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Emeril Lagassee is one of my favorite cooks of all three. Emeril has a show on cable called the "Emeril Live" on the food network. He is very good at what he does because cooking is an art form and you have to have the talent for it. Sometimes he cooks exotic dishes. This makes me wonder " where in the world did that recipe come from. Emeril worked in a Portuguese bakery where he discovered his talent for cooking and then enrolled in a culinary art program. Emeril gained fame for his work as an executive chef of Commander's Palace. After leaving Commander's Palace, he opened his own restaurant called "Emeril's in New Orleans in Louisiana.. He is very famous for his Phrase "Bam" when he makes a dish. I watched him every chance I could. Here are some dishes that you can make in your spare time if you like. To visit Emeril Lagasse's website, click here

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Eggplant Casserole Acadiana

1 tablespoon salt, plus 1/2 teaspoon
4 pounds eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive or vegetable oil
2 large onions, chopped
1 bell pepper, finely chopped
1 rib celery, finely chopped
3 tablespoons minced garlic
1 pound lean ground beef
1/2 cup tasso, diced
3 tablespoons tomato paste
2 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
1/4 pound ground or finely chopped smoked ham
1/2 cup heavy cream
2 eggs, lightly beaten
1/4 cup finely chopped green onions
1 cup dried bread crumbs

 

Preheat the oven to 375 degrees F.

Fill a large Dutch oven half way full of water and add 1 tablespoon of the salt. Bring to a boil and add the eggplant. Cover and cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Drain the eggplant in a colander, reserving 1 to 2 cups of the cooking liquid separately. Allow eggplant to continue to drain while you proceed.

Return the same Dutch oven to the heat and add the olive oil. When hot, add the onion, bell pepper and celery and cook, stirring, until very soft, 4 to 6 minutes. Add the garlic, ground beef and tasso and cook, stirring to break up the meat, until the meat is brown, about 4 minutes. Add the tomato paste, Essence, remaining 1/2 teaspoon of salt, and cayenne pepper and cook for 2 minutes, stirring. Add the reserved eggplant, ham, and 1 cup of the reserved eggplant cooking liquid and stir gently to combine. Cook for 5 minutes. The mixture should be moist but not soupy. If it seems too dry, add a bit more of the reserved cooking liquid. In a small bowl combine the heavy cream, eggs, and green onions and add to the eggplant, along with 3/4 cup of the bread crumbs. Stir gently to combine. Transfer to a 9-by-13-inch casserole and sprinkle with the remaining bread crumbs. Bake for 30 to 40 minutes, or until bubbly around the edges and lightly golden on top.

Remove from the oven and allow to cool slightly before serving

Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel

 
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Salt
Freshly ground white pepper
Pinch nutmeg
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds hot Italian Sausage links, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, chiffonaded

 

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm.

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3 to 4 minutes or until soft. Add the sausage and continue to saute for 3 to 4 minutes. Remove from the heat.

In a large mixing bowl, combine the pasta, sausage mixture and Mornay sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.


Rosemary and Garlic Roast Leg of Lamb

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

 

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

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