Mandy asks…
Why is Emeril no longer on FOOD NETWORK?
I have seen him on the Cooking Channel doing some show called Emeril Green where he cooks inside of a WHOLE FOODS Market with people who need help making a certain dish. Just curious as to why he left because the FOOD NETWORK is definitely not the same without him.
Michelle answers:
I suspect he was burned out on that show, wanted to do something different and do what he really loves is teaching about food, not being a showman.
Hurricane Katrina hit his empire very hard. His one restaurant in New Orleans had over a million dollars of wine lost that was not covered by insurance.
And he wanted to be able to spend time, rebuild the restaurant as he wanted, take care of his employees. And he’s got some young children that are growing up way too fast and family is another thing that is terribly important to him.
I think Emeril Live had just run it’s course and he was ready for a change. He’s also doing a show on the Cooking Channel called Fresh Food Fast too.
Sandy asks…
How young is to young to enroll in cooking classes?
My daughter is obsessed with cooking. She watches Food Network every day and asks me to download recipes constantly. I wanted to know if she was to young to enroll in cooking classes, and if there were any for kids in the Chicago / NorthWest Indiana? She is 6 1/2 years old.
Michelle answers:
Http://www.youngchefsacademy.com/pages/home.html takes kids 4-14. It looks like they do have a location in Illinois and also in Indiana. Not sure exactly how close they are to you.
Ken asks…
What kind of chef makes new dishes and makes sure dishes taste the same at different locations?
I once saw an episode of Unwrapped on the Food Network where they interviewed a chef whose job is to make new dishes for restaurants like Chili’s and Applebee’s. Next he had to recreate the dish with as few new ingredients as possible. Finally he had to find a way to make the dish reproducible so that it always tastes the same regardless of location.
Michelle answers:
This is the job of the Development Chef
Mark asks…
In a recipe that asks for peach preserves, how to use fresh peaches instead?
I have a recipe for peach cobbler newtons (found on the food network website) and it asks for 1 1/2 cups peach preserves. I need to know what the equivelent is in fresh peaches and if I need to add anything to make it more juicy. I am expecting an influx of peaches (yay for my tree) so any family recipes for cobblers, or anything would also be appreciated! No links to websites though, I can find that info myself! 🙂
Michelle answers:
Fresh peaches won’t work because they contain too much liquid. Peach preserves is thicker and will come out more like an actual newton cookie.
You could make the preserves yourself with the peaches though and proceed from there but newton cookies are all made with preserves as filling, even the ones you buy at the grocery store.
A fresh peach cobbler though is absolutely possible. Just slice your peaches (peel them for a more elegant dessert, don’t if you want it more rustic), squeeze over the juice of one lemon and toss with 4 tables spoons of regular white or brown sugar and 2 teaspoons of ground cinnamon. Spread them out in a buttered baking dish and top with dollops of the following:
1 cup all purpose flour (leveled)
1/4 teaspoon salt
3/4 cup whole milk
Mix this until it becomes a thick paste and spoon it out evenly in dollops over the peaches. Sprinkle a mixture of 2 parts sugar to 1 part cinnamon on top of each dumpling.
Bake in a preheated oven at 375 for 25 minutes or until the peach juices begin to render and thicken and the dumplings brown on top.
You can also roast peaches to serve with ice cream. This is especially good if your peaches aren’t naturally sweet.
Again, you don’t have to peel them for this recipe…
Slice your peaches in half or in quarters (remove the pits) and toss with 2-3 tablespoons of sugar, 2 tablespoons of unsalted butter cut into pieces, 1 tablespoon each of lime juice and lemon juice and two sprigs of fresh rosemary (yes, rosemary).
Pull the leaves off the sprigs before you toss them with the peaches, but don’t chop them…they’ll be used for flavor but really can’t be eaten so they’ll need to be set aside when you serve.
Spread the fruit mixture in a roasting pan and roast at 400 degrees stirring occasionally until the fruit is fork tender.
Serve warm (not hot) over vanilla ice cream.
I make this all the time with any kind of stone fruit: Plums, apricots, cherries, etc.
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