|Chef Emeril Lagasse
As a national TV personality, Chef Emeril Lagasse has hosted over 2000 shows on The Food Network! In September 2011, Emeril launched his latest series: Emeril's Table on the Hallmark Channel, in which he invites viewers to join a group of five special diners at his chef's table for an intimate shared experience that includes a cooking lesson and recipes geared toward their interests. In addition, Emeril still finds time to host Fresh Food Fast and The Originals with Emeril, as well as his widely popular series Emeril Live!, all of which air on The Food Network.
Coupled with his television presence, this extraordinary chef and proud father also writes a column in Everyday Food Magazine where the chef, his eight-year-old son E.J., and six-year-old daughter Meril, provide delicious family-friendly recipes.
Emeril's restaurant company, Emeril's Homebase, located in New Orleans, houses culinary operations, a test kitchen for recipe development, and a boutique store fully stocked with his signature products.
Chef Lagasse is also the food correspondent for ABC's "Good Morning America" and is the best-selling author of 16 cookbooks including Emeril's New Orleans Cooking which introduced his creative take on Creole cuisine. His newest book, Sizzling Skillets and Other On-Pot Wonders, just debuted in September 2011!
The Emeril Lagasse Foundation
In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has given over four million dollars to children's causes in New Orleans, Las Vegas and on the Gulf Coast.
Emeril Lagasse's culinary talents have consistently won him several awards and recognition among food-lovers everywhere. Emeril is the chef and proprietor of 12 restaurants in several locales. If you're ever in the neighbourhood be sure to take some time to experience cooking at its finest!
Emeril's New Orleans Fish House
Emeril's Italian Table
Emeril's Chop House
Burgers and More by Emeril
About All Clad & T-fal
Serving up great things. It's Emeril's passion. It's Emeril's life. So when it came time to develop his own cookware line, only the best would do. Of course Emeril would choose to partner with All-Clad®, today's premiere cookware brand.
Emeril worked with All Clad 10 years ago because he wanted to partner with the best metal crafters in the world to produce high quality cookware. Since then All Clad and Emeril have continued to update and innovate the cookware while also expanding into multiple material types.
The Emerilware™ Collection is marked by two forms of genius. Each piece is made to All-Clad's high standards for quality, performance and design. And each piece is inspired by Emeril's passion for cooking and entertaining.
When Emeril wanted to launch appliances he also wanted to work with a leading company so he chose T-fal who is the world leader in small appliances and are driven by innovation in both function and design. Together he wanted to set new trends in the world of housewares.
The collaboration with All Clad and T-fal has been a thing of beauty and perfection. Welcome to the best of all possible worlds.
ITALIAN-STYLE MEATBALLS WITH TOMATO SAUCE
Cooking times: low 5 hours; high 3 hours
1 ½ pounds ground chuck
1 ½ pounds sweet Italian sausage, removed from casings
1 pound fresh hot sausage, removed from casings
12 cloves garlic, minced
2 large eggs, lightly beaten
4 teaspoons Emeril's Original Essence
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup minced red onion
1 tablespoon tomato paste
¼ cup whole milk or evaporated milk
One 28 ounce can tomato sauce or tomato puree
One 14 ounce can tomato sauce
¼ cup chiffonade of fresh basil
1 piece Parmesan rind*optional
1 pound spaghetti, cooked according to package directions, for serving
1 cup grated Parmesan cheese, for serving
In a large bowl, combine the ground chuck, Italian sausage, hot sausage, 10 cloves minced garlic, eggs, Essence, ½ teaspoon salt and ½ teaspoon black pepper and mix briefly but thoroughly to distribute the seasonings. Shape into 16 large meatballs, about 1/3 cup each. Place meatballs on a greased or parchment-lined baking sheet.
Preheat oven to 425° F.
Bake the meatballs until firm and beginning to brown, 10 to 12 minutes. Transfer to the Emeril by T-Fal Slow Cooker.
In a medium size sauce pan, over medium high heat add the olive oil. Add the red onions and cook until beginning to caramelize, 2 to 3 minutes. Add the remaining garlic and cook for another minute then add the tomato paste and continue cooking until the mixture begins to caramelize. Add the milk and bring to a boil. Cook until the milk is reduced and the mixture is thick; be careful not to scorch the milk. Add the tomato sauce and basil and the remaining salt and pepper. Cook for 10 to 12 minutes longer.
Pour the tomato sauce over the meatballs in the slow cooker and add the Parmesan rind, if using. Cook the meatballs until very tender, about 3 hours on high or up to 5 hours on low, stirring the meatballs once during cooking. Adjust seasoning if necessary. Serve with spaghetti and Parmesan cheese.
Yield: 4 to 6 servings
Cooking times: low 6 hours; high 4 hours
8 chicken thighs, 2 ½ to 3 pounds total
1 ¾ teaspoons salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons Emeril's Original Essence
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced yellow onions
8 ounces sliced button mushrooms
½ teaspoon red pepper flakes
2 tablespoons minced garlic
1 ½ teaspoons chopped fresh oregano leaves
1 ½ teaspoons chopped fresh rosemary leaves
1 bay leaf
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
½ cup dry white wine
¼ cup tomato paste
2 tablespoons chopped fresh basil
Cooked pasta, for serving, optional
½ cup grated parmesan cheese, for serving, optional
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ cup of the flour.
Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes. Transfer thighs to the Emeril by T-Fal Slow Cooker. To the same skillet add the onions, mushrooms, and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes. Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, about 4 hours on high or up to 6 hours on low. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes then serve over cooked pasta, garnished with parmesan cheese if desired.
Yield: 4 to 6 servings
SPLIT PEA SOUP
Cooking times: low 4 ½ to 5 hours; high 4 to 4 ½ hours
2 pounds split green peas, rinsed and picked through
1 cup small diced onions
½ cup small diced celery
½ cup small diced red bell pepper
1 tablespoon plus 1 teaspoon minced garlic
1 (1¼ pounds) ham hock, skin scored
10 cups chicken stock or canned low sodium chicken broth
2 teaspoons salt
1 ½ teaspoons coarsely ground black pepper
Combine all of the ingredients in the Emeril by T-Fal Slow Cooker and cover. Cook until the peas are tender and creamy, stirring occasionally, 4 ½ to 5 hours on low or 4 to 4 ½ hours on high. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon for a creamier consistency; adjust seasoning if necessary. If desired, remove the ham hock and, when cool enough to handle, pull meat from bones and return the meat to the soup. Discard skin and bones. Serve hot.
Yield: 3 quarts
EMERIL'S SHRIMP SCAMPI
Recipe courtesy Emeril Lagasse courtesy Martha Stewart Living Omnimedia, Inc.
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Emeril's Original Essence
2 teaspoons olive oil
¼ cup unsalted butter
1 ½ tablespoons minced garlic
½ cup dry white wine
¼ cup fresh lemon juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ pound linguini, cooked al dente and drained
3 to 4 tablespoons chopped fresh parsley leaves
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in an Emerilware 3-quart saute pan over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
Yield: 4 servings
MINI BLUEBERRY PIES
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, Inc. 2010
1 pound (about 3 ½ cups) frozen blueberries, defrosted
1 cup sugar
¼ teaspoon lemon zest
Pinch of nutmeg
Pinch of cinnamon
¼ cup cornstarch
¼ cup water
2 sheets Sweet Pie Crust dough, see recipe, or storebought pastry dough for 2 9-inch pies
2 tablespoons heavy cream
Combine the blueberries, sugar, lemon zest, nutmeg and cinnamon in a medium size saucepan over medium low heat. Cook, stirring until the sugar has dissolved and the mixture begins to look soupy, about 7 minutes.
In a small bowl, whisk together the cornstarch and the water and pour into the saucepan with the blueberries. Cook for another 2 minutes, stirring, until the mixture begins to thicken. Once the mixture has thickened, remove from the heat and set aside to cool.
On a lightly floured surface, roll out the dough sheets to a thickness of 1/8 inch. Using the pie maker's cutter (the side marked "bottom"), cut out 4 rounds of dough from one of the sheets. Place the dough rounds into the wells of the pie maker and scoop about ½ cup of the blueberry filling into each crust. Cut the remaining dough sheet into 4 rounds using the cutter side marked "top." Place the dough rounds over the filled tartlet shells and gently press the sides of the dough together to form a seal. Brush the tops of the pies with the heavy cream. Using a sharp paring knife, make 2 small incisions in the top of each pie to allow steam to escape.
Turn on the Emeril pie maker and cook until the dough is golden brown and cooked through, about 12 minutes total. Remove them from the machine and let them cool on a wire rack.
Yield: 4 mini pies
RED-VELVET MINI-CAKES FOR THE EMERIL PIE MAKER
½ cup cake flour
4 tablespoons cocoa powder
1¾ teaspoons baking powder
½ teaspoon baking soda
4 tablespoons (2 ounces) butter, softened
6 tablespoons sugar
¼ cup buttermilk
¼ teaspoon pure vanilla extract
½ teaspoon red food coloring
Cream Cheese Frosting, recipe follows
Sift the flour, cocoa powder, baking powder, and baking soda into a small bowl and set aside.
Whisk the butter and sugar until well combined in a separate small bowl and set aside.
Combine the buttermilk, egg, vanilla, and food coloring in a small bowl and beat lightly with a fork. Slowly pour the buttermilk mixture into the butter mixture, whisking briskly to combine. Add in the flour mixture and stir until well combined.
Line the pie maker with cupcake liners and plug in the Emeril Pie Maker. Once the green ready light is lit, divide the cake batter evenly among the cake wells, about 1/3 cup or 6 tablespoons each. Close the machine and bake the cakes for 6 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes and allow them to cool completely before frosting.
Yield: 4 servings
CREAM CHEESE FROSTING:
4 tablespoons butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
¼ teaspoon freshly squeezed lemon juice or pure vanilla extract
In a small bowl, beat the butter, cream cheese, and sugar together until smooth with a whisk. Stir in the lemon juice or vanilla until well combined. Set aside covered until ready to use. Fit a piping bag with a tip and fill with the frosting. Pipe frosting decoratively on top of the mini-cakes.
Yield: about 1½ cups frosting