Cuisine Eric

Here's a take on a fresh shrimp salad based on Mark Bittman, from the New York Times.  It's quick and fresh and light for a fast summer evening meal, or for lunch.  Use whatever greens you like. 1 lb shrimp, peeled and deveined Flavoring ingredients: 1 Tbsp pimenton, smokey spanish paprika 1/2 tsp crushed red pepper flakes, or to taste 2 Tbsp olive oil 2 cloves garlic, minced 1/4 tsp salt freshly ground black pepper 12 grape tomatoes, halved 6 cups mixed greens palmful fresh mint leaves, lightly torn juice of 2 limes (or 1 lemon if preferred) Toss shrimp together with the flavoring ingredients in a medium bowl and mix well.   Heat a large skillet (not non-stick) until just about smoking - you want this skillet to be very, very hot to cook the shrimp quickly.  Note we put the olive oil in with the shrimp, because it would smoke too much and burn if put in the hot pan alone. Quickly pour the shrimp into the smoking hot pan and arrange shri

When our friend Emelia brings her tomatoes from her garden over I treat them like Royalty.  Delicate seasoning is all that is needed, allowing their true spirits to emerge.  What a wonderful pairing to my basil in my herb garden. 2 large yellow heirloom tomatoes, cut into wedges 2 large fresh sweet red tomatoes, cut into wedges palmful basil leaves 1 clove garlic, minced Dressing: juice of 1 lime 1 Tbsp seasoned rice vinegar 2 Tbsp olive oil dash salt and pepper to taste Whisk together the dressing in a medium bowl.   Gently fold together with the tomatoes, basil and garlic.  Allow salad to rest at least 30 minutes before serving, stirring every once in a while. Serves 4.

Roasting a chicken is easy and the results are always so comforting - even if you just roast with salt and pepper.  But adding a few aromatic veggies and herbs and allowing them to roast along with the chicken transforms a simple roasted chicken into something magical. 1 roaster chicken, cleaned 1 12 oz jar roasted artichoke halves packed in oil (Trader Joe’s) 1 can mushroom slices, drained 1 leek, trimmed, washed and sliced in rings 1/2 orange pepper, diced1 Tbsp fresh thyme leaves, chopped Preheat oven to 375.  Spatchcock the chicken by removing the backbone with strong kitchen shears.  Place the chicken, skin-side up on a large cutting board, and press down on the breast bone to flatten.  Place chicken in a large oiled roasting pan and salt and pepper generously. Toss the artichokes, mushrooms, leek, pepper and thyme into a large bowl and toss with about 2 tablespoons olive oil (I used the oil in which my artichokes were packed - but if you are using marinated ar

Driving home from a recent visit to Connecticut, we passed a quiet unattended farmstead on a small back road.  The tomatoes were luscious and deep red, and we were happy to contribute to the honor system of payment.  When we got home our refrigerator was empty, except for a lonely eggplant, looking for a friend.  I made this fresh sauce to cheer it up, along with whatever was hanging around the pantry and the garden. Fresh tomatoes are one of the many great things about summer. 1 sweet yellow onion, diced 2 cloves garlic, minced 4 whole tomatoes, cored and coarsely chopped 1 Tbsp fresh oregano 1/2 Tbsp fresh thyme 2 Tbsp tomato paste 1/2 cup Marsala wine 1/4 tsp crushed red pepper flakes 1 large eggplant, diced 3/4-inch 1/2 Tbsp fresh rosemary, finely minced 1/4 cup pancetta, finely diced 1/2 lb favorite pasta - I used calamari shaped here Sauté the onion in a wide skillet in a dash of olive oil.  Cook about 5-8 minutes until the onion softens and bec

Yesterday at the grocery store I was picking up excellent local-grown yellow squash.  As I was selecting my squash, a woman described to me, unsolicited, a recipe she had just made with squash and tomatoes.  She said she found it 'on the internet' somewhere.  It sounded wonderful. I improvised with a sweet and savory stuffing in the middle, and have to say thank you to that stranger, whoever she may be, for sharing her success.  I can only hope she sees this blog! 1 large sweet onion, sliced 1 Tbsp butter plus 1 Tbsp olive oil 2 yellow summer squash, sliced 1/8-inch 2 green zucchini, sliced 1/8 inch 4 plum tomatoes, sliced 1/8 inch 1 small can mushrooms, drained 1/3 cup corn kernels (thawed, if frozen) 1/4 cup golden raisins, coarsely chopped 1 clove garlic, minced 1 Tbsp fresh thyme sprigs 1/2 cup Panko bread crumbs, plus a dash Make sure your squash and tomatoes are sliced and at the ready. Preheat oven to 375F. Oil a medium casserole or gratin dish (i

I found these meaty petite spare ribs precut at the market and snatched them up.  I combined peanut from African cuisine with Harissa chili sauce from Mediterranean North Africa to make a spicy glaze with plenty of umami.  But clearly there are Asian flavor notes as well.  This is truly fusion cuisine; and what cuisine doesn't like ribs? You could use this grilling sauce on any number of different types of ribs, chicken, or tofu if you prefer. 1-1/2 lb pork spare ribs Marinade: 2 Tbsp sesame oil 2 Tbsp soy sauce 2 garlic cloves, minced 1-inch fresh garlic, peeled and finely minced Grilling Sauce: 2 Tbsp peanut butter 2 tbsp hoisin sauce 2 Tbsp sesame oil 2 Tbsp Harissa, Tunisian chili sauce, or other favorite hot sauce 2 Tbsp seasoned rice vinegar Mix the marinade together in a large bowl.  Add the ribs and marinate at least an hour, or longer in the refrigerator. Whisk together the grilling sauce in a small bowl. When ready to cook, heat gr

