Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [52]
7. Add the shrimp, asparagus, and half of the Parmesan to the pot and stir to combine. Cook until the shrimp and asparagus are heated through, the cheese is melted, and the risotto has a creamy texture, 1 to 2 minutes. Serve immediately, in shallow bowls, garnished with the remaining Parmesan.
4 to 6 servings
ARTICHOKE SOUP WITH POACHED OYSTERS
Artichoke and oyster soup is a New Orleans favorite, and just about everyone and his or her mother has a favorite recipe for it. I’ve made this version slightly more elegant by adding an herbed mascarpone. Pureeing the soup also gives it a silky texture, and since the oysters are added at the very last minute, they are gently poached to perfection. Serve this soup with a nice salad and a loaf of warm, crusty bread for a light evening meal.
½ 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
½ 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 puree in batches in a blender. (Note: use caution when pureeing hot liquids.) 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.
4. 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 ¼ 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.
About 3 quarts, 6 to 8 servings
POT-AU-FEU
This boiled dinner is based on the classic French dish. The name, when translated, roughly means “a pot always left on the fire.” Though making it is a continuous affair in which meats, vegetables, and herbs are added to the pot in stages (to build layers of flavor), this is a lazy-day endeavor, and the only major effort is in the gathering of ingredients. In the end, you have a platter of delicious abundance that should be served with a green salad, crusty