Cooking Blog : Article Detail

Stacey Meyer

Post Author: Stacey Meyer

It has been quite a while since my last post. The culinary team has had a crazy year here at Homebase and this is the first real break we have had. So I will give you the low down on what we have been doing. First of all I am happy to say that Emeril’s 20-40-60 book hit the shelves this week. This is such a great book geared to those of us who love food but don’t always have time to spend the whole day in the kitchen. We have also spent this year working on Emeril Green, Chef Emeril’s show on Planet Green. This show ties in closely with Emeril’s third book Farm to Fork. Both of these projects have been close to my heart bringing together my dedication to ecological issues as well as my passion for fresh, local and sustainable cuisine. Farm to Fork will be out next March!

I am looking forward to writing about the farmer’s markets in and around New Orleans as well as my own little garden. As well as providing a little insight as far as what goes on in our test kitchen in New Orleans.

Filed Under: Cool Stuff

4 Comments

1. aldoguerra
   November 7th, 2009
   2:59 pm

   I love Emeril’s food and I am thankful for this blog.
2. stacey
   November 9th, 2009
   8:11 am

   Thank you. So nice to know people are reading our blog. We appreciate it!!
3. Susan
   January 13th, 2010
   4:38 pm

   I’m planning a catered meal for a mardi gras party - it will be buffet. Many of the attendees are very health-conscious and will look for ‘lighter’ options on the menu. There will also be several vegetarians. Any thoughts on a menu? Farm to Fork sounds like it will have a great selection of these recipes, but the party is in February before the cookbook comes out.

   Thanks so much!
4. Stacey Meyer
   January 14th, 2010
   12:33 pm

   Susan,
   The Farm to Fork cookbook will not be out until the end of May.
   I think you have lots of options as far as healthy and vegetarian food. What about New Orleans style stuffed artichokes or artichokes a la greque, a roasted beet salad with walnut dressing, crostini with any topping is always easy to eat and satisfying, Gumbo Z’herbes is a great alternative for vegetarians, some sort of stuffed pork loin with roasted root vegetables or a simple grain salad will be nice since it is likely to be cold this year. Maybe a spoonbread to go with it. Shrimp and Grits or Grillades and Grits hold up well but are not exactly light but definitely a MG favorite. Perhaps a pear tart for dessert.
   You should look at Chef Emeril’s recipes on Planet Green there are tons of healthy recipes that will inspire your menu.
   Good luck!

Leave a Comment