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Expert: Van Nguyen
You know, appetizers have come a long way since pigs in a blanket. Today, people want simple, yet sophisticated starters for entertaining. But, for those who don't know the difference between puffed pastry and filo dough, creating exciting dishes can be a challenge. I'll show you how you can take some basic ingredients and turn them into some beautiful and delicious beginning bites. Today we're going to meet Julie Thomas. She loves to entertain, yet has a diverse group of friends with differing dietary restrictions. She wants to learn how to make vegetarian appetizers that will please all their palettes.
TIPS:
- When buying beets, look for ones with the tops intact. They can be sauteed, used in soup or julienned and used for salads.
- Ask for dry packed scallops—wet packed are soaked in a solution which changes their flavor and also makes them nearly impossible to sear.
Recipes featured on this episode:
Golden Beet Summer Roll
Summer Roll Dipping Sauce
Truffled Risotto
Bay Scallop Escabeche
Smoked Salmon Salad in Endive Boats
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
