Our variation of French onion soup calls for a stock of pureed oysters instead of beef stock, thus reducing the carbon footprint immensly of this classic autumn dish.
Recipe is for 6 individual oven-ready bowls..
- 8 onions, sliced thin
- 8 Widow’s Hole 5 year old oysters, each of whom … Continue reading
September & Oysters ‘r’ in Season.
Kickoff Oyster pot pie.
Mike’s harvesting oysters, autumn is blustering from the north. Tomorrow will be our first delivery of the season to the city. Leftovers and oysters make for a season-opener oyster pot pie!
This recipe is for a 12″ skillet pie which … Continue reading
Louis XIV ate Two Dozen Oysters every morning.
Fit for a king – scrambled eggs topped with oysters. A riff on a classic Southern breakfast fare – serve with grits and biscuits.
… Continue reading
Here at Widow’s Hole, we cook with our oysters. Our ‘secret ingredient’ makes our meals delectable, and, we’ve found, most can’t guess the secret. In this dish, our oysters come out on top as the meal’s crowning glory. Steak with oyster sauce means steak cooked with the liqueor of the … Continue reading
When chefs visit our farm, we welcome them with trays of
Widow’s Hole Oysters Rockefeller and flutes of champagne.
Even those that don’t eat oysters will devour WHO Oysters Rockefellers!
served with Classic Bordeux Wine
In Archachon, France, local oysters are served with a grilled pork sausage accompanied by their regional Bordeaux, and a crusty loaf of bread.
Chefs have sat in our farm … Continue reading