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What Would You Want Out of an Emeril Food Truck?

Justin Fenner — Mon, 09 Apr 2012 11:15:03 PDT

Emeril Lagasse celebrated the launch of his cookware line at JC Penney last week by serving gumbo from a truck outside the retailer's New York City flagship store. It was fun to imagine him competing with other food trucks for lunchtime orders, but Lagasse told us he's not setting up a mobile restaurant of his own just yet.

"We don't have any on the horizon right now," he said. "I'm going to talk to Martha [Stewart] later and we'll see what happens."

Still, he seemed pretty intrigued by the idea. "What would you want out of an Emeril food truck?" he asked after a pause. "Gumbo? Barbecue shrimp? Po'boys?" For us, the answer is a hearty "all of the above," but we figured we'd help him out by crowdsourcing a few more opinions.

Emeril Brings New Cookware to JC Penney

Justin Fenner — Mon, 09 Apr 2012 10:10:49 PDT

Dishwasher-safe nonstick frying pans, pots with silicone handles that stay cool, and a safety focused pressure cooker are just a few of the features of Emeril Lagasse's new line of cookware for JC Penney. The line, which will be in the retailer's stores this month, includes everything from a knife set to a bread maker - but it's the deep fryer that Emeril got really excited about when showing off the new goods in New York City last week.

"It has this oil filtration system, and I can't tell you what that means today, especially in today's economic times. Oil – gas – as you know, is not cheap. We have testimonials from customers who've used their oil in this machine six, eight, nine, 10 times with this oil filtration system." Take a look at the other things that set this cookware apart.

Celebrate With a Colorful King Cake

Camilla Salem — Mon, 20 Feb 2012 12:00:03 PST

Making a king cake has never been one of my baking priorities, considering I've got little to no knowledge of Mardi Gras in general. But something came over me last week and I decided I wanted to take on this challenge. And a challenge it certainly was: I did a fair amount of research, finding an overwhelming number of different recipes and methods, then settled on a recipe from the king of New Orleans cooking himself.

King cake represents the three kings who brought gifts to the baby Jesus, and traditionally, whoever finds the dried bean or plastic baby in their piece of cake has to bring the next one or throw the next party. The three colors, purple, yellow, and green, are also significant. Purple signifies justice, while green represents faith and yellow, power.

Lots of yeast, colored sprinkles or frosting, and a dried bean or a plastic baby were all involved in Emeril's recipe, as was a serious hunt for candied citron (I imagine any kind of candied citrus would work well in its place). The recipe begins with forming the dough, then letting it rise for almost two hours, followed by kneading, shaping, and another rise.

The resulting cake was dense and chewy, much like the texture of a doughnut with a hint of lemon in the background. The sweetness comes from the icing and the sugar crystals, which I found to be a nice way to balance out the cake.

For more king cake photos and the recipe, keep reading.

Emeril Lagasse's Favorite Food Trend

YumSugar — Mon, 14 Nov 2011 09:12:35 PST

Ten years ago, Emeril Lagasse was one of the world's first celebrity chefs and today, he's still a culinary trendsetter. Recently, we sat down with the chef for a quick chat about the direction of the food scene. To find out what food trend he's loving at the moment, watch the video!

Watch Emeril Talk About the Origin of "Bam!"

Susannah Chen — Mon, 31 Oct 2011 13:05:08 PDT

What's the first thing you think about when celebrity TV host Emeril Lagasse comes to mind? For many, it's his signature catchphrase, "Bam!" Ever wondered how the famous slogan came about? This past week, Emeril made his first appearance ever on the Rachael Ray Show, where he set the record straight to Rach and her audience about how "Bam!" came to be. Hint: food coma has something to do with it!

Mediterranean Quiche Is Great Morning, Noon, or Night

Katie Sweeney — Mon, 24 Oct 2011 14:00:09 PDT

About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a pre-made one from the store. The thing I love about quiche is its timelessness. It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients. This Mediterranean-inspired quiche is my latest favorite recipe. It's a perfect easy meatless Monday meal, and it's so good you may end up eating half the quiche in one sitting! The filling is a combination of sautéed onions, zucchini, red peppers, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness. To give it a try,

Mediterranean Quiche
From Emeril Lagasse

Ingredients

2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1 red pepper, chopped
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
1 pie crust (store bought or homemade)
3 ounces goat cheese, crumbled

Directions

Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the red peppers and cook, stirring, until the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

Serves 8-10.

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Need an Awesome Chopped Salad? Go Greek!

Katie Sweeney — Mon, 11 Jul 2011 03:19:08 PDT

When the weather is hot, I crave salads. Potato salads, pasta salads, green salads, veggie salads, and chopped salads - like this version of a Greek salad. Although there's nothing special about this recipe - it's a pretty standard Greek salad - it's absolutely delicious and the perfect salad to enjoy on a warm day.

Combine the tomatoes, cucumber, onion, red pepper, black olives, and feta cheese with the lemon herb vinaigrette a couple of hours before you plan to serve the salad. Keep it chilled in the fridge and the flavors will have time to blend together. For a light meal, offer it with grilled hearty bread. Add the recipe to your collection now.

Pie or Cake? Emeril Reveals His Favorite Things!

YumSugar — Tue, 14 Jun 2011 03:45:23 PDT

It's always fun to learn about the favorite things of a chef, so that's why we put Emeril Lagasse in the hot seat! We asked the chef some tough questions: pie or cake? Macaroni and cheese or potatoes au gratin? Andouille or crawfish? To find out his answers, check out the video now.

Scream For It! Coffee Ice Cream

Katie Sweeney — Thu, 09 Jun 2011 12:53:08 PDT

Warmer weather means it's time for cool treats and our favorite frozen dessert is ice cream. It's such a versatile dish; it can be made in countless flavors and can be used in endless desserts - that's why we're screaming for ice cream this Summer! In our new series, we hope to provide you with the best ice cream ideas.

Although you can purchase a pint at practically every gas station in America, I prefer to make homemade ice cream. It tastes so much better and once you've mastered the basic technique, it's not that hard to make, as the process is similar for most flavors.

You do need time: the base has to chill before being put into an ice cream maker and the final churned mixture should freeze a couple of hours before serving. To kick-start the series, I've got an amazing recipe for coffee ice cream. Get started on it today and enjoy a bowl or two this weekend. Here's the recipe.

Emeril Lagasse on Best Places to Eat in the US

PopSugar LivingTV — Wed, 18 May 2011 10:14:26 PDT

Emeril Lagasse, the original celebrity chef, is debuting a new show this Thursday on the Cooking Channel at 10:30 p.m EDT. On The Originals, the culinary legend pays homage to iconic food institutions that have stood the test of time. We caught up with Emeril while he was filming in Los Angeles - to find out what he had to say about The Originals and learn more about his upcoming projects, watch the video now!