Chefs Cook At Home, The Holiday Edition: Le Ka's Remi Lauvand + A Recipe for Shigoku Oysters
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Remi Lauvand, chef at the new downtown restaurant Le Ka, talks about his holiday traditions.
Courtesy Le Ka Chef Remi Lauvand
"I have some great friends who make sure I don't have to do too much during the holidays. I don't really want to spend the whole day cooking. We spend enough time in the kitchen where it is constantly crazy, so for the holidays we all relax and have a good time together.
"I like that during the holidays, there are always oysters involved. Oysters are a big thing in France. The whole family gets together over a bushel of oysters.
"We also always have duck or turkey, you know, all the goodies. For French people, the holiday tradition is focused on food. They don't spend much on material things -- it's all about the food."
Salted Butter Poached Shigoku Oysters and Chives
From: Chef Remi Lauvand of Le Ka
Makes: 12 oysters, as hors d'oeuvres
1 dozen Shigoku oysters
2 ounces salted cultured butter
2 ounces thinly sliced chives
1. Shuck the oysters and carefully save the liquor. Reserve the meat on the side and check for small pieces of shells. Wash shells and set aside.
2. In a small sauce pot, reduce the liquor and slowly add the butter in small amounts to obtain a light beurre montÃ©.
3. Drop in the oysters and poach them slightly until they barely stiffen to keep them creamy. Add the chive.
4. Serve them in the half shell you previously saved and washed.
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