It started with the flavor profile of the Dabob Bay Oysters. We shucked them and cooked them at 48°C for 20 minutes. We cooled the oysters down and blended them with yogurt, cucumber, fresh horseradish and 0.15% xanthan gum. We strained the mixture and gently warmed it. We took our glazed potatoes and grated fresh horseradish over them. Then we put the potatoes and soup into bowls and dug in.
January 12, 2005