Part 8 (1/2)

3. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.

Note: If you don't need 5 whole heads of roasted garlic, simply use as many as you need and follow the method here, drizzling with just enough olive oil to coat the top cut edges of the garlic and season lightly with salt and pepper.

Generous cup

Emeril's Roasted Beet Salad with Walnut Dressing and Cheese Crisps The intensely colored ruby red and golden beets sparkle like the little jewels they are in this salad.

3 to 4 small red and/or golden beets, tops removed, washed cup plus 2 tablespoons olive oil3 tablespoons water teaspoon salt, plus more for seasoning teaspoon freshly ground black pepper, plus more for seasoning cup sherry vinegar or Banyuls vinegar (see Note)1 tablespoon finely chopped shallot1 tablespoon honey teaspoon Dijon mustard cup grapeseed or olive oil cup chopped toasted walnuts1 teaspoon minced fresh tarragon leaves1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces (about 6 cups or 6 ounces of greens)1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size piecesCheese Crisps (recipe follows) 1. Preheat the oven to 350F. Preheat the oven to 350F.

2. Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes. Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.

3. Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside. Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.

4. Combine the vinegar, shallot, honey, mustard, remaining teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon. Combine the vinegar, shallot, honey, mustard, remaining teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.

5. Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper. Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.

6. Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad. Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.

Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good subst.i.tute. Banyuls vinegar can be found in specialty markets.

4 to 6 servings

Cheese Crisps Cheese crisps can be made from most hard cheeses such as Parmigiano- Reggiano, Montasio, and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with c.o.c.ktails.

cup shredded hard sheep's milk cheese, such as Bianco Sardo 1. Preheat the oven to 350F. Line a baking sheet with a Silpat, or parchment paper. Preheat the oven to 350F. Line a baking sheet with a Silpat, or parchment paper.

2. s.p.a.cing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes. s.p.a.cing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.

3. Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads. Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.

About 12 crisps

Creamy Turnip Soup This soup highlights the flavor of farm-fresh turnips, an often underrated vegetable in my book. Look for small, firm, young turnips; they will be sweet and tender. Though we call for a mix of chicken and vegetable stock here, either one alone would really work just fine, so use what you prefer and whatever is available.

2 tablespoons unsalted b.u.t.ter1 cups chopped onions cup chopped parsnip or carrot3 tablespoons minced celery1 teaspoon minced garlic4 to 6 sprigs fresh thyme, tied together in a bundle2 pounds small turnips, peeled and diced3 cups chicken stock or canned low-sodium chicken broth1 cup vegetable stock or canned low-sodium vegetable broth1 teaspoons kosher salt teaspoon freshly ground black pepper cup heavy creamSour cream, for garnishChopped fresh chives, for garnish 1. Melt the b.u.t.ter in a large saucepan over medium-high heat. Add the onions, parsnip, and celery, and cook until the vegetables are lightly caramelized around the edges, 4 to 6 minutes. Melt the b.u.t.ter in a large saucepan over medium-high heat. Add the onions, parsnip, and celery, and cook until the vegetables are lightly caramelized around the edges, 4 to 6 minutes.

2. Add the garlic and the thyme bundle and cook, stirring, until the garlic is fragrant, 1 to 2 minutes. Add the garlic and the thyme bundle and cook, stirring, until the garlic is fragrant, 1 to 2 minutes.

3. Add the turnips, both stocks, salt, and pepper, and bring to a boil. Then reduce the heat so that the soup just simmers, and cook until the turnips are very tender, 20 to 25 minutes. Add the turnips, both stocks, salt, and pepper, and bring to a boil. Then reduce the heat so that the soup just simmers, and cook until the turnips are very tender, 20 to 25 minutes.

4. Remove the thyme bundle and add the heavy cream. Using an immersion blender (or in batches in a blender), puree the soup until it is very smooth. Remove the thyme bundle and add the heavy cream. Using an immersion blender (or in batches in a blender), puree the soup until it is very smooth.

5. Rewarm the soup if necessary. Serve it in small bowls, garnished with a dollop of sour cream and a pinch of chives. Rewarm the soup if necessary. Serve it in small bowls, garnished with a dollop of sour cream and a pinch of chives.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

1 quarts, 4 to 6 servings

Celery Root with Fresh Herbs and Mustard Dressing Ahhh, the wonders of celeriac. It makes a wonderful soup (simmered, pureed, and finished with cream), or you can brown it in a pan and braise it in broth until tender, or you can enjoy it tossed with a traditional remoulade sauce (the flavorful lemon/herb/cornichon mayo) . . . Here it is shredded and tossed fresh with a simple vinaigrette. Enjoy this as you would any traditional coleslaw-good on its own or, hey, with a barbecued pork sandwich. Or use it as the stage for some plump, crispy fried oysters!

2 medium celery roots (celeriac; about 12 ounces each)1 teaspoons salt1 tablespoons freshly squeezed lemon juice1 tablespoon Dijon mustard2 tablespoons red wine vinegar cup olive oil teaspoon freshly ground white pepper cup finely chopped mixed soft herbs, such as parsley, chives, thyme, and marjoram2 teaspoons minced gherkin or cornichon1 tablespoons minced drained nonpareil capers 1. Using a serrated knife, remove the rooted end and the k.n.o.bby end of the celery roots. Peel them and cut into chunks. Fit a food processor with the fine shredding disk, and shred the celery root. Transfer it to a bowl, toss it with 1 teaspoons of the salt and the lemon juice, and set aside. Using a serrated knife, remove the rooted end and the k.n.o.bby end of the celery roots. Peel them and cut into chunks. Fit a food processor with the fine shredding disk, and shred the celery root. Transfer it to a bowl, toss it with 1 teaspoons of the salt and the lemon juice, and set aside.

