Cuisine Eric

Shrimp scampi is an easy quick dish to prepare, and oh so satisfying. Be sure to cook the shrimp only about 2-3 minutes - the trick to the best scampi is not to overcook the shrimp. 1 lb large shrimp (~20/lb), peeled and deveined 4 cloves garlic, minced 1 Tbsp olive oil 3/4 stick butter, thickly sliced 1/4 cup dry white wine 1 lemon (or lime), halved, and one half quartered 4 cups trimmed broccoli flowerets Crushed dry red pepper flakes, (or minced parsley) to taste 1/2 lb spaghetti Bring a medium pot of water to a boil. Salt generously (like sea water) and tip in broccoli.   Stir gently and blanch for 2 minutes.   Immediately remove broccoli with a slotted spoon to a colander, and allow to cool. Return water to boil and cook spaghetti until just al dente. Drain. Meanwhile, melt butter and olive oil in a large skillet. When the butter has melted and bubbled a bit, add the garlic and cook, stirring, one minute. Add the shrimp and spread into a single layer about the skillet. Co...

We were recently in Greece where we sampled several baked eggplant dishes - something the Greeks are know for and rightfully proud of. This version is simply roasted eggplant baked in a tomato sauce. The sauce is rich and sweet, prepared with caramelized onions along with garlic and oregano. Slow and careful sautéing of the onions and then the tomato paste delivers a caramelized flavor literally good enough to possibly make you faint - as the mythical priest who tasted this dish apparently did. Don't pass out - just make this dish! 2 medium eggplants 1 pint grape tomatoes Olive oil Feta cheese Sauce: 3 Tbs butter plus 3 Tbsp olive oil 2 medium onions, peeled, halved and cut into thin half rounds 1 tsp coarse Kosher salt 2 cloves garlic, minced through a press 1 rounded teaspoon good Greek dried oregano (orígani) 1/2 can tomato paste 3/4 cup pale dry sherry 1/2 cup water Melt the butter in the oil in a large skillet over medium high heat. Tip in the onions and sauté for 3-5 minutes....

Contrary to what you see in the USA, the true Greek salad does not have lettuce leaves.  Just the freshest tomatoes, onions, peppers and cucumbers tossed with the best olive oil and dried Greek oregano and topped with the best Greek feta cheese you can get your hands on.  2-3 large ripe tomates, cut into wedges 1 small green pepper, Cored and sliced 1/2 small red onion, peeled and sliced 4 inches English cucumber, sliced 1/4 cup pitted Kalamata olives 1/4 cup best Olive oil Juice of 1/2 lemon dash salt Freshly ground black pepper 2 wedges Feta cheese Dried oregano Toss the veggies with the olive oil and lemon juice. Season with a dash of salt and pepper. Top with feta and oregano. Serves 4 as a side dish. Here are a few Greek salads we were served on a recent trip to Athens, Greece:

A friend next door helped me out today on short notice and, as they say, was a life saver! So I really wanted to thank her with something special and from the heart. So what about some French wine and home-made cookies, left on her back porch?! These are a fun mix of chocolate chips - milk, dark and white - with dried cranberries and sunflower seeds. What's not to like? Thanks Lindsey!!! And Bon Appetite! 1-1/8 cups flour (1 cup plus 2 Tbsp) 1/2 tsp baking soda 1/2 tsp salt 1 stick butter, at room temperature, cut into 1/4-inch slices A scant 3/4 cup white sugar 1 tsp vanilla extract 1 egg, room temperature 1-1/4 cup mixed (white, milk, dark) chocolate chips (1/2 bag or 4.5 oz) 1/3 cup dried cranberries 1/4 cup salted sunflower seeds Preheat oven to 350F. Whisk together the first 3 ingredients in a medium bowl. Now add the next 3 ingredients to a large bowl and beat them together to a smooth creamy texture. Add the egg and beat it in until you have a rich yellow creamy texture. Now...

I cooked this for our working son and daughter-in-law on a worknight soon after their first daughter was born. Make this for a bus, hungry working family and see how fast it goes! 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes 1 Tbsp favorite Cajun seasoning 12 oz Andouille sausage, sliced 1 onion, peeled and diced 1 green pepper, diced 3 stalks celery, diced 1 red serrano or jalapeño pepper, minced (optional) 3 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1-1/2 cups long grain rice 2-1/2 cups chicken broth 1 15 oz can petite diced tomatoes 1 lb peeled raw shrimp fresh cilantro or parsley for garnish Stir together the chicken and seasoning in a bowl.   Allow flavors to absorb for 15-20 minutes. Sautée the sausage over medium-high heat in a dash of olive oil in a large pot or Dutch oven until golden brown.   Remove with a slotted spoon to a bowl, leaving oil in pot.   Add the chicken and brown both sides, 3-4 minutes per side or until slightly golden....