Oysters and artichokes — I’m a crazy about them both. So imagine my delight when I opened Emeril’s New cookbook, Sizzling Skillets and Other One-Pot Wonders and found a recipe whose ingredient list contained, not only, those two favorites but mascarpone, shallots, dry white wine, butter and cream — sinful!“O Oysters,” said the Carpenter, “You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none– And this was scarcely odd, because They’d eaten every one. — Lewis Carroll, The Walrus and the Carpenter (from Through the Looking-Glass and What Alice Found There, 1872)
According to the rules of Emeril’s cookbook launch none of us previewers are allowed to give you the recipes (the cookbook is available for presale now!) But I will give you a few preview pics, a tease of ingredients and a bit of poetry to whet the appetite — for what is sexier than oysters, artichokes, cream, wine and poetry.
With a tender heart
Dressed up like a warrior,
Standing at attention, it built
A small helmet
Under its scales
— Pablo Neruda, Ode to an Artichoke
Pssst. . .Wanna Win a 7 pc set of Emeril by Zak! Flame serving bowls?
IN OTHER NEWS:
Know what goes great with soup? Popovers — but not just any popovers, smoked Gruyere popovers. I make mine quick and simple by using a basic choux pastry recipe and stirring in the grated cheese of my choice, once the batter is mixed. Then spoon out 1/4 cup fulls onto an ungreased cookie sheet — 25 minutes later, you have light, cheesy perfection!
My Choux Pastry Recipe
1 cup water
1/2 cup (1 stick) butter
1 cup flour
Heat oven to 400 degrees. Heat water and butter in a saucepan, once the butter has melted add your flour, stirring vigorously over low heat or until mixture forms a ball. Remove from heat. Beat in eggs all at once, beating until smooth. Drop by scant 1/4 cup fulls onto an ungreased cookie sheet for 25 to 30 minutes, unitl golden and cooked through. Cool away from draft. Serve while warm.