Brasserie de Xavier
Art Print
Kungl, Michael L.
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    La Belle Cuisine - Cookbooks

Fine Cuisine with Art Infusion

Bam!!!

"No one who cooks, cooks alone. Even at her most solitary, a cook in the
kitchen is surrounded by generations of cooks past, the advice and menus
of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

 
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Have a heart for
New Orleans

  Artichoke,
Botanical Plate
Giclee Print
Buret, Marguerite
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Balconies of the French Quarter
Huebner
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Kick it up a notch with Emeril!!!

On the one hand, why would we promote Emeril...doesn't he get enough publicity?
On the other hand, why not? We think he's terrific! Since Commander's Palace in New Orleans is my all-around favorite restaurant in the entire world, I love the
fact that Emeril is one of the many fine chefs whose experience was enhanced by
his tenure at that excellent establishment. As for his cookbooks, we're happy to
say our collection includes them all. We'll be glad to keep buying them as long
as he keeps cooking and writing...

It all started with:

Emeril's New New Orleans
Emeril Lagasse, Jessie Tirsch, 1993,
William Morrow & Co.

Artichoke Seafood Salad

"What seafood lover wouldn’t enjoy eating fresh shrimp, crabmeat, and crawfish
out of artichoke cups? It’s a treat in two acts: Eat the seafood salad from the artichoke cup with your fork, then use your fingers to eat the artichoke leaves.
Pull the leaves from the cup one at a time, working your way in from the outside. Scrape off the fleshy part of the leaf with your teeth. The artichoke bottom is my favorite part – just cut it up and enjoy it with the vinaigrette."

Makes 6 main-course salads

1 cup Emeril’s Herb Vinaigrette (recipe follows)
1/2 pound large shrimp (about 16), peeled except
for the tails, boiled and cooled
1/2 pound (1 cup) lump crabmeat, picked
over for shells and cartilage
1/2 pound peeled fresh crawfish tails
2 cups shredded Bibb lettuce
2 cups shredded radicchio
1 teaspoon salt
8 turns freshly ground black pepper
6 large Artichoke Cups *

Prepare Emeril’s Herb Vinaigrette and set aside.
Combine the shrimp, crabmeat, crawfish tails, Bibb, radicchio, salt,
pepper, and the vinaigrette in a bowl, and toss well. Makes 6 cups.
To serve, use a slotted spoon to fill each artichoke cup with 1 cup of the salad. Place each on a plate, drizzle some of the vinaigrette left in the
bowl over each artichoke, and serve immediately.

* Artichoke Cups:
Lay a whole cooked, cooled artichoke on its side on a cutting board, trim the
base (to make it flat), and cut off about 1 inch from the top. Sit the artichoke
on its base, spread apart the outer leaves, and carefully remove and discard
the center section (leaving the outer leaves intact), especially the fuzzy choke.

Herb Vinaigrette

1/4 cup tarragon, basil, or assorted herb vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup assorted chopped fresh herbs
(combine basil, tarragon, cilantro, parsley,
oregano, or whatever herbs you prefer)
1 teaspoon salt
15 turns freshly ground black pepper
3/4 cup olive oil

Combine the vinegar, shallots, garlic, herbs, salt and pepper in a bowl.
Slowly whisk in the oil and continue whisking until thoroughly emulsified. Store, refrigerated, in an airtight container for 3 days. Whisk before serving.

More Emeril recipes:
Louisiana Real & Rustic
Emeril's Creole Christmas
Emeril's TV Dinners
Every Day's a Party!
 

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