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La Belle Cuisine
Emeril's TV Dinners
Kickin' It Up a Notch with
Recipes from Emeril Live
and Essence of Emeril
Emeril Lagasse with Marcelle Bienvenu and Felicia Willett
1998, William Morrow and Company, Inc.
Provençal Fish Stew
Makes 4 servings
"There are times when something as simple as this fish
stew is all one needs
after a long day. The first time I had it was on a fling through the
absolutely charming French province of Provence, where the cuisine is superlative –
my
kind of food.
I try to make it to Europe once a year, looking for ideas, and this one really impressed
me. The ingredients are nothing exotic or difficult to find. Anyone
can make this
stuff."
4 cups fish stock (recipe follows) or
canned chicken broth *
3 cups peeled, seeded, and chopped tomatoes
2 tablespoons tomato paste
1 tablespoon Pernod
1 tablespoon chopped garlic
10 saffron threads
1 cup thinly sliced fennel bulb
10 ounces cod fillet, cut into 1-inch cubes
Salt and freshly ground pepper to taste
4 slices French bread about 1 inch thick
2 tablespoons olive oil
1 clove garlic, cut in half
[* Naturally, you won’t get the same intense flavor using canned
broth. If you’re short on time, I suggest using a combination of canned broth and clam
juice and simmering it with a bouquet garni for 10-15 minutes to improve the flavor. MG]
In a large saucepan over high heat, combine the stock, tomatoes,
tomato paste, Pernod, garlic, and saffron. Bring to a boil, then reduce the heat to
medium-low and simmer, uncovered, for 30 minutes. Add the fennel and
cod and gently simmer
until the fish flakes easily with a fork and the fennel
is tender, about 5 minutes. Season
with salt and pepper.
Meanwhile, preheat the oven to 400 degrees F. In a medium-size mixing
bowl, toss the bread with the olive oil and season with salt and pepper.
Put the bread on
a baking sheet and toast until crusty, about 5 minutes. Remove from the oven and rub each
slice with the garlic halves.
To serve, place a slice of bread in the bottom of 4 soup bowls.
Ladle the
stew over the croutons and serve hot.
Fish Stock
"When selecting bones for this stock, make certain that
the heads and
carcasses are very fresh. Do not use oily fish like pompano, redfish, or
mackerel. Make friends with your local fishmonger so that he’ll know
to keep some good
bones for you."
8 cups very fresh raw fish bones (heads and carcasses) from
fish
such as cod, grouper, snapper or flounder
4 quarts cold water
2 medium-size yellow onions, sliced
2 medium-size carrots, coarsely chopped
2 medium-size lemons, halved
1 recipe Bouquet Garni (recipe follows)
2 teaspoons salt
Place the fish bones with water (not the 4 quarts) to
cover in a large
stockpot over high heat and bring to a boil. Remove from the heat and
drain off the water in a colander. Rinse the bones well under cold
running water, then put
them back in the pot with the 4 quarts cold
water and the remaining ingredients. Bring to
a boil over high heat,
then reduce the heat to low and simmer for 10 minutes. Turn the
heat
up to medium and simmer, uncovered, for 30 minutes. Let cool
completely and strain
through a fine-mesh strainer. It will keep in
the refrigerator for 3 days or in the
freezer in 2- to 4-cup containers
for up to 1 month.
Bouquet Garni
5 sprigs of fresh thyme
2 bay leaves
10 black peppercorns
3 sprigs of fresh parsley
Place all the ingredients in the center of a 6-inch square of
cheesecloth. Brings the ends together and tie securely with kitchen twine.
Gnocchi au Gratin with Orleans
Cream Sauce
Makes 6 servings
"When I’m in New York City, I
go to a place called Saint Ambroeus, where
they take great care of me, and where I’ve
eaten some of the best gnocchi
ever.
When I’m away from the city, I have to make my own
gnocchi and I
give it my
own stroke, like this, served with a New Orleans-style
sauce."
