All good things must come to an end. Or must they? Although this three weeks of cooking, baking and, of course, eating my way through Emeril’s latest cookbook has now come to an end. I know that this book will be on the “well used” list around my home. It is not just a bunch of sandwiches. It’s desserts, homemade bread recipes and a slew of imaginative and tasty sandwiches. I hope you’ve enjoyed this blogalong with me and the other #SeriousSandwich bloggers. We have enjoyed getting to know each other and look forward to continuing our friendships beyond today. That’s a win win if you ask me.
Without further ado….let’s announce the winner of the cookbook.
Congratulations Kristyn Martin! I will be contacting you for your info and we will get the book to you STAT so you can whip up a batch of Egg Salad Supreme! YAY!!
Many thanks to all who entered. Stay tuned for more delicious giveaways!!
Can you believe it’s been 3 weeks since we started the #SeriousSandwich blogalong for Emeril’s latest book Kicked-Up Sandwiches? It’s flown by, just like it did last year when I promo’d his book Sizzling Skillets and Other One-Pot Wonders. It’s been a fun ride and I’m sad that it’s coming to an end tomorrow. There’s still time to enter to win his cookbook. The giveaway ends tonight (Wednesday 10-24) at 9 pm PST. So head over to the Eggplant Muffuletta post today!
Yesterday I made the New Orleans Shrimp Melt from the Kicked-Up Sandiwches cookbookfor lunch. I changed it around a little as I had made the Pumpernickel bread, also from the book, and it is too good to not eat for every meal. The recipe in the book calls for brioche or Challah, which I am sure would be incredible as well. The Pumpernickel added a sweet nutty flavor to the already outstanding shrimp salad. Melt cheese on top and BAM…party in your mouth. Here’s the link to Emeril’s Pumpernickel Bread recipe on his website. It’s easy to make and so delish. I have been eating it every morning toasted with a slather of butter. Heaven! The shrimp melt recipe has not been published so I am unable to provide it for you. But if you win the cookbook (or buy it), I suggest making it first. It’s easy and so good.
A little recap of the deliciousness from Emeril’s book:
Check out the full list of bloggers who were a part of Emeril’s #SeriousSandwich blogalong. They are a great group of foodies and it was an honor to participate in this event with them for the past 3 weeks.
I’m not a huge eggplant fan, but hey, you might be! So I’m sharing Emeril’s recipe for Eggplant Muffuletta. I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up! BAM!
I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say? Should I give away a copy? Ok, duh, of course I’m going to give it away. Emeril wants me to.
This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.
2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 loaf seeded Italian bread
Basil Spread (page 318)
2 cups New Orleans–Style Olive Salad (recipe follows)
4 ounces sliced mozzarella cheese
4 ounces sliced provolone cheese
Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
Reduce the oven temperature to 350°F and move the oven rack to the center position.
When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
1 1/2 teaspoons minced garlic
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
New Orleans-Style Olive Salad:
1 quart large pimento-stuffed green olives, drained & rough chopped
1 1/2 cups large Greek black olives, drained, pitted and halved
1 1/2 cups extra-virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
3 to 4 ribs celery, thinly sliced on the diagonal
2 medium carrots, thinly sliced on the diagonal
1/2 cup pepperoncini, drained & halved
1/3 cup cocktail onions, drained
1/4 cup nonpareil capers, drained
2 tablespoons minced garlic
2 teaspoons Emeril's Original Essence or Creole Seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
2 tablespoons fresh oregano leaves
Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator
Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere. Can you believe it? 4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others and just the most amazing rollercoaster ride ever. I hope I never have to get off of it. Updating my blog from Blogger to WordPress was a decision I made over a year ago. Being the control freak that I am, I wanted to do it all myself. Therefore…a year and a half later, here we are. It’s not completely perfect yet, but I didn’t want to wait a second longer. Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine. Such a cool tool if you want to see how websites have improved over the years.
I hope you enjoy the more visually new and improved Farmgirl Gourmet. Let’s go make some of Emeril’s tasty calzones? Shall we?
