Entries tagged as ‘Emeril Lagasse’
I can’t believe this chicken recipe didn’t make it to the blog in 2009! Both Tim and I love it and I have made it for a number of dinner guests who all seem to have enjoyed it as well.
The recipe is great because it only requires a whole chicken and two packages of Boursin cheese. How easy is that! The cheese imparts amazing flavor to the chicken and produces a very tasty sauce for the chicken and the pureed cauliflower I typically serve as a side.
The store was out of the traditional Garlic & Fine Herbs Boursin so I bought the Shallot & Chive Boursin. The chicken was just as delicious with this flavor of Boursin!
Despite the somewhat ugly photo below, I am sure this chicken recipe will become a staple in your kitchen once you try it!
Charlotte’s Boursin Roasted Chicken
Emeril Lagasse
1 tablespoon olive oil
1 (3 1/2 to 4-pound) whole chicken
Salt and freshly ground black pepper
2 (5.2-ounce) packages garlic and fines herbs flavor cheese spread (recommended: Boursin)
Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.
Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.
Serves 4.
Categories: Poultry
Tagged: Cooking, Emeril Lagasse, Food, Recipes
December 28, 2009 · 1 Comment
Tim and I are back in the Berkshires with our amazing beef stash. Last night, I decided to make braised short ribs — a perfect dish for a cold winter night!
I can still remember when I first fell in love with braised short ribs. We were living in Boston and I had the most delicious short ribs on my 27th birthday at Mistral, a wonderful restaurant in the South End. I often order short ribs when I see them on a menu, but short ribs are also easy to make at home. They just take time — typically a few hours — because they need to be braised. This is definitely not a weeknight meal!
I was excited by this Emeril recipe because I think Asian flavors go beautifully with braised meats. And, this dish did not disappoint! The meat was incredibly tender and had a wonderful sweetness and spiciness to it.
Most braising recipes require you to sear the meat on the stove top before you add the liquid and put the dish in the oven. In this recipe, you just mix the liquid ingredients, add the short ribs, and place in the over for 3 hours. There is very little prep work.
I served the short ribs with jasmine rice (which was a bit overcooked) and steamed broccolini. We used the extra short rib sauce on the rice and vegetable. Yum!
I definitely need to develop a better technique for skimming the fat off of a dish like this. The more fat you skim off the liquid after you remove the short ribs, the better the sauce will be!
This recipe is definitely a keeper!
Asian-Style Braised Short Ribs
Emeril Lagasse
- 5 pounds beef short ribs, cut into 4-ounce portions
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, peeled and smashed
- 1 (5-inch) stalk lemongrass, halved and smashed
- 1 tablespoon peeled and minced ginger
- 1/2 cup light brown sugar
- 1 quart water
- 1/2 cup sliced green onion bottoms, white part only
- 3/4 teaspoon crushed red pepper
- 1/4 cup fresh orange juice
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lemon juice
- Jasmine Rice, for serving
- 2 teaspoons finely grated orange rind, for serving
- Sliced green onion tops, optional for garnish
Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
Categories: Beef
Tagged: Cooking, Emeril Lagasse, Food, Recipes
December 24, 2009 · 1 Comment
Merry Christmas to all the Weeknight Gourmet readers! I was baking this morning so I figured I would share a couple of last minute cookie recipes.
I made a couple of modifications to the thumbprint cookie recipe below. Instead of lemon juice and zest, I used orange juice and zest. I also substituted Grand Marnier for Chambord because that’s what I had. Lastly, I didn’t think the cookies needed a full 20 minutes. Check on them at 15 minutes.
So delicious!
Raspberry-Lemon Thumbprint Cookies
Emeril Lagasse
1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.
Categories: Chocolate · Dessert
Tagged: Baking, Cooking, Dessert, Emeril Lagasse, Food, Holiday recipes, Recipes
Here is a quick and easy summer dessert. It would have been a healthier dessert except I baked a pound cake (thanks to Betty Crocker).
Make sure the peaches are ripe but not too ripe — it’s easier to cut them.
The peaches were even sweeter and more delicious thanks to a little grilling and the honey!
Grilled Peaches with Mascarpone and Honey
Emeril Lagasse
- 6 large ripe peaches, halved and pits removed
- 6 tablespoons honey, plus more for serving if desired
- 8 ounces mascarpone cheese, at room temperature
Preheat a grill to medium-high.
Place the peaches cut-side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Place the dish on the grill and cover the grill.
Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill.
Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired.
Serve immediately.
Categories: Dessert · Fruit
Tagged: Baking, Barbecue, BBQ, Cooking, Dessert, Emeril Lagasse, Food, Recipes
Categories: Barbecue · Brunch · Burgers · Dessert · Eggs · Fish · Lamb · Pasta · Poultry · Salads · Side dishes - vegetables · Travel · Vegetarian entree
Tagged: Baking, Cake Mix Doctor, Cooking, Domino Magazine, Emeril Lagasse, Everyday Food, Food, Food & Wine, Gourmet Magazine, Mario Batali, Pet food, Rachael Ray, Recipes, Travel
Here’s a great alternative to mayonnaise-based pasta salads! Lots of delicious flavors going on in this salad – goat cheese, olives, proscuitto, and a great vinaigrette.
