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2011 CookBook Full

2011 CookBook Full

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Published by Nicole Yang

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Published by: Nicole Yang on Jun 04, 2012
Copyright:Attribution Non-commercial


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Serves 6-8

1⁄2 cup mascarpone cheese

1 tablespoon chopped fresh parsley leaves

1 tablespoon thinly sliced fresh chives

1 tablespoon chopped fresh tarragon leaves

1 teaspoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

50 small raw oysters (about 1 pint), picked over carefully

for shell pieces, oyster liquor reserved

2 cups clam juice, or as needed

8 tablespoons (1 stick) unsalted butter

2 shallots, minced

2 leeks, white part only, minced

2 celery stalks, minced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup dry white wine

Four 14.5-ounce cans quartered artichoke hearts,

drained and rinsed

4 cups chicken stock or canned low-sodium chicken broth

4 cups heavy cream

2 teaspoons salt

1⁄2 teaspoon cayenne

1 tablespoon fresh chervil leaves

1 tablespoon chive blossoms, if available,

or snipped chives, for garnish


1. In a small bowl, combine the mascarpone, parsley, sliced chives,

tarragon, lemon zest, and lemon juice. Mix well and set aside in

the refrigerator.

2. Strain the oysters over a fine-mesh sieve and reserve the oysters

and strained liquor separately. Add enough of the clam juice to

bring the oyster liquor up to 2 cups.

3. Heat the butter in a large, heavy pot over medium heat. Add

the shallots, leeks, celery, and garlic and cook, stirring frequently,

until translucent, about 8 minutes. Sprinkle the flour over the

vegetables and cook, stirring constantly, for about 1 minute.

Stir in the wine and simmer until thickened and bubbly, about

30 seconds. Add the artichoke hearts, stock, cream, oyster

liquor/clam juice mixture, salt, and cayenne and bring to a

brisk simmer. Cook for 10 minutes, then remove the soup from

the heat and purée in batches in a blender. (Note: use caution

when puréeing hot liquids.)

4. Strain the soup through a fine-mesh sieve, pressing to extract as

much liquid as possible. Discard the solids and return the soup to

a clean pot. Warm the soup gently over low heat until it returns to

a simmer.

5. Add the oysters to the soup and return the soup to a simmer,

cooking until the edges of the oysters curl and they are just

cooked through, 2 to 3 minutes. Remove the soup from the

heat and stir in 1⁄4 cup of the mascarpone mixture. Adjust the

seasoning if necessary. Serve the soup immediately, each bowl

garnished with a dollop of the remaining mascarpone mixture,

chervil leaves, and chive blossoms.

Photos by: Steven Freeman

Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living®

Radio’s Thanksgiving Hotline:

866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.

He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to

his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living®

Radio on

SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.

From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse. © 2011 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.

SIRIUSXM Channel 110



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