Emeril 20-40-60 Read online

  Emeril 20–40–60

  Fresh Food Fast

  Emeril Lagasse

  With Photography by Steven Freeman

  This book is for all my wonderful fans,

  you terrific home cooks out there who keep me inspired and keep me going. Thanks for sticking by me. I hope the recipes within these pages help make your lives a little less hectic and a whole lot tastier. (Remember, it’s all about food of love.)

  Contents

  Acknowledgments

  Introduction: Fresh Food Fast: It‘s As Easy As 1–2–3

  20 Minutes or Less

  Soups

  Starters

  Salads and Dressings

  Sandwiches

  Pasta

  Rice and Beans

  Vegetables

  Seafood

  Poultry

  Meat

  Desserts

  40 Minutes or Less

  Soups

  Starters

  Salads

  Sandwiches

  Pasta

  Rice and Beans

  Vegetables

  Seafood

  Poultry

  Meat

  Desserts

  60 Minutes or Less

  Soups

  Starters

  Pasta

  Rice and Beans

  Seafood

  Poultry

  Meat

  Desserts

  60 Minutes +

  Searchable Terms

  About the Author

  Other Books by Emeril Lagasse

  Credits

  Copyright

  About the Publisher

  Acknowledgments

  Emeril 20–40–60 would never have made it to the table on time without the help of everyone below—

  My amazing family, who is always, always there for me—Alden, EJ, Meril, Jessie, Jillian, Mom, Dad, Mark, Wendi, Katti Lynn, Dolores, Jason, and baby Jude. I love you all.

  My incredible Culinary team who always make it happen against all odds—Charlotte Martory, Alain Joseph, Stacey Meyer, Angela Sagabaen, and Kamili Hemp-hill. Two down, eight to go!

  My supportive Homebase team—Eric Linquest, Tony Cruz, Dave McCelvey, Marti Dalton, Chef Chris Wilson, Chef Bernard Carmouche, Chef Dana D’Anzi, Tony Lott, Scott Farber, and George Ditta.

  Photographer Steven Freeman and his on-the-ready photography associates, Kevin Guiler and Josh Maready.

  My associates at Martha Stewart Living Omnimedia—Martha, Charles, Robin, Lucinda, and the hospitable test kitchen staff.

  My super M’s—Mara Warner Jones, Michelle Terrebonne, and Maggie McCabe. Mimi Rice Henken and TJ Pitre, for their assistance with the photo shoot and photo editing.

  The very talented design team who made the photos come alive—Jed and Elias Holtz and Charissa Melnik.

  My pal, Sal Passalacqua. Shelley Van Gage, for helping me look my best.

  Our partners at HarperStudio, for their vision—Bob Miller, Debbie Stier, Sarah Burningham, Julia Cheiffetz, Katie Salisbury, Sally McCartin, Jacqui Daniels, Mary Schuck, Leah Carlson-Stanisic, Kim Lewis, Lorie Young, Nikki Cutler, Doug Jones, Kathie Ness, and Ann Cahn.

  Our partners at All-Clad, T-Fal, and Wusthof.

  My friends at Leonard Simchick Prime Meats and Fresh Poultry and at Pisacane Fish Market—you guys are the best.

  All the terrific employees at my restaurants and Homebase who make it happen every day.

  My dear friends Frank and Richard Santorsola.

  Sherif, for getting me where I need to go each and every day.

  Jim Griffin, my terrific agent and friend.

  My friend and trusted counsel, attorney Mark Stein.

  Thank you all from the bottom of my heart.

  Introduction

  FRESH FOOD FAST: IT’S AS EASY AS 1–2–3

  Is this world getting faster? More and more folks are asking me the same question these days: “Emeril, how can I find the time to prepare exciting meals at home without sacrificing quality? How do you do it?” They tell me that with the passing of each year, there’s less time available. Even with all the new technology that’s supposed to simplify our lives, we’re pulled in a thousand directions. And when children are involved in the equation—forget it! There’s always a soccer game to be played, homework to be done, questions that need to be answered, and visits to the gym (we have to keep our “machines” running smoothly!). I’m sure you get the picture—because, trust me, these folks aren’t telling me anything that I don’t live myself 365 days a year. But I honestly do believe that with a few basic principles under the belt and a fresh mind-set, anyone is capable of putting delicious, well-balanced meals on the table in the time they have available. And that, my friend, is the philosophy behind this book:

  Make the meals you want in the time you have.

