Emeril 20-40-60: Fresh Food Fast

December 15, 2009 9:49:42 AM PST
With more of us cooking at home, rather than dining out or ordering in, we're on the lookout for new ideas for the family table. Chef Emeril Lagasse comes to the rescue with his new cookbook, EMERIL 20-40-60: Fresh Food Fast. Written in his always fun and approachable style, Chef Emeril shares his simple techniques and quick-tips to create healthful meals for the family on the go. Just in time for the holidays, this book includes simple and delicious dishes perfect for entertaining.The second in his new series of 10 paperback cookbooks, EMERIL 20-40-60 proves that a homemade, delicious, and affordable meal is right at your fingertips, even with a hectic schedule. This collection is filled with a wide array of dishes--soups, salads, pasta, rice, beans, vegetables, sandwiches, poultry, seafood, lamb, beef, and desserts.

Whatever the amount of time you have, there's a delicious recipe that will fit your schedule. For a dish in "20 Minutes or less" try Broiled Salmon with a Warm Tomato and Lemon Vinaigrette (15 minutes); Shrimp and Chorizo Tapas (20 minutes) or Lamb T-Bones with Rosemary-Balsamic Butter Sauce (20 minutes). The second chapter, "40 Minutes or less" includes Seared Shrimp Salad (25 minutes); Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots (27 minutes) and Crispy Pan Roasted Chicken with Garlic-Thyme Butter (30 minutes). If you have time to cook slow-and-easy, "60 Minutes or Less" offers Shrimp Etouffee (60 minutes) and Emeril's New-Style Caldo Verde (60 minutes).

Feeling stressed about cooking for the holidays? Try side dishes like Sauteed Yellow Squash with Carrots and Tarragon (20 minutes), Bacon Braised Green Beans (25 minutes), or Buttermilk Mashed Potatoes (40 minutes). Kick it into high gear with main dishes such as Lamb Chops with Mustard Herb Crust (20 minutes), Roast Turkey Breast with Bacon and Sage (57 minutes) or Pork Loin with Apples and Prunes (60 minutes).

ABOUT THE AUTHOR:
Chef Emeril Lagasse is the chef/proprietor of twelve restaurants, the author of several best-selling cookbooks, and a national TV personality. He has hosted over 1500 shows on the Food Network, and is the food correspondent for ABC's Good Morning America. He is the host of Emeril Green, an original series exploring fresh and seasonal ingredients on Discovery's Planet Green. His show Essence of Emeril can be seen on Food Network, and Emeril Live appears on both Fine Living and Food Network. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage culinary arts and education programs for children. As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril's media and merchandising business, including television programming, cookbooks, and emerils.com website and his licensed kitchen and food products.

FEATURED RECIPES

FROM THE 20 MINUTE CHAPTER

  • Roasted Red Pepper Hummus
  • Balsamic Marinated Cremini Mushrooms
  • Cantaloupe, Prosciutto and Arugula Salad
  • Orange, Currant & Pine Nut Cous Cous
  • Sauteed Yellow Squash with Carrots and Tarragon
  • Glazed Radishes with Tarragon
  • Peanut Butter Chocolate Chip Cookies
  • FOR THE DEMO ITEMS

  • Kicked Up Shrimp Fried Rice
  • Pressed Roast Turkey, Pesto and Provolone Sandwiches
  • Boneless Pork Chops Parmigiana
  • FROM THE 40 MINUTE CHAPTER

  • Carrot Ginger Soup
  • Bacon Braised Green Beans
  • Skillet Corn Cakes with Stewed Cherries
  • FROM THE 60 MINUTE CHAPTER

  • Seared Salmon with Lentils
  • Roast Turkey Breast with Bacon and Sage
  • FOOD NETWORK'S IRON CHEF AMERICA GOES TO THE WHITE HOUSE

    Food Network stars Mario Batali, Bobby Flay and Emeril Lagasse travel to the White House to take part in an unprecedented culinary competition in Super Chef Battle, a special two-hour episode of Iron Chef America. Greeted by First Lady Michelle Obama, the chefs are joined by White House Executive Chef Cristeta Comerford and receive their challenge: create a meal for America using The White House Kitchen Garden's produce as their secret ingredients. The special episode premieres Sunday, January 3 at 7pm.

    "We are honored to showcase The White House Kitchen Garden in Iron Chef America," said Bob Tuschman, Senior Vice President, Programming and Production for Food Network. "This is the most intense culinary competition we've ever shown. It's awe-inspiring to see what four master chefs can create from locally-grown ingredients in the heat of Kitchen Stadium."

    Iron Chef America commentator Alton Brown explains that the Chairman has sent the three Food Network chefs to Washington, D.C. for a very special battle and introduces Chef Cristeta Comerford, who will also take part in the competition. The group is then greeted by the First Lady, who explains that the chefs will be allowed to use anything found in The White House Kitchen Garden to help them create their meals. After receiving their challenge, the chefs are split into two teams: Flay and Comerford versus Batali and Lagasse.

    The chefs immediately head to the garden where they are tasked with harvesting their ingredients. Then it's off to Kitchen Stadium where the battle begins. Each team must produce five dishes that showcase the ingredients they selected from the garden and that represent the ultimate American meal. The judges include: chef and best-selling cookbook author Nigella Lawson; Olympic gold medalist Natalie Coughlin; and actress, author and designer Jane Seymour. Ted Allen (Chopped) assists as a guest floor reporter. Iron Chef America is produced by Triage Entertainment.

    Installed in the spring of 2009 under the Obama Administration, The White House Kitchen Garden measures approximately 1100 square feet and is located on the west side of the South Lawn. The four-season herb, fruit and vegetable garden features 75 varieties of seeds planted in slightly raised beds using succession planting methods. Cultivated by White House staff and volunteers, produce from the garden and honey from the adjacent beehives are available to the White House Chefs for preparing meals for the First Family and for official functions, and all extra food is donated to Miriam's Kitchen, a soup kitchen near the White House.


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