Manchester Resident to Appear on Emeril's Table

Manchester resident Jessica Connelly will appear as a guest on Emeril Lagasse’s new daily cooking show, “Emeril’s Table,” Monday evening. 

In the show, which can be seen at 11 p.m. Monday on the Hallmark Channel, Lagasse invites a group of five diners to his "table" in an intimate setting where he shares cooking lessons and creates recipes geared to their interests (the episode's menu and recipes can be viewed below). 

"Emeril's Table," which tapes in New York City, can be seen daily on the HallMark Channel at 11 p.m. 

EPISODE:  VEGETARIAN MAIN COURSES

Emeril offers some of the most delicious meatless entrees you’ll ever taste: A satisfying Udon Noodle Stir Fry with crunchy vegetables, a hearty and healthy Kale and Chick Pea Stew plus a simple and exquisite Eggplant and Squash Lasagna. 

KALE AND CHICKPEA STEW

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

1 tablespoon olive oil

¼ cup ghee (clarified butter)

1 medium yellow onion, chopped

2 cloves garlic, minced  

2 teaspoons fresh ginger, chopped

1 teaspoon freshly ground coriander seeds

1 teaspoon freshly ground cumin seeds

3/4 teaspoon ground turmeric

¼ teaspoon cayenne pepper, optional

¼ teaspoon whole yellow mustard seeds

2 large sweet potatoes, peeled and cut into 1 inch cubes

One 19-ounce can chickpeas, drained

5 cups vegetable stock or canned, low-sodium vegetable broth

1 pound kale, stems removed and cut into bite size pieces

1 ½ teaspoons Kosher salt

1 cup canned unsweetened coconut milk

Cooked jasmine rice, for serving

2 tablespoons chopped cilantro, for garnish

¼ cup julienned red bell pepper, for garnish

In a large sauce pan or Dutch oven heat the ghee over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer.

Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper.

Yield: 4 to 6 servings

Cook’s Note:

• Turmeric is a rhizome that is used widely in Indian cooking. It is one of the main ingredients in curry, lending it a distinctive flavor. Turmeric has a slightly bitter flavor.  It is used as a food coloring for cheese, butter and mustard thanks to its bright yellow color. Turmeric is also considered a super antioxidant and is used in both Indian and Chinese herbal medicines. 

UDON NOODLE STIR-FRY WITH VEGETABLES

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

¼ cup vegetable  stock or canned, low-sodium vegetable broth

3 tablespoons gluten-free soy sauce

2 tablespoons sake

1 tablespoon vegetarian oyster sauce

1 teaspoon ponzu

2 teaspoons red miso paste

½ teaspoon palm sugar (or light brown sugar)

¼ cup plus 1 tablespoon vegetable oil

6 ounces oyster mushrooms, chopped

Salt

5 ounces shiitake mushrooms, stemmed, cleaned and thinly sliced

1 large red bell pepper, sliced into thin strips

½ cup thinly sliced red onion

1 tablespoon plus 1 teaspoon minced garlic

1 tablespoon minced green onion bottom, top portion thinly sliced on the bias and reserved separately

1 ½ teaspoons minced fresh ginger

12 ounces baby watercress ends trimmed, plus additional for garnish

2 ¼ pounds frozen udon noodles, cooked according to package directions, drained

½ cup julienned carrots

2 tablespoons chopped fresh cilantro leaves, for garnish

1 tablespoon hot sesame oil

In a small bowl, combine the vegetable  stock, soy sauce, sake, oyster sauce, ponzu, miso, and palm sugar and whisk well to combine. Set the sauce aside until ready to use.

Heat ¼ cup of oil in a wok over high heat. When hot, add the oyster mushrooms and a pinch of salt, and cook until the mushrooms begin to brown and wilt, about 2 minutes. Add the shiitake mushrooms and another pinch of salt and continue to cook until all of the mushrooms are nicely browned, 2 to 3 minutes longer.