  To help you kick things up and simplify your life all at the same time, I’ve collected close to 160 recipes here, from startlingly simple ones that can be ready in next to no time, to some more lavish recipes that might take a bit of time to simmer but that are still a cinch to put together. The recipes are divided into three basic categories: The 20-minute chapter is comprised of dishes that can be on the table in 20 minutes or less; the 40-minute chapter is for dishes that fall between 20 and 40 minutes (with many of them hovering around the 30-minute mark); and the 60-minute chapter is peppered with a few special recipes that can take anywhere from 40+ to 60+ minutes to get to the table. While these longer “splurge” recipes may seem “time-luxurious,” they can still be perfect for a not-so-hectic weekday, a lazy Sunday afternoon, or an end-of-the-week meal. You know what time you have. Be honest with yourself and you’re on your way to making this collection of recipes work for you.

  In cooking quick, fresh meals at home, there are many steps we can take to make the process easier than we had imagined:

  Read the recipe(s) from beginning to end once you’ve decided what you want to cook. This can be done anytime—on a lunch break during the day or even during your daily commute (riding, not driving!). The point is that at some time before you actually start cooking, you need to have an idea of what you’ll be doing. Take a few minutes and run things through in your mind, visualizing the ingredients called for and the steps you will take to prepare each dish. This way, when you actually begin to cook, there are no surprises and you’re ready to go. Practicing this kind of methodical thinking will become second nature and will transform you into a speed demon in the kitchen!

  Ready to begin? Read through the recipe (again) and gather all of your ingredients and equipment. You’ll spare yourself from going back and forth, making prep time a breeze. Also, make a note to yourself if you notice a task in the recipe that can be tackled while doing something else. For example, zero in on inactive time. Inactive time in the kitchen basically refers to time that does not require your full attention, such as waiting for something to marinate, bringing a liquid to a boil, or finishing something in the oven. Be smart and use that time wisely to do other things, such as finishing prep (like chopping herbs or grating cheese for a garnish), beginning another recipe, or catching up on tasks around the house (what’s that, dirty dishes in the sink?). This way once dinner is on the table, you’re free to sit and enjoy with friends and family.

  Keep a well-stocked pantry at all times, so you’re ready when the hunger hits. While fresh is my preference when available and when it’s in season, there are certain packaged items that I always have on hand, such as pasta, rice, canned beans, and tomatoes, just to name a few. You know what you like. I also think of my freezer as a friend in creating fresh food fast, since many things do just fine in the freezer for short periods of time. These things come in handy when going to the store isn’t an option. Frozen vegeta
bles and fruits are often examples of produce that were picked and quickly processed at the peak of ripeness, making these a better option than off-season, pricey supermarket finds that traveled way too far. A small package of nuts kept in the freezer, defrosted and quickly toasted, can be just the added note a salad needs. A well-wrapped loaf of day-old French bread freezes well, too, and can quickly be transformed into tasty croutons to really make that soup or salad sing. And hey, don’t forget about your biggest ally—your fridge. Keep yours well stocked with prewashed greens and other produce that will help get you through your week, along with the dairy basics and your personal favorite condiments. Hey, what are those door shelves for, anyway? With a little prior proper planning (the three Ps, as I like to call it), you’re on your way to an impromptu meal in no time.

  Fresh herbs rule! Though we use many dried herbs and seasonings in the recipes in this book, since that is what many cooks typically have on hand, if you have a little green space out back or a roomy kitchen window, I would suggest keeping a few pots of herbs going year-round. Fresh herbs are quick to snip when needed and add an unmistakable touch to any dish. My kids love watering the herbs at the end of the day—it’s one of the fun things that we do together, making them feel more connected to the cooking process, too.

