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Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
1997, William
Morrow and Co., Inc.
This cookbook is one of my favorites, so I'm
having trouble understanding
why it isn't selling as well as most of Emeril's other books. I think
it's a gem.
In addition to the sort of excellent recipes we've come to expect from Emeril,
it includes marvelous color photography by Christopher Hirsheimer and a
section of
Emeril's personal favorites. In my opinion, it belongs in every
food-lover's library. Especially if you LOVE Christmas! (MG)
Smothered Veal Chops with
Tasso
Mushroom Gravy
Makes 4 servings
4 double-cut veal loin chops (12 to 14 ounces each)
4 teaspoons Creole Seasoning (recipe follows)
1/4 cup vegetable oil
1/4 cup bleached all-purpose flour
2 medium-size yellow onions, thinly
sliced (about 6 cups)
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 pound assorted exotic mushrooms,
such as shiitakes,
chanterelles, and
oysters, wiped clean and chopped
(about 3 cups)
2 1/2 ounces tasso, chopped (about
1/2 cup)
1 tablespoon chopped garlic
2 1/2 cups Chicken Stock (recipe follows)
1 tablespoon chopped fresh parsley leaves
3 tablespoons chopped green onions
(scallions), green parts only
1/8 teaspoon freshly ground black pepper
Season the chops with the Creole seasoning, rubbing it in evenly.
Heat the oil in a large sauté pan over medium heat. Sear the chops
until golden brown but not charred, 5 to 6 minutes, and turn over.
Sear for 3 minutes on
the second side for rare, or 5 minutes for
medium-rare.
Remove from the heat and transfer
the chops to a heated platter.
Add the flour to the skillet and whisk until the mixture is smooth.
Return
to the heat. Cook, stirring constantly until the mixture is the
color of chocolate,
about 3 minutes. Add the onions, salt and cayenne
and cook
for 2 minutes, stirring
occasionally. Add the mushrooms,
tasso, and
garlic and cook, stirring, for 2 minutes. Add
the stock,
bring the mixture
to a gentle boil, and simmer for about 2 minutes.
Return the
chops to
the pan and simmer for 5 minutes, basting often.
Remove from the heat
and stir in
the parsley, green onions and black
pepper.
Serve the chops warm with the pan gravy.
Creole Seasoning
Makes about 3/4 cup
2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all the ingredients together and store in an airtight
container.
Can be stored in an airtight container for up to 3 months.
Chicken Stock
Makes about 5 quarts
4 pounds raw chicken bones, including the
carcass
and necks,
rinsed
in cool water
8 quarts water
2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped yellow onions
6 garlic cloves
4 bay leaves
2 teaspoons salt
2 teaspoons black peppercorns
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried tarragon
Put the chicken bones in a large stockpot and cover with the water.
Add
the remaining ingredients and bring to a rolling boil over high heat. Skim
off any
cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered,
for 2 hours.
Strain through a fine-mesh sieve and let cool completely.
Refrigerate for
8 hours or overnight. The next day, remove any congealed fat from the
surface. It will keep in the refrigerator for 3 days, or can be stored in 2-
or 4-cup
containers in the freezer for up to 1 month.
Chocolate Bread Pudding
with
Spiced Cream
Makes 8 to 10 servings
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other
orange-flavored liqueur
2 cups half-and-half
8 slices day-old white bread, crusts
removed, and cut
into 1/2-inch
cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream (recipe follows)
Preheat the oven to 350 degrees F.
Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.
Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate,
and Grand Marnier together in a large mixing bowl until very smooth.
Add the half-and-half
and mix well. Add the bread and let the mixture
sit for 30 minutes, stirring occasionally.
Pour half of the mixture into the prepared pan. Sprinkle the top
with
the unmelted chocolate chips. Pour the remaining bread mixture over
the chocolate
chips. Bake until the pudding is set in the center, about
55 minutes. Let cool for 5
minutes.
To serve, cut the pudding into 1-inch-thick slices. Top with the
spiced cream.
Spiced Cream
Makes 4 cups
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Beat the cream with an electric mixer on high speed in a large
mixing bowl for about 2 minutes. Add the sugar, cinnamon and nutmeg and beat again until
the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
More Emeril recipes:
Emeril's New New Orleans Cooking
Louisiana Real & Rustic
Emeril's
TV Dinners
Every
Day's a Party!
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