Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [32]
3. Add 1 tablespoon of the remaining butter to the pan. When it begins to bubble, add the onion and garlic and cook over medium-low heat until the onion is translucent and tender, about 4 minutes. Transfer the onion and garlic to a medium mixing bowl.
4. In a small, heavy saucepan, heat the remaining 2 tablespoons butter over medium-high heat. When the butter begins to bubble, add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and cream and, while whisking constantly, bring to a boil, about 3 minutes. Add the Neufchâtel cheese, nutmeg, ¼ teaspoon of the remaining salt, and the remaining ¼ teaspoon white pepper. Once the sauce has thickened, remove it from the heat and continue to whisk for 1 minute more.
5. When the spinach has cooled, squeeze out any excess liquid, coarsely chop, and add back to the mixing bowl with the onion and garlic. Add the warm sauce and stir well to combine.
6. Spread the spinach mixture in an even layer in the bottom of a 9 × 13-inch glass baking dish. Using a spoon, make 6 wells in the spinach for the eggs. Crack an egg into each well. Combine the breadcrumbs, Parmesan, and remaining ¼ teaspoon salt in a small mixing bowl. Sprinkle the breadcrumb mixture evenly over the eggs and spinach. Bake until the spinach is warmed through and the eggs are set and cooked to the desired degree of doneness, 12 to 15 minutes. Serve with warm crusty bread.
6 servings
MAKE-AHEAD SAVORY BREAKFAST CASSEROLE
This dish is easily prepared ahead of time and then baked just before serving for a super kicked-up breakfast, brunch, or dinner with no effort whatsoever.
6 ounces thick-cut smoked bacon (about 4 strips), diced
1¼ cups chopped yellow onion
¾ cup chopped mixed red and green bell peppers
2¾ teaspoons Emeril’s Original Essence or Creole Seasoning (Creole Seasoning)
4 large croissants (about 12 ounces total), cut into 1-inch pieces
¼ cup minced green onion
6 ounces medium yellow cheddar cheese, grated (about 1½ cups)
7 large eggs
1¼ cups milk
¾ cup heavy cream
¼ teaspoon salt
1. In a medium skillet over medium-high heat, cook the bacon until crisp and the fat has rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper towel–lined plate to drain. Remove all but 1½ tablespoons of the bacon drippings from the pan and reserve the drippings on the side. Add the onion, bell peppers, and ¾ teaspoon of the Essence to the pan and cook, stirring often, until the vegetables are soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.
2. Using a bit of the reserved bacon drippings, lightly grease a 1½-quart oval gratin dish or other shallow baking dish of similar size. Add half the croissant pieces to the dish, then spoon half the vegetable-bacon mixture over the bread. Sprinkle with half of the green onion and then top with half of the cheese. Repeat to form a second layer with the remaining bread, vegetables, green onion, and cheese.
3. In a medium mixing bowl, combine the eggs, milk, cream, salt, and remaining 2 teaspoons Essence and whisk to combine. Pour the egg-milk mixture slowly over the casserole so that it is evenly distributed. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
4. Preheat the oven to 325°F and remove the breakfast casserole from the refrigerator while the oven is preheating.
5. Discard the plastic wrap and cover the casserole with a piece of buttered aluminum foil (buttered side down). Bake for 30 minutes, then uncover and bake until the casserole is puffed, set in the middle, and golden brown on top, 30 to 35 minutes more. Allow the casserole to sit for 10 to 15 minutes before serving.
6 servings
COLA-BRAISED POT ROAST WITH VEGETABLES
Here’s a comfort-food classic with a sauce that gets a hint of sweetness when you add your favorite cola. Choose a chuck roast that is nicely marbled—the meat will remain moist and flavorful after the slow braising.
4 pounds boneless beef chuck roast
2 teaspoons freshly ground black