November 17th, 2007
Wanna try something new for Thanksgiving this year? I’ve been making this stuffing recipe for the past few years and it never fails. The addition of the brie cheese and artichoke really packs some unique flavors into the stuffing. It will look more like a quiche in the end than a true stuffing but I promise it is delicious! This one is not an original recipe of mine, it’s actually straight from an Emeril Live episode a few years ago. Enjoy!
Difficulty Level: Easy
Serves: 10-12 (can double the recipe for larger gatherings)
1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Emeril’s Italian Essence, or other Italian seasoning blend
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
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July 4th, 2007
It’s July 4th and you need a couple of side dishes to go with those juicy burgers you’re about to whip up. You need something quick and hearty that will feed a lot of people. This healthy, tasty dish will do the trick. I’ve made it for countless summer parties and it always works out well. You can make it in advance so you’re not cooking when the guests are having fun. Enjoy! (Adapted from Annie’s Robert Mondavi cookbook) Serve 4.
Merlot Vinaigrette
1 shallot, finely chopped
1/4 cup balsamic vinegar
2 tablespoons Merlot
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Bulgar, Couscous, and Orzo Salad
1/2 cup bulgar wheat
1/2 cup couscous
1 cup boiling water
1 tablespoon extra virgin olive oil
1/2 cup orzo pasta
2 cups cold water
2 slices pancetta, coarsely chopped
1/2 head radicchio, thinly sliced
1 cup arugula, thinly sliced
2 scallions, including green parts, thinly sliced
1/4 cup finely chopped fresh flat-leaf parsley
4 portobello mushrooms, stems and gills removed
1/2 cup cherry tomato halves, for garnish
Combine all vinaigrette ingredients in a small bowl and whisk to mix. Set aside at room temperature for at least 30 minutes or up to 2 hours. This will let the flavors in the vinaigrette integrate and mellow out.
To prepare the salad, combine the bulgur and couscous in a large bowl. Stir in the boiling water and let stand until the water is absorbed and the grains are tender, at least 30 minutes or up to 1 hour.
In a small saucepan, heat the oil over medium-high heat. Add the orzo and stir until lightly, toasted about 2 minutes. Add the cold water and bring to a boil. Decrease the heat to medium and cook until al dente, 8 to 10 minutes. Drain and add to the bowl with the bulgur and couscous.
In a small saute pan, saute the pancetta over medium-high heat until barely crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towl to drain briefly, then add to the grains. Add the radicchio, arugula, scallions, parsley and half of hte vinaigrette to the bowl. Gently toss to mix and set aside.
To cook the mushrooms, heat the grill pan or cast-iron skillet over medium-high heat. Brush both sides of the mushrooms with some of the remaining vinaigrette and cook until they begin to turn golden and limp but still firm in the center, about 2 minutes on each side.
To serve, mound the grain salad on a platter. Slice the mushrooms about 1/2 inch thick and arrange over the top of the grains. Garnish with cherry tomato halves and serve.
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