Cuisine Eric

This is a quick fool-proof vegetarian curry served on spinach and rice.  Enriched with cashew butter (as many korma are) this is a full protein satisfying meal. 1-1/2 cup Basmati rice 2 carrots, chopped 1 sweet yellow onion, diced 2 stalks baby celery, diced 1 tsp fennel seeds 1 tsp cumin seeds 2 Tbsp favorite curry powder 1/4 tsp cayenne pepper or to taste 2 cloves garlic, peeled and minced 1-inch fresh ginger, peeled and minced 1 can chickpeas, rinsed and drained 1 cup cooked beluga lentils (I used Simply Balanced - Target) 1 can whole coconut milk (I used Trader Joe’s coconut cream) 2 Tbsp creamy cashew (or peanut) butter 1 cup vegetable (or chicken) broth or as needed to achieve creamy consistency 6 cups fresh baby spinach leaves Cook the Basmati rice according to package directions.   Meanwhile, sauté the onion, carrot and celery in a dash of canola oil for about 10 minutes, until the veggies start to caramelize and emit a fine a

My old Chinese cooking teacher would be proud of this rich dish.  Delicious Asian eggplants and shrimp cooked in a flavorful sauce on a noodle bed, all cooked in my 30 year old wok, which I bought in NYC Chinatown, during a field trip of our cooking class.  I keep it meticulously well seasoned just for dishes like this. 2 purple Asian eggplants, cut into 3-inch wedges 1/2 orange pepper, sliced 1/2 yellow pepper, sliced 2 shallots, sliced (or 1/4 cup sliced onion) 2 cloves garlic, peeled and minced 1/2 inch fresh ginger, peeled and minced 1 12-oz package cooked lo-mein noodles 1 lb shrimp, peeled and deveined Sauce: 1/4 cup hoisin sauce 1 Tbsp sesame oil 2 Tbsp soy or Trader Joe’s Coconut Aminos (or soy sauce) 1-2 tsp chili paste with garlic, or 1/4 tsp crushed red chili flakes, or to taste 1 Tbsp seasoned rice vinegar 2 Tbsp pale dry sherry Mix together the sauce ingredients in a small bowl.  Get all ingredients ready and nearby the wok - th

Flu season?  Fight it with chicken soup. 1 3-4-lb roaster chicken, washed and dried 2 carrots, peeled and sliced 1 onion, diced 3 stalks celery, sliced 2 quarts water 1 tsp herbes de Provence 1 lb peeled and diced butternut squash (here I used Trader Joe’s crinkle cut squash) 1 can chick peas, rinsed and drained 2 zucchini, diced Sauté the onion, carrot and celery in a very large pot in a dash olive oil.  Cook for about 10 minutes until veggies begin to soften and brown up a bit.  Add herbs and cook another 2-3 minutes. Place chicken on top of veggies and add water just enough to cover.  Bring to a gentle boil, and then turn down to a simmer. Cook chicken covered, for about 45-60 minutes, until chicken is cooked through.  Place a colander in a very large bowl.   Carefully transfer soup and chicken to colander and then remove chicken to a platter.   Allow meat to cool enough to handle.   Remove meat from skin and bones and shred. Inspect veggie mix

I like to make primavera salads where the veggies dominate the pasta.  Here warm shells are dressed with an aromatic lemon dijon dressing and act as a comforting side act to crisp tender veggies. 1/3 small shell pasta 1 bunch asparagus, cut into 2-inch spears 1 red pepper, coarsely diced 1 crown broccoli cut into flowerets dash soy sauce Lemon Dijon Dressing: 1 Tbsp olive oil 1/2 tsp dijon mustard juice of 1 lemon 1 small clove garlic pushed through a press Bring 2 quarts water to a boil for the pasta.  Salt well. Add pasta and cook until al dente.  Whisk together the dressing ingredients in a small bowl. Meanwhile, sauté the asparagus, red pepper and broccoli in a wok or large in a dash of canola oil.  Season with just a dash soy sauce if desired.  Cook only until the asparagus and broccoli are crisp tender, and then set aside. Drain the pasta and allow to cool slightly. Toss with the dressing.  Fold in the veggies and turn out onto a serving plat

This is a delicious coq-au-vin cooked conveniently in a slow cooker while you are off with your day.  The thought of returning home to a dish like this simmering away keeps you going all day long. 1/4 lb bacon, diced 6 chicken thighs, trimmed of fat 1 large sweet onion, sliced 1 lb button mushrooms (I used baby portobello), thickly sliced 3 cloves garlic, minced 2 tsp rosemary, minced 1 tsp herbes de Provence (or Italian herbs) 4 2-inch vine-ripened tomatoes (or plum tomatoes), cut into 8 wedges, about a quart 1 quart chicken stock (I use Trader Joe’s turkey stock) 2 cups cream sherry or Madeira wine 1 12-oz jar marinated artichokes (I used Trader Joe’s grilled artichoke halves), drained 12 oz pitted Calamata olives (I used Trader Joe’s), drained I used a browning slow cooker for this dish, but it could just as well be done on the stovetop, if you are home for it. My slow cooker allows browning in the pot - convenient.  But of yours doesn’t just b

We were lucky enough to have tasted authentic tacos al Pastor in Tulum, Mexico  - a most beautiful seashore town we recently visited.  Made from thinly sliced pork roasted on a spit, they were delicious, and only 30 cents a piece!  No pork on a spit at home, I'm sure - so use the next best thing - country ribs. 1 lb pork boneless country ribs Dry Rub Mix: 1 tsp garlic powder 1 Tbsp HOT chili powder (add crushed red pepper flakes as needed!) 1/2 tsp cumin (sorry, Mexicans) 1 tsp coarse Kosher salt 1/2 red pepper, thinly sliced 1/2 orange pepper, thinly sliced 1/2 sweet yellow onions, thinly sliced 1/2 tsp fennel seeds (optional) about 3 cloves garlic, minced about 2 cups thinly sliced cabbage, green or red 8 corn tortillas 1/2 cup salsa verde 1 cup favorite grated cheese - Monterrey Pepper Jack or a Mexican mix Toss the ribs with the dry rub as soon before you cook as possible - a day in the refrigerator would be great; otherwise an h

Sheet-pan dinners are fast and minimize cleanup.  Curried lamb meatballs roasted with cauliflower and peppers are a quick way to get Indian flavors much faster than prepping up a curry dish. 1 lb ground lamb 1/2 tsp ground cardamom 1/2 tsp ground cumin 1/2 tsp ground fenugreek 1 tsp ground turmeric 2 cloves garlic, minced 1-inch fresh ginger, minced 1 egg 1/4 cup panko crumbs 4-6 cups cauliflower floweretts 1 orange pepper, sliced 1 medium sweet yellow onion, sliced 1/4 cup dried apricots, diced 2 Tbsp olive oil 1 tsp ground coriander Raita Sauce 8 inches English cucumber, finely diced 1/2 red pepper, finely diced 1 cup Greek yogurt 1/2 tsp ground coriander 1/4 tsp crushed red pepper flakes, or to taste 1/2 tsp tarragon, or favorite herb juice of 1/2 lime (or lemon) 1/2 lemon or lime, sliced Preheat oven to 425F.  Mix the lamb with the spices, garlic, ginger, egg and bread crumbs.  Salt and pepper lightly to taste.  Roll out