Notes about Recipes in this book

• Basil oil

  • joyous on May 07, 2014

    This is great to drizzle over a caprese salad.

• Herbed quiche with blue cheese

  • bellatavia on February 01, 2012

    For some reason, the amount of filling the recipe produced was way too much for the 9" tart pan the instructions called for. I ended up reserving the extra filling and making a smaller tart for myself a few days later. This recipe is delicious, though--mild, tangy, and fresh.

• Swiss chard boules filled with lemon barley "risotto"

  • bellatavia on October 10, 2015

    Time-consuming but very delicious. We made this with a very smoky pancetta (Croatian pancetta) and it overwhelmed the more subtle flavors of the chard and lemon zest. Use regular Italian pancetta!

• Roasted red pepper coulis

  • bellatavia on October 10, 2015

    Easy! Delicious! This flavorful puree is great to make on a Sunday and spread on fish & meat, vegetables, pasta and grains, and even sandwiches all week long.

• Pattypan squash with bacon, caramelized onions, and cheddar

  • jenniwa on June 23, 2016

    Watch the bacon fat. Only need 1-2 Tbsp. Also could have done with less or no cheese.

• Savory pie crust

  • bellatavia on February 01, 2012

    I found this dough very hard to work with. It cracked apart when I rolled it and stuck to everything, even the floured surfaces. I think this dough needs a lot of extra four as you're rolling it out. However I love the addition of pepper to this crust--make sit perfect for an omelette.

• Sausage-stuffed bell peppers

  • Soulkitchenjen on November 15, 2022

    Simple, but absolutely delicious. Makes more stuffing that 8 pepper halves can accommodate. I used hot instead of sweet sausage and I think it made it tastier.

• Tomato, zucchini, and leek galette with roasted garlic goat cheese

  • Soulkitchenjen on July 17, 2024

    Absolutely delicious!

• Roasted Brussels sprouts

  • nicolepellegrini on April 28, 2020

    About as easy as can be yet a terrific way to make brussels sprouts - some individual leaves pulled off and came out extra crispy while the main sprout "hearts" were tender, juicy and sweetly charred. The touch of cheese is a nice salty balance. Would definitely make again.

• Curry-scented roasted cauliflower

  • PennyG on November 25, 2016

    I saw Emeril make this years ago on one of his cooking shows. It stuck in my head and I finally made it. It was delicious! Really nice flavors. I will make this again.

• Littleneck clams with sweet Italian sausage and spicy tomato sauce

  • Breadcrumbs on November 20, 2010

    p. 238 - Nov 2010 - First use of this recipe and, this book as a matter of fact. Trying to expand our traditional "Spaghetti Fridays" beyond the usual S& MB but have to maintain the meat aspect for K. This seemed like a suitable option because it also had clams which really appealed to me. What I LOVED about this recipe was how quick it was to make. Truly the two steps that took the longest were cooking/breaking up the sausage and, scrubbing the clams. The only chopping was 1/2c of onion though I did add 1/2 a fennel bulb since I had it on hand and felt the anise flavour would compliment the sausage and the clams...which it did. We both really enjoyed this meal, very filling. I think it would be great w WW linguine unfortunately there wasn't any at the market. I did add the parmesan on top but wouldn't bother next time, really doesn't seem necessary as dish is good enough on its own. A solid, quick & easy dish that I'd make again. S&K - 8

  • Breadcrumbs on November 20, 2010

    Follow up to above - forgot to mention about the clams. I did a fair bit of reading about cleaning clams to decide whether or not to soak them in salt water to release any grit. In the end, taking Martha's advice, I decided against it and just gave them a good scrub. This turned out to work fine. The reason for not soaking is you lose the juice from inside the clam and, evidently clams are now cleaned prior to being sent to market. Go figure. I just appreciate the time-savings!

• Pan-roasted striped bass with fava bean-chorizo ragout

  • bellatavia on May 09, 2016

    This is a smoky, spicy dish! it's everything you'd expect a full-bodied meal from Emeril Lagasse to be. I loved the layers and depth of flavor. It is a LOT of food for four people -- we were stuffed and the ladies couldn't finish our plates. This could easily serve 6 adults especially if you are serving a salad and a side like brussel sprouts or kale.

• Fried chicken and buttermilk waffles with black pepper maple syrup and whipped vanilla butter

  • Rinshin on January 14, 2020

    We liked this very much. The chicken came out moist inside, crispy outside, and lightly spicy. Loved the whipped vanilla butter with light sweetness which was dolloped on both waffles and chicken. Made waffles ahead and toasted in toaster oven before serving to crisp up and that always does the trick with waffles. These waffles are not crisp right out of a waffle maker unless toasted through but the taste is good. Black pepper maple syrup was not made.

• Honey-brined pork chops with nectarine chutney

  • nicolepellegrini on January 22, 2021

    I didn't make the chutney, but this was a good brine for pork chops.