Lagasse - Emeril 20-40-60 : fresh food fast

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 DAnzi, 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 Ms 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 aliveJed 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 visionBob 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 Marketyou 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.

Even with all the new technology thats supposed to simplify our lives, were pulled in a thousand directions. And when children are involved in the equationforget it! Theres 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!). Im sure you get the picturebecause, trust me, these folks arent telling me anything that I dont 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, Ive 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 youre 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 youve decided what you want to cook. This can be done anytimeon 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 youll 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 youre 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 . Youll 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 (whats that, dirty dishes in the sink?). This way once dinner is on the table, youre free to sit and enjoy with friends and family. Keep a well-stocked pantry at all times, so youre ready when the hunger hits. While fresh is my preference when available and when its 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 isnt an option. Frozen vegetables 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, dont forget about your biggest allyyour 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), youre 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 dayits one of the fun things that we do together, making them feel more connected to the cooking process, too.