The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 83
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December 4, 1997

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The Palm Beach Post from West Palm Beach, Florida · Page 83

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West Palm Beach, Florida
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Thursday, December 4, 1997
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lim THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 F Celebrated TV chef's fans savor cooking with Lagasse onions. Cool the mixture for 10 medium-sized bowl and mix well. In another bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Use immediately or store in an air-tight container in the refrigerator until ready to use. Makes 2xh cups. Note: This will keep in refrigerator for 2 weeks. minutes. Add walnuts and cook another 5 minutes, stirring often. Remove from heat. Add garlic and stir mixture for about 30 seconds. Add vinegar and oil and mix well. Add Vz cup of the dressing mixture and Vi teaspoon of the salt to the potatoes and gently toss to coat evenly. Transfer the potatoes to another bowl and set aside. To the salad bowl, add the spinach the remaining Yh cups of the dressing and the remaining xk teaspoon salt and pepper. Toss to coat the leaves evenly. Divide the spinach into 10 equal portions and mound in the center of each plate. Sprinkle each with equal portions of the cheese. Arrange four potato quarters around each mound. Serve immediately. Makes 10 servings. Note: Maytag cheese, a domestic blue cheese, is available in many gourmet markets and specialty shops; other good quality blue cheese may be substituted. Note: The chef will demonstrate this dish Dec. 7 on his special, Emeril's Creole Christmas shown at 9 p.m. on the TV Food Network, and airing again through Dec. 24 (check TV listings). Caramelized sweet potatoes 1 tablespoon unsalted butter 2 large sweet potatoes, about 2 pounds, washed, ends removed, and cut Into 1-Inch dice Va cup spiced glaze (recipe follows) Preheat oven to 400. Grease a 2-quart glass rectangular baking dish with butter.' Toss sweet potatoes in a large mixing bowl with the glaze to coat evenly. Pour them into the pre- . Carmelized andouille spoon bread Vi teaspoon unsalted butter 1 tablespoon vegetable oil 1 1 -pound link andouille or kielbasa sausage, split in half lengthwise and cut crosswise Into l4-inch thick slices, about 3Vz cups 1 cup finely chopped yellow onions V2 cup finely chopped celery Vi cup seeded and finely chopped green bell peppers 2 teaspoons salt lA teaspoon cayenne 1 tablespoon chopped garlic 2 tablespoons finely chopped fresh parsley leaves V cup chopped green onions, green parts only 4 large eggs, separated 3 cups heavy cream IV2 cups yellow cornmeal V4 cup freshly grated parmigiano-Reggiano cheese Preheat oven to 350. Grease a 2-quart rectangular glass dish with butter. Heat oil in a medium-sized saute pan over medium-high heat. Add sausage and cook for 3 minutes, stirring occasionally. Add onions, celery, bell peppers, salt and cayenne and cook, stirring, until the vegetables are softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat and stir in the parsley and green Meanwhile, on his show he's running a campaign to buy the Partridge Family bus. He wants to equip the Day-Glo painted vehicle as a mini-kitchen, and "bring cooking to YOUR city." His fans began sending in dollars, one at a time, for encouragement. The money will be donated to a children's charity, he said. Kids are his passion; much of his frequent charity work is aimed at their causes. They love him, too. He says they are 21 percent of his viewership. "They're our future cooks, and I love teaching them," he said. He's now ready for an after-dinner aperitif and requests No-cello. To the manager's chagrin, they don't carry the walnut liqueur. He orders Frangelico on the rocks instead, but is rushed away for photos before it arrives. Out in the portico, a young man grabs his hand and says, "You're the chef! I got your autograph at the book store!" Lagasse beams, shakes hands with the man's family and makes friendly apologies for having to rush away. After he's gone, the man pulls me aside, and asks, "Who is he, again what's that guy's name? Oh yeah! Emeril!" Here are recipes from his new book, Emeril's Creole Christmas, (William Morrow and Co., $23.) Salad of new potatoes and roasted walnuts with warm bacon vinaigrette 1 V pounds new red potatoes (about 10 small) scrubbed 3 teaspoons salt Vi pound