About Chef Lisa Giffen
Lisa Giffen grew up in Germany as the daughter of U.S. Army Contractors and moved to the United States to attend the University of Arizona, where she graduated with a degree in consumer studies. Her passion for the culinary arts led her to New York City post graduation, and she quickly joined famed chef Dan Barber at Blue Hill. Next Giffen was given the opportunity to work for Ed Brown & Juan Cuevas at 81. She spent two and a half years in his kitchen, which was followed by a brief time under chef Daniel Boulud at Daniel, and then another two and a half years at Adour by Alain Ducasse under chef Dider Elena. Attributing her inspiration and much of her culinary point of view to her time under both Cuevas and Ducasse, today Giffen is the executive chef of Maison Premiere in Williamsburg, Brooklyn where she offers a creative menu of seafood-centric and New Orleans-inspired dishes.
Chef Lisa Giffen crafted this sophisticated yet homey dish, which includes poached oysters and periwinkles and features poached eggs in a luxurious cream sauce with leeks, caviar and fresh oysters.
- 16 Shucked oysters (do not save liquid)
- 4 Yukon gold potatoes
- 3 Leeks
- 1/4 Pound butter (unsalted)
- 3 Shallots, chopped
- 1/4 Cup white wine
- 4 Tablespoon chopped chives
- 4 Tablespoon chicken stock
- 1 Sprig thyme
- 1 Pound periwinkles
Rinse the periwinkles in cold water to remove and sand, mud, or seaweed. Bring to boil a pot of heavily salted water with sliced lemons. Submerge periwinkles for 3 minutes. Remove immediately. Poke the meat with a pin or skewer to remove the meat.
Add wine, shallots, and thyme to a sauce pan. Reduce by half. Add chicken stock. Once chicken stock has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. The beurre monté must then be held warm, but under 190 degrees Fahrenheit (88 degrees Celsius) or else it will break.
Blanche the leeks for 10 min in boiling salted water. Immediately submerge in an ice bath for 10 min. Once cool, remove the first two outer layers of the leeks. Slice in 1/2inch slices.
Peel potatoes and cut into small dice. Blanche in boiling salted water for about 4 minutes. Strain on towels.
Heat the leeks, potatoe dice, and periwinkles in the beurre monte. Do not heat to high or the sauce will break. Once warmed, add the oysters for one to two minutes. The oysters will plump up a little. Add chopped chives. Spoon the oysters, potatoes, and periwinkles to warmed bowls. Top off with 2 poached eggs per person.