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Mushrooms, Fresh Herbs
and Kitchen String on
Chopping Board
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La Belle Cuisine
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.
Portobello Mushrooms, Angel Hair Pasta,
and Fresh Tomato Sauce
Makes 4 first-course servings
"If you make only one dish from this book, make this one.
It's not
complicated and doesn't take much time to prepare, but more
important, it's a must just for the taste of portobello mushrooms.
They're
tender, rich in flavor,, and remind me of a succulent
veal steak.
Mushroom hunts in Louisiana are legendary: Every spring,
groups of mushroom
aficionados, both professional and
amateur, comb the woods of Covington and
Abita Springs
in search of these treasures. One bite and you'll understand
just why they're considered so precious."
2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon
Emeril's Creole Seasoning
1/4 cup olive oil
4 portobello mushrooms, each about 4 to 5
inches in diameter, rinsed and stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm.
2. Meanwhile, combine the flour with the Creole Seasoning until
thoroughly blended. Dredge the mushrooms thoroughly in the
seasoned flour, shaking off any excess.
3. Heat the remaining oil in a large skillet over high heat. When the
oil is hot and almost smoking, add the mushrooms, top side first,
and sauté them until golden brown, for about 1 minute on each
side. Remove the mushrooms from the skillet.
4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.
5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls.
Place 1 mushroom, top side up, on each portion of pasta. Nap
with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of
the Parmesan.
Fresh Tomato Sauce
Makes about 2 cups
1 tablespoon olive oil
1/3 cup chopped onions
2 tablespoons minced garlic
2 teaspoon salt
1/2 teaspoon white pepper
2 cups peeled, seeded, and chopped
Italian plum tomatoes
1/4 cup chopped fresh basil
1/2 cup Basic Chicken Stock
18 turns freshly ground black pepper
2 tablespoons unsalted butter
1. Heat the oil in a large nonreactive skillet over high heat. Add the
onions, garlic, salt, and white pepper and sauté for 3 minutes.
Add the tomatoes and basil and cook, stirring occasionally, for
3 minutes.
2. Stir in the stock and the black pepper and simmer for 2 minutes.
Fold in the butter and as soon as it begins to melt, remove the
skillet from the heat. Continue to stir in the butter until it’s
thoroughly incorporated. Serve immediately or prepare with-
out the butter. Store, refrigerated, in an airtight container for
up to 2 days. Reheat in a saucepan over low heat. When the
sauce is at a simmer, fold in the butter and proceed.
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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