Does anyone have this book yet? I looked through it yesterday at B&N. Looked pretty good -- at least 12 recipes I'd like to try.
Was hoping for some reviews before I buy -- I've been limiting my cookbook purchases, so each one needs to be worth it
I am getting this book for christmas, so I have no reviews for you, but I can tell you that there were many, many recipes that I want to try. The only section in the book that I didn't really care for was the "wok" section, at a quick glance there didn't seem to be anything I want to make.
I haven't had a chance to look at it yet but it is on my wish list--not because it is Emeril so much as because I love anything that focuses on one pot meals, which I prefer as a cook and an eater. So I will be anxious to hear reviews.
Muffins are for people who don't have the 'nads to order cake for breakfast.
--Seth, "Kitchen Confidential" (the show, not the book)
My sentiments exactly -- with all three of you! I just ordered it, though. Should be here on Monday! Will be nice to have over Thanksgiving weekend.
While I am getting this book for xmas, there was one recipe that really caught my eye. So while waiting for the book, I found the recipe on the web and made it tonite for dinner.
It was fast and easy and had great flavour, will be a repeater.
Pasta with Chicken and Pesto Cream Sauce
(Called something else in the book)
1 pound short pasta shape
1 3/4 teaspoons salt
3/4 cup olive oil
3-4 boneless, skinless chicken breasts, cut into thin slices
3/4 teaspoon freshly ground black pepper
1 cup onion, diced
2 teaspoons garlic, minced
9 ounces baby spinach
1/2 cup pine nuts, toasted
1/4 teaspoon crushed red pepper
1 1/4 teaspoons lemon zest
1 cup fresh basil, packed
3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups milk
8 ounces Parmesan cheese, grated or shredded
1. Bring large pot of salted water to boil over high heat. Cook pasta 2 minutes less than directed on packaging. Drain well and drizzle with 1 tablespoon olive oil, toss to coat, and set aside.
2. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until chicken is opaque and cooked through, about 2 to 5 minutes. Remove from pan.
3. Add 1 tablespoon oil to pot and add onion, cook until tender, about 4 minutes. Add 1 teaspoon garlic and cook until fragrant, about 30 seconds. Add spinach and 1/4 teaspoon salt. Cook until spinach begins to wilt, about 1 to 2 minutes. Return chicken to pot and add pasta. Stir to combine.
4. Combine pine nuts, red pepper, 1/4 teaspoon lemon zest, and remaining 1 teaspoon garlic in food processor. Pulse until blended and scrape down sides with rubber spatula. Add basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 cup olive oil. Pulse until completely blended.
5. Heat oven to broil.
6. In pot used to cook pasta, melt butter over medium heat. Add flour and stir until smooth and bubbly, about 2 minutes. Add milk, stirring constantly, and cook until thickened, 4 to 6 minutes. Remove from heat and stir in pesto, 1/2 of the Parmesan cheese, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper.
7. Stir pesto sauce and remaining lemon zest into Dutch oven and stir well to combine. Sprinkle top with remaining Parmesan cheese and broil until pasta is heated through and top is golden brown and bubbly, about 4 to 6 minutes.
This recipe is from Emeril’s Sizzling Skillets and Other One-Pot Wonders.
That sounds SO good!
I'm getting ready to place my Amazon Christmas order. I always sneak in one or two cookbooks for myself Looking forward to getting this one LOL
Copyright © 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).