Category Archives: Emeril’s Sizzling Skillets

And the Winner of Emeril’s Zak! Table Art Serving Bowls is…

Greg, of Sherwood, Arkansas is the lucky winner of Emeril’s Zak! Table Art 7-piece Flame-Shaped Serving BowlsGreg can look forward to receiving this versatile serving set just in time for holiday entertaining.

Thank you, everyone, who participated in the giveaway!  Special thanks to Zak! Designs, The Secret Ingredient, and Emeril for making this giveaway possible.

Click on the Photo to Order NOW!

Sizzling Skillets and Other One-Pot Wonders is now available in bookstores and on-line, you will love having this cookbook in your collection!  You can meet Emeril on the “Sizzling Skillets” book tour! Check Emeril’s Newsroom for details and cities.  Also, check out ‘EMERIL’S TABLE’ on the Hallmark Channel.  He describes it this way, “Food brings us all a little closer together and I hope that as we’re gathering around my table each day everyone will invite us in to their kitchens and be inspired to cook along.”  I couldn’t agree more!  This is sure to be a great series.


Tuscan White Bean Soup with Broccoli Rabe: One Last Stirring of the Pot

As our One-Pot Blogger Party ends, we conclude with a hearty pot of Tuscan White Bean Soup—with soup, there is always enough for everyone.  Thank you for joining me over the last three weeks in reviewing Emeril’s newest collection of recipes in Simmering Skillets and Other One Pot Wonders.  I am honored Savoring Today was chosen to be part of this project it has been a privilege.

Special thanks to William Morrow Cookbooks, of Harper Collins Publishers, The Secret Ingredient, Emeril, and his team for inviting such a terrific group of bloggers to the party. Their team has been supportive, encouraging, and delightful throughout. If you haven’t already, please visit the other 19 One-Pot Bloggers, I think you will enjoy their culinary adventures very much.

Now for the final stirring of the pot…

Tuscan White Bean Soup with Broccoli Rabe is one of the recipes we are allowed to share in full, so I couldn’t pass up making a pot at home too. In a house full of carnivores it was hard to imagine making bean soup without ham or smoked turkey, but I wanted to stay as close to the original as possible.  Uncertain as I was about the lemon component of this soup, it worked!  It subtly blended into the background of the broth brightening other savories as well as the broccoli just a bit.

With the absence of meat, it seemed only appropriate to serve it with Bacon Irish Soda Bread, which proved a worthy companion.  I highly recommend cannellini beans—a larger, plump white bean with a creamy texture—and as with any soup, homemade stock is ideal for the base.  I hope you’ve been saving your Parmigiano-Reggiano cheese rinds (I have extra if you live close-by) it is a wonderful flavor boost. Of course, shaved Parmesan to top it off is good too!

Tuscan White Bean Soup with Broccoli Rabe

Emeril's Tuscan White Bean Soup with Broccoli Rabe

This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans. Use whichever beans you love or have on hand; just take note that the cooking time will vary slightly.

Yields 13 cups, about 6 servings
2 tablespoons olive oil
2 cups small-diced onion
1 cup small-diced celery
1 cup small-diced red bell pepper
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 teaspoon dried Italian herbs
¼ teaspoon crushed red pepper
8 cups chicken stock or canned low-sodium chicken broth
2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
1 bay leaf
4 cups water
1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
1 sprig fresh rosemary
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
Extra-virgin olive oil, for drizzling

1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.

2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

Click on the Photo for Order Info

Emeril’s Sizzling Skillets and Other One-Pot Wonders is now available!
Cajun Shrimp Stew,
Spicy Vegetable Coconut Curry, Turkey Club Casserole, Wok-Seared Duck Salad, Rigatoni with A Beefy Mushroom Gorgonzola Sauce
,
“BTL” Risotto and more than 130 other delectable recipes are compiled in this great cookbook.  Just click on the link or the photo to order yours and start enjoying them today.

Meet Emeril at “Sizzling Skillets” book tour! Check Emeril’s Newsroom for details and cities.  Also, check out ‘EMERIL’S TABLE’ on the Hallmark Channel.  He describes it this way, “Food brings us all a little closer together and I hope that as we’re gathering around my table each day everyone will invite us in to their kitchens and be inspired to cook along.”  I couldn’t agree more!

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.

