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Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

By Emeril Lagasse

During this notable new e-book, Emeril Lagasse maintains his lifelong dedication to utilizing clean, neighborhood materials in his eating places and residential kitchen. He has spent the prior thirty years construction shut relationships with farmers, fishermen, and ranchers. Farm to Fork is his advisor that can assist you discover the nice neighborhood bounty via fifteen flavorful chapters—sweet summer season in "The 3 Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," chic clearly raised meats in "Out at the Range," clean capture in "Fresh Off the Dock," and residential canning counsel from "Home Economics: keeping the Harvest."

Fill your basket with the ripest components from each season on the markets (or your yard backyard) and dig into scrumptious recipes resembling candy Potato Ravioli with Sage Brown Butter, tacky Creole Tomato Pie, Honey-Brined red meat Chops with Nectarine Chutney, Watermelon Rind Crisp candy Pickles, and Rhubarb Strawberry Crisp. Even easy methods to make your personal cheese and pasta at domestic. Emeril stocks his love for clean from-the-fields foods—and the historical past of the artisans who carry them to the desk.

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Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat. Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed. Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.

Use about ¼ cup cooking liquid per batch. Process until smoothly pureed, then return the puree to the soup pot along with the reserved beans. Or insert an immersion blender into the pot and process until smoothly pureed. Season with salt and pepper and return to low heat for 15 minutes. Just before serving, heat the oil in a small skillet. Add the sliced onion and sauté over medium heat until golden brown. Garnish each serving with some of the sautéed onion, 2 lemon slices, and some chopped parsley.

Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat. Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed. Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock.

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