Cuisine Eric

Need pizza fast?  Don't wait for dough to rise, or for takeout; just use Lavash - that wonderful Middle Eastern flatbread, that you can find all over now. 1 sheet Lavash flatbread (I used Trader Joe’s Whole Wheat) 1 cup grated Formaggio Lagorai (or mozzarella, or other meltable favorite cheese) 2-3 Tbsp roasted red pepper, diced 2-3 Tbsp pancetta (I used Trader Joe’s) dash herbs de Provence, or Italian herbs dash crushed red pepper flakes Preheat oven to 400F. Lay the Lavash sheet out on a baking sheet. Sprinkle with the cheese evenly, followed by the pepper, pancetta, herbs and pepper flakes. Bake for about 10-15 minutes, until the cheese melts and the dish is heated through.  Slice and serve. Makes 1 personal pizza. Double or quadruple recipe as needed!

I'm a huge fan of Jacques Pepin, who always professes that fast food does not have to be compromised food at all.  Here is a quick version of a frittata for one or two, that can be made in just a few minutes.  While larger frittatas can take 30 minutes or so to bake, because it is so small, this cooks up quickly under the broiler and in the oven. I used whatever leftover I had on hand - which is the beauty of a frittata.  It is basically a baked egg container to hold wonderful leftovers.  I used leftover cooked potatoes, deli ham, leftover tomato sauce and spinach that needed to be finished up.  Don't throw away even small amounts of tasty leftovers - use them to jazz up your next frittata. 3 eggs 1/4 cup milk 1/3 cup diced Swiss cheese 2-3 slices deli ham, diced 3-4 cups baby spinach leaves 1/2 to 1 cup leftover cooked potatoes, diced 1-2 Tbsp leftover tomato sauce Preheat oven broiler and set top rack about 6-inches from broiler elements. Heat a dash of olive

I am a succor for seafood in a creamy sauce, especially with pasta.  If I see it on a menu, I am so likely to choose it. My family asks why don't you break out - and I really, really, do.  It's just when I know it will be good - I'm done. Here is a nice representation of what you'd pay 3-5x for at a restaurant.  And I am really good with that savings... ...but light the candles - and do the dishes tomorrow! 1/2 lb fusilli pasta, or favorite shape 1 green pepper, diced 1/2 purple Bermuda onion, sliced 2 cloves garlic, minced 1/4 tsp crushed red pepper flakes, or to taste 1 lb shrimp, peeled 1 gorgeous, just under-ripe peach (or nectarine), pitted and sliced 1/2 cup heavy cream 1/4 cup dry white wine 3 Tbsp butter palmful parsley, minced, for garnish 12 pitted Calamatta olives, diced Set three quarts water to a boil in a pot for the pasta. When it comes to a boil, season with a good 1-2 tablespoons kosher salt. Add pasta and stir well. Cook, s

Having experienced this dish in a wonderful restaurant in DC recently, I was so inspired to re-engineer it at home. Fantastic as long as you dry your potatoes! 1.5 lb center cut salmon fillet, cut into four portions 2 Tbsp your best Dijon mustard 1 Tbsp fresh lavender leaves 1 Tbsp fresh tarragon leaves 2 large cloves garlic 1 medium potato Preheat oven to 425F. Mince the lavender leaves, tarragon leaves and garlic. Mix together the minced herbs with the mustard in a small bowl. Lay the salmon portions, skin-side-down on an oiled baking sheet. Paint the Dijon herb paste evenly on top of each salmon portion. Peel and grate the potato and lay on several sheets of paper towels, or a clean cloth kitchen towel. Wrap the potatoes and wring out any water they might release. Toss grated potatoes with a dash of olive oil in a bowl. Then evenly distribute potatoes on top of each salmon portion. Season with salt and pepper to taste. Bake in oven for about 20 minute

Fried rice is a great go-to alternative to take out.  I always keep leftover rice in the freezer at the ready.  There are always some kind of lone veggies hanging around my refrigerator (certainly carrots and celery which seem to last almost forever).  Add some meat or tofu or whatever you like - even a diced up omelette. Here's a version with pork, flavored with Korean spicy bean paste.  Its a rich satisfying meal, that can be pulled together and cooked quickly.  As the dish pulls together quickly in the wok, be sure you arrange your ingredients (mise-en-place) ready and right by your stove! 1 lb pork, cut into 1/2-inch pieces Marinade: 2 Tbsp coconut aminos seasoning sauce (Trader Joe’s) 1 Tbsp Korean gochujang sauce 1 Tbsp sesame oil 1 Tbsp Thai fish sauce 1-inch fresh ginger, minced 2 cloves garlic, minced Stir Fry Sauce: 2 Tbsp hoisin sauce 1 Tbsp soy sauce 1 Tbsp seasoned rice vinegar 1 Tbsp pale dry sherry 1/4 lb apple smoked bacon 2 carrots, peeled,

