Cuisine Eric

This side dish is a favorite to accompany leg of lamb.  But it also could be a great vegetarian meal, served over rice - just use wine or veggie broth instead of chicken broth. 1 cup diced onion 2 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1/2 can petite diced tomatoes 1 cup chicken broth 2 cans cannelloni beans, 1 drained, the other not Sauté the onions in a medium pot for about 10 minutes, until nicely browning and softened.  Add the garlic and rosemary and cook another 2-3 minutes.  Add the tomatoes and cook 5 minutes over medium-high heat. Add the broth and the beans and bring to a gentle boil.   Reduce heat to a simmer, stir, and cook for about 15-20 minutes to meld flavors and soften the beans. Season with salt and pepper to taste. Serves 6-8 as a side. Cook's Note:  I made this side for Easter dinner to accompany roast leg of lamb, served for Easter dinner at our sister in law's horse farm in Virginia.

Simple fast baked chicken with a hint of curry and a sweet mango glaze. 5 chicken legs 1/4 tsp crushed red pepper flakes, or to taste 1/2 tsp favorite Madras curry powder (or to taste) 1 9-oz jar Mango Chutney (I used Trader Joe’s) 2 Tbsp cider vinegar 2 Tbsp julienne sun-dried tomatoes, packed in oil, drained Preheat oven to 400.  Mix together the chutney vinegar, and sun-dried tomatoes.   Lay chicken legs in an oiled baking dish.  Season with red pepper flakes, curry powder and salt and pepper to taste.   Pour chutney mixture over chicken.   Bake for about 20 minutes, or until the chicken is fully cooked through. Serves 4-5.

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay grouper fillets in an oi

You can use this rich toping on many white fish fillets of your choice.  This inspiration came from a colleague describing how she prepared tilapia - and I added my favorite: Buffalo hot sauce. 2 tilapia fillets Paint: 2 Tbsp Dijon mustard juice of 1/2 lemon, about 1 Tbsp 1/4 cup Frank’s Hot Buffalo Sauce, or favorite hot sauce Coating: 1/2 cup shelled pistachios palmful fresh parsley leaves 2 cloves garlic dash crushed red pepper flakes, or to taste jest of 1/2 lemon Preheat oven to 450F.  Whisk together the paint ingredients in a small bowl.  Place coating ingredients in a small food processor and pulse gently just to form a coarse meal. Lay the tilapia fillets on a rimmed baking sheet.  Paint the fillets evenly with half the paint, each.   Distribute half the coating on each of the two fillets.   Bake for 20 minutes, or until the fillets are cooked through. Serves 2.

Roasted Buffalo cauliflower needs a bit of sweet and I used Thai sweet chili sauce to do the job.  Fantastic. 1 large heat cauliflower, cut into bite-sized flowerets Sauce: 1/2 cup buffalo wing hot sauce 1/2 stick butter, melted 2 Tbsp Thai sweet chili sauce 2 cloves garlic, minced Preheat oven to 425F.  Whisk together the sauce ingredients in a small bowl. Toss with cauliflower in a large bowl and turn out onto a rimmed baking sheet.  Roast cauliflower about 20-30 minutes, turning once, until browned and crisp tender. Serves 4 as a side dish. Cook's Note:  I doubled this recipe to serve a crowd - easy peasy, just use two sheet pans.