Cuisine Eric

This is a nice vegetarian side dish, or main course, paired with your favorite side dishes.  Our brother in law Tommy grows the most delicious butternut squash and we relish taking a few home with us every fall.   Try this interesting approach to roasting squash inspired by Derek Sarno, who worked on plant-based offerings at Whole Foods and UK's Tesco markets  (YouTube, check him out). He made his vegan, but mine is only plant-forward, as I offer these tasty fillets on a luscious beef-broth-based mushroom gravy. 1 large butternut squash, unpeeled 2 Tbsp butter plus 2 Tbsp olive oil 4 short (2-inch) sprigs fresh rosemary Sauce: 2 Tbsp butter 1 small shallot, finely minced 8 oz mushrooms, diced 1/2-inch 2 large cloves garlic, minced about 1/2 tsp fresh rosemary, minced 1-1/2 cups water 1 tsp beef better than bouillon (or veggie for vegetarian) 1 Tbsp corn starch 1 Tbsp soy sauce Preheat oven to 375F. Roast squash in a roasting pan for about 45 min to an hour.   Remove from oven and a

This is one soup our daughter requests time and again, and so I stock her freezer with it!  It is warm, luscious and very flavorful. Lamb and chickpeas are ensconced in a golden orange broth flavored with tomatoes, garlic and rosemary. Barley gives a toothy bite, and kale adds the greens we need. Real comfort food as fall weather threatens. 1 cup dried chickpeas (or 2 cans, drained) 1 onion, diced 4 stalks celery, diced 2 carrots, diced 2 cups lamb, cubed 1/4-inch (I used leftovers from a roast) 3 cloves garlic, minced 2 Tbsp fresh rosemary, minced 1/4 cup pearl barley 1 quart beef broth 1 15 oz can petite diced tomatoes 1 bay leaf 2 small Yukon Gold potatoes, diced 1/4-inch 2 cups chopped kale The night before, soak the dried chickpeas in plenty of water with 1 tsp baking soda and 1 tsp kosher salt. This helps soften and season the beans.   And when cooked in the pressure cooker their consistency is perfectly buttery. The next day, sauté the onion, celery and carrots in an uncovered p

I absolutely love carnitas - in tacos or burritos.  They are roasted pulled pork refried to slight crispiness. I always keep roasted pulled pork in my freezer to have on hand for recipes like this.   1/2 lb shredded cooked pork butt (see note below) 1 Tbsp southwesters seasoning or chili powder 6 flour tortillas ‘street-size’ (5-inch diameter) pickled red onions 1/2 cup cheddar cheese, grated 1/2 cup fresh salsa palmful fresh cilantro, minced 1 lime, cut in wedges Sauté the pork is a dash of olive oil and the seasoning in a skillet until slightly browned and crispy.   Season with salt and pepper to taste. Char the tortillas slightly holding them with tongs over a gas stove or lying on a gas grill.   Careful! This happens quickly and requires a lot of attention.   Lay the tortillas in a taco rack.   Fill halfway with pork. Then top will onions, cheese, salsa and cilantro.   Garnish with lime wedges. Serves 2. Cook’s Notes: I always have frozen pulled pork in my freezer.   A few times

This is one of the freshest appetizers I know.  Yet it is rich with the fantastic mouth feel of creamy burrata cheese, flavored with the deep aromas of balsamic vinegar and olive oil. A great way to highlight your fresh basil from the garden! 2 balls Burrata cheese, halved 12 leaves fresh basil 2 ripe red tomatoes, thickly sliced 4-6 leaves butter lettuce handful arugula leaves 2 Tbsp good Balsamic vinegar Best extra-virgin olive oil Black olives for garnish Lay the butter lettuce leaves on a serving dish.   scatter the arugula on top.   Lay the tomatoes on the greens and top with the burrata cheese.   Garnish with the basil and olives. Sprinkle the balsamic vinegar over everything and season with a dash of salt and pepper.   Sprinkle olive oil over all and serve. Serves 2-3.

These are classics.  Full of maple goodness and crunchy walnuts.  The kids love 'em! Dry ingredients: 4 cups all purpose flour   2 tsp baking soda 1 tsp salt 1 cup walnut pieces, finely diced 2 sticks butter, softened   1 cup packed brown sugar 1 egg 1 tsp vanilla extract   Preheat oven to 400F. Whisk together the dry ingredients in a bowl. Blend softened butter in a mixture.   Add the sugar and mix well.   Add the egg and vanilla and mix well. Stir in the walnuts and then the dry ingredients just until mixed. Shape to ping pong ball size and separate in cookie sheet by 2 inch.  Press down with tines of a fork. Bake about 12 minutes. Let cool on a rack.    Makes about 20-24 cookies. ...a great midnight snack!