Recipe of the Day Categories:
 Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Have a heart for
the Gulf Coast
New Orleans, Do It
Art Print
Lourenco, Didier
Buy at AllPosters.com
Bananappeal
Art Print
Brown, Greg
Buy at AllPosters.com
Jazz I
Art Print
, Elena
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Pirates Alley in the French Quarter
Giclee Print
Millsap, Diane
Buy at AllPosters.com
La Belle Cuisine
 
Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett,
1999, William Morrow and Co.
New Orleans Magazine - One Year Subscription
Muffuletta Salad
"A
muffuletta is a sandwich
unlike any other. Meats, cheese and olive
salad
are stuffed in between great thick slices
of Italian bread. Aficionados
argue
about whether it should be served cold or warm – I
like it both ways.
Here
we’ve made a Muffuletta Salad to tote along for our party on the
water.
Make it a day ahead to allow the flavors to mingle. Pack it into an airtight
container and stow in the ice chest to keep it cool."
Makes 8 to 10 servings
6 cups water
2 1/2 teaspoons salt
1 pound small shell pasta
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone cheese, cut
into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, sliced
20 green Queen olives, stuffed
with pimientos, sliced
1/2 cup minced yellow onion
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon freshly ground black pepper
Put the water and 1 teaspoon of the salt in a large saucepan and
bring
to a boil over high heat. Add the pasta and cook, uncovered, stirring
occasionally,
until tender, 6 to 8 minutes. Remove from the heat and
drain. Rinse with cool water and
drain again.
In a large mixing bowl, combine the pasta, salami, provolone,
mortadella, ham, olives, onion, garlic, celery, parsley and thyme.
In a small bowl, whisk
together the oil, vinegar, Worcestershire, hot
sauce, 1/2 teaspoon of the salt, and the
pepper. Pour over the salad
mixture. Add the remaining 1 teaspoon salt. Toss to mix well.
Store in an airtight container and refrigerate for at
least 8 hours
before serving.
Bananas Foster Ice Cream Pie
"Did you know that Bananas Foster originated in New
Orleans? Because
New Orleans is a banana-importing city, they were a natural for a dessert
item
and those clever restaurateurs the Brennans came up with the idea to
cook them
in
butter and brown sugar, then serve them over ice cream. The
dish was named
for a gentleman
by the name of Dick Foster, one of
Brennans’ customers back
in the 1950’s.
Here is a
twist on the dessert that we did for one of the cigar
dinners,
a perfect ending to a
perfect meal."
1/4 pound (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise
in half, and cut
crosswise into
1/4-inch-thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
2 cups milk
2 cups heavy cream
6 large egg yolks
1 1/4 cups graham cracker crumbs
1 recipe Caramel Sauce (recipe follows)
In a medium-size skillet over medium heat, melt 3 tablespoons of
the
butter. Add the sugar and stir until it dissolves. Add the bananas and
cook, stirring,
for 3 minutes. Remove the pan from the stove and care-
fully add
the liqueur and rum. Return
the pan to the stove. Using long
matches and keeping long hair and hanging sleeves well
clear of the
pan, carefully ignite the alcohol and stir with a long-handled wooden
spoon
until the flames die down, about 30 seconds. Remove from the
heat and let cool completely.
Purée the mixture in a food processor
or blender.
In a medium-size nonreactive saucepan over medium heat, heat the
milk
and cream to the scalding point (when bubbles form around the
edges of
the pan). Do
not let it boil. Remove from the heat.
Beat the egg yolks in a large mixing bowl. Add the cream mixture
about
1/4 cup at a time to the beaten eggs, whisking well after each addition.
Pour the
mixture back into the saucepan, and cook, stirring, over medium heat until the mixture
becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
Remove from the heat and pour the mixture into a large glass mixing
bowl. Add the puréed bananas and stir to mix. Cover the top of the
mixture with plastic
wrap pressed against the surface (this will keep a
skin from forming) and let cool. Place
the mixture in the refrigerator
and chill completely.
Pour the banana mixture into an ice cream machine and follow the
manufacturer’s instructions for the churning time. If you leave the
ice
cream in the
freezer for a while before completing the pie, be
sure to let
it soften up a bit first.
Preheat the oven to 375 degrees F.
Put the graham cracker crumbs in a medium-size mixing bowl. Melt
the remaining 5 tablespoons butter and add to the crumbs. Mix well.
Press
evenly into the
sides and bottom of a 9 1/2-inch deep-dish pie
pan and
bake until browned, about 10 minutes.
Let cool completely.
Carefully spread the Caramel Sauce evenly over the inside of the
graham cracker shell. Fill the shell with the ice cream, spreading it
evenly with a rubber
spatula. Cover with plastic wrap and freeze until
the ice cream
firms up, about 4 hours.
Cut the pie into wedges to
serve. Makes one 9 1/2-inch pie; 8 servings.
Caramel Sauce
1 cup sugar
1/2 cup water
1 cup heavy cream
In a small heavy saucepan, combine the sugar and water and bring to
a
boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel
color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir
in the cream, return the saucepan to high
heat, and boil the sauce until it regains the
consistency of a thick syrup,
about 2 minutes.
Let cool.
The sauce can be refrigerated until ready to use. Allow it to reach
room temperature before using it. Makes about 3/4 cup.
More Emeril Cookbooks:
Emeril's New New Orleans Cooking
Louisiana Real & Rustic
Emeril's Creole Christmas
Emeril's TV Dinners
Featured Archive Recipes:
Brennan's Bananas
Foster
French Quarter
Muffuletta
Muffuletta
Pizza (Emeril)
Index - Cookbook Features
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