Add the remaining tablespoon of oil, bell pepper, and red onion and cook until the vegetables just begin to soften, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the noodles and the reserved sauce and toss to combine. Cook until heated through, 1 to 2 minutes. Arrange the watercress on a large serving platter.  Remove from the heat and transfer to platter over watercress. Garnish with the carrots, reserved green onion tops, chopped cilantro, and watercress. Drizzle with the hot sesame oil and toss quickly to combine, then serve immediately.

Yield: 4 to 6 servings

VEGETABLE LASAGNA

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

3 medium eggplants, cut lengthwise into ¼-inch slices (about 3 ¾ pounds total)

Salt

4 large zucchini, cut lengthwise into ¼-inch slices

4 large yellow squash, cut lengthwise into ¼-inch slices

½ cup plus 2 tablespoons olive oil

1/2 cup fresh whole wheat breadcrumbs or coarse fresh breadcrumbs

1 teaspoon minced garlic

2 tablespoons balsamic vinegar

1/4 cup lightly toasted pine nuts

2 tablespoons chopped fresh basil leaves, plus more for garnish

1 tablespoon chopped fresh oregano leaves

1 teaspoon crushed red pepper, or to taste

1 pound fresh mozzarella cheese, cut into 1/2-inch slices

12 ounces goat cheese, crumbled

2 cups Marinara Sauce (recipe follows)

Preheat the oven to 350 degrees F.

Lay the eggplant slices in a single layer on a wire rack set above a baking sheet. Sprinkle both sides lightly with salt and let stand for at least 1 hour to allow the juices to drain.

Heat a grill or griddle pan over medium-high heat. Rinse the eggplant under cold water and pat dry. Brush both sides of the eggplant, zucchini, and squash slices using 6 to 8 tablespoons of the olive oil and place on a grill pan or grilled pan until soft and lightly browned on one side, 6 to 8 minutes.

Combine the breadcrumbs, minced garlic, balsamic vinegar, pine nuts, basil, oregano, crushed red pepper, and 1 teaspoon salt. Add the remaining 2 tablespoons of olive oil and mix well. Set aside.

In a small saucepan over medium-low heat, warm the Marinara Sauce.

Place 1 cooked eggplant slice on a clean work surface. Top with 1 to 2 slices of mozzarella, add 1 slice of cooked zucchini, top with pieces of goat cheese, cover with cooked yellow squash, top with pieces of goat cheese, and add a final layer of eggplant. Repeat the procedure with the remaining vegetable slices and cheeses. Transfer to a 9- by 13-inch casserole dish or roasting pan. Top the lasagna with the breadcrumb mixture and drizzle with olive oil. Bake until heated through and the cheese is melted, about 20 minutes. Pour enough Marinara Sauce to cover the bottom of a large serving platter.  Arrange slices of lasagna on top of the sauce, and top with remaining sauce. Serve warm, garnished with additional basil and parmesan.

Yield: About 18 pieces, 4 to 6 servings

Marinara Sauce

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

1/4 cup olive oil

1/4 cup chopped pancetta or bacon

1 medium onion, finely chopped

6 cloves garlic, minced

2 (35-ounce) cans whole Italian plum tomatoes, crushed with your hands, with juices

1/4 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 cup chopped fresh basil leaves

In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.

Yield: about 2 quarts

“PASTA ONNA” (PASTA PRIMAVERA)

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

1 pound gluten-free fusilli pasta

1 tablespoon olive oil

1 package firm tofu, cut into 1-inch cubes

1 teaspoon crushed red pepper flakes

½ teaspoon salt

1 large zucchini, sliced into ¼-inch rounds

1 large yellow squash, sliced into ¼-inch rounds

1 tomato, diced

¼ cup sliced black olives

2 tablespoon garlic, minced

¼ cup grated parmesan cheese

¼ cup goat cheese, crumbled

Basil leaves, for garnish

Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

In a large skillet over medium heat, add the oil.  When hot, add the tofu and red pepper flakes, and cook, stirring occasionally, until slightly browned, about 5 minutes. Add the salt, toss to combine.  Add the zucchini, squash, tomato, and cook until slightly tender, another 5 minutes. Stir in the olives and garlic, then add the cooked pasta and toss to combine. Garnish with parmesan, goat cheese, and basil.  Serve immediately.

Yield: 4 to 6 servings