EMERIL'S PIZZA

ingredients

· 1 pound new potatoes, cut crosswise into 1/4-inch thick slices
· Salt
· 1 teaspoon olive oil
· 1 recipe of Basic Pizza Dough (see below)
· 1 tablespoon truffle oil
· Freshly ground black pepper
· 1 cup thinly sliced red onions
· 2 confit duck legs (about 7 ounces each) shredded
· 1/4 pound Fontina cheese, grated
· 2 teaspoons chopped fresh parsley leaves
preparation instructions

Put the potatoes in a medium-size saucepan and add enough water to cover. Season with salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork tender, 10 to 12 minutes. Drain and cool under cold water. Arrange in a shallow dish and allow to come to room temperature.

Preheat the oven to 375 degrees F.

Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4 equal portions. With your fingers, dusted with flour, pat the dough into freeform circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork. Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes. Season with salt and freshly ground black pepper. Continue layering with the onions, shredded duck confit and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas.

BASIC PIZZA DOUGH

ingredients

· 1 package of active yeast
· 2 teaspoons sugar
· 1 cup warm water (110 degrees F)
· 1/4 cup lard
· 3 to 4 cups flour
· 2 teaspoons salt
· Olive oil

preparation instructions

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-inch) pizzas

ITALIAN-STYLE BROCCOLI

Although written accounts of broccoli in America date back to 1755, this Italian import was virtually unknown on these shores until the 1920s. Today it is one of the favorite vegetables of Americans (the prejudices of a certain former president notwithstanding), and is frequently served with the flavors of Italy.

1 large bunch broccoli, about 1 lb (900 g) 3 Tbs (45 ml) extra-virgin olive oil 1 - 3 cloves garlic, peeled and thinly sliced Salt and freshly ground pepper to taste 2 Tbs (30 ml) balsamic or red wine vinegar 2 - 3 anchovy fillets, mashed (optional)

Cut the broccoli into florets and peel and slice the stem. Heat the oil in a large deep skillet over moderate heat and add the broccoli, garlic, salt, and pepper. Saute 6 to 8 minutes, stirring frequently, until the broccoli is tender but crisp. Add the vinegar and optional anchovies and serve immediately. Serves 4 to 6.

RED RICE

This is one of those recipes that has at least as many variations as there are low-country cooks. Some prefer theirs with bacon, some omit it; some add garlic, others don't. Feel free to experiment and come up with your own personal version of this "Charleston Classic."

4 slices bacon
2 medium onions, chopped
4 cups (1 L) water or chicken stock
1/4 cup (60 ml) tomato paste
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 cups (500 ml) long-grained rice

Fry the bacon until crisp. Drain on paper towels and set aside. Transfer 3 to 4 tablespoons (45 - 60 ml) of the bacon grease to a large pot and heat it over moderate heat. Saute the onions until tender but not brown, about 5 minutes. Add the water, tomato paste, sugar, salt, and pepper and bring to a boil. Stir in the rice, reduce the heat to low, and simmer covered for 30 minutes, or until the rice is done and all the liquid has been absorbed. Garnish with crumbled bacon. Serves 6 to 8.

RUSSIAN STEAKS

1 kilo steak thinly sliced (as for schnitzels)
2 large onions sliced finely
Nutmeg
1 beef stock cube crumbled (NO liquid)
1 cup cream

Layer the steaks and onions in a heavy based saucepan, sprinkle with the nutmeg and crumbled stock cube. Pour over the cream. Cover and simmer for about 1 hour on top of the stove or you can bake in the oven for about the same amount of time. Serve with noodles, rice or mashed potatoes. A green salad goes well too.

Serves 6

HOT LEMON SOUFFLE
(four generous servings)

Juice and zest of one lemon
2 Tablespoons of caster (fine) sugar
3 large eggs, separated
1 small knob of butter
Medium frying pan/skillet with a heat-proof handle

Whisk together the lemon juice, zest, sugar and egg yolks. In a separate, clean bowl, whisk the egg whites until firm (but not "dry"). Carefully fold the lemon mixture into the egg whites. Turn on the grill to high and then meanwhile melt the butter in the frying pan (skillet) on the hob. Pour the mixture into the pan and cook over a medium high heat for about a minute or two. Place the pan under the grill to brown the top and then serve immediately, straight from the pan. Quantities can be increased, as long as you keep the ratios the same and use a larger pan.

