about 15 to 20 minutes.
4 cups chicken stock
2 cups diced potato
8 slices thick-cut applewood smoked bacon, diced
1 cup chopped onion
1 1/2 cups cooked brown rice
1 quart half and half
Salt and pepper, to taste
8 ounces mild bleu cheese, crumbled
1 cup chopped green onions, for garnish
Cook the potatoes in the stock until tender. Puree and set aside.
In a LeCrueset pot, sauté the bacon and onion until the bacon is crisp.
Stir in the wild rice, half and half and puree. Heat gently until hot and bubbly.
Season to taste with salt and pepper.
Crumble cheese on top and heat until melted.
Serve garnish with chopped green onions.
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 teaspoon minced fresh garlic
1/4 cup minced celery
6 tablespoons flour
2 pints fresh oysters, drained (reserve liquid)
2 (15-oz.) cans artichoke hearts, drained and chopped
1 teaspoon dried thyme
1 cup heavy cream
2 tablespoons chopped parsley
Salt and crushed red pepper, to taste
1 cup buttered Panko breadcrumbs
Extra chopped parsley, or garnish
Toasted French Bread Rounds
Heat the oil and butter in LeCrueset pot.
Stir in the garlic and celery and cook or 3 minutes, without browning.
Stir in the flour and cook for 2 minutes without browning.
Measure 1 cup of oyster liqueur and whisk in.
Stir in the artichoke hearts, thyme, cream and parsley.
Season to taste.
Pour into a shallow LeCreuset baking dish.
Top with the buttered bread crumbs.
Bake in a 400 º F. oven until bubbly and crumbs are golden.
Serve hot with toasted French bread rounds.