You Can Learn A lot From Miles Davis: Cooking Edition

Regina Charboneau delivers a fine article over at The Atlantic’s website about what a chef can learn from Miles Davis.

Writes Charboneau: “What Miles knew inherently as a jazz musician, as cooks often learn though experience and time, was restraint, or, simply put, “less is more.”

Here’s Charboneau’s recipe for Broiled Oysters with Beurre Blanc and Caviar:

Serves 4; 2 dozen oysters on the half shell; 1 ounce caviar (Beluga, Osetra, Sevruga, or U.S. farm-raised)

For the beurre blanc:
• 2 teaspoons white wine vinegar
• ¼ cup white wine
• 1 medium shallot, minced
• 3 tablespoons cream
• 1/4 pound butter (cut into 8 pieces)

In small skillet, add vinegar, wine, shallot, and cream, then cook over medium heat and reduce until thick. Turn heat off and slowly whisk in butter until you have a smooth sauce. Place oysters in half shell on baking sheet, then place under a broiler set at 500 degrees for two minutes. Remove from oven and tip oysters to the side to drain off extra juice. Top each oyster with beurre blanc, then top with a touch of caviar.

Serve immediately, preferably with a glass of Champagne.

* We’ll add that playing a little Miles Davis in the background is also preferable, along with the oysters and champagne.

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