“Kiss Your Face” Week: Day Two

Emeril Lagasse.

In general. I love a guy for whom cooking is such a violent passion. But it has been many, many years since I had daily access to a cooking network. So I buy cookbooks. Especially ones that have pretty pictures inside. And I have 2 such things by Mr. Lagasse: “There’s a Chef in my Soup!” and “There’s a Chef in my Family!” both published by Harper Collins. They’re excellent books for kids (or college students) who are learning to cook – totally silly and playful, but with extremely specific directions on things like zesting fruits, deveining shrimp, and basting. Among lots of others. And real food. Breakfast, lunch, dinner and dessert. BAM! (I had to. Can’t help it.)

In specific today, I’d like to testify that Emeril’s Blueberry Syrup is true. Behold (In my words, which are not so numerous or funny as his):

1 1/2 cups water
1 1/2 cups sugar
1 1/2 cups blueberries (I use frozen ones)
1/2 cup fresh squeezed orange juice
1 1/2 teaspoons orange zest (too much work for me)
3 Tablespoons cornstarch
2 Tablespoons butter

Boil the water with the sugar and add the blueberries. Boil for a couple of minutes until the berries explode. Then I stick in the little immersion blender thingie to blend some of them up (but not all — I like to have berry chunks — who doesn’t?). Then mix cornstarch with the o.j. and stir it in to the blueberries. Boil 2 more minutes and then add butter. Serve this stuff over anything that will sit still, like pancakes, waffles, ice cream, lemon pie, or a banana.

Amen.

Thanks, Emeril. *Mwah!*