Shared on the following Blog Hops:
21st Century Housewife Hearth & Soul
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
EKat’s Kitchen Friday Potluck
Mom Trends Food Friday
Real Food Whole Health Fresh Bites Friday
The Healthy Home Economist Monday Mania
The Nourishing Gourmet Pennywise Platter Thursday


Emeril’s Butternut Squash Lasagna with Italian Sausage and Sage: One-Pot Wonderful

There are those meals you select knowing you are going to put extra effort into it.  You buy the freshest ingredients, dedicate a chunk of time to fuss over it, accept no substitutions, no excuses, you go all-out.  Emeril‘s Butternut Squash Lasagna with Italian Sausage and Sage is one of those planned indulgences.  I invited my cooking buddy over to indulge with me and we got started at 3:00 for a 6:30 dinner.  Don’t let the time investment dampen your enthusiasm for trying this dish; it is worth every minute, besides new recipes always take longer.

I like butternut squash prepared savory rather than sweet, so this recipe was especially appealing to me. Tender squash seasoned with fresh marjoram, thyme, and bay leaf, accompanied by Honeycrisp apple, fennel, and onion. Fennel sausage, fresh sage leaves and toasted hazelnuts join the mix, rounding out flavors and imparting a hearty texture.  Oh, and it is lasagna, so ricotta, mascarpone, mozzarella, and Parmigiano-Reggiano set the stage for a sensational dinner.

When you pick up a copy of Sizzling Skillets and Other One-Pot Wonders for yourself, mark page 76 for a cold fall afternoon and invite a small army of friends over for dinner.  I had to split this between two pans, the smaller of the two went directly to the freezer and we still had 8-10 servings.

Everyone loved it, each of us trying to describe our delight at the same time. Our daughter said, “This tastes like fall. It’s a little sweet, but then it’s not.” She was right, every bite was a nuance of engaging flavors. By the time we finished dinner, we finally agreed on a single word to describe it–delicious!

Click on the Photo for Order Info

Emeril’s Sizzling Skillets and Other One-Pot Wonders is now available!  Butternut Squash Lasagna with Italian Sausage and Sage and more than 130 other delectable recipes are compiled in this great cookbook.  Just click on the link or the photo to order yours and start enjoying them today.

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.

Zak! Table Art 7-piece Flame-Shaped Serving Bowls: Enter to Win a Set!

We are in the final week of Emeril’s One-Pot Blogger Party finishing in style and celebrating the release of Sizzling Skillets and Other One-Pot Wonders by giving away Zak! Table Art 7-piece Flame-Shaped Serving Bowls.  You are going to love these!  The bright red color is ideal for holiday entertaining, Valentines Day, birthday parties, or summertime backyard barbecues.  They stack for compact storage and are durable enough to use every day.

Beyond practical, the flame shaped design inspires creativity when setting the table or buffet.  Use just one or all seven, here’s a few simple ideas to utilize this serving set:

  • An assortment of olives for an olive bar
  • Ice cream toppings for a Sundae party
  • Garnishes for tacos, fajitas, or baked potatoes
  • Homemade holiday candies
  • Condiments for large parties
  • See how Emeril uses them here on HSN:

The unique shape allows for a snug grouping with other platters or plates to save space on a buffet or inspire artistic expression.

Inspired?

Enter to win Zak! Table Art 7-piece Flame-Shaped Serving Bowls for yourself!

There are a number of ways you can enter.  Each of the following count as 1 entry, which means you can enter up to 5 times to increase your chances to win. Please be sure to use a valid email address.

Here’s how:

1.  Leave a comment on this post to let me know how you might use these serving dishes.
2.  Subscribe to Savoring Today (top of the right column) and leave a comment to let me know you did. If you are already a subscriber, let me know that too!
3.  Share this post on Face Book and leave a message that you did so on the Savoring Today Face Book page.
4.  Tweet about the giveaway on Twitter with a link back to this page and mention @savoringtoday in your tweet.
5.  Email friends (no minimum) about the giveaway with a link back to this page and either cc: savoringtoday@comcast.net or leave a comment here that you did.

This drawing will conclude our blogger party on Saturday, October 1stThe winner will be determined by Random.org, only U.S. residents are eligible.

And Emeril’s Sizzling Skillets Cookbook Goes To …

Click on the Photo to Order NOW!

Samuel Fred Oxner Jr. from Lexington, SC is the lucky winner of Emeril’s Sizzling Skillets and Other One-Pot Wonders, on sale now!  Shortly, Samuel will be enjoying meals from this fabulous collection of recipes.  Maybe he’ll start with the Cajun Shrimp Stew or the Rigatoni with A Beefy Mushroom Gorgonzola Sauce…oh, so good!

Thank you, everyone, who participated in the giveaway—I loved seeing the variety meals you would choose to make and why.  

You can still enter to win with one of the other One-Pot Bloggers, but HURRY:

Foodie ’til Wednesday, September 28, NOON
Cookistry ’til Saturday, October 1, Midnight MST
Groo-V Foodie ’til Saturday, October 1, Midnight PST

Special thanks to William Morrow Cookbooks, of Harper Collins Publishers, The Secret Ingredient, and Emeril for making this delicious giveaway possible. Meet Emeril at “Sizzling Skillets” book tour! Check Emeril’s Newsroom for details and cities.

Also, check out ‘EMERIL’S TABLE’ on the Hallmark Channel.  He describes it this way, “Food brings us all a little closer together and I hope that as we’re gathering around my table each day everyone will invite us in to their kitchens and be inspired to cook along.”  I couldn’t agree more!  This is sure to be a great series.

Oh, and we’re not done with the giveaways, so stay tuned!

Emeril’s “BLT” Risotto: Making Skillets Sizzle

Side dish or main dish, Emeril’s “BLT” Risotto from Sizzling Skillets and Other One-Pot Wonders satisfies.  Imagine all the flavors of this lunchtime classic in a hearty, creamy risotto.  Fresh baby spinach is the stand-in for the traditional lettuce you would find in a BLT, and it is marvelous.  Smoky bacon, aromatic herbs and vegetables, fresh tomatoes and Arborio rice harmonize beautifully in this toothsome dish.

The versatility of this recipe is especially appealing, served as a side or main dish.  As a side dish, risotto is ideal alongside poached fish, oven roasted chicken, or a vegetable stir-fry.  Select thick-cut smoked bacon and allow for some larger, meaty pieces and you have just kicked dinner up another notch!

It has been a delicious adventure being part of Emeril’s One-Pot Blogger Party the last two weeks cooking my way through Sizzling Skillets, which releases tomorrow.  I hope you’ve received a well-rounded inside look with Cajun Shrimp Stew, Spicy Vegetable Coconut Curry, Turkey Club Casserole, Wok-Seared Duck Salad, Rigatoni with A Beefy Mushroom Gorgonzola Sauce, and now “BTL” Risotto.  You’re going to love having this cookbook in your collection.

Stay tuned … we’ll finish out the week with Tuscan White Bean Soup (full recipe) and Butternut Squash Lasagna with Italian Sausage and Sage.

AND one more giveaway!

Emeril’s Rigatoni with A Beefy Mushroom Gorgonzola Sauce: Or Something Like That

Grilled Tri-tip Roast with Beefy Mushroom Gorgonzola Sauce

It was the sauce that drew me to this ah-may-zing recipe; Emeril has got it goin’ on in Sizzling Skillets and Other One-Pot Wonders with this one.  I do not think it matters much what type of beef or pasta you put with it either, the sauce carries the meal. Wine, shallots, garlic, fresh herbs, blue cheese, and cream?  “Aw, yeah, babe”, Rigatoni with a Beefy Mushroom Gorgonzola Sauce is the real deal.

Since we try to eat less pasta these days and I had a Tri-tip roast on-hand, I adjusted the recipe without altering the deeply flavored, beefy mushroom sauce. Grill-lover that I am, I could not pass up the chance to cook the tri-tip over a flame, while baking a sweet potato and whipping up the sauce.  Obviously, the entire meal did not come from just one pot; it took two pots, an oven, and a grill. However, as my husband said, “The sauce took the tri-tip to a whole new level”, so it was worth every bit of extra clean-up.

As delicious as it would be over pasta, it was terrific poured over the baked sweet potato AND the broccoli—though there are no photos of such indulgence as evidence.  This is another recipe easily made gluten-free with a simple substitute of sweet rice flour for all-purpose flour as well as using gluten-free pasta, or like us, enjoying a sweet potato in lieu of pasta.

Grilled Tri-tip Roast with Beefy Mushroom Gorgonzola Sauce

An earthy depth of flavor from the blue cheese and mushrooms, savory herbs throughout, Beefy Mushroom Gorgonzola Sauce kicks anything up a notch—this is a must try recipe. Can one recipe be worth the price of an entire cookbook full of fantastic recipes?  If any can, this one comes really, really close.

Click on the Photo for Pre-order Info

Order a copy of Emeril’s Sizzling Skillets so you too can enjoy this and more than 130 other delectable recipes!

Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.