Excite your dinner guests by bringing these vibrant, fun contemporary-shaped stoneware bakers to the table. The individual sized portions are just perfect for and your guest.
Customer Reviews:2009-12-19 | Marie Louise | Rating: 5
Rachael Ray Rocks2009-12-07 | luci (texas) | Rating: 5
IT'S NO coincidence that Emeril Lagasse has never done business in such no-brainer locales as Philly, Boston or New York.
In a recent phone chat, the man who pretty much midwifed the modern era of cable-TV-borne superstar chefs said he had always shied away from the Northeast because of its hyperintense culinary competition and the general hustle-bustle of its largest cities.
But that was before a top executive of Las Vegas Sands Corp. made him an offer he couldn't refuse. The result is Emeril's Chop House, the nongaming keystone of the Sands Casino Resort Bethlehem.
"I was a little surprised when they first approached me," he recalled of the initial outreach from LV Sands muckety-muck (and Delaware Valley native) Rob Goldstein . "He said, 'Don't make a judgment. Why don't you check it out?' "
Because Lagasse had already enjoyed a successful partnership with the company in its Las Vegas properties, Venetian and Palazzo, he paid a courtesy call to the beleaguered erstwhile steelmaking capital about 65 miles north of Philadelphia.
SourceIngredient rundown:
1 quart draw off 3 thickset garlic cloves, smashed cure and bespeckle to soup freshly grated nutmeg to soup 8 agency low-starch potatoes (I tolerant of in 6: half Russet and half Yukon Gold) unsalted butter for buttering the gratin dish 1 1/2 cups grated Gruyère cheese (this is where I went with a fuse of grated acute cheddar, provolone, parmesan and ricotta cheeses) 1 1/2 pints dull cream (I occupied in the air a pint due to smaller lot) ~1 cup of cooked ham, sliced poor Breadcrumbs for topping (facultative)
How it’s done:
Billet the drain and garlic in a in the main, bleak saucepan. Mature with cure, speckle, and a dab nutmeg. Produce to a seethe, and smoulder for 15 minutes. Preheat oven to 450°F. Peel the potatoes, and slice thinly on a mandoline or ersatz vegetable slicer . Lieu potato slices in hot simmering bleed, and cook exceptionally gently for 10 minutes...
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