There are certain dishes I just don't get at restaurants, because now I can make them at home. For example, there are so many great fresh ravioli out there these days, it's so quick and easy to make a top shelf ravioli dish at home. Here I used Trader Joe's Roasted Cauliflower Mezzelune, a large half-moon ravioli from northern Italy and Austria.  It's basically big ravioli.  But you can use whatever is your favorite ravioli for this preparation. Lemon Thyme Creme Fraiche sauce: 1 cup creme fraiche juice of 1 fresh lemon, about 2 Tbsp zest of 1 fresh lemon, about 2 tsp 1 Tbsp fresh lemon thyme leaves, minced 1/8 tsp salt about 1/4 tsp crushed red pepper flakes, or to taste 1 bunch asparagus, tough ends trimmed, cut into 2-inch spears, tips reserved crushed red pepper flakes Fresh Roasted Cauliflower Ravioli (I used Trader Joe’s), enough for 4 portions, about 10 oz, or your favorite ravioli Whisk together the sauce ingredients and let the sauce sit at

Boneless beef short ribs are a gem to grill.  Honestly, salt and pepper will do them justice.  But if you're looking for just a bit more kick, slather them with this kicked-up Korean BBQ sauce and you'll never turn back.  There's a reason Koreans are known for their BBQ! 2 boneless beef short ribs, about 1 lb Sauce: 1/2 cup favorite BBQ sauce 2 Tbsp gochujang Korean chili bean paste 2 Tbsp seasoned rice vinegar 1 Tbsp sesame oil 1 Tbsp soy sauce Heat a grill to high. Whisk together the sauce ingredients in a small bowl. Salt and pepper the ribs, to taste on all sides. Grill ribs over high heat for about 1-2 minutes per side. While grilling the fourth side, slather the sauce on side 1 and repeat grilling 1-2 minutes per side. Repeat the slathering on all sides. Grill until the beef is 130-135F in the center for medium rare, or cook until desired doneness. Let ribs set for 5-10 minutes on a cutting board, lightly covered with aluminum foil. Slice o

Black bean soup is very quick to pull together and so hearty on a colder, rainy day.  Kick it up a notch with roasted red peppers. 2 stalks celery, diced 1 cup diced sweet onion 1 carrot, diced 1 can black beans, undrained 1 14-oz can petite tomatoes drained, liquid reserved Spice mix: 1 Tbsp chili powder 1/2 tsp cumin 1 tsp garlic powder 1/4 tsp crushed red pepper flakes, or to taste 2 cloves garlic, minced 1 quart chicken broth 1 can black beans, undrained 1/2 12-oz jar roasted red peppers, chopped, about 3/4 cup 1 waxy potato Sauté the mirepoix (celery, onion, carrot) in a dash of olive oil in a soup pot. Cook until the veggies soften and become slightly caramelized, about 10-12 minutes.  Mix together the spice mix in a small bowl. Add the drained tomatoes and turn the heat to high. Add a dash of olive oil if necessary and allow the tomatoes to sizzle and caramelize. This adds enormous flavor to the dish. Make sure the tomatoes sizzle in oil and that

Mothers should not have to cook breakfast on Mother's day.  Make the Mother(s) in your life this wonderful colorful omelette today. Everyone has their way to make an omelette.  I was taught this way from my French Mother - this is a simple approach to the home-made omelette, giving a slightly firmer body than Jacque Pepin's swirling technique.  This is a good approach when filling the omelette, as the extra body helps hold bigger ingredients into the omelette. 2 eggs 1/2 fresh ripe tomato, diced 1/4 cup marinaded grilled artichokes (I used Trader Joe’s) dried dill weed Heat a dash of olive oil in an 8-inch non-stick skillet. Toss in the tomatoes and the artichokes and allow them to sizzle for about 3-5 minutes. Meanwhile, whisk together the eggs. Salt and pepper to taste. Pour the eggs into the sizzling hot pan and allow the eggs to set just a bit. Turn heat down to medium. Working quickly, pull the edges in with a rubber spatula as you tilt the pan to all

Pairing the rich umami flavors of shellfish and mushrooms with delicate sole is a winning combination.  Choose the largest sole pieces to have enough room for the generous filling. 5-6 oz mixed mushrooms 1 Tbsp butter plus 1 Tbsp olive oil 2 green onions, sliced on a bias 2 cloves garlic, minced 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp Panko crumbs 2 Tbsp butter plus 1 Tbsp olive oil 1/4 lb sea scallops - about 6, quartered 6 medium shrimp, shelled, deveined and cut in half 2 large sole (or flounder) fillets Preheat oven to 400F. Chop the mushrooms into evenly-sized (1/4-inch) pieces. Toss the mushrooms into a large skillet with the butter and oil and brown them up over medium high heat for about 5 minutes. Add the green onion, garlic and red pepper flakes and cook 2-3 more minutes. Stir in the panko crumbs and remove mushrooms to a bowl. Add the next set of butter and oil to the pan and let the butter melt. Add the scallops and shrimp. Stir f