bacon, chopped 2 cups chopped, yellow onion teaspoon freshly ground black pepper 1 cup walnut pieces 2 teaspoons chopped garlic lA cup balsamic vinegar V2 cup walnut oil 1 10-ounce bag fresh spinach, thoroughly washed and trimmed of tough stems Va pound Maytag blue cheese, crumbled - see note Put potatoes in a large saucepan and add enough water to cover them. Add 1 teaspoon of salt and bring to a boil. Let potatoes boil until they are fork tender, about 10 minutes. Drain. Quarter the potatoes and put them in a salad bowl. Set aside. Cook bacon in a large saute pan over medium-high heat until slightly crisp, about 10 minutes. Add onions, another teaspoon of EMERIL From 1FN . hate to tell you what's available to " eat at 2:30 in the morning in Vero 1 1 Beach." . . His Vero Beach cooking demo and book signing ran four hours , beyond schedule to accommodate ' a aowdof2,000-plus. v It has been a tough book four. ' Unexpected crowds mean he goes ! ' into overtime at signings, and gets ' httle sleep in between. "I won't leave if there are people waiting with books to sign, though. I've . 4 got a commitment to my publisher I and to them," he said. '"' 1. The fans are committed to him, too. The mix of retirees, kids, , young women and the bulk of his ! audience, men, are passionate "about Emeril. The fame brought by televi- siqn is surprising to the 39-year- old chef, raised in a working class ' family in Falls River, Mass. He had culinary training at Johnson & Wales in Providence, R.I., and worked his way to the chefs job Paul Prudhomme left behind at "Commander's Palace in New Or-' leans. "I had big shoes to fill, no question," he said. "I was only 26 years old pretty scary." But he quickly earned acclaim, and nine years later, opened Emeril's, followed in 1992 by "NOLA, a bistro version of Emeril's, also in New Orleans. Two years ago, he added Emeril's New "Orleans Fish House in the MGM rj -Qrand in Las Vegas, tjv He talked about plans over i lunch at a secluded table in Chaun- cey's at the Boca Raton Resort and Club. He chose a dry white wine to J go with the stone crabs he was anticipating. Then he tackled the I basket of rustic breads along with ) pizzettes of grilled chicken and j mushrooms. "These are great i breads. Man, I'm really hungry." ' , ." Dressed in a T-shirt and black t&orts jacket over black chefs ''cants, he's iust as his fans see him - i casual, down-to-earth, and . .wholly approachable. ''r That everyday attitude, he said, is what he wants to bring back to cooking through his show. "People have a fear of food today they're intimidated. It shouldn't fee that way. Cooking is fun. They 'sjould enjoy it not fear it!" Waving his hands for empha-sis, he topples his wine glass. After profuse apologies, and a , I II -a ' A . f aigain with the gestures. '. s He resnects the TV chefs who "-went before Julia Child, Pierre 'Franey, the Frugal Gourmet ' 'hut he said he's cookine for a "hiD" - generation,-and wants to fire up the older cooks as well. "I want to deformalize it, and demystify it," he insisted. His oft-quoted quip: "We're not building a rocket ship here. It's just cook-ing. Lagasse was approached by the TV Food Network before it began airing in 1994. "People said I was crazy a 24-hour-a-day cooking network? Nah!" He was the first choice for the show How to Boil Water. After a few episodes were shot, the network execs told him he had a future on TV, but was overquali-fied for the cooking basics show. A year later, Essence of Emeril began, and his fame grew. On Emeril Live!, which started in January 1997, he rocks to live music (a drummer, he turned down a college music scholarship in order to cook), shakes hands with everyone he can reach, and proceeds to cook and teach. The emphasis is on having fun, not creating food too precious to eat. A signature line, "Let's kick things up a notch!" signals to the group he's ready to spice things up. "BAM! POW!" they shout along with him as he flings spices into a pan like an alchemist on speed. Lagasse's ease with food and audiences has won critical acclaim as well. Last month he picked up the Cable ACE award for Emeril Live! the first one for the network, and the first cooking show ever to garner the prize. Web site that offers recipes from his show (www.starchefs .comELagasse.html) gets 7,000 hits a day. "Can you imagine? Technology wow!" With this wild schedule, the New Orleans chef seldom slows down, and says he's given up a personal life because of it. He and his wife are separated; she lives in Massachusetts. He shrugs. "I've