Thursday, September 8, 2011

Emeril's Tomato and Zucchini Gratin


Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnishwith parsley and Essence.
Makes 4 servings

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Tuesday, September 6, 2011

Florence Mama's Candied Yams

Prep: 25 minutesBake: 1 hour
Florence Mama's Candied Yams
  • 3
    lb. sweet potatoes, peeled and sliced crosswise in 1/4-inch-thick rounds
  • 1
    orange, thinly sliced into rounds
  • 1
    cup (2 sticks) unsalted butter (you can reduce it to 1 stick if you prefer)
  • 1
    cup light brown sugar, packed
  • 3
    cinnamon sticks
  • 1/2
    tsp. ground nutmeg
  • 1
    tsp. kosher salt


1.Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.
2.Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving. Makes 8 to 10 servings plus leftovers.
nutrition facts
  • Calories309
  • Total Fat (g)15
  • Saturated Fat (g)10, 
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)41, 
  • Sodium (mg)230,
  • Carbohydrate (g)42, 
  • Total Sugar (g)24, 
  • Fiber (g)4, 
  • Protein (g)2, 
  • Vitamin C (DV%)14, 
  • Calcium (DV%)6, 
  • Iron (DV%)5, 
  • Percent Daily Values are based on a 2,000 calorie diet

Apricot-Dijon-Glazed Chicken

from Martha Stewart Living, October 2004

8 chicken thighs
Coarse salt & freshly ground pepper
1 jar (12 oz.) apricot jam
2 T. honey
2 T. Dijon mustard

Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.

Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

*A couple of changes I make - I use boneless, skinless thighs and kind of fold them in half to bake. I reduce the oven temp to 350 and bake for about 25-30 minutes or til done, but still baste every 10 minutes.