EMERIL 20-40-60 FRESH FOOD FAST: Fresh Food Fast
Marty Martindale

By Emeril Lagasse
Photography by Steven Freeman

This is Emeril’s 14th cookbook, each more applicable to the help you need in the kitchen. Another name he has for this book is, “Make the meals you want in the time you have.” No one knows better how much you wish to serve quality meals while meeting demanding schedules.

This book is divided into three sections:  one for 20 minutes’ preparation and cooking, the second for 40 minutes and the third group takes 60 minutes. Each section has its own index divided into food type sections for soups, starters, salads down to poultry, meat and desserts.

Here are a few which look interesting:  (Ready in 20 minutes)

SWEET  PEA SOUP:
Combine sour cream, lemon juice, lemon zest, butter, onion, garlic, mint, parsley, stock, frozen peas and spinach.

ORANGE, FENNEL AND BLACK OLIVE SALAD:
Calls for orange juice, fennel bulbs, red onion, Kalamata olives, navel oranges, orange zest, red wine vinegar, shallots, honey and olive oil

FISH TACOS WITH BLACK BEAN SALSA:
Canned black beans, olive oil, jalapeno pepper, fresh lime, garlic, fish fillets, cornmeal, flour tortillas, shredded romaine, lime wedges and sour cream

LINGUINE ALLA CARBONERA:
Linguine, olive oil, butter, bacon, onion, garlic, egg yolks Parmigiano-Reggiano cheese and black pepper

ROASTED CARROTS WITH THYME:
Olive oil, carrots, fresh thyme, butter and honey. (Note from reviewer, try this recipe with sage instead of thyme.)

EMERILS SAUTED CUCUMBER WITH BASIL AND MINT:
Butter, olive oil, cucumber, basil, mint and fresh lime juice

BLUE CORN-CRUSTED RAINBOW TROUT WITH CILANTRO-LIME SOUR CREAM:
Sour cream, cilantro, lime juice, cayenne, blue cornmeal, coriander, cumin, trout fillets, vegetable oil, butter and lime wedges

STEAK AU POIVRE:
Ground black peppercorns, rib-eye steaks, kosher salt, brandy or cognac, Worcestershire sauce, lemon juice, heavy cream, butter and parsley

(Ready in 40 minutes)

CARROT GINGER SOUP:
Butter, carrots, onions, fresh ginger, fresh thyme, water and sour cream

HOT AND SOUR SOUP:
Broth, mushrooms, soy sauce, fresh ginger, garlic, crushed red pepper, cornstarch, lime juice, chicken breast in strips, sesame oil and green onion tops sliced

CREAM OF TOMATO SOUP:
Olive oil, onion, carrot, celery, garlic, whole tomatoes and juice, broth, heavy cream, mixed herbs and balsamic vinegar

EMERIL’S NOODLE SALAD:
Egg noodles, salted peanuts, soy sauce, wine vinegar, sesame oil, honey, fresh ginger, garlic, crushed red pepper, cucumber, grated carrots chopped green onions

SPAGHETTI WITH CARAMELIZED ONIONS AND ANCHOVIES:
Spaghetti, olive oil, butter, onions, garlic, anchovies and parsley

THREE-CHEESE BAKED MACARONI:
Elbow macaroni, bacon, garlic, eggs, evaporated milk, cayenne pepper, fresh-ground nutmeg, Cheddar cheese, Monterey Jack cheese and Parmigiano-Reggiano cheese

GREEN ONION RICE PILAF:
Olive oil, garlic, white rice, chicken broth and sliced green onion tops

SWORDFISH WITH PUNTANESCA RELISH:
Diced tomatoes with juices, Kalamata olives, olive oil, red wine vinegar, garlic, anchovy paste, capers, basil swordfish steaks and olive oil.

QUICK AND EAST LAMB KEBABS:
Olive oil, rosemary, Emeril’s seasoning, boneless lamb cubes, green bell peppers, onions, white mushrooms and cherry tomatoes.

(Ready in 60 minutes)

BETTER THAN MAMA’S CHILI-MAC:
Olive oil, onions, jalapenos, ground beef, Mexican chili powder, garlic, canned whole tomatoes with juices, kidney beans, water, macaroni, sharp Cheddar cheese and sour cream.

PORTUGUESE RICE WITH TUNA:
Olive oil, onion, green bell pepper, garlic, crushed red pepper, canned, diced tomatoes, tuna packed in oil, white rice, broth and parsley

BRAZILIAN FISH STEW:
Red grouper diced, lime juice, olive oil, onions, cayenne chilies, garlic, tomato paste, canned tomatoes with juices, broth, unsweetened coconut milk and cilantro

PORK LOIN WITH APPLES AND PRUNES:
Dried prunes, apple cider, pork loin, olive oil, onions, Pink Lady apples, garlic, stock, thyme, cider vinegar and butter

This 257-page cookbook makes a welcome addition to your food library.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.