Planet Green
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Everywhere I go, people are always asking me how to make a meal that will blow people's socks off. And it's really not as hard as you may think if you know some simple basic steps to help with that perfect meal. We're going to meet Rose. She comes from a long-line of great cooks, but it seems like her culinary genes skipped a generation. Tonight, we're reigniting her culinary fire and making Braised Short Ribs, Creamy Polenta, Tricolore Salad and a Framboise Bellini with Prosecco.
TIPS:
- Braising is a great method of cooking for beginners. Just be sure to use a piece of meat that is well marbled, like a brisket or pork shoulder.
- Use warm dressings on hearty greens like endive and radicchio.
Recipes featured on this episode:
Emeril's Short Ribs Braised in Red Wine and Port
Emeril's Creamy Polenta
Emeril's Braised Broccoli Rabe
Emeril's Tricolore Salad with Warm Vinaigrette
Emeril's Framboise Bellini with Prosecco
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
