Audrey has been wanting an Easy Bake Oven since she saw it on TV. My mom went one better and got her the Emeril Pie & Cake Maker for her birthday. She’s only four years old and has to be supervised, so this has been a fun toy for the two of us to play with together!
So far we’ve made blueberry and cherry pies. I make my own crust and used canned pie filling. Audrey helps with measuring out the crust ingredients. She also likes to use the cutter for the crusts.
The pies cook in just 15 minutes which is great! We had Grandma and Grandpa over for dinner the other night. When the meal was finished everyone headed to the living room and I went to the kitchen and whipped up hot fresh individual pies in about 20 minutes!
The cooker is basically a like a waffle maker. It has two solid non-stick plates that heat up to cook the crust and heat the filling. You do need to use cooked filling – it can’t cook fresh apples to doneness in 15 minutes! It can be a little tricky to get the top crust done – there needs to be enough filling to make the top crust raise up a little so it touches the top plate. With a little practice this appliance can be a lot of fun. Our next cooking project will be pot pies or quiches – something savory.
Here’s a photo of some blueberry pies we made!
Add hot broth and stir until absorbed. And repeat. And repeat.
I bought a box of arborio rice a few years ago at a specialty food shop. I wanted to try making risotto, but never got around to it. Until last night. To begin, I selected a recipe from Food Network. I looked over a few and decided to go with one from Emeril. It seemed easy enough (and was rated as such) so I gave it a shot. It turned out great!
Instead of writing out the long recipe I carried my laptop to the kitchen and placed it on the counter. What an easy way to cook! I could refer to the recipe without printing it out or writing it onto an index card – who wants to waste all that time if it doesn’t work?
Finished Risotto with shaved parmasean cheese on top.
The recipe called for a few things that I didn’t have on hand, but I improvised. I used dried thyme instead of fresh, and skipped the fresh parsley entirely. Emeril also suggested using some proccuito as a garnish. I didn’t have any on hand so I cut some very thin julienne strips of ham to sprinkle on top. I served some steamed broccoli on the side to complete the meal.
I am pleased with how well it turned out. Risotto seems to be a dish a lot of cooks have trouble with, but if you follow the directions it is really easy to make. If you’ve never made risotto before, try it, you will like it!