CORNED BEEF SANDWICH

There is really no secret to making a corned beef sandwich - all you need is good rye bread, dark mustard, and corned beef. Understanding that corned beef is not available to all of my readers, I include the recipe below because this deli classic is just too good to pass up for lack of store-bought corned beef.

16 cups (4 L) hot water
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4 - 8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3 - 4 lb (1.3 - 1.8 Kg) beef brisket
Jewish rye bread (with caraway seeds)
Dijon-style mustard

Combine the water, salt, sugar, seasonings, and sodium nitrate in a large pot and stir to dissolve the salt and sugar. Allow to cool to room temperature. Put the brisket in the brine mixture, placing a weight on top to make sure the beef is completely immersed. Store tightly covered in the refrigerator for 3 weeks, turning the beef every 5 days. To cook, rinse well and simmer for 1 hour per pound of meat. Cut into thin slices and layer on rye bread, adding mustard to taste.

"KOSHER" DILLS

No deli meal would be complete without dill pickles as they are frequently the only vegetable on the table, especially at lunch time. I have put the word "kosher" in quotes because it takes more than a recipe to conform to the strict dietary and food preparation laws that must be followed for a food to be truly kosher.

6 cups (1.5 L) water
1/4 cup (60 ml) kosher salt
2 Tbs (30 ml) white vinegar
2 lbs (900 g) small cucumbers, thoroughly scrubbed
1/4 cup (60 ml) coarsely chopped fresh dill
4 cloves garlic, coarsely chopped
1 tsp (5 ml) whole black peppercorns

Combine the water, salt, and vinegar in a saucepan and bring to a boil over moderate heat. Remove from the heat and cool to room temperature. Pack the cucumbers and remaining ingredients in a 2-quart (2 L) jar and pour the brine over them, covering the cucumbers completely. Store covered in a cool place. The pickles will be ready in 4 to 5 days, and will keep several weeks refrigerated.

SHRIMP A LA NAGE

"A la nage" is a French term meaning "swimming," and refers to dishes with a large proportion of liquid - sort of a cross between a soup and a stew. The secret to this dish is the shrimp stock made from the shells, so be sure to buy shrimp with the shells on.

1 Tbs (15 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp, peeled and deveined, shells reserved
2 shallots, finely chopped
2 Tbs (30 ml) brandy
2 cups (500 ml) chicken stock
4 cups (1 L) water
10 whole black peppercorns
2 Tbs (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) ground coriander
1 medium leek, white part only, cut into fine strips (julienne)
1 medium carrot, cut into fine strips (julienne)
1 small zucchini (courgette), cut into fine strips (julienne)
1/2 lb (225 g) fresh spinach leaves, cut into fine strips (julienne)
Chopped fresh chives for garnish

Heat the oil in a large pot over moderate heat and saute the shrimp shells and scallions until the shells are bright pink and the shallots are tender but not brown, about 10 minutes. Add the brandy and cook for 1 minute. Add the chicken broth, water, peppercorns, ginger, and coriander and bring to a boil. Lower the heat and simmer covered for 45 minutes. Strain the stock through a fine-mesh strainer or through two layers of cheesecloth (muslin) and return to the pot. Bring the stock to a simmer over moderate heat and add the shrimp, leek, carrot, and zucchini. Simmer just until the shrimp turn pink and begin to curl, about 3 minutes. Meanwhile, divide the julienned spinach between 4 to 6 soup bowls. Arrange the shrimp over the spinach and ladle the remaining stock and vegetables over the shrimp. Garnish with chopped chives. Serves 4 to 6.

GAMBERI CON ASPARAGI (Shrimp with Asparagus)
4 Tbs (60 ml) butter
1/2 medium onion, finely chopped
1 1/2 - 2 lbs (675-900 g) asparagus, trimmed and cut into 1 1/2-inch (4 cm) pieces
1/4 cup (60 ml) heavy cream
1 1/2 - 2 lbs (675-900 g) medium shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the butter in a large skillet over moderate heat and saute the onion until golden but not brown, about 10 minutes. Add the asparagus and cream and saute just until the asparagus are barely tender and the cream has thickened a little, about 3 minutes. Add the shrimp, salt, and pepper, stir briefly to combine, and sprinkle with Parmesan. Place the skillet under a preheated broiler until the shrimp are firm and opaque and the cheese has melted, 3 to 5 minutes. Serve immediately. Serves 4 to 6.

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