A classic baked oyster recipe from Jennifer Puccio, executive chef of Marlowe, The Cavalier, and Park Tavern in San Francisco. Photo: Eric Wolfinger

This was part of our roundup, 10 Mad Men 1960s-Inspired Recipes for the Final Season.

  • Yields: 4 to 6 servings
  • Difficulty: Easy
  • Total: 50 mins 
  • Active: 35 mins 

Ingredients (13)

  • ½ cup onion, small dice
  • ½ cup, leek, small dice
  • ½ cup, celery, small dice
  • 35 grams bacon fat
  • ½ cup dry white wine
  • 1 ½ cups cream
  • 1 tablespoon fennel seed, toasted and ground
  • Fork-crushed potato with butter
  • Buttered brioche bread crumbs
  • Chopped bacon
  • Chives
  • Sea salt
  • Lemon juice

Instructions

  1. Sweat the vegetables till crisp/tender in the bacon fat. Add wine and reduce till dry. Add the cream and reduce. Cool and season with salt and the fennel seed.
  2. To assemble: ½ teaspoon potato, oyster, 1 tablespoon chowder cream, breadcrumbs, bacon, bake at 450°F for 5 minutes, season with lemon juice, chives, and sea salt.