Last night, I made this to go along with our hamburgers on the grill. I didn’t have any proscuitto on hand but I did have some pancetta. I also had a very creamy goat cheese in the fridge.
I have made the salad before and I think it turns out a bit better with proscuitto and a more crumbly goat cheese. But it was delicious and a great side to our brisket burgers.
Emeril’s Macaroni Salad
Everyday Food
- Coarse salt and ground black pepper
- 1 pound elbow macaroni
- 2 ounces thinly sliced prosciutto, cut into strips
- 1 small shallot, minced
- 1/4 cup red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 medium tomato, chopped
- 1/2 cup crumbled goat cheese (2 ounces)
- 1/4 cup pitted Cerignola olives, or your favorite olives, sliced
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium heat until crisp; discard fat.
Combine shallot, vinegar and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives and capers.
Drain pasta; add to bowl with tomato mixture and toss. Add parsley; season with salt and pepper. Cool to room temperature and serve. (To store, refrigerate for up to 1 day.)
Makes 6 servings.
Categories: Barbecue · Pasta
Tagged: Barbecue, BBQ, Cooking, Emeril Lagasse, Everyday Food, Food, Recipes
This is a super simple green bean salad with a refreshing lemon vinaigrette and some thinly sliced grilled red onions.
The salad is made with haricot vert — French green beans — which are thinner and longer than typical string beans. I also find the haricot vert to be more tender and have better flavor.
This salad can be made ahead and I actually recommend that you do so that the flavor have a chance to meld.
Emeril’s Green Bean Salad
Emeril Lagasse for Everyday Food
- Coarse salt and ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 small garlic cloves, minced
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 1/2 pounds haricots verts or other thin green beans, trimmed
- 2 small red onions, quartered through root end (leaving root end attached)
Heat grill to medium-low heat. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry and add to bowl with dressing. Set aside.
Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off and thinly slice onions; add to bowl with green beans and toss to combine. (To store, refrigerate for up to 2 days.)
Categories: Barbecue · Salads · Side dishes - vegetables
Tagged: Barbecue, BBQ, Cooking, Emeril Lagasse, Everyday Food, Food, Recipes
We had some friends up to Becket last night. Amy, Colin and their adorable daughter Lucy drove up from New Haven and Ashley, who lives in San Francisco, drove over from Boston where she had some meetings. Sadly, Ashley’s husband Dave and beautiful baby girl Nora couldn’t make it this trip. We’re hoping to all get together over Labor Day weekend! Lucy and Angus hit it off and the adults enjoyed a good summer barbecue!
I made these ribs for the first time last summer and we loved them. They definitely take a bit of time and quite an array of spices for the rub and sauce but believe me they are worth it!
I have made the recipe with both baby back and spare ribs. Both rib types worked well. I made 3 racks for 5 people and had some leftovers. I cooked the ribs for a full 2 hours at 300 degrees before we put them on the grill. We used a rib rack instead of placing the ribs directly on the grill grates.
Barbecue sauce fits into the same category as tomato sauce for me — there can never be enough — so I doubled the rib sauce recipe. Definitely cook the sauce for at least 30 minutes so it cooks down and thickens.
We had several side dishes with the ribs — Green Bean Salad, Cheese-Stuffed Grilled Peppers and Farfalle with Salsa Verde and Grilled Ricotta Salata.
We finished the meal off with a homemade key lime pie!
Overall great food and even better company made for a great summer kickoff!
EJ’s Simple Ribs
Emeril Lagasse, Everyday Food
- 2 1/2 teaspoons mustard powder
- 2 teaspoons sweet paprika
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 3/4 teaspoon red-pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- Coarse salt
- 2 slabs baby back ribs (about 2 pounds total)
- Vegetable oil, for grates
In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed and 1 teaspoon salt. Rub slabs on both sides with the spice mixture and refrigerate, loosely covered, for 2 hours.
Heat oven to 300 degrees Fahrenheit. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 1/2 to 2 hours.
Heat grill to medium-high heat; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with Rib Sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.
Emeril’s Rib Sauce
- 1 tablespoon vegetable oil, such as safflower
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- Coarse salt and ground black pepper
- 1 cup ketchup
- 1 cup canned beef broth
- 3/4 cup cider vinegar
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Makes 2 cups.
Categories: Barbecue · Pork
Tagged: Barbecue, BBQ, Cooking, Emeril Lagasse, Everyday Food, Food, Recipes
I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.
I ended up making a variation combining elements of the Keller recipe and the Mediterranean Quiche recipe I had previously posted.
Below is the recipe I concocted. I served it with a simple green salad. Everyone thought it was delicious!
One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet. Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.
Mushroom & Gruyere Quiche
- 2 tablespoons unsalted butter
- 2 shallots, chopped
- 1 clove garlic, chopped
- 1 1/2 pound assorted mushrooms, wiped clean and sliced
- 1/2 cup diced tomatoes
- 3 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs
- 1 1/4 cups half-and-half
- 1 cup grated Gruyere
- 1/2 teaspoon crushed red pepper
- Store bought pie crust
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the mushroom, cook, stirring, until liquid is rendered. Add shallots and garlic. Cook for a few minutes.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Categories: Brunch · Eggs · Vegetarian entree
Tagged: Cooking, Emeril Lagasse, Food, Food & Wine, Recipes
