Ok, don't hate me ... but I love Emeril's new book: Farm to Fork: Cooking Local, Cooking Fresh ($13.70).
Yes, Emeril Lagasse. Yes, the BAM! guy.
Foodies either love him or hate him ... he usually gets on my nerves a tad but I am addicted to this new cookbook.
It's modeled after his show, Emeril Green, on Discovery's Planet Green (who knew?) and focuses on, what else, local and organic grub.
Farm to Fork tells the tale of the modern food chain in terms of how food gets from seeds to stores and how to make the most of fresh ingredients.
Try this Raspberry Bellini With Homemade Raspberry Syrup recipe ... just don't yell BAM!
Raspberry Bellini With Homemade Raspberry Syrup
- 1 Tb raspberry syrup
- 3 oz Prosecco
- Fresh raspberries
Place syrup in the bottom of the glass and top with Prosecco and raspberries.
- 1 cup sugar
- 1/4 cup Chambord liqueur
- 1/4 cup water
- 2 pints fresh raspberries
Combine sugar, Chambord, and water in a small saucepan and boil. Stir occasionally until sugar dissolves.
Add raspberries and cook for 10 to 13 minutes until they soften and break down.
Strain mixture with a sieve and discard solids.
Transfer syrup to a glass jar and refrigerate up to 4 weeks.
Do you buy local ingredients?