got two beautiful daughters, one of whom apprenticed on the new book." Of the older one, studying at Cornell, he says, "She has a great palate." Along with his popular restaurants Food and Wine magazine last year named Emeril's one of the top three eateries in the country the chef is about to add two more. One will be the restored Delmonico's in New Orleans' historic district. The other, Emeril's Orlando, is planned in the $3 billion Universal Studios expansion, CityWalk. The recreation-entertainment complex is going into Islands of Adventure, the Steven Spielberg theme park slated to open in fall of 1998. "That's really going to be something spectacular," Lagasse said. SOCIAL SECURITY DISABILITY DON'T GIVE UP! Place Your Worries In The Expert Hands Of WILLIAM L BISSI & ASSOC., INC. A Concerned Specialist With Over 35 Years Experience We Will Do It All For You From Start To Finish You Don't Pay Us a Penny Unless We Help You WIN Learn Why Expert Personal Services Make The Winning Difference Call For FREE Personal Consultation 642-8060 pared pan and roast until fork tender, about 1 hour. Serve warm. Spiced glaze 1 cup firmly packed light brown sugar 1 cup Steen's 100 percent pure cane syrup Vi cup dark molasses V2 cup dark corn syrup Vs teaspoon freshly grated nutmeg Vi teaspoon ground cloves Vs teaspoon ground allspice V2 teaspoon ground cinnamon 1 teaspoon dry mustard Vi cup water Combine sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice and cinnamon in a SATWN minutes. Whisk egg yolks and cream together in a large mixing bowl. Add the cornmeal and whisk until batter is smooth. Fold the sausage mixture into the batter. In another large mixing bowl, whip the egg whites with an electric mixer until very stiff peaks form; fold into batter. Pour the batter into the prepared pan and sprinkle with the cheese. Bake until it sets, about 45 minutes. Remove from oven and, let stand for 5 minutes. Cut into 2- inch squares and serve immediately. Makes 10 servings. Orange pralines 1 quart heavy cream 2Vi cups granulated sugar 1 whole orange, unpeeled 1 tablespoon light corn syrup IV2 cups pecan pieces Cover a countertop with two or three sheets of parchment or waxed paper. Pour the cream and sugar into a large, heavy-bottomed pot. Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces. Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 275 about! hour. Remove pot from heat. Drop the mixture by tablespoons onto the parchment paper, working quickly. Cool completely. Lift the pralines off the paper with a thin knife. Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks. Makes 3Vi dozen. . Editor's note: South Florida humidity will wreak disaster with this recipe; try to make it on a non-humid day. stereo, power steeringbrakes, tilt wheel, and much more. TOOAV SERVICE HOURS: MonThurs 7:30om 6pm, Fri 7:30om-5:30pm, Sot 8.30am 3:30pm Call (561) 820-4300 to advertise in The Palm Beach Post. Italian food a very good way to make switch to vegetarianism mam s isxsm Leave your checkbook at home. You wont need one dime. Here's cfiSB 0 SATURN SL2 TOP-OF-M-UNE SEDAN Here's the payment: Place eggplants in a colander and sprinkle generously with salt. Leave for 10 minutes; rinse thoroughly under running water and set aside to dry, or pat dry with akitchen towel. Place a wok or large saucepan over high heat and add oil. When hot, put in eggplant cubes and brown lightly, about 3 minutes. Maintain a high heat during cooking, as this helps to prevent eggplant cubes from absorbing the oil. Remove with slotted spoon and drain on a rack over paper towels. Pour off all but 2 tablespoons of the oil and add the onion and garlic to the pan. Cook on medium-high heat, stirring often, until well browned, about 3Vi minutes. Add curry paste and Vi cup of coconut cream. Bring to a boil, reduce the heat marginally, and simmer until coconut cream is reduced and there is a slick of red oil floating on its surface, about 7 minutes. Return the eggplant to the pan and add bamboo shoots, fresh peas, if using, the remaining Vi cup coconut cream, and the stock or water. Cook gently for about 10 minutes, adding frozen peas, if using after the first 5 minutes of cooking. Add tamarind or citrus juice, with salt to taste, and stir in the mint or basil leaves, reserving-some for garnish. Transfer to a serving dish, scatter on the reserved herbs and serve. Makes 4 to 6 servings. Note: The following recipe is reasonably hot. Adjust the heat in the finished recipes by varying the amount you use. salt, and V teaspoon of pepper. Cook, stirring, until