Articles tagged “Organic Cooking Basics”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Organic A-Z: Ice Cream By Gregory Schaefer IN Food & Health Oct 27 2009 Alrightie, I?m really pushing it on the letter I. There are very few foods that start with this letter. Even my copy of the encyclopedic foodie bible "LAROUSSE GASTRONOMIQUE" is of little help. The giant tome does make mention of IGUANA and two types of wild goat: Ibex and Izard. While I am a huge fan of goat curry and once met a man in Costa Rica who told me that Iguana tastes exactly like chicken, I just don?t think those are appropriate theme ingredients for this episode...and where am I going to get a farm-fresh iguana? + READ MORE

Make Your Own Bacon: It's Easy! By Marye Audet IN Food & Health Oct 12 2009 Home curing your own bacon is easy. You can leave out the unhealthy nitrates and you can get just the flavor you want. If you are homesteading here is an old fashioned skill you won't want to miss. + READ MORE

Make Your Own Vinegar By Sami Grover IN Food & Health Aug 19 2009 Making vinegar is much easier than you would think - and the results can be exceptional. A little wine, a little time, and a starter culture is about all you need. + READ MORE

Top 10 Reasons to Eat Organic, Even if it Isn't More Nutritious By Cara Smusiak, NaturallySavvy.com IN Food & Health Aug 13 2009 There's a picture that has been branded on my brain: A farm worker spraying fields with pesticides; he's wearing a contamination suit and a gas mask.It's just my humble opinion, but I've noticed a difference in the taste of strawberries, peaches, grapes and leafy greens, so if you're still skeptical, I dare you to put... + READ MORE

Making the Most of Your Organic Farm Visit By Elizabeth Seward IN Travel & Outdoors Apr 2 2009 In his post yesterday, Brian Merchant talks about the importance of visiting an organic farm for organic food education.What's green about driving out to an organic farm only to find that it's pouring rain, creating mud every which way, and you've only got on flip flops and a sundress and your guide doesn't feel... + READ MORE

Make This Delicious Beef Curry in Your Crock Pot By Kelly Rossiter IN Food & Health Feb 2 2009 My grandmother lived to be 102 and I always thought one reason was her healthy appetite. She always ate proper meals. She was never one of those elderly ladies to who starts to subsist on tea and toast until they fade away. + READ MORE

Emeril's Lobster Rolls With Lemon Juice (Video) By Team Planet Green IN Food & Health Nov 3 2008 In a large bowl, combine all ingredients except rolls and lettuce. Stir to combine and spoon into buns. Top each sandwich with a lettuce leaf and serve immediately. + READ MORE

Emeril's Corn, Tomato And Lobster Salad (Video) By Team Planet Green IN Food & Health Nov 3 2008 Set a 1-gallon stock pot filled with 3 quarts of water and bring to a boil over high heat. When the water boils, place the corn in the pot and boil until the corn kernels are tender, 12 to 15 minutes. Remove the corn from the water and set aside to cool completely before cutting the kernels from the cobs. + READ MORE

Emeril's Lobster Risotto With Green Peas And Lobster Oil (Video) By Team Planet Green IN Food & Health Nov 3 2008 Remove the claws from the body of the lobster, and twist the tail off as well. Tap the claws with a knife in order to break them open. Chop the tail into 1-inch sections. Set aside. Alternatively, if you would prefer to use just the meat in the risotto, separate the knuckles from the claws and drape the claws with the towel. Using a mallet, tap the claws to crack the shells and remove the meat. + READ MORE

Emeril's Simple And Satisfying Lasagna (Video) By Team Planet Green IN Food & Health Oct 9 2008 In a mixing bowl, combine the ricotta, provolone, mozzarella, Romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. + READ MORE

Emeril's Fried Rice (Video) By Team Planet Green IN Food & Health Oct 8 2008 In a large nonstick sauté pan over medium heat, add canola oil. Add egg and scramble until large curds begin to form. Remove to a plate and cover to keep warm. To the same large sauté pan over high heat, add the rice, green onions, peas, soy sauce and stir to combine. After 3 to 4 minutes, add the eggs back into the rice, toss to combine and serve immediately. + READ MORE

Emeril's Cecelia's Local Stir Fry (Video) By Team Planet Green IN Food & Health Oct 8 2008 In a large sauté pan over high heat, add the olive oil. After a minute or so, add the yellow squash, zucchini, eggplant, basil and tomato. Season with salt and pepper and cover. Allow to cook for 10 minutes or until the vegetables are tender. Serve immediately. + READ MORE

Emeril's Angel Hair Pasta With Herbs (Video) By Team Planet Green IN Food & Health Oct 8 2008 To a large pot of boiling water, add salt. Add pasta and cook according to package directions until al dente. Drain well and add to a large bowl. Add herbs and oil and toss well to combine, adding pepper to taste. Garnish with Parmesan and serve immediately. + READ MORE

Emeril's Almond Milk Shake (Video) By Team Planet Green IN Food & Health Oct 3 2008 Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, 30 to 45 seconds. Pour into 4 glasses and serve immediately. + READ MORE

Emeril's Duck Posole (Video) By Team Planet Green IN Food & Health Oct 1 2008 In a medium saucepan, heat the olive oil. Add the onion, celery, carrots, salt, pepper, chili powder, and cumin. Saute for about 5 minutes until vegetables are slightly softened. Add the posole and the duck stock. Simmer for about 20 minutes or until vegetables are cooked through. + READ MORE

Emeril's Duck Stock (Video) By Team Planet Green IN Food & Health Oct 1 2008 Heat the vegetable oil in a 6-quart stockpot over medium-high heat. Season the bones with 1 teaspoon of the salt and the black pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. You can skip this step if using the carcasses of a roasted duck. + READ MORE

Emeril's Hot and Sour Soup With Duck (Video) By Team Planet Green IN Food & Health Oct 1 2008 Combine shiitake mushrooms and 3 cups of the duck stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. + READ MORE

Emeril's Basic Roasted Duck (Video) By Team Planet Green IN Food & Health Oct 1 2008 Remove all visible fat, from the duck and with a fork prick the skin all over without piercing the meat. Rub with Canola oil. Sprinkle the duck liberally with salt and pepper. Place on a rack in a roasting pan and roast for 40 minutes. Reduce the oven heat to 350 degrees F and roast until the thigh juices run clear, for about 50 minutes. + READ MORE

Emeril's Duck Ragu Over Polenta (Video) By Team Planet Green IN Food & Health Oct 1 2008 In a large saute pan, over medium heat, add the butter and the olive oil. When hot, add the mushrooms, shallots and garlic. Season with salt and pepper. Add the duck stock and simmer for about 5 minutes. Add the tomatoes and the duck meat. Simmer for about 10 to 15 minutes or until the flavors marry and the sauce to thicken slightly. + READ MORE

Emeril's Roast Duck Salad with Vanilla-Shallot Vinaigrette (Video) By Team Planet Green IN Food & Health Oct 1 2008 Combine the radicchio, endive, arugula, pepper, and salt in a large bowl and toss well to combine. Add enough vinaigrette to coat and toss briefly again. Add the cheese and cherries and toss. Divide among 4 salad plates. Fan duck breast over greens. Drizzle with remaining dressing and serve. + READ MORE