  Multitasking is important in the home kitchen, too, just like we cooks do in the restaurant kitchens. For example, if you need to mince some garlic for tonight’s dinner, make a little extra (or lagniappe, as we say here in New Orleans) for tomorrow’s feast. You can also do the same for chopping onions and scallions. Just reserve them in airtight containers and store them in the refrigerator for up to 4 days. You can apply the same idea when cooking pasta or rice: make a little extra, save yourself some time, and have it ready for another night’s dinner. You might decide to turn these items into a delicious salad or add them to a bro-thy soup. It’s just good kitchen economics. I also make stocks in big batches when I have the time, often utilizing the carcasses of roasted poultry from previous meals, and then freeze the stock in small portions for later. And of course, with a little creative thinking, leftover roast poultry, meats, and roasted or grilled veggies can come together to create fabulous sandwiches, salads, pastas, and risottos.

  But, you know, whether speaking of ingredients available or of time on hand, in the end, it’s all about doing the best with what you have and enjoying yourself along the way. Everyone’s lives are different, so I’ve given you many options here. Whether you have 20 minutes, 40 minutes, or 60 minutes to put a meal together, and whether you’re prepared because you’ve stocked your pantry well, kept some tasty leftovers to use in a salad, or shopped efficiently and only have to walk to your fridge, remember that the most important things about cooking at home are as follows: have fun, cook well, and eat great food!

  20 Minutes OR LESS

  SOUPS

  Simple Italian Wedding Soup

  Sweet Pea Soup

  STARTERS

  Shrimp and Chorizo Tapas

  Herbed Olives

  Roasted Red Pepper Hummus

  Balsamic-Marinated Cremini Mushrooms

  Bruschetta

  Mozzarella and Tomato Bites with Kalamata Olive Drizzle

  SALADS AND DRESSINGS

  Emeril’s Salad

  Real Caesar Salad

  Spinach Salad with Bacon and Fried Eggs

  Orange, Walnut, and Goat Cheese Salad

  Cucumber Ribbon Salad

  Antipasto Pasta Salad

  Cantaloupe, Prosciutto, and Arugula Salad

  Orange, Fennel, and Black Olive Salad

  Iceberg Wedges with Cherry Tomato Vinaigrette

  Salad Tropicale

  Buttermilk Dressing

  Balsamic Vinaigrette

  Red Wine Vinaigrette

  Herb Vinaigrette

  SANDWICHES

  Sausage and Pepper Po-Boy

  Bacon, Lettuce, Avocado, and Tomato Sandwich with Basil Mayo

  Steak and Cheese Sandwiches

  Pressed Roast Turkey, Pesto, and Provolone Sandwiches

  Prosciutto and Mozzarella Panini

  Open-Face Turkey and Cheese Sandwich

  Kicked-Up Tuna Melts

  Fish Tacos with Black Bean Salsa

  PASTA

  Fettuccine with Peas and Ham

  Orange, Currant, and Pine Nut Couscous

  Linguine alla Carbonara

  Emeril’s Shrimp and Pasta with Garlic, Lemon, Crushed Red Pepper, and Green Onions

