As we beginning enjoying the lazy days of summer, thoughts turn to family get-togethers, barbecues, and picnics with lots of wonderful food. Also with summer comes more fresh vegetables either from one’s own garden or the local market.
Renowned Chef Emeril Lagasse has a new cookbook that is devoted to using fresh, locally grown (and organic when possible) ingredients when preparing any type of dish.
FARM TO FORK: COOKING LOCAL, COOKING FRESH is a beautifully illustrated cookbook that not only includes the ingredients and directions to preparing a dish, but also give a little information about the dish.
In the introduction, author/chef Lagasse explains how he came to enjoy picking fresh vegetables as a child and then as an adult using fresh ingredients in his dishes. He also notes that he and several other chefs, along with a farmer, even started a farm co-op just so they could have fresh, locally grown ingredients. In addition, he explains the many benefits of using organically grown local vegetables.
An interesting point that he makes is when you get children involved in the growing process of vegetables, they are more likely to eat them when they’re prepared.
As we all strive to be more “green” for our environment, this cookbook provides delicious recipes for every season. The cookbook is divided into 15 sections. They covers such topics as: the herb garden; leafy greens; the three sisters: corn, beans, and squash; fresh from the docks; out on the range; and home economics: preserving the harvest to name just a few.
Here is just a taste of the recipes included in the book:
HOMEMADE HOT SAUCE
2 teaspoons vegetable oil
10 ounces fresh red Fresno chiles or jalapenos, stemmed and cut crosswise into ½-inch-thick slices (see Note)
6 cloves garlic, smashed
¾ cup thinly sliced onions
¾ cup chopped carrots
1 ¾ teaspoon salt
2 cups water
¼ cup chopped fresh cilantro leaves and stems
1 cup distilled white vinegar
1. Heat the oil in a small saucepan over high heat. Add the chiles, garlic, onions, and carrots. Add the salt. Cook the peppers in the pan for 5 minutes; it is okay if they blister or blacken, stirring as needed.
2. Add the water and cilantro, and reduce the heat to medium-high. Cook for 20 minutes, or until the peppers are soft and almost all of the liquid has evaporated. (Note: This should be done in a very well ventilated area!) Remove the pan from the heat and allow the peppers to cool to room temperature.
3. Transfer the mixture to a food processor or blender, and puree for 15 seconds. While the machine is still running, add the vinegar in a steady stream, continuing to puree on high speed until smooth, about 1 minute. Transfer the sauce to a sterilized pint jar, bottles, or other container. Cover and refrigerate for up to 6 months.
NOTE: If you are a fan of poblano peppers, substitute 6 ounces roasted poblanos (about 2 peppers) and 6 ounces jalepenos for the 10 ounces of chiles above. (See page 44 for roasting instructions.)
About 2 cups.
RUSTIC BLACKBERRY COBBLER
4 pints fresh blackberries, rinsed briefly and drained
¾ cup sugar
2 tablespoons cornstarch
2 teaspoon freshly squeezed lemon juice
1 ½ cups all-purpose flour, plus more for dusting and rolling out
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
¾ cup plus 2 tablespoons heavy cream
½ teaspoon vanilla extract
Vanilla ice cream or whipped cream, for serving (optional)
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, combine the berries with ½ cup of the sugar, the cornstarch, and the lemon juice. Toss well. Place the berry mixture in a deep-dish pie plate and cover it with foil. Set the pie plate on a baking sheet (to catch any juices that may bubble over later) and transfer it to the oven. Bake until the berries begin to release their juices and soften, 15 to 20 minutes.
3. While the berries are baking, combine 3 tablespoons of the remaining sugar with the flour, baking powder, and salt in a mixing bowl. Add 4 tablespoons of the butter and work it in with a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs. Add the ¾ cup heavy cream and the vanilla, and stir until the mixture just comes together to form a dough. Turn the dough out onto a lightly floured surface and dust it lightly with flour. Using a lightly floured rolling pin, roll the dough to a thickness of about ½ inch. Using a 2 ½-inch floured cutter, cut the dough into 8 rounds.
4. When the berries have softened, remove the baking dish from the oven and remove the foil covering. Stir the berries well to distribute the juices. Arrange the dough rounds on top of the berries. Brush the rounds with the remaining 2 tablespoons heavy cream, and sprinkle the remaining 1 tablespoon sugar over them. Scatter the remaining butter pieces over the hot berries. Return the baking dish to the oven and cook until the biscuits are golden brown and the berries are hot and bubbly, 25 to 30 minutes.
5. Remove the dish from the oven and allow the cobbler to cool for 15 to 20 minutes before serving. Serve warm, spooned into shallow bowls and garnished with vanilla ice cream or whipped cream if desired.
6 to 8 servings
If you enjoy good food and fresh vegetables, FARM TO FORK is the perfect cookbook giving you a better understand of how the food chain works. In addition, it teaches how to make the most of using fresh ingredients found locally when cooking. With Father’s Day just around the corner, FARM TO FORK is a handy cookbook for that weekend chef or everyday cook.
Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse, Photography by Steven Freeman, Harper Studio, 2010, ISBN: 9780061742958, Paperback, 336 pages
FTC Full Disclosure - This book was sent to me by the publisher in hopes I would review it. However, receiving the complimentary copy did not influence my review.
