with Power, 100 Delicious Recipes Starring Your Own Slow Cooker,
Multi-Cooker, Pressure Cooker, And Deep Fryer is now at your
bookstore. Wow what pictures, nice paper stock and nice recipes!
This is a case of Emeril getting better with age-BAM!
You must know by now that celebrity Chef Emeril Lagasse has
written quite a few cookbooks. You should also know that he has
never written a bad one either. I know this because I have
reviewed some of his past works and tested the recipes that were
to my liking. The same goes for this one---it's a great book for
satisfying dishes, easily made at home.
One thing about
good cooking, it involves good technique, quality products and a
certain knowledge of what to expect for results. Emeril can't
help you buy the ingredients at you grocery store nor does he
recommend quality brands, that's up to you. He can help you
understand the techniques he uses and guide you to a successful
result because of his easy-to-follow and excellent procedure
written for each recipe.
Before you get over-confident,
let it be known that this cookbook is all about slow cooker,
cooker and deep fat fryer
cooking. With these styles,
don't just throw everything in a pot and turn
it on! There is a certain amount of preparation ahead of time
that still needs to be done, yes washing, peeling, slicing or
dicing and blanching are still part of this cooking process. You
also need to open your mind as some dishes can't be cooked in
the traditional way, that's the case with these specialized
say, at first, I was a bit
put off by the "selling" of
the Emeril brand of electric cookware in the early
pages of the book. There's obviously some sort of an agreement with
T-fal the manufacturer of the products and the marketing
company and publisher on this. Not for me to worry about---I
only review the cookbook and recipes.
I had great results with the
recipes I tested. Slow Cooker: Rustic Tomato Soup with Basil Oil
and Croustades (See below); Pressure
Cooker: Emeril's Fastest BBQ Brisket (See below). Two
additional recipes from the
book are listed below, one
fried and one cooked in a
Soup with Basil Oil and Croustades About 4 quarts
There is a wonderful tomato-bread soup made in
Tuscany called pappa al pomodoro. This is my version,
which simmers away in a slow cooker while you crisp
bite-size pieces of crusty Italian bread in the oven
and make a quick basil–olive oil puree for drizzling.
Not exactly like Mama might make it, but wow, this soup
could star at your next dinner party.
2 tablespoons extra-virgin olive oil 3 large
yellow onions, sliced lengthwise (root to stem) into
thin strips 1 tablespoon plus 1 teaspoon kosher salt
¼ teaspoon crushed red pepper 10 cloves garlic,
thinly sliced (about 1/3 cup) Four 28-ounce cans
whole San Marzano tomatoes, drained, crushed with your
hands 8 cups homemade chicken stock (see page 5) or
packaged low-sodium chicken broth 6 to 8 sprigs fresh
thyme 2 large sprigs fresh basil One 3-inch piece
8 cups torn bite-size pieces of rustic bread, such as
ciabatta 2 tablespoons extra-virgin olive oil
Kosher salt Freshly ground black pepper Basil oil
¾ cup extra-virgin olive oil 1½ cups packed fresh
basil leaves 1 clove garlic, minced Kosher salt
Shaved Parmigiano-Reggiano cheese, for serving
Freshly ground black pepper, for Serving
the soup: Heat the olive oil in a large skillet over
medium-high heat. When it is hot, add the onions, 1
teaspoon of the salt, and the crushed red pepper. Cook,
stirring occasionally, until the onions have
softened, about 3 minutes. Add the sliced garlic and
continue to cook, stirring, for 3 minutes longer.
2. Transfer the sautéed vegetables to a 6-quart slow
cooker and add the tomatoes, chicken stock, thyme and
basil sprigs, the remaining 1 tablespoon salt, and the
3. Cook on high for 6 hours,
4. While the soup is
cooking, make the croustades: Preheat the oven to 400°F.
5. Place the torn bread pieces on a large baking
sheet and drizzle with the olive oil. Toss with your
hands to evenly distribute the oil. Season lightly with
salt and pepper, and bake until golden brown and
crisp, 12 to 15 minutes. Set aside to cool.
make the basil oil, combine the olive oil, basil leaves,
and minced garlic in a blender or processor. Process in
short bursts until the leaves are finely
chopped—don’t over-process or the leaves will lose their
bright green color. Transfer to a small bowl and season
to taste with salt.
7. When you are ready to
serve the soup, remove and discard the Parmesan rind and
thyme sprigs. The basil sprigs should be very soft and
can be left in or discarded, as preferred. Taste the
soup, and adjust the seasoning if necessary. Ladle the
soup into wide shallow bowls and garnish with some of
the croustades and Parmesan shavings. Drizzle the
basil oil over the soup to taste, and then sprinkle with
Recipe from the book---
These crabmeat beignets are like a
marriage of a crabcake and a fritter . . . light and
airy but chock-full of jumbo lump crabmeat. The batter
is a little wet, so handle with care when frying.
1 cup diced red bell pepper (1 small pepper,
small dice) 1 jalapeño, stemmed, seeded, and cut into
small dice 2 green onions, minced 1½ teaspoons
salt ¼ teaspoon Worcestershire sauce ¼ teaspoon
hot sauce ²/³ cup all-purpose flour 3 tablespoons
cornmeal ½ teaspoon baking powder 1/8 teaspoon
cayenne pepper 1/3 cup whole milk 2 eggs, lightly
beaten 1 pound fresh jumbo lump crabmeat, picked over
for shells and cartilage Vegetable oil, for
deep-frying 1 cup instant flour, such as Wondra
Tartar or rémoulade sauce, for serving
1. In a
small bowl, combine the bell pepper, jalapeño, green
onion, ¾ teaspoon of the salt, the Worcestershire sauce,
and the hot sauce. Set aside.
