Don't Cook the Planet: Deliciously Saving the Planet One Meal at a Time - Hardcover

Abrams, Emily

Hardcover

ISBN 10: 1600789722 ISBN 13: 9781600789724

Verlag: Triumph Books, 2014

Inhaltsangabe

Choosing meals prepared with fresh, natural ingredients isn&;t just healthy, it&;s good for the earth. In Don&;t Cook the Planet, author Emily Abrams and an all-star collection of chefs and ecoactivists share more than 70 delicious recipes as well as tips on how to minimize your carbon footprint. Each contributor&;including Stephanie Izard, Top Chef star and executive chef at Girl & the Goat; Chevy Chase; MasterChef judge and acclaimed chef Graham Elliot; actor Joshua Henderson; and many others&;provides easy, everyday ideas that will save you money and stock your kitchen with fresh, delicious foods while preserving the planet for generations to come. The author, an 18-year-old activist, approaches sustainability from a personal perspective, striving to make changes that will impact her generation, and in so doing, has created a cookbook that explains how positive food choices significantly impact one&;s environment as well as one&;s health.

Über diesen Titel

Über die Autorin bzw. den Autor

Emily Abrams is an 18-year-old activist who has been involved in the movement to fight climate change since 2007. She lives in Deerfield, Massachusetts. Robert Kennedy Jr. is a radio host, an activist, and an attorney specializing in environmental law. He is the son of Robert "Bobby" Kennedy Sr., the former United States Senator for New York and the 64th U.S. Attorney General, and the nephew of former President John F. Kennedy.

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Don't Cook the Planet

By Emily Abrams, Stephen McDonald, Steven Karl Metzer

Triumph Books

Copyright © 2014 Emily Abrams
All rights reserved.

ISBN: 978-1-60078-972-4

Contents

Introduction, 
Acknowledgments, 
Foreword by Robert F. Kennedy, Jr, 
Soups & Starters, 
Salads & Sides, 
Entrees, 
Sweets, Treats & Other Eats, 
Index, 

CHAPTER 1

soups & starters

chicken soup

Tom Colicchio, founder of Craft Restaurants, judge on Top Chef New York City, NY

1 chicken, quartered, with bones intact (i.e., do not remove breast meat from
breastbone, including necks and giblets)
2 carrots, peeled and chopped
2 celery stalks, washed and chopped
2 leeks, washed and chopped
2 parsnips, peeled and chopped
1 onion, peeled and chopped
1 sprig of fresh thyme
Kosher salt, freshly ground black pepper
Coarse sea salt
1½ cups small shell pasta (optional)
Freshly grated Parmigiano- Reggiano (optional)
Extra-virgin olive oil (optional)

This soup is a typical, relaxed, Sunday evening meal for me and my family. I serve this soup the way my grandmother did, with the Parmigiano and olive oil. Every grandmother has a chicken soup recipe, so mine certainly isn't the definitive recipe, but it's still my favorite, and I enjoy sharing that with my kids today the same way my grandmother did with me.

Place 1 gallon water and the chicken in a stockpot and bring to a simmer over medium heat. Simmer gently, skimming regularly, until broth is fragrant, for about 30 minutes.

Add the vegetables and thyme and continue to simmer for another 20 minutes. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 minutes. Drain and divide the cooked pasta among 4 bowls.

Remove the chicken with a slotted spoon and place on a serving dish. Ladle the broth and vegetables over the pasta and serve with grated Parmigiano, more freshly ground black pepper, and a drizzle of extra-virgin olive oil, if desired. Sprinkle the chicken with coarse sea salt and serve alongside the soup.

chilled english pea soup

Anthony Martin, executive chef, Tru Chicago, IL

1¼ cup finely sliced onion Extra-virgin olive oil
1 cup English peas
2 cups vegetable bouillon, heated
½ cup heavy cream
2 teaspoons fresh mint leaves

Sweat onions in olive oil until soft but not brown. Add English peas and cook over medium heat, 2 minutes. Add the hot vegetable bouillon to the peas and onions and bring to a boil, then reduce to a simmer. Cook until peas are just done, about 4 minutes. Do not overcook or soup will discolor. Remove from heat and immediately puree while adding mint and cream. Strain and cool in ice bath. Serve immediately to retain bright green color. Makes 2 servings.

