Last week I spent time reading Emeril Lagasse’s new cookbook Farm to Fork. I truly enjoyed the book and the recipes. I decided on making the Orange Cranberry Sauce and used it as a topping on Pork Chops.
I chose to make the Orange Cranberry Sauce as I already have Thanksgiving on my mind and love the twist Emeril adds to the recipe…
The premise behind Emeril’s new book is Cooking Local, Cooking Fresh. Emeril acquired his appreciation for farmers and using local produce since his exposure as a young child. His exposure to farming began when his father used to take him to his Uncle’s farm and that inspired his family to start their own gardens.
As he grew older, his responsibilities on the farm grew as did his understanding of how hard it is to run a farm and why is is so important to support your local farmers. Seeing that he grew up in Massachusetts, and that the state produces cranberries, I thought is was fitting to make the Orange Cranberry Sauce.
What Emeril does in the recipe that is so unique is that the cranberries and orange juice are boiled with port, cinnamon and cardamon. Would you like a copy of the book for yourself? For your chance to WIN the cookbook, just leave a comment sharing a favorite childhood memory involving food.
I have also posted a Pork Chop with Orange Cranberry Sauce for your enjoyment. After all, cranberry sauce is more than a side.
Check out Babble’s feature “Emeril’s Favorites from Childhood” for more recipes.