Post by Loupy on Jan 3, 2011 19:40:58 GMT -7
Sweet Peas au Gratin
Recipe courtesy Emeril Lagasse, 2000
Prep Time: 12 min
Cook Time: 20 min
Serves: 4 to 6 servings
Ingredients
1 teaspoon plus 2 tablespoons butter
1 cup minced onions
Salt
Freshly ground white pepper
2 tablespoons all-purpose flour
2 cups whole milk
4 cups sweet green peas, blanched
1/2 cup fine dried bread crumbs
Essence, recipe follows
4 ounces sharp cheddar cheese, grated
Directions
Preheat the oven to 400 degrees F.
Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
In a large saute pan, over medium heat, melt the remaining 2 tablespoons of the butter
Add the onions.
Season with salt and pepper.
Saute for 2 minutes.
Add the flour and cook for 1 minute, stirring constantly.
Stir in the milk and bring to a simmer.
Cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Add the peas and mix thoroughly.
Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas.
Top with the grated cheese.
Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.
Spoon onto serving plates and serve.
For Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Printed from FoodNetwork.com on Thu May 27 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
Recipe courtesy Emeril Lagasse, 2000
Prep Time: 12 min
Cook Time: 20 min
Serves: 4 to 6 servings
Ingredients
1 teaspoon plus 2 tablespoons butter
1 cup minced onions
Salt
Freshly ground white pepper
2 tablespoons all-purpose flour
2 cups whole milk
4 cups sweet green peas, blanched
1/2 cup fine dried bread crumbs
Essence, recipe follows
4 ounces sharp cheddar cheese, grated
Directions
Preheat the oven to 400 degrees F.
Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
In a large saute pan, over medium heat, melt the remaining 2 tablespoons of the butter
Add the onions.
Season with salt and pepper.
Saute for 2 minutes.
Add the flour and cook for 1 minute, stirring constantly.
Stir in the milk and bring to a simmer.
Cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
Add the peas and mix thoroughly.
Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas.
Top with the grated cheese.
Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.
Spoon onto serving plates and serve.
For Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Printed from FoodNetwork.com on Thu May 27 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
