Cuisine Eric

Simply pan searing in a dash of butter and olive oil is all you ever need for beautiful sea scallops.  And served on a bed of aromatic pesto pasta is even more delightful. 3/4 lb large sea scallops - about 8-10 1/3 lb favorite pasta 1/3 cup minted walnut pesto (or favorite pesto) 1 Tbsp butter plus 1 Tbsp olive oil fresh Greek basil for garnish, if desired Heat a pot of salted water to boiling for the pasta.  Cook pasta to al dente. When the pasta is nearly done, melt butter in oil in a non-stick skillet over medium high heat.  Place scallops in pan.  Brown the first side for about a minute or so. Flip the scallops and brown the other side.   Reserve 1/4 cup pasta cooking water and drain pasta. Fold the pasta with the pesto and a bit of the cooking water to form a nice sauce.  plate the pasta and top with scallops.  Garnish with fresh basil. Serves 2.

Time for basil harvest.  This year I mix both regular basil with small leaf Greek basil - a new find at the nursery this year.  Greek basil is very aromatic and I'm using it in more and more dishes, fresh from the bush.   Here I amp up the basil with fresh mint - abundant as the basil in the herb garden this time of year. 1/4 cup walnuts 2 cloves fresh garlic, peeled 4 cups slightly packed fresh basil leaves 1 cup fresh mint leaves 1 cup olive oil 1/4 cup grated Parmesan cheese Pulse the walnuts and garlic in a large food processor until you have a fine meal.   Add the basil and mint leaves and pulse 10-12 times until leaves begin to mince.  Add the oil and process until smooth. Remove basil mixture to a bowl and stir in the parmesan cheese. Makes about 1-1/2 cup pesto. Cook’s note:   I do not blanch my basil leaves beforehand.  If you do, dry the leaves in a salad spinner as best you can.  While blanching can reduce the browning (oxidati

This is like a black bean paella.  You can toast the bottom of the rice pilaf to form a slightly crispy 'socarrat' - that prized, slightly crispy bottom of a well-done paella. You can use whatever veggies you have on hand - this is a very pantry-friendly dish to customize as you wish. 1 can black beans, rinsed and drained 1 Tbsp canola oil 1/3 cup red Indian Red Matta rice, or parboiled rice (see note) 1/3 cup Basmatti or long grain rice 1/3 cup toasted vermicelli (see note) or anci de peppe pasta 1 tsp garlic powder 1 tsp salt 1-1/2 cups water 1 Tbsp olive oil 2 cups cabbage cut into 3/4-inch pieces 1 carrot, sliced 1 small yellow sweet onion, sliced 1/4 lb favorite cheese, cubed 1/4-inch, I used pepper jack cheese Toast the rice and vermicelli in the oil for about 3-5 minutes until aromatic.   Add the water salt and garlic powder and bring to a gentle boil.  Stir, cover and reduce heat to very low.  Cook until all the water is abs

This is a rich, earthy chicken  offset  by fresh crisp veggies; deep shaded woods after a heavy rain, fresh wet ferns underfoot. This chicken should be experienced outside, preferably by a lake. 3 pieces chicken on the bone (I used 1 breast and 2 thighs) Chicken marinade: 2 Tbsp Worcestershire sauce 2 Tbsp coconut aminos (I used Trader Joe’s) or soy sauce 1/2 tsp garlic powder 1 tsp honey 1 Tbsp fresh thyme leaves, minced freshly ground black pepper 1 yellow summer squash cut into 3/4-inch pieces 1 zucchini squash cut into 3/4-inch pieces 1 red pepper cut into 3/4-inch pieces 1 Tbsp olive oil 1/2 tsp coriander 1/4 tsp salt freshly ground black pepper Whisk together the chicken marinade in a medium bowl.  Drench the chicken pieces in the marinade and allow to marinate at least an hour, or even better, overnight in a refrigerator. When ready to cook, heat grill to high and return chicken to room temperature.  Toss the veggies with the oil a

This is a delicious vegetarian curry enriched with coconut milk.  Since it's summer, I cooked the veggies in a grill pan on the grill for added flavor. 1 eggplant, cut into 1-inch pieces 1 Tbsp olive oil 1 yellow squash, cut into 1-inch chunks 1 zucchini squash, cut into 1-inch chunks 2 Tbsp ghee or melted butter 1 sweet yellow onion, sliced 2 cloves garlic, minced 1-inch fresh ginger, peeled and minced 2 Tbsp tomato paste Curry seasoning (or just use 1 Tbsp favorite curry powder): 1 tsp cumin 1 tsp ground coriander 1 tsp turmeric 1 tsp ground fenugreek 1/4 tsp crushed red pepper flakes, or to taste 1 can coconut milk (I used Trader Joe’s coconut cream) 1 can chickpeas, drained I cooked the eggplant and the combined summer squash in two grill pans on the grill.  This gives a richer flavor to the overall curry.  Otherwise, toss the eggplant with the oil and brown in a large non-stick skillet. Brown the summer squash in another lar

Whew - is this chimichurri sauce complex enough?! I use a good bit of lemon balm leaves in my chimichurri for a lemony tartness. This sauce is great with all kinds grilled food including fish and