Cuisine Eric

Happy Thanksgiving. Here is my offering for Thanksgiving 2024.  It's not what I had hoped for, as we got COVID the day before we were to travel to a big family reunion! So we were confined to our home and had to heal ourselves. What better than turkey noodle soup?! This is so nourishing and so basic. It takes a lot of work, but when you are confined to home what else 'ya got to do? Get to work. To me, this is truly one of the basic essences of cooking. Carcass, trimmings and bones from 1 roasted turkey 4 carrots, peeled and cut into 2-inch pieces 4 stalks celery, cut into 2-inch pieces 2 onions, quartered 2 quarts water 2 bay leaves 1 cup leftover roasted turkey, shredded 1-2 small onions, diced 1 can pinto or Roman beans (or favorite), lightly drained 2-3 cups kale leaves, diced 1/3 cup tiny noodles (see note) Break up carcass and bones onto their smaller pieces and fit into a very large stock pot.   Add a dash of olive oil (or better yet, leftover Schmaltz - poultry fat) and...

This is a standard favorite in my kitchen, and featured five years ago in this blog; time for a quick reminder and update. Quick and simple to prepare and oh so rich in Thai flavors.  The coconut milk adds that richness so common in Thai curries.  The red curry paste provides a base of tangy notes that are amplified by the garlic and ginger. A key is not to overcook the shrimp or the broccoli, so they are tossed in at the end. Serve over your favorite rice or noodles. 1/2 red bell pepper, sliced 1/2 orange bell pepper, sliced 1 bunch spring onions, rooted and cut to 1-inch pieces 1 jalapeño or fresno pepper, sliced 1-inch fresh ginger, minced 2 cloves garlic, peeled and minced 1 can coconut milk (I used Trader Joe’s coconut cream) 2 Tbsp favorite red Thai curry paste 1 Tbsp Asian fish sauce 2 cups broccoli flowerets 1 lb shrimp, peeled and deveined palmful fresh cilantro, minced for garnish 1 lime cut into eighths In a wok or large skillet, stir fry the onion and peppers in a ...

This is a delicious, festive cake, studded with fresh apples and blueberries, and topped with a flavorful cinnamon crunch. Great for desert or as a coffee cake. A simple wonderful desert, especially served with vanilla ice cream! 1 stick butter, room temperature   1/2 cup cane sugar 1 tsp vanilla extract   2 eggs 1/2 cup yogurt   Dry ingredients: 1-1/2 cup all purpose flour   2 tsp baking powder   1 tsp baking soda   1/2 tsp salt 1   large apple, peeled, cored and cut into 1/4-inch cubes (I used Honey Crisp) 1/4 cup fresh blueberries   Cinnamon Crunch topping: 1/4 cup brown sugar 1 Tbsp butter, melted   1 tsp dried ground cinnamon Sugar drip topping (optional): 1/4 cup confectioner’s sugar 1 Tbsp milk Preheat oven to 350F.   With a mixer, blend the butter and sugar together until smooth. Add the vanilla, eggs and yogurt and mix until smooth and blended. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. To...

Sometimes, you just feel like fries. But I'm not a fan of deep frying much at home - so messy and what do you do with all that oil? And you have to clear the air from the house for a day. Alternative? Roast your potatoes! Here I flavor thick-cut Texas-style fries boldly with garlic, rosemary and Buffalo sauce.  Roasted until crispy brown in a hot oven, these fries look fantastic, smell fantastic, taste fantastic have a fantastic mouthfeel. What more could you want for a comfort side dish? 2 lb unpeeled Yukon Gold Potatoes, cut into wedges lengthwise 3 cloves garlic, minced 1/2 stick butter, melted 1/3 cup favorite buffalo wing sauce or hot sauce 2 Tbsp fresh rosemary, minced 1/2 tsp kosher salt Freshly ground black pepper to taste Preheat oven to 400F.   Toss ingredients together in a large bowl.  Spread out on a sheet pan (optionally lined with parchment paper for way-easy cleanup). Roast for about 15 minutes.   Flip the fries over and roast for about 15 more minute...