1 pound Idaho potatoes, peeled and diced
1 teaspoon salt
2 tablespoons olive oil
1 pound Tasso or smoked sausage,
finely chopped
1 cup chopped green onions (green part only)
1 cup peeled, seeded, and chopped
tomatoes, fresh or canned
2 tablespoons minced shallots
1 tablespoon minced garlic
Essence to taste (recipe follows)
1 quart heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Crystal Hot Sauce, or
the hot sauce of your choice
4 tablespoons (1/2 stick) unsalted butter
1 cup bleached all-purpose flour
2 large egg yolks
Salt and freshly ground black pepper to taste
2 quarts salted water for cooking the gnocchi
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon snipped fresh chives
Preheat the oven to 400 degrees F.
Put the potatoes in a large saucepan and add enough water to cover.
Add
the salt and bring to a boil. Reduce the heat to medium and simmer,
covered, until
they are fork tender, about 10 minutes. Drain. Return the potatoes to the pan over high
heat and let sit for several minutes to dry completely. Push the potatoes through a food
mill or potato ricer. Let cool.
Heat the olive oil in a medium-size sauté pan over medium heat.
Add the tasso and cook, stirring often, for 2 to 3 minutes. Add the green onions,
tomatoes, shallots, and garlic. Season with Essence. Cook, stirring, for 1 minute. Add the
heavy cream, Worcestershire, and hot sauce. Bring to a
boil, then reduce the heat to
medium and simmer, stirring occasionally,
until the cream thickens and reduces by one
third, 6 to 8 minutes. Set
aside and keep warm.
Put the potatoes in a large mixing bowl and stir in 2 tablespoons of
the
butter, the flour, and egg yolks. Blend until the mixture is smooth.
Season with salt
and pepper.
Flour your hands and your work surface and keep them dusted
throughout the rolling and cutting process. Form the mixture into a ball. Place the ball
on the floured surface. Divide the dough evenly into 2 balls and roll each
into a log
about 1 inch thick and 20 inches long. Cut the logs crosswise
into 1/2-inch-thick slices.
With your index finger, press each piece of
dough against the tines of a fork to form a
decorative design.
In a large saucepan, bring the salted water to a gentle boil. Drop
in the gnocchi several at a time and cook for 5 minutes. The gnocchi are done
when they
float to the surface and cook for another 2 minutes. Remove
the gnocchi from the water
with a slotted spoon and drain completely.
Season with salt and pepper.
Lightly grease a large rectangular baking dish with the remaining 2
tablespoons butter. Lay the gnocchi on the bottom of the pan. Pour the
sauce over the
gnocchi and sprinkle with the cheese. Bake until the top is
golden brown, 8 to 10 minutes.
Before serving, garnish with the chives.
Essence
Makes about 1 1/2 cups
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Combine all ingredients in a small mixing bowl and blend well.
Store in
an airtight container in your spice cabinet for up to 3 months.
Berries Romanoff
Makes 6 servings
"In the classic Romanoff, the
only berry used is strawberries, but you can use
any combination of fresh berries –
whatever is available in your area – for this
easy but delicious dessert that’s fit
for royals like you and me.
To make the chocolate shaving, get a chunk of chocolate, semi-sweet or milk chocolate,
and, with a vegetable peeler, shave the chocolate. Easy, huh?"
1/2 cup Grand Marnier
1 cup sour cream
1/2 pint vanilla ice cream
2 cups Sweetened Whipped Cream (recipe follows)
1 pint fresh raspberries, rinsed and picked over
1 pint fresh blueberries, rinsed, picked
over, and stemmed
1 pint fresh blackberries, rinsed and picked over
1 pint fresh strawberries, rinsed, picked over,
hulled and halved
2 ounces chocolate shavings
2 tablespoons shredded fresh mint leaves
Confectioner’s sugar
Combine the Grand Marnier and sour cream in a large mixing bowl and
whisk to blend. Stir in the ice cream. Fold in the whipped cream. Arrange
the berries on a
serving platter, then pour the cream mixture over the top
of the berries. Garnish with the
chocolate curls, mint, and confectioner’s sugar
and serve.
Sweetened Whipped Cream
Makes about 3 cups
2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons sugar
Combine the heavy cream, vanilla and sugar in a medium-size mixing
bowl and, using an electric mixer, whip until soft peaks form.
More Emeril recipes:
Emeril's New New Orleans Cooking
Louisiana Real & Rustic
Emeril's Creole Christmas
Every Day's a Party!
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