How nice that there are infinite ways to prepare a paella, so that you can never run out in your whole entire lifetime!  Think about serving with a creamy sauce, however, to embellish and enrich! 3/4 cup short grain brown rice 1/4 cup multicolor quinoa 1 carrot, peeled and cut into half moons 2 slicks celery, diced 1 medium sweet yellow onion, diced 1 cup chopped purple cabbage (optional) 2 cloves garlic, minced 1 cup carnival, multi-colored pasta 1 quart chicken broth 1 cup water 1 large chicken breast, or 2 chicken thighs, diced into bite-sized pieces 1/2 lb shrimp, (about 12, or so) shelled and de-veined 12-15 cherry tomatoes, halved Saffron White Sauce: 1/4 cup flour 2 Tbsp olive oil plus 2 Tbsp butter 1-1/2 cup chicken broth 1/2 cup white wine 1/8 tsp saffron, threads, crushed, or to taste 1/4 tsp garlic powder 1/4 tsp powdered cayenne pepper, or to taste Sauté the rice and quinoa in a dash of canola oil for about 3-5 minutes in

I love foodie friends.  Not only is there always something to talk about, but sometimes you get the nicest gifts.  Yesterday, I was surprised from a colleague with a paper bag.  When I looked in I saw a whole gorgeous pile of fresh bright orange Chanterelle mushrooms. I didn't care about anything else but making a dreamy cream sauce with the Chanterelles and a dash or Madera wine.  We had pork cutlets at home so I used it on them.  Otherwise I would have used on a nice grilled steak, or piece of fish, or whatever you like. Thanks a million, Anita for this wonderful foodie surprise! 3 cups fresh chanterelle mushrooms 1 Tbsp butter plus 1 Tbsp olive oil 1 small leek, cleaned, trimmed and sliced thinly 2 cloves garlic, pressed through a garlic press 1-1/2 cup half and half (or 1 cup heavy cream) 1/4 cup Madeira wine (or sherry, or port) 2 lean loin pork chops, pounded to about 1/4-inch flat 1/3 cup all purpose flour, scattered on a large plate fresh basil leaves for g

This rich and hearty stew can be cooked up in one pot and it's quick.  Leftovers also save well in the refrigerator - and you might find it tastes better one or two days later! 1 large carrot, peeled and diced 1 small onion, peeled and diced 2 stalks celery, diced 2 cloves garlic, minced 2 Tbsp tomato paste 1 quart chicken broth 1/4 cup dry white wine 2 Tbsp pesto 1 can chick peas, rinsed and drained 1 lb cod cut into 1-inch pieces Heat a dash of olive oil in a soup pot and sauté the mirepoix - onion, carrot and celery - until softened and slightly caramelized, about 10 minutes. Add the garlic and cook another 2-3 minutes. Add the tomato paste and cook it down for about 5 minutes over medium-high heat, to darken the color and develop the flavor. Add a dash of olive oil if it gets too dry. Add the broth, wine, pesto and chick peas and bring to a gentle boil. Reduce to a simmer and cook for about 20 minutes, to soften the chick peas and enrich the flavor. Ju

Shellfish in a creamy sauce over rice or pasta is one of my favorite comfort foods.  If you like, you can use sherry instead of white wine for a more of a rich, buttery bisque taste.  Serve over rice or pasta, too can't go wrong. 1/2 red pepper, diced 1/2 purple Bermuda onion, diced 1 lb mixed shellfish - shrimp, scallops, calamari (I used Trader Joe’s frozen shellfish mix), thawed 1/4 cup dry white wine 2 green onions, sliced on a bias 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced about 4 oz creme fraiche (or sour cream) Toss the pepper and onion into a skillet with a dash of olive oil and sauté for about 5 minutes. Turn the heat to high and add the shellfish, green onion, garlic and ginger. Toss together as a stir fry and allow the seafood to release its water - this is very likely. Add the white wine. Cook for about 3-4 minutes, stirring often. Remove the seafood to a bowl with a slotted spoon. Cover to keep warm. Reduce the wine l

I hear the grill calling through the wafting waves of 100 degree summer heat.  The next time you think burger, think lamb.  And think about the commonality of flavors and ingredients in both Indian and Middle Eastern cuisines. Here I combine flavors from both regions, and garnish with hummus from the middle east, and cool raita from India.  No bun - just naan bread, or whatever flat bread you can get your hands on - there are many middle eastern flat breads. Keep cool. 1/2 red pepper, finely diced 1/4 red onion, finely diced 1 tsp cumin seeds 1 tsp fennel seeds 1 Tbsp ghee or olive oil 6-8 mushrooms, finely diced 2 cloves garlic, finely mined 1 tsp sumac powder (optional) 1 Tbsp rosemary, chopped 1 Tbsp peach or marmalade preserves 1 lb ground lamb 1/4 cup panko crumbs 1/4 cup crumbled feta cheese 1/2 tsp salt 1/2 tsp black pepper (or cayenne to taste) Hummus: 2 cloves garlic, peeled 1 green onion chopped in quarters 1 can chick peas, drained 2 Tbsp tahini