Cuisine Eric

Fresh blueberries are a great accent to a cool summer salad. 1 5 oz bag fresh Bibb lettuce 1 5 oz bag fresh baby spinach leaves 1 cup blueberries, washed and drained 2 Tbsp purple onion, diced 1 Kirby (or 6-inched English) cucumber, cut into half moons Dressing: 1 Tbsp seasoned rice vinegar (or cider) 1 Tbsp lemon juice 2 tsp whole grain dijon mustard 2 Tbsp olive oil Toss salt ingredients in a salad bowl. Whisk together the dressing - adjust seasoning of dressing with vinegar and/or oil, to taste. Dress salad lightly and serve immediately. Serves 4-6.

Caramelized onions will make shoe leather taste good.  Imagine what they will do for potatoes and zucchini! 2 NY Strip steaks 1 purple Bermuda onion, sliced 1 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp chopped walnuts 2 Tbsp balsamic vinegar 1 large zucchini, cut into half moons 2 Yukon gold potatoes, sliced into half moons dash red pepper flakes, to taste 1 tsp fresh oregano leaves, minced 2 Tbsp olive oil Preheat oven to 400F. Start caramelizing the onions - it will take at least 20 minutes. Place onions in a skillet with the butter and the oil. Cook over medium-low heat, stirring often, allowing them to darken and caramelize slowly, without burning. After 15 minutes, add the walnuts and cook a minute or two. Add the balsamic vinegar. Allow it to cook down to a syrupy consistency. Meanwhile, mix together the zucchini, potato, red pepper, oregano and oil in a large bowl. Salt and pepper to taste. Spread potato mixture in an even single layer on a baki

Roasting salmon in a closed grill gives the fish a slightly smokey flavor, but you could do this in a hot 400F oven as well. 4 portions salmon Tarragon Sauce: 2 Tbsp tarragon leaves, minced 2 Tbsp fresh parsley, minced 1 Tbsp relish 2 Tbsp good real mayonnaise 1 Tbsp lemon juice Heat grill to high. Whisk together the tarragon sauce in a small bowl. Place salmon portions on a sheet of aluminum foil on a baking sheet. Salt and pepper fish to taste. Coat each portion generously with sauce, using up about half the sauce. Reserve remaining sauce. Place pan on grill and close grill. Roast salmon for about 5 minutes. Check for doneness, and continue roasting over lower heat until just cooked through. Be careful not to overcook the salmon or they will dry out. Serves 4.

A simple delicacy when you can get fresh fish.  Traditionally made with sole (especially Dover sole), this preparation can be made with catfish or flounder. 4 sole fillets 1/2 cup all purpose flour, scattered on a plate ghee; Indian clarified butter (or butter) Slaw: 1/2 purple cabbage, shredded 1 tart apple, cored and sliced thinly 1 green onion, sliced Dressing: 1/2 cup plain Greek yogurt 1/4 cup good real mayonnaise 2 Tbsp cider vinegar dash salt and pepper to taste Prepare the slaw by whisking together the dressing ingredients in a large mixing bowl. Toss in the apple and cabbage and mix well. Refrigerate to allow flavors to meld. For four people, the fish is best doe with two skillets to avoid overcrowding the fillets. Salt and pepper fillets lightly to taste. Heat ghee, or butter, in each skillet until completely melted, over medium-high heat. Lightly dredge each fillet in the flour, covering both sides. Tap off any extra flour and place fillets in the p

Cooking fresh ravioli takes minutes.  Make this sauce over the weekend and its ready to go when you get home from work one night.  Freeze some for yet a second round of fast weeknight comfort food. About 1-2 dozen fresh mushroom-filled ravioli, serving 4 fresh herbs, if you have them 1 lb fresh, ground chorizo 2 cloves garlic, minced 1 tsp herbes de Provence, or Italian herbs 2 Tbsp anchovy paste (from a tube), optional 1 6-oz can tomato paste 1 28-oz can crushed tomatoes grated Parmesan or Romano cheese Get the Bolognese going by tossing the chorizo into a large wide skillet. Brown the chorizo for about 8-10 minutes and then add the garlic and herbs. Cook another 2-3 minutes. Now add the anchovy paste and the tomato paste. Cook another 5 minutes. Be sure there is enough oil so that the mixture does not burn. Cook another 5 minutes or so until the mixture matures and the color develops. The flavor will follow. Add the crushed tomatoes and stir. Simmer for as lo

Look - let's be honest that a simple grilled cheese sandwich can be the perfect solution to a late night arrival at home.  If "I'm home from work too late to cook, and REALLY have to get to bed soon", you could do take-out, but that's not necessarily faster, nor healthier, nor a better sleep-inducer... Bread can be frozen in the fridge for a long time.  Veggies like beets and carrots also last for a long time in the 'fridge and can be grated for a fantastic salad to accompany a simple cheese grill for a complete meal. 4 slices favorite, whole grain, or whatever, bread butter, to taste anchovy paste, to taste 1 Tbsp grated horseradish (from jar), drained cayenne pepper, to taste lemon wedges Heat a dash of butter in a large non-stick skillet. Spread a dash of butter on one side of two slices of bread, and place down on the skillet. Place cheese slices on top of bread. Repeat for the second serving on the other side of the skillet. Distribute ho

