Cuisine Eric

You can make a fantastic, restaurant-quality dish at home for a fraction of the cost, if you are ready to spend a bit of time.  When you do have time, consider this Italian delicacy.   Chose the wine you use, but I suggest a sweeter variety, like Madeira, Cream Sherry or a sweet vermouth. 1/2 lb angel hair pasta 1 lb favorite sausage links, sliced 1 tsp Herbs Provencal, or Italian herbs 2 cloves garlic, minced 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp tomato paste 1 cup Madeira wine, or cream sherry 1/2 cup water, or as needed 1 12-oz jar Grilled Artichoke Halves, packed in oil (I used Trader Joe’s), drained Bring a medium pot of water to a boil for the pasta.  Salt generously.  Keep on simmer until ready. Turn the sausage slices into a skillet on high heat with a dash of olive oil.  Toss to begin to brown the sausage pieces.  Once the sausage begins to brown well, add the herbs, garlic and red pepper and cook another 2-3 minutes.  Rem

This sauce is enriched with Gochujang, a Korean chili bean paste, that adds flavor, texture and heat to a stir fry sauce. It lasts a long time so I keep it on hand in the fridge. Sauce: 2 Tbsp Gochujang 2 Tbsp hoisin 1 Tbsp sesame oil 2 Tbsp Texas Pete’s hot sauce (or your favorite) 1 Tbsp cider vinegar (or other favorite like white or rice) 1 Tbsp Trader Joe’s Coconut Aminos (or Soy sauce) 1/4 cup pale dry sherry (or dry white wine) 1-1/2 lb boneless pork country ribs, sliced into bite-sized pieces 3 cups cabbage, cut 1-inch square 1/2 sweet yellow onion, sliced 3 stalks celery, sliced on a bias 2 cloves garlic 1/2-inch fresh ginger Tasted sesame seeds for garnish (optional) Whisk together the sauce ingredients in a bowl.  Mince the garlic and the ginger. Heat a wok or very large skillet to almost smoking.  Carefully add a dash of canola oil.  Stir fry the pork, stirring often, until browned and just cooked through.  Set pork aside in a b

There's something rich a dash of Sherry or Madeira does for seafood.  A good lobster bisque is a prime example.  This sauce has that same richness - the only thing better would be if you added diced lobster tail to the sauce! 1-1/2 lb haddock fillet, cut into four portions Sauce: 2 Tbsp butter 2 cloves garlic, minced 1 4-oz can mushrooms, drained, liquid reserved 1/2 cup cream sherry or Madeira wine 1/2 cup chicken broth 1 Tbsp favorite hot sauce - I used Frank’s Buffalo wing 1 Tbsp cornstarch dissolved in mushroom liquid from can Preheat oven to 375F.  Melt the butter in a small saucepan and sauce the garlic for about 2-3 minutes.  Add the sherry, broth and hot sauce to the pan and bring to a boil.  Whisk the corn starch with the mushroom liquid and pour the mixture into the boiling broth, whisking as it thickens.  Add the mushrooms and reduce to a very low simmer, covered. Lay the haddock in an oiled oven going casserole.   Adjust thickness o

The pizzabilities are endless. 1 refrigerated prepared pizza dough 1/2 cup favorite tomato sauce 1 4-oz can mushrooms, drained 4 oz mozzarella cheese, sliced 4 oz goat cheese (flavored if you like) 6-8 grape tomatoes, sliced in half 1/4 cup diced pancetta 2 Tbsp grated Parmesan cheese dash herbes de Provence or Italian herbs 1 Tbsp fresh parsley leaves (or fresh basil if you have) Preheat oven to 500F.  Place dough on pizza pan.  Spread dough with sauce.  Scatter the remaining ingredients on top.   Bake for about 15 minutes or until the pizza is browned and bubbly. Serves 2.

Smoked turkey give a rich flavor to this bean soup, which will warm you throughout the winter. 1 sweet onion, peeled and diced 2 medium carrot, peeled and diced 3 stalks celery, diced 2 cloves garlic, minced 2 smoked turkey legs 1 quart chicken broth 2 cups water 1 can Great Northern Beans 1 cup leftover rice pilaf Sauté the onion, carrot and celery in a big soup pot for about 8-10 minutes.  Add the garlic and cook another 2-3 minutes.  You want the veggies to caramelize a bit to develop their flavor and sweetness. Add the broth and water to the pot and submerge the smoked turkey legs in the broth.   Bring to a gentle boil, and reduce to a simmer.  Good for about 20 minutes, until the turkey is very soft.  Remove the legs to a platter and allow to cool just enough to handle. Add the can of beans to the broth along with the leftover rice pilaf.  Shred the turkey and separate from the legs.  Return the turkey meat to the soup.  Heat through.