Thursday, September 27, 2012

Emeril Lagasse's Serious Sandwich Cook Along

It's pretty well known that America's favorite lunch food is the sandwich and one of America's favorite chefs is Emeril Lagasse.  So if you are serious about sandwiches you will love Emeril's new book "Kicked up Sandwiches"

Included in this book is a collection of over 100 traditional and non traditional sandwich recipes (see the sample recipe below) perfect for every skill level. Whether it's a savory breakfast sandwich, an on-the-go lunch, or even a yummy dessert, there is something for every meal.



So why am I telling you this?  Me and 20 fellow food bloggers (see the complete list here) will be spending the next 3 weeks cooking our way through this book and sharing with you our experiences.  By following us you will get a sneak peek into the world of kicked-up delicious sandwiches.

Want a chance to win your very own copy of  Emeril's Kicked Up Sandwiches? Here's all you have to do.  Stop by my blog between now and Oct 15th.  Leave a comment on any or all of the Emeril posts (there will be 2 posts per week) Let me know what you think of these sandwiches; which ones you'd want to try and you will be entered.  The winner will be announced on Oct. 16th...the day the book is being released.

For additional entries:

Follow me on Facebook and leave a comment here letting me know
Follow Emeril on Facebook and leave a comment here letting me know
Follow Morrow Cookbooks on Facebook and leave a comment here letting me know.

I will periodically post more ways to enter so be sure to read all the upcoming posts.


Also don't forget that all the bloggers will be giving away copies of Emeril's Kicked Up Sandwiches cookbook over the next 3 weeks so be sure to visit all of them and visit often for more chances to win.

Here's your first glimpse of what's in store: 



Sopressata and Genoa Salami Calzones
(Kicked up Sandwiches, Emeril Lagasse)

1 recipe Semolina Pizza Dough (page 298)
1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
1 cup chopped fresh basil leaves
8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
1 cup ricotta cheese, drained
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
¼ cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper

Flour or cornmeal, for dusting the pizza peel

1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)

2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.

3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.

Monday, September 24, 2012

Chickpea Patties Brown Bag Series #2

This week in my brown bag is a Chickpea Patty. The patty consists primarily of chick peas and herbs with just a little bit of whole wheat bread crumbs and egg for binding. Combined with some mixed greens and topped with some tahini and feta cheese I think it makes for a healthy lunch.

Chickpeas, AKA, garbanzo beans contain 12.5 grams of fiber per cup.  They are high in protein and a good source of folic acid.  This versatile little bean pairs well with just about everything; making it a very valuable pantry item.  You can add them to soups, mix them in salads or chop them down to make these patties.



Chickpea Patties

1 can chickpeas, drained and rinsed
3⁄4 cup flat-leaf (Italian) parsley
1 large egg, lightly beaten
1⁄3 cup fresh whole wheat bread crumbs
3⁄4 tsp hot paprika
1⁄2 tsp smoked or regular sea salt
2 tsp extra virgin olive oil

In food processor, combine chickpeas and parsley; pulse until finely chopped.
Transfer chickpea mixture to a medium bowl and stir in egg, bread crumbs, paprika and salt. Form into four 3⁄4-inch (2 cm) thick patties.
In a large skillet, heat oil over medium-low heat. Add patties and cook for 4 minutes. Turn and cook for 4 minutes.
Transfer patties to plate and serve with greens, tahini and feta cheese.










Monday, September 17, 2012

The Everything Pan From Anolon...A Review

What can you make in an "everything pan," pretty much everything.  So when I was offered an opportunity to review any product I wanted from the Anolon Nouvelle Copper Stainless Steel collection I chose the "everything" pan. 

This versatile 9.5 inch stainless pan features a layer of copper on the bottom for optimvenue at conduction ....making for even cooking. Another great feature is the design of the lid. Domed and tight fitting it really locks in the moisture of whatever your making. 

So what did I cook in this pan:

Cacio e Pepe; literally cheese and pepper pasta. Typically found in Rome this dish is a perfect mixture of sharp salty cheese and pungent black pepper.


 Cacio e Pepe

1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound dried linguine
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 cup grated pecorino romano

1. Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
2. Meanwhile, set your everything pan over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.
3. Drop the pasta into boiling water and cook until just al dente. Drain,
reserving about 1/2 cup of the pasta water.
4. Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then
add the pasta and stir and toss over medium heat until the pasta is well coated.
5. Stir in the cheeses (add a splash or two more of the reserved pasta water if
necessary to loosen the sauce) and serve immediately, with additional grated
Parmigiano on the side.


You can follow Anolon:
https://www.facebook.com/Anolon
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Wednesday, September 12, 2012

Fruit & Nut Breakfast Bars: Brown Bag Series #1

My co-workers are fascinated with the food I bring to the office. I'm not sure why, it's nothing special. I think it's more that I consistently pack my breakfast and lunch that has them intrigued. They are curious what I find to bring day in and day out.


So I decided to start a "Brown Bag" series where I will periodically post what I'm bringing to eat that day. Most of it will be healthy but I do through a treat in there every now and again. Hopefully you will get some ideas of things you can pack in your brown bag.


Let's get started: In my brown bag this week....


Fruit & Nut Breakfast Bars
2 1/2 cups old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup honey
3/4 cup chopped pitted dates
1/4 cup ground flax seed
1 tsp cinnamon
1/4 tsp salt
1/4 cup dried cherries, chopped
1/4 cup golden raisins

Toast the oats and pecans in a preheated 350 degree oven for 8 minutes or until golden.

In a small saucepan, over low heat, warm your honey.

In a food processor, pulse oats and nuts.  Add the warmed honey, dates, flax meal, cinnamon and salt until mixture begins to form a dough.

Scrape into bowl and break up any clumps if needed. Stir in the raisins and cherries.

Line a 9 inch square baking pan with foil. transfer mixture to pan and press flat with using wax paper so it doesn't stick. Freeze for 30 minutes.  Cut into 16 bars.








Friday, September 7, 2012

Pasta with Sausage, Peas & Fresh Cherry Tomatoes

I found the most amazing cherry tomatoes this week at the market and I've been adding them to everything. I've tossed them in a Greek salad, diced them with some avocado and even eaten them raw.

Pasta with sausage and peas is a frequent week night dinner at our house. This time I decided to add some quartered cherry tomatoes. Thrown in right at the end...so just warmed not cooked....they gave a new dimension to this already yummy dish.


Pasta with Sausage, Peas & Fresh Cherry Tomatoes
1 Tbsp. Olive Oil
1-2 Italian sausage links
1 garlic clove, sliced thin
1 cup frozen peas
Fresh basil, chopped
4 ozs. pasta
Fresh cherry tomatoes, quartered
1 tsp. crushed red pepper



Heat olive oil in skillet over medium high heat. Remove sausage from casing and crumble.

Add sausage to skillet and cook until brown. Add garlic, and crushed red pepper.

Cook until slightly brown and fragrant.

Season with salt and pepper.

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.

Add peas and a small amount of pasta water to the sausage mixture and cook for about 3 minutes. Toss in tomatoes at last minute.

When the pasta is cooked add to pan and mix. Top with a drizzle of olive oil and some fresh chopped basil.