Rachael Ray: Emeril Lagasse Cooking with Power Review
The book was inspired by all the kitchen gadgets we have that don’t always get enough love or use. Slow cookers, pressure cookers and other gadgets can be great, but people are always asking Emeril what to do with them.
This new book gives busy people recipes that you can throw together and let cook while you are running errands and getting things done. The book is divided into four categories:
- Slow Cooking
- Pressure Cooking
Rachael Ray: Emeril Lagasse Pot Roast Diane Recipe Ingredients
This is named after the classic Steak Diane sauce, and just thinking about it is making my mouth water.
- 1 1/2 lb quartered Red Bliss Potatoes
- 1 lb peeled, halved Shallots (root intact)
- 8 cloves sliced Garlic
- 6 tbsp Cognac
- 2 tsp Dijon Mustard
- 4 tbsp room temp Unsalted Butter
- 1/2 cup chopped Parsley
- Fleur De Sel
- 1 lb Carrots (cut to 3”)
- 3 1/2-4 lb bone-in Beef Chuck Roast
- 1 cup Beef Stock
- 4 tsp Worcestershire Sauce
- 2 tsp Lemon Juice
- 1/4 cup Flour
- Salt & Pepper
- Hot Bread
Emeril Lagasse: Rachael Ray Pot Roast Dianne Recipe Directions
- Add potatoes with shallots, carrots, salt and pepper to a slow cooker.
- Make narrow slits in the roast with a paring knife and insert garlic deep inside.
- Season roast with more salt and pepper.
- Place roast in the slow cooker among the veggies.
- Combine beef stock with Worcestershire, cognac, lemon juice and mustard.
- Pour the liquids over the roast.
- Cook on high for about seven hours, until tender.
- Combine butter with flour and mash with a spatula or spoon to make a sauce.
- For the final 10 minutes of cooking, remove roast to a platter.
- Mix butter/flour into jus in the slow cooker, adding 1/3 of the butter mix at a time.
- Mix in parsley.
- Carve roast as desired and return meat with veggies to the cooker.
- Serve roast with veggies and hot sauce, topped with parsley and fleur de sel.
- Use bread to mop up the sauce!