  RICE AND BEANS

  Kicked-Up Shrimp Fried Rice

  Turkey and Wild Rice Salad

  Aromatic Jasmine Rice

  Spicy Sausage, Bean, and Cheese Nachos

  VEGETABLES

  Pan-Roasted Asparagus with Shiitake Mushrooms and Cherry Tomatoes

  Garlicky Bok Choy

  Broiled Zucchini

  Sautéed Yellow Squash with Carrots and Tarragon

  Roasted Carrots with Fresh Thyme

  Emeril’s Sautéed Cucumber with Basil and Mint

  Glazed Radishes

  SEAFOOD

  Broiled Catfish with Fresh Thyme, Garlic, and Lemon

  Broiled Salmon with a Warm Tomato-Lemon Vinaigrette

  Gaaahlicky Sizzling Shrimp

  Southern-Style Pan-Fried Catfish

  Blue Corn–Crusted Rainbow Trout with Cilantro-Lime Sour Cream

  Trout à la Meunière

  Classic Moules Marinière

  POULTRY

  Stir-Fried Chicken with Cashews

  Sautéed Chicken Breasts with Dijon Herb Sauce

  Chicken Salad with Fresh Herbs and Celery

  MEAT

  Lamb T-Bones with Rosemary-Balsamic Butter Sauce

  Steak au Poivre

  New York Strip with Beurre Maître d’Hôtel

  Lamb Chops with Mustard Herb Crust

  Minute Steaks Teriyaki-Style

  Boneless Pork Chops Parmigiana

  Spicy Pork Stir-Fry with Green Beans

  Mushroom-Smothered Steaks

  DESSERTS

  Emeril’s Late-Night Parfaits

  Brown Sugar–Baked Bananas

  Candied Hot Fudge Sundaes

  Peanut Butter–Chocolate Chip Cookies

  Melon with Amaretti Cookie Crumbles

  Fresh Berries with Balsamic Drizzle and Almond Cream

  Flambéed Strawberry Sauce for Angel Food Cake or Ice Cream

  Soups

  SIMPLE ITALIAN WEDDING SOUP

  Prep time: 10 minutes Cook time: 1 minute Total: 11 minutes

  This simple classic soup is a no-brainer for this quick and easy cookbook. Feel free to use either chicken or beef stock or a combination of the two—whatever you prefer will work here. Kind of an Italian version of egg drop soup, if you will.

  6 cups chicken stock, or canned, low-sodium chicken broth

  2 cups beef stock or canned, low-sodium beef broth

  4 large eggs, beaten

  ¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese

  ¼ cup plus 2 tablespoons finely chopped mixed fresh herbs (such as parsley, marjoram, and basil)

  Pinch of ground nutmeg

  Salt and freshly ground black pepper

  1. Pour the stock into a 3-quart saucepan and bring to a simmer.

  2. While you are waiting for the stock to simmer, prep the rest of the ingredients. Combine the eggs, Parmesan, herbs, and nutmeg in a medium mixing bowl and whisk to combine.

  3. When the stock is simmering, use a large fork to drizzle in the egg mixture while continuously stirring the stock. Continue to simmer until the egg is just set, about 45 seconds. Remove from the heat and season with salt and pepper to taste. Serve immediately.

  4 to 6 servings

  SWEET PEA SOUP

  Prep time: 7 minutes Cook time: 9 minutes Total: 16 minutes

  This soup is sublime—in method, in timing, in appearance, and in taste. Sweet peas are simmered in a flavorful broth and pureed with fresh spinach. Do
llop with the lemony sour cream. Enjoy sir, enjoy madam.

  ½ cup sour cream

  1 teaspoon freshly squeezed lemon juice

  ½ teaspoon lemon zest

  2 tablespoons butter

  1¼ cups thinly sliced onion (about 1 medium onion)

  1 medium clove garlic, thinly sliced

  3 sprigs fresh mint

  3 sprigs fresh parsley

  4 cups vegetable stock or canned, low-sodium vegetable broth

  1 pound frozen green peas

  ½ teaspoon salt

  ¼ teaspoon freshly ground white pepper

  1½ cups packed prewashed spinach (about 2 ounces)

  1. Combine the sour cream, lemon juice, and lemon zest. Cover and refrigerate until ready to use.

  2. Melt the butter in a 4-quart or larger pot over medium-high heat. Add the onion and garlic and cook until soft and translucent, 4 minutes.

  3. Gather the herbs into a bunch and secure with kitchen twine. Add the vegetable stock and the herb bundle to the onion, cover, and bring to a boil. Uncover, reduce the heat to a simmer, and cook for 3 minutes. Increase the heat to high, return the soup to a boil, and add the peas. Bring the soup back to a boil, reduce the heat, and simmer for 2 minutes longer. Remove the soup from the heat. Remove the herb bundle. Stir in the salt, white pepper, and spinach.