These flavorful portobello mushrooms are a nice part of a vegetarian meal.  Since the grill's on, I pair them here with multicolored pasta and grilled summer squash. Pistachios are flavorful and soft, and they make a great filling for mushrooms.  You can also add a more melty cheese like cheddar or swiss - whatever your favorite.  I have also used hazelnuts, but you have to be OK with a more crunchy topping texture.  Minced golden raisins are also a great addition. 4 large portabella mushrooms, cleaned 1 stick cream cheese, brought to room temperature 1/4 cup feta cheese, crumbled 1/4 tsp crushed red pepper flakes palmful fresh basil leaves, minced 1/2 cup shelled pistachios 1 clove garlic, peeled Heat grill to high. Turn mushrooms over to fin side and cut stalk, if any, down to the fins. Tip the pistachios into a small food processor and grind to a coarse meal - but not a butter. Add the garlic and mince. Turn pistachio mixture into a mixing bowl and add the cr

This dish is often made with minced pork, which is really wonderful.  But I substitute tofu for a vegetarian version, which has plenty of taste from the rich Asian flavorings, as well as the red pepper kick. 10 oz fresh thin green beans (I used Trader Joe’s haricot beans) 1 brick extra firm tofu Tofu seasoning sauce: 2 Tbsp soy sauce 2 Tbsp seasoned rice vinegar 1 Tbsp Korean gochujang chili bean paste 1 Tbsp sesame oil 1/2 yellow onion, diced, about 1 cup 1/2 red pepper, diced, about 1/3 cup 10 oz fresh mushrooms, cleaned, and diced 3 cloves garlic, minced 1 inch fresh ginger, peeled and minced 1/4 tsp crushed red pepper, or to taste Bring 4 cups water to a boil in a medium pot. When boiling, salt generously and add the green beans. Cook 2 minutes only just to blanch, and then quickly drain. Cool with running cold water briefly, just until cooking has stopped - no more than warm to the touch (if you rinse too much, you will remove too much of the salt whic

I recently got a bag full of fresh baby kale from a gardener friend - so true a summer treat, I named this salad after her.  When the kale is young and tender, I like to use it in salads and slaws - no need to cook it.  Just a quick trimming of any minor thicker stems, and you are good to go. 2 chicken breasts, pounded 1/2-inch Marinade: 1/4 cup white balsamic vinegar 1/4 cup olive oil 2 cloves garlic, finely minced 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage leaves, minced 1 Tbsp fresh mint, minced 1 Tbsp anchovy paste 4 cups fresh baby (or locatello) kale leaves, trimmed and chopped, washed 1 Kirby or 1/2 English cucumber, cut into 1/2-inch dice 2 medium tomatoes, cut into wedges Cesar dressing: 1/3 cup good real mayonnaise 2 Tbsp seasoned rice vinegar juice of 1 lemon, 1/4 cup 1/4 cup olive oil 2 cloves garlic, very finely minced through a press 1 tsp whole grain Dijon mustard 1/2 cup coarsely grated Parmesan, Romano, or extra sharp aged cheddar cheese (

Mixing cultures is such an American thing to do, that maybe this is an American dish.  It combines edgy flavors from both France and India to take grilled salmon to a new level. 1 Tbsp whole grain Dijon mustard 1 Tbsp favorite Madras curry powder 1 Tbsp olive oil 1-1/2 lb salmon, cut in 4 portions black toasted sesame seeds herbs de Provence (or Italian herbs) to garnish 1 yellow squash, quartered lengthwise 1 zucchini, quartered lengthwise 1 red pepper, quartered and seeded 1 lemon, quartered Heat grill to high. Mix together the curry powder, dijon mustard and oil in a small bowl. Paint the salmon fillets evenly with the curry mustard paste and garnish with sesame seeds and herbs. Grill veggies, until just soften and have nice grill marks, turning once. This should take about 5 minutes per side - don’t overcook, or the veggies will be limp. At the same time grill the salmon, skin-side down, until just cooked through, about 8 minutes for a typical fillet.

I turned to Thomas Keller's Ad Hoc at Home cookbook to learn how to make soup dumplings.  As expected, he teaches a classic refined approach, making a sort of quenelle dumpling.  Quenelles are traditionally a fish dumpling from France, but the term has evolved from a dumpling even to now simply reflect the classic football shape.  I am making my quenelle with fresh dill appropriate for a nice chicken soup. Dumplings: 1/2 cup water 4 Tbsp butter 2 tsp Kosher salt 2/3 cup all purpose flour 1 tsp Dijon mustard 2 large eggs 1 Tbsp minced fresh dill 3 cups fresh watercress leaves 2 cups cooked chicken, shredded 2 carrots, peeled and sliced into half moons 2 stalks celery, peeled and sliced 1/2 large sweet onion, peeled and sliced into half moons 1-1/2 quarts good chicken broth Roux: 1/4 cup white flour 3 Tbsp butter plus 1 Tbsp canola oil Bring a large soup pot of salted water to a boil. Meanwhile make the dumplings: combine the 1/2 cup water, butter and salt i

Furikake is a spice mix from Japan that not only kicks up rice, but fish as well. 1-1/2 lb salmon fillet cut into 4 portions 1 Tbsp favorite furikake Japanese spice mix (I used wasabi fume furikake) 10 oz bag fresh baby spinach leaves 1/4 tsp crushed red pepper flakes, or to taste 4 cups cauliflower Gratin Sauce: 1/2 cup sour cream 1/2 cup best real mayonnaise 1/4 cup feta cheese, crumbled 1/4 cup shredded cheddar cheese 1 Tbsp whole grain Dijon mustard 2 Tbsp seasoned rice vinegar Gratin Topping: 1/2 cup panko crumbs 2 Tbsp olive oil 1 clove garlic, very finely mined 1 green onion, minced 1/4 tsp dried dill weed salt and pepper to taste Preheat oven to 375F. Cut cauliflower into bite-sized flowerets. Mix together the gratin sauce in a medium bowl. Toss in the cauliflower, and tip into a medium, oiled casserole dish. Place in oven and mark the time. Place the salmon fillets on an oiled, rimmed coating pan. Season them with furikake and spray with a