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Posts Tagged ‘Emeril Lagasse’

Yeah, ok. So it seems (hearing the rumblings coming from the mouths of my close friends at least) the majority of my posts are centering around food in some form or fashion. But I can’t seem to help it. Every recipe I’ve tried lately has been a hit and I feel obliged to share.

This baked fish & saffron concoction I whipped up last week is no exception. It was absolutely D-I-V-I-N-E. Yes, I do agree, this dish has a helluva long title and it does take a little prep work, but I promise it’s totally worth it.

I’m making it Saturday night for 26 peeps….Wish me luck!

Halibut

Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragoût

Courtesy of Emeril Lagasse and The Food Network.

Tomato and black olive ragoût:

3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced
1 tablespoon tomato paste
1/2 cup Kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sugar (optional)

In a saucepan heat olive oil and saute onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of baked halibut in a saffron broth with mashed potatoes.

Mashed potatoes and saffron broth:

2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions

In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.

Halibut:

8 (6-ounce) halibut fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above

Preheat oven to 425 degrees F.

Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of mashed potatoes, with saffron broth ladled over all and fish topped with a generous dollop of tomoato and black olive ragout.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

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goat cheese ravioli with walnuts

He loved to tinker and immerse himself into just about anything he hadn’t tried before. So it was no surprise when my dad trotted in one day with a pasta rolling machine under his arm. We were little munch-kins barely able to see above the kitchen counter and for that moment we thought this shiny silver thing with a crank on it was the coolest thing ever.

As kids we loved learning how to gently roll out those sheets of fabulous yellow tinted dough; linguine laying out on every single piece of flat surface we could find including draping it over the back of the kitchen chairs. He was always bringing fun and adventure into our lives including in the heart of the home – the kitchen. For me, these are treasured memories of my dad that I’ll always keep close.

As a treat during the post holiday sales, Fattie and I bought ourselves a pasta machine so we could roll out fresh Italian dishes whenever the urge presented itself. So, what to do on a Saturday night? Yup – you guessed it – pasta!

We decided on ravioli because we both adore it and it’s such a joy to sink your teeth into this handmade goodness…..I wanted to make a lobster and crab recipe but we settled for this over indulgent goat cheese & walnut number. It really is fantastically rich and yummy.

pasta machine

 

Ravioli Dough

Courtesy of Tyler Florence & The Food Network

You’ll need:

3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

ravioli 2

 

Goat Cheese Ravioli with Creamy Walnut Sauce

Courtesy of Emeril Lagasse & The Food Network

You’ll need:

Filling:

1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets

Sauce:

4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan

In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.

Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.

Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through.

Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with walnuts and grated cheese. Serve immediately.

 

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Of course, it’s always wonderful and such a treat to have someone cook dinner for you, but Fattie’s food is absolutely grubbing – so it’s double the fun.

He casually and ever so cutely whipped up this appetizer: gravlax carpaccio.

So, yeah, you know carpaccio is typically super thin slices of raw beef drizzled with a dressing of olive oil and lemon juice, usually sprinkled with green salad leaves such as rocket, arugula or radicchio and then topped with thinly sliced or grated Parmesan cheese, sometimes pine nuts will even make an appearance. But do you know what gravlax is?

Let ME tell you.

Gravlax is a Scandinavian delicacy consisting of raw salmon cured in salt, sugar, and dill. In Swedish, grav means “buried,” while lax means “salmon.” But it’s also known around the area as graved laks (Danish), gravlaks (Norwegian), graavilohi (Finnish), and graflax (Icelandic).

Back in the day, the fishermen used rub the ingredients on the fish and bury it in the sand above the high tide line, ‘fermenting’ the salmon. Uh. Crazy. I know. The modern version of this dish is not fermented at all; instead the salmon is ‘buried’ in a dry marinade of salt, sugar, and dill, and cured for a few days in the fridge.

So, combining the two – gravlax and carpaccio – Fattie came up with this glorious appetizer. Yes; it’s VERY tasty and even easier to prepare.

gravlax carpaccio

My Gravlax Carpaccio

Makes 4 appetizers

You’ll need:

  • 8-12 ounces of gravlax
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Handful of baby capers, rinsed – roughly 2 teaspoons or more to taste
  • 1/4 cup very thinly sliced celery
  • A couple handfuls of fresh arugula or rocket
  • Parmesan cheese for grating
  • Salt and freshly ground pepper

Preparation:

Equally divide the salmon onto four appetizer plates laying it flat.

After combining the olive oil and lemon juice, drizzle it over the salmon. Sprinkle evenly with capers and celery. Top with salad. Garnish with Parmesan cheese and season with salt and freshly ground pepper.

Enjoy.

Gravlax is usually expensive to buy but very easy to make. Feeling adventuresome? Wanna drum up your own homemade cured gravlax? Here’s a good recipe from Emeril Lagasse.

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I have been craving this gorgeous yet simple dish since the last time we slipped it into our mouths. A few weeks ago we were getting tired of grubbing on all the same old Christmas time foods so I slipped in this pasta to mix things up. (Yes, I know I’m just wild like that!) Not your traditional holiday meal, but seriously, everyone adored it and there wasn’t a speck left. But since I’m continuing on the master cleanse for 4 more days, this tasty Italian delight will just have to wait. Find out more about my master cleanse journey here.

This recipe turns out the best if you stick to the instructions precisely. Adding the milk and cream mixture every 15/20 minutes and allowing the sauce to simmer for the full hour and a half is key.

Linguine Bolognese

Courtesy of Emeril Lagasse

bolognese

You’ll need:

  • 6 ounces bacon or pancetta, diced
  • 1 1/2 cups chopped yellow onion
  • 1 1/4 cups finely chopped carrots
  • 3/4 cup finely chopped celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground chuck
  • 4 teaspoons white wine vinegar
  • 1 1/2 tablespoons minced garlic
  • 1/3 cup tomato paste
  • 3 cups reduced-sodium beef broth
  • 1 1/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/2 pound linguine pasta, prepared according to package directions
  • Finely grated Parmesan cheese (optional)

Preparation:

In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.

Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.

Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.

Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.

Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.

Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little–1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very “saucy”– it should be tender morsels of meat coated by a thick, creamy sauce.

Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.

Let me know how you like it! Enjoy.

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