the onions are wilted and lightly golden, about 5 1 small yellow onion, coarsely chopped 3 large fresh coriander (cilantro) roots 5 thick slices fresh galangal or ginger, peeled 4 large, hot fresh red chilies, or 10 Thai prik khee nu red chiles, seeded 6 large garlic cloves 2 teaspoons shallots, fried crispy but not browned 2 teaspoons sweet paprika 1 teaspoon salt In a wok or skillet without oil, combine coriander and fennel seeds and the black peppercorns and dry-roast them over medium heat, stirring frequently until fragrant, about 4 minutes. Transfer to a spice grinder or mortar and grind to a fine powder. Sift through a fine-mesh sieve to remove large particles, and set aside. If using shrimp paste, in the same pan fry the paste in 1 tablespoon of the oil over medium heat for about 40 seconds, stirring and mashing it against the side of the pan. It should be very aromatic. Remove from the heat and set aside. In the spice grinder or mortar or in a blender, grind together the lemongrass, lime zest, onion, fresh coriander, galangal or ginger, chilies and garlic until reduced to a paste. Add fried shallots and grind again until smooth. It may be necessary to add some of the oil, to help emulsify ingredients. Heat remaining oil in the wok or skillet over medium-high heat and add the lemongrass mixture. Stir for about 3 minutes, then add the ground spices, the shrimp paste, or yellow bean sauce, the paprika, and salt. Reduce the heat to medium and fry for about 5 minutes, stirring the paste constantly so it cooks evenly. It should be a deep red-brown color and very aromatic. Remove from heat and cool completely. Transfer to a sterilized jar, and to prevent oxidation, smooth the top of the curry paste and cover with film of oil. Cap tightly and store in the refrigerator for up to several weeks. Makes about cup. NAVRATIL0VA From 1FN ..ivui ui cu uuiy soidus uiu uuu di ' 'spreads put out for the players. ' She recommends Italian food for those trying to switch to vegetarianism. "The Italians revere their vegetables." She has no trouble putting meals together when she travels abroad, she said; Ht's only in America that people " !seem fixated on meat. " ! She admits that coming from a .European background, "The smell " ?f meat is still tempting, very 'tempting. I guess I miss sausages and smoked ham the most I was raised on those things. But who can eat the sausages poor little piggies." Stories about how veal was raised provided the turning point -' in her diet, she said. "I don't see how people can eat it after they know how those babies were treated." She talks about the economic impact of an animal based diet, including increased health costs. "People die of diseases from eating meat. You don't hear that -eating more vegetables are killing L people." Here is a recipe suggested by -'Navratilmra For the following recipe, the. ' ingredients are available at Asian r Middle Eastern markets. Red curry of eggplant and -peas lVa pounds eggplants, cut Into IVi-lnch cubes Salt I cup peanut or vegetable oil 1 large yellow onion, chopped 1 tablespoon minced garlic 2 to 4 teaspoons red curry paste (recipe below) 1 cup coconut cream Vj cup (2.5 ounces) sliced bamboo shoots . cup fresh or frozen green peas 1 cup vegetable stock or water t teaspoon tamarind ';. . concentrate or freshly squeezed lime or lemon Juice Yi cup loosely packed fresh mint or basil leaves, optional Automatic, air conditioning, AMFM dual airbags, intermittent wipers, OHOER VOURS print 39 month lease based fees, tag, title are Tax extra. Total payments $9,567. Additional Here's what you pay upfront: on approved credit. All costs, included in monthly payments. $8,664. Purchase option 15(mi. over 12,000 miyr. Here's the (not so) fine M Saturn of Delray By Ed Morse (561) 276-0400 Other Areas 1-800-741-0220 2850 S. Federal Hwy. (Between Linton S Yomato) f3 Saturn of West Palm By Ed Morse (561) 697-8977 Ok Areas 1-800-785-SATURN 1 220 N. Military Trail (Between Belvedere I OkeerMee) Red curry paste 2 tablespoons coriander seeds Va teaspoon fennel seeds 2 teaspoons black peppercorns 1 Vi teaspoons dried shrimp paste, or 1 tablespoon mashed yellow bean sauce 4 to 5 tablespoons peanut or vegetable oil 1 lemongrass stalk, trimmed and coarsely chopped 5 lime zest strips SALES HOURS: Mon-Fri 8:30am-9pm, Sol 9om-6Dm. SERVICE HOURS: Mon-Fri 7:30am-5pm, Sat 8.30am 3.30pm SALES HOURS: Monlhur 8.30am-9pm, fri 5.30anv8pm, Sol 8.30am 6pm, Sun 1 2pm 5pm Sun 12pm 5pm hrtp:www.edmorse.com

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