By Emeril Lagasse
For greater than a hundred years, Delmonico has embodied the spirit of recent Orleans. First opened in 1895, Delmonico eating place and Bar in New Orleans reopened its doorways a century later to great acclaim as Emeril's Delmonico. In his newest cookbook, America's favourite star chef provides a set of recipes which are tailored and simplified for domestic chefs, that includes a mixture of Creole classics and Emeril's kicked-up creations.
Emeril's Delmonico is filled with recipes for hearty, cutting edge meals steeped in New Orleans type. Illustrated with either modern full-color and classic black-and-white images, Emeril's Delmonico paints a full of life, evocative portrait of Emeril's vintage delicacies and the wealthy culinary historical past of recent Orleans.
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Extra resources for Emeril's Delmonico: A Restaurant with a Past
Line two cookie sheets with parchment paper. Remove one piece of dough from the refrigerator. Place the dough between two pieces of waxed paper and roll to ⅛ in/3 mm thick. Using cookie cutters, cut out as many shapes as possible. The dough is oily, so the cutter shouldn’t stick to the dough. 5 cm apart. Bake until the cookies are dark brown, about 15 minutes. Remove to wire racks to cool completely. Let the sheets cool completely and repeat with the remaining dough. TO MAKE THE ROYAL ICING / In a large bowl, whisk the egg whites until foamy.
In a small bowl, whisk the egg white until foamy, about 30 seconds. Add the sugar and whisk for 10 seconds. Add the oil and the water and whisk until combined. Add the vanilla and orange zest and whisk until combined. Add the flour and the salt and whisk until the mixture is smooth. Spoon the batter by teaspoonfuls onto the prepared sheet. 5 cm in diameter (no larger). The batter will look uneven, with some spots having more batter than others. Just try to make it as even as you can. Repeat to make another circle of batter, spacing it at least 2 in/5 cm from the first circle.
Once the cookies are baked, the outsides stay crunchy, while the insides are a bit chewy. When I add toasted nuts to the meringue, my preference is for pecans. You can use the leftover yolks to make Thumbprint Cookies (page 58). ABOUT 45 SMALL COOKIES OR 30 BIG COOKIES Preheat the oven to 300°F/150°C/gas mark 2. Line two cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat for a few seconds to combine.