January 2, 2024

Ok, I just finished eating my oyster pie and it was amazing! The smokiness of the bacon added a ton of flavor. I love the blog and look forward to the next entry! 

Here are my modifications:

I used a 6” soufflé dish. It’s a bit of a pain getting the pastry in but it worked fine. 

3 slices of bacon chopped and fried until crispy. 

Remove and drain. 

I used a small shallot and a handful of green onions sautéed in the bacon grease along with the chopped celery and 3 cloves of garlic finely diced. 

I also added 1 tsp of dried thyme to that mixture along with 1/4 tsp cayenne pepper. 

I started with a layer of cracker crumbs to help wick up the moisture then followed layers as per your recipe but also added some thawed frozen peas and scallion greens at the top of each layer. 

To the half and half/oyster liquor mixture I added a TBSP of Dijon mustard and a little salt and pepper. 

It was tasty. Maybe next time I will try just cream or perhaps add an egg to the cream mixture. 

I’d also like to play with herbs. Maybe dill weed!

All my best,

SP