Today is the day!! Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf! CONGRATS EMERIL! This is a great book filled with every kind of sandwich you can imagine. Each one has tantalized our taste buds with deliciousness. Especially those peanut butter cookies. OH BABE! I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet. Well, unless you can’t wait….I can’t blame you. It’s delicious! Just like this calzone recipe. I am a sucker for a good calzone and Emerils recipe hits the nail on the head. Thanks to Emeril and the folks at Morrow Cooks for allowing us to publish a few of the recipes before the book is released. Speaking of that, if you’d like to preorder/order online click here or here. Stay tuned for my book giveaway! Alright, I’m hungry, how about you?
Sopressata and Genoa Salami Calzones
Yield: 4 Calzones
I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket!
1 recipe Semolina Pizza Dough (page 298)
1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
¼ cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
Flour or cornmeal, for dusting the pizza peel
Quick Tomato Sauce for Calzones:
1 3/4 c ups
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes, drained and pureed
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
Quick Tomato Sauce:
Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.
The book is chock full of deliciousness. It’s almost impossible to choose which sandwich to make. We are able to make any recipe in the book, but can only blog a handful of the actual recipes, so my apologies for teasing you with tempting images and not giving you the goods. With over 20 bloggers making 7 total posts for the 3 weeks, there would be no need to buy the book. We would’ve given you all of the recipes by the end of the blogalong.
I decided to give the dessert section a little attention for this post and boy….was it ever a great idea. Although these cooks take some time to make, they are worth every second after the first bite. If you get the book, I will give you one tip, refrigerate the fudge for 10 minutes or so to make it easier to cut and remove from the parchment. Other than that…this recipe is perfection in every morsel.
I will be giving away a copy of the book starting on the 20th, so stay tuned. In the meantime, check out the other #SeriousSandwich bloggers for recipes, giveaways and more.
As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother. She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months. It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.
She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top. Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.
Memories like that are amazing. I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past. When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical. I mean, how could it be any better than my grandma’s egg salad? Well, this is definitely not your ordinary eggy deliciousness. It’s “kicked up” as Emeril would say. And in a goooooooood way! I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp. We had them for dinner with freshly made tri-color potato chips and it was delish!
Photo courtesy of Emeril Lagasse
I won’t tease you anymore. You just need to give it a try for yourself and see if it rivals your favorite egg salad memory. Egg Salad Supreme
Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.
1/2 cup mayonnaise, homemade (see page 309) or store-bought
12 slices White Sandwich Bread (page 303)
Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Makes 6 sandwiches, about 3 cups filling
Don’t forget to check out The Secret Ingredient Blog for fun bios on the participating bloggers – here and here!
If you’ve been with me for a while, you may remember that a year ago I was reviewing Chef Emeril Lagasse’s book Sizzling Skillets and Other One Pot Wonders. It was 3 incredibly fun and tasty weeks with 19 other foodies from around the country. Well, I saw that Morrow Books had put out the word that they were looking for bloggers to do this event again for Emeril’s newest book “Kicked-Up Sandwiches: Stacked With Flavor” due out in bookstores October 16th. So I tossed my name in the hat and what do you know? They picked me – and 2 others from last year (30AEats & FoodHuntersGuide) plus 18 other bloggers from around the country.
So for the next 3 weeks, I’ll be cooking some amazing sammies from Emeril’s latest book, blogging a few recipes and giving away a copy to one of my readers. This book is jam packed with sandwich ideas. And if you think it’s all turkey and cheese, you are wrong my friends. There are desserts, condiment recipes (such as the Harissa I made for the Lamb Pita that is TO. DIE. FOR) and everything in between. Are you hungry yet? I sure am. The lamb sandwich was incredible. My kids, who had never had lamb before, inhaled them. The harissa was easy to make and will now be a fridge staple in my home. I have been using it on breakfast sliders with eggs. So good! Tomorrow I will be posting the recipe for Emeril’s Egg Salad Supreme. It’s like Grandma’s egg salad kicked-up Emmy Awards style and is fancy pants enough to serve guests for a swank luncheon and easy enough for your hubs sack lunch. Here’s a sneak peek!
I hope you enjoy this fun sandwich ride with me. I will be posting the giveaway information next week. Stay up to date with what everyone is making by…. Following All of the Bloggers: