This is a great example of Jewish fusion from a chef who has taken a traditional but basically boring recipe and adds his own favorite spices. The result is a much more exciting version of an old Jewish recipe. Congratulations to Emeril Lagassefor adding new spirit to a tired standard. I have made a few changes of my own.
6 Tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
5 green onions, chopped
4 stalks celery, diced
4 cloves garlic, minced
½ cup chopped parsley
1 16-ounce box farfel
2 eggs, lightly beaten
Pine nuts (optional)
22 ounces chicken broth
Salt and pepper, to taste
2 teaspoons “Emeril’s Original Essence” Creole Seasoning
¼ cup sliced mushrooms
Preheat the oven to 350 º F.
In a large skillet add vegetable oil and sauté bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes.
Add farfel and cook 2 to 3 minutes.
Add eggs and cook 2 minutes.
Add remaining ingredients and mix well.
Bake in a greased 3-quart casserole for 30 to 45 minutes.
Essence (Emeril’s Creole Seasoning):
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Adapted from a recipe from
New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved