Articles tagged “Organic Cooking Basics”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

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

Emeril Green Episode: Everything But the Quack By Team Planet Green IN Emeril Green Oct 1 2008 You usually have to go to a restaurant for a perfectly roasted duck, a moist juicy breast, fall-off-the-bone tender thighs and crispy skin.Tonight, we'll show you everything about making a great duck... without the Bill! Michael admits his duck... + READ MORE

Emeril's Tomato, Watermelon, and Basil Salad (Video) By Team Planet Green IN Food & Health Sep 29 2008 On a large platter, arrange the romaine slices to create a bed for the rest of the salad. Then, arrange the tomato slices and watermelon and top with the goat cheese. Sprinkle the basil over the top of the salad and drizzle with vinaigrette. + READ MORE

Emeril's Sauteed Local Peaches (Video) By Team Planet Green IN Food & Health Sep 29 2008 In a large saute pan over medium high heat, add the butter. Place the peaches, flesh side down in the pan and cook for 4 minutes or until caramelized. Flip the peaches and cook an additional 2 minutes. To serve, divide the peaches into 4 bowls. Top with 1 tablespoon local fresh ricotta and drizzle with honey. + READ MORE

Emeril's Maryland Crab Toast (Video) By Team Planet Green IN Food & Health Sep 29 2008 Arrange the sliced bread on a sheet pan and set aside. In a medium sized bowl, combine the crabmeat, celery, chives, mustard, mayonnaise, lemon juice and salt and pepper. Place approximately 3 tablespoons of the mixture on each piece of bread. Top each toast with a slice of cheese and place sheet pan into the oven for 10 minutes or until the cheese is melted. + READ MORE

Emeril's Crispy Rockfish With Oyster Stew (Video) By Team Planet Green IN Food & Health Sep 29 2008 In a large saute pan over medium high heat, add 2 tablespoons of olive oil. Next, add the green pepper, white onion and celery and begin to wilt vegetables. After about 2 to 3 minutes, add the cayenne and butter. Add the corn and continue to cook another minute or so. Then add the stock and bring to a simmer. Drizzle in the cream and stir to combine. + READ MORE

Emeril's Turkey Loaf With Fruit Ketchup (Video) By Team Planet Green IN Food & Health Sep 29 2008 In a medium nonstick skillet, heat the olive oil and sauté the onion and celery until soft and lightly caramelized, 4 to 6 minutes. Add the garlic and cook until fragrant, 1 minute longer. Set aside to cool. + READ MORE

Emeril's Pancetta and Butternut Squash Pasta Sauce (Video) By Team Planet Green IN Food & Health Sep 29 2008 Cut the squash in half lengthwise and scoop out the seeds. Season the cut side of the squash with 1 teaspoon of salt. Place the squash cut side down on an oiled baking sheet. Cover with aluminum foil and roast in the oven for 45 minutes. When the squash is tender remove it from the oven and cool. + READ MORE

Emeril and Marat's Veggie Pasta (Video) By Team Planet Green IN Food & Health Sep 29 2008 To a large sauté pan over medium high heat, add the pancetta and olive oil. Once the pancetta begins to brown, add the yellow squash, zucchini and shallot. Season with salt and pepper. Continue to cook for about 8 minutes or until the vegetables are tender. Add the peas and parsley. + READ MORE

Emeril Green Episode: Help for Heartburn By Team Planet Green IN Emeril Green Sep 29 2008 People who suffer from heartburn tend to stay away from acidic foods and also from tomato products. But it's tough to give them up completely. Today, we're going to meet my friend Marat who absolutely love tomato sauces, ketchup... + READ MORE

Emeril's Spaghetti Squash with Marinara Sauce By Team Planet Green IN Food & Health Jul 31 2008 Sprinkle the bottom of a large shallow baking dish with salt and pepper. (The halved squash should just fit in one layer.) Place the squash flesh side down in the pan and add enough water to come up about one inch. Cover tightly with foil and cook in the oven until squash is fork tender, 1 to 1 1/2 hours. + READ MORE

Emeril Green Episode: Slow Cooker By Team Planet Green IN Emeril Green Jul 30 2008 How to get dinner on the table with everything hot, delicious and perfectly cooked isn?t a mystery in most restaurants. All it takes is a game plan and good timing. In this Episode of Emeril Green we'll meet Nadia.... + READ MORE

Emeril's Ropa Vieja By Team Planet Green IN Food & Health Jul 30 2008 Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, cilantro, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. + READ MORE

Emeril's Virgin Margaritas with Lime Salt By Team Planet Green IN Food & Health Jul 30 2008 Combine the water and sugar in a small saucepan over medium heat and add 2 tablespoons of the lime zest and the lemon zest. Bring to a boil, stirring, until sugar dissolves. Remove from the heat and cool to room temperature. + READ MORE

Emeril's Gumbo Ya-ya By Team Planet Green IN Food & Health Jul 29 2008 Put the hen, water, quartered onions, celery pieces, 3 bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the hen is tender, about 1 hour. Remove the hen, strain and reserve the broth. + READ MORE

Emeril's Crispy Fried Eggplant with Shrimp and Crabmeat Cream Sauce By Team Planet Green IN Food & Health Jul 29 2008 In a medium saucepan heat the olive oil and butter until butter is melted. Add the onion and red bell pepper and chile and sauté until vegetables are soft. Add the garlic and cook, stirring, for 1 minute longer. Add the flour and cook, stirring, until fragrant but do not allow the flour to brown. + READ MORE

Quinoa, an Ancient Power Punch By Jeannine Ouellette IN Food & Health Jul 28 2008 Whether you're dealing with wheat allergies or trying to boost the protein and cut the fat and carbs in your diet, Quinoa is a great grain to enjoy. Actually, this ancient South American favorite isn't, technically speaking, a grain, but a fruit. Either way, it offers a mellow nutty flavor and an easy 15-minute cooking time, and is widely available, often organic, and affordably priced. + READ MORE

Emeril's Tabbouleh By Team Planet Green IN Food & Health Jul 22 2008 Rinse the bulgur in a sieve under cool running water until the water runs clear, then transfer bulgur to a bowl. Add enough hot water to cover the bulgur by 1 inch. Set aside, covered for 5 minutes, then drain in a sieve and set aside while preparing the remaining ingredients. + READ MORE

Emeril's Hummus By Team Planet Green IN Food & Health Jul 22 2008 In the bowl of a food processor combine the chickpeas with 3 tablespoons of the olive oil, the onion, water, Tahini, lemon juice, red wine vinegar, cumin, salt, garlic, and cayenne pepper. Process until the mixture is combined and mostly smooth, about 1 minute. + READ MORE