2. Place the mustard and vinegar in a mixing bowl, and while whisking, slowly drizzle in the olive oil to form an emulsion. Season it with the remaining teaspoon salt and the white pepper. Stir in the herbs, gherkin, and capers. Add the dressing to the celeriac, and toss to combine. Place the mustard and vinegar in a mixing bowl, and while whisking, slowly drizzle in the olive oil to form an emulsion. Season it with the remaining teaspoon salt and the white pepper. Stir in the herbs, gherkin, and capers. Add the dressing to the celeriac, and toss to combine.

3. Serve immediately or refrigerate in a nonreactive airtight container for up to 2 days. Serve immediately or refrigerate in a nonreactive airtight container for up to 2 days.

About 1 quart, 4 to 6 servings

carrot salad Gorgeous ribbons of fresh carrots are marinated here in a gaaahlicky, gingery, lemony, honey vinaigrette. Light and refres.h.i.+ng.

1 pound carrots, ends trimmed off, peeled2 tablespoons canola oil1 teaspoon c.u.min seeds1 teaspoon minced fresh ginger teaspoon minced garlic cup thinly sliced shallot teaspoon finely grated lemon zest3 tablespoons freshly squeezed lemon juice1 teaspoon honey cup olive oil teaspoon kosher salt, plus 1/8 teaspoon if needed teaspoon crushed red pepper1 tablespoon chopped fresh parsley or mint leaves, or a combination 1. Holding a carrot over a medium bowl, create ribbons by running a vegetable peeler along the length. You will have wider ribbons if you keep the carrot steady and peel two opposing sides until you are left with a core. (Discard the cores or save them in your freezer for stock, chop them and add them to a soup, or add them to your compost pile.) Holding a carrot over a medium bowl, create ribbons by running a vegetable peeler along the length. You will have wider ribbons if you keep the carrot steady and peel two opposing sides until you are left with a core. (Discard the cores or save them in your freezer for stock, chop them and add them to a soup, or add them to your compost pile.) 2. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

3. Bring a medium pot of salted water to a boil, add the carrot ribbons, and cook for 10 seconds. Drain, and immediately plunge the carrots into the bowl of ice water to stop the cooking. Once they are completely cooled, remove the carrot ribbons from the ice bath, lay them on a kitchen towel, and gently roll them up in the towel so that they are thoroughly dried. Bring a medium pot of salted water to a boil, add the carrot ribbons, and cook for 10 seconds. Drain, and immediately plunge the carrots into the bowl of ice water to stop the cooking. Once they are completely cooled, remove the carrot ribbons from the ice bath, lay them on a kitchen towel, and gently roll them up in the towel so that they are thoroughly dried.

4. Make the vinaigrette: Combine the canola oil, c.u.min seeds, ginger, and garlic in a small saute pan, set it over low heat, and heat until the garlic sizzles, about 30 seconds. Remove from the heat. Transfer the mixture to a mortar, and grind it with a pestle. Transfer this mixture to a small bowl, and add the shallot, lemon zest, lemon juice, and honey. Slowly drizzle in the olive oil, whisking to combine. Add the teaspoon salt and the crushed red pepper. Stir in the parsley. Make the vinaigrette: Combine the canola oil, c.u.min seeds, ginger, and garlic in a small saute pan, set it over low heat, and heat until the garlic sizzles, about 30 seconds. Remove from the heat. Transfer the mixture to a mortar, and grind it with a pestle. Transfer this mixture to a small bowl, and add the shallot, lemon zest, lemon juice, and honey. Slowly drizzle in the olive oil, whisking to combine. Add the teaspoon salt and the crushed red pepper. Stir in the parsley.

5. Combine the carrot ribbons with the vinaigrette, and set the salad aside to marinate for at least 10 minutes before serving. Taste, and season with the remaining 1/8 teaspoon salt if desired. Combine the carrot ribbons with the vinaigrette, and set the salad aside to marinate for at least 10 minutes before serving. Taste, and season with the remaining 1/8 teaspoon salt if desired.

4 servings

Caramelized Cane Syrup Sweet Potatoes These are so addictive! The Louisiana cane syrup gives the sweet potatoes a unique flavor, but if you can't find Steen's, you could certainly subst.i.tute a mixture of mola.s.ses and dark corn syrup.

About 3 pounds sweet potatoes, peeled and sliced crosswise into -inch-thick rounds2 tablespoons canola or grapeseed oil teaspoon salt4 tablespoons ( stick) b.u.t.ter, melted cup cane syrup (we recommend Steen's) cup packed dark brown sugar1 cup pecan pieces 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes. Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes.

3. Meanwhile, combine all the remaining ingredients in a small mixing bowl. Meanwhile, combine all the remaining ingredients in a small mixing bowl.

4. Transfer the potatoes to a ca.s.serole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the ca.s.serole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot. Transfer the potatoes to a ca.s.serole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the ca.s.serole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot.

4 to 6 servings