2. In a separate
bowl, combine the allpurpose flour, cornmeal, baking
powder, and cayenne and mix well. Stir in the milk and
eggs. Fold in the bell pepper mixture and the crabmeat.
Let the mixture rest for 15 minutes.
the vegetable oil in a deep fryer to 350°F. Preheat the
oven to 250°F. Position a wire rack over a
paper-towel-lined baking sheet.
4. Combine the
instant flour and the remaining ¾ teaspoon salt in a
shallow dish or baking pan.
5. Using a small ice
cream scoop or a measuring spoon and working in batches,
drop 2 rounded tablespoonfuls of the beignet batter into
the instant flour and toss to coat. Gently drop the
beignets into the fryer. Do not overcrowd the fryer.
Cook the beignets until golden brown, about 2 minutes
per side. Drain the beignets on the wire rack. Repeat
with the remaining beignet batter, keeping the drained
cooked beignets warm in the oven.
6. Serve the
beignets immediately, with tartar sauce or rémoulade
BBQ Brisket 6 to 8 servings
easy, quick, and delicious way to satisfy even the
biggest brisket aficionado. The pressure cooker does all
the work and you enjoy all the benefits.
pounds beef brisket, trimmed and quartered 3
tablespoons Worcestershire sauce 1 tablespoon sweet
paprika 1 tablespoon dry mustard 1 teaspoon chili
powder 4 tablespoons olive oil 2 teaspoons salt
1 medium yellow onion, diced 6 cloves garlic, sliced
One 12-ounce bottle lager beer 1 cup your favorite
barbecue sauce ¼ cup light brown sugar Slider
buns, for serving Classic Coleslaw (page 158) or your
favorite coleslaw, for serving
1. Place the
brisket in a large bowl, add the Worcestershire sauce,
paprika, mustard, chili powder, and 2 tablespoons of the
olive oil, and toss. Let the brisket marinate for 30
minutes at room temperature.
2. When ready to
cook, season the beef with the salt.
3. Set a
6-quart pressure cooker to the “browning” program. When
it is hot, add the remaining 2 tablespoons olive oil and
brown the beef in batches. As it is browned, transfer
the beef to a baking sheet and set aside.
all the brisket is browned, add the onion and garlic to
the pressure cooker and cook for 6 minutes, or until the
onion is soft and slightly translucent. Return the beef
to the pressure cooker and add the beer, barbecue sauce,
and brown sugar. Close and lock the lid, and set to
“high pressure” for 1½ hours.
5. Open the
pressure release valve, allow the steam to escape, and
carefully unlock and open the lid. Transfer the beef to
a baking sheet, and when it is cool enough to handle,
thinly slice it across the grain.
6. Set the
pressure cooker to the “simmer” program. Return the beef
and any accumulated juices to the cooker and cook for 15
to 20 minutes.
7. Serve the brisket on slider
buns, topped with the coleslaw.
8. The brisket
can be stored in an airtight container in the
refrigerator for up to 3 days or frozen for up to 3
Recipe from the book---
Everybody loves s’mores—they’re an
all-American classic! This s’mores pudding, made with
milk chocolate, is topped with ooey-gooey toasted
marshmallows and crushed graham crackers. Your kids will
love you for this one.
½ cup sugar ½ cup
unsweetened cocoa powder ¼ cup cornstarch 1/8
teaspoon salt 4 cups whole milk 1½ teaspoons
vanilla extract 8 ounces milk chocolate, chopped 2
tablespoons unsalted butter 1 cup roughly chopped
graham crackers 12 to 18 large marshmallows
Sift the sugar, cocoa powder, cornstarch, and salt into
a medium bowl. If there appear to be any lumps, sift
until the lumps have disappeared. Pour the dry
ingredients into a multi-cooker and whisk in the milk,
vanilla, and chocolate. Set the multi-cooker to the
“white rice” program and bring the mixture to a boil,
whisking constantly. Cook uncovered, until the pudding
begins to thicken, 3 to 5 minutes.
2. Remove the
bowl from the multi-cooker. Working quickly, pour or
spoon the pudding into six 4-ounce ramekins or cups.
Allow them to set up in the refrigerator, about 2 hours.
The puddings can be covered and refrigerated for up to 2
3. Melt the butter in a medium sauté pan
over medium heat. Add the graham cracker crumbles and
toast for 2 to 3 minutes, or just until golden brown.
4. To toast the marshmallows, preheat the broiler.
Place the marshmallows on a lightly greased baking
sheet, and broil them for 30 seconds. Using tongs,
carefully turn the marshmallows over and broil for
another 15 seconds. Remove from the oven and set aside.
(Alternatively, you can toast them over a gas burner;
5. When you’re ready to serve the
pudding, spoon about 1 tablespoon of the toasted graham
cracker crumbles on top of each serving. Place 2 or 3
toasted marshmallows on top of the graham crackers, and
Note : To toast the
marshmallows on a gas stove, place 2 or 3 marshmallows
on each of six long wooden or metal skewers, far enough
down so that they will not easily fall into the fire
when roasting. Place the skewers of marshmallows close
to the flame of a gas burner for a charred result, or
hover them above it for a more golden brown. Turn the
skewers slowly, cooking all sides of the marshmallows.