"Natural Resources Defense Council estimates that if all Americans eliminated just one quarter pound serving of beef per week, the reduction in global warming gas emissions would be equivalent to taking four to six million cars off the road."

roasted vegetable bouillon

Wouter Pors, chef, created for Fay Hartog-Levin, former Ambassador to the Kingdom of the Netherlands The Hague, Netherlands

2 leeks
4 carrots
2 ribs celery
1 celeriac
1 large parsnip
3 onions
6 cloves garlic
20 pieces shiitake mushrooms
1/3 cup olive oil
2 branches fresh thyme
1 bay leaf
10 whole black peppercorns
2 star anise
10 pieces of whole cardamom pods
2 lemons, peeled
3/4 cup of white wine
1 tablespoon salt
8 cups water
3 Lapsang Souchong single-serve teabags

Preheat the oven to 350°F. Clean and slice the leeks, carrots, celery, celeriac, parsnip, onions, garlic, and shiitake mushrooms into 3/4-inch pieces. Put all the vegetables into a big bowl and mix with the olive oil. Place the vegetables into an oven-safe roasting dish and bake in the oven for 15 minutes until golden brown. Place roasted vegetables into a large soup pot. Add the thyme, bay leaf, peppercorns, star anise, cardamom, lemons, white wine, salt, and water. Let simmer for 2 hours on stovetop.

Strain mixture through a cheesecloth; set aside vegetables for another use. Season broth as desired with salt and pepper. Just before serving add the Lapsang Souchong teabags to broth, allowing them to soak for 2-3 minutes, to give that smoky flavor. Do not add teabags until just before serving, otherwise broth becomes bitter.

"We're at a moment in time right now in this country and in the world. We're threatened, all of us, everybody everywhere by the same thing. America is the garden of the world; more things are grown here than any other country in the entire planet. And the farmers are on the front lines of climate change. They're living the difference. They love the world, they see the world, they see the climate. They see the sun and the earth, that's what they do. Farmers today, it is all in their hands."

— Neil Young speaking at Farm-Aid concert, September 21, 2013 www.farmaid.org

salsa fresca

Jan Dee & David Crosby, singer-songwriter Santa Barbara, CA

4 roma tomatoes, cut into cubes
4 beefsteak tomatoes, cut into cubes with juice
1 diced red onion
1 diced Vidalia onion (white or yellow)
3 sliced scallions (green onions)
4 cloves garlic, chopped
1 small diced jalapeño pepper
Serrano peppers (add if you want spicy)
Habanero pepper (be careful, they are especially hot)
6 diced greek pepperoncini with juice
2 tsp rice wine vinegar
Juice of 1 lime
Juice of 1 lemon

The following should be leaves only, fresh not dried, and no
stems
1 teaspoon diced cilantro
1 teaspoon diced basil
1 teaspoon diced parsley
1 teaspoon diced dill
1 teaspoon diced oregano

Fold all ingredients together in a large container.

As time goes by, the ingredients will "marry," and every day the taste will alter. It will always become better than it was when first made.

garden gazpacho

John Englander, oceanographer, author ofHigh Tide on Main StreetBoca Raton, FL

1 46-ounce can of V8 Juice as a base (Use pure vegetable Original or Spicy)
1-2 ripe tomatoes
1 cucumber
1 medium size onion
3 cloves of garlic
1 teaspoon of Worcestershire sauce
Pepper
Salt
Tabasco or other pepper sauce

Pour half can of V8 in blender.

Cut tomatoes, cucumber, and onion in half and put one half in the blender.

Add to the blender:

• garlic

• Worcestershire sauce

• pepper

• salt

• tabasco or other pepper sauce

Blend until smooth, but with chunks of vegetable still visible.

Take half of remaining half of tomatoes, cucumber, and onion and put in blender BRIEFLY to partially blend. Put mix in large bowl or pitcher. Stir in balance of the can of V8.

Dice the remaining quarter of tomatoes, cucumber, and onion to be used as garnish.

Put resulting blend in refrigerator until ready to serve. Put in bowls. Garnish to suit.

tex-mex freshy-fresh guacamole

Edie Brickell & Paul Simon, singer-songwriters New Canaan, CT

1 lime
3 ripe organic avocados, peeled, pitted, and cut into large chunks
1 small finely chopped organic Vidalia onion
1...

Details zur Ausgabe

• Verlag: Triumph Books
• Erscheinungsdatum: 2014
• Sprache: Englisch
• ISBN 10: 1600789722
• ISBN 13: 9781600789724
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 176
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: eucomply OÜ; hello@eucompliancepartner.com; ; Pärnu mnt 139b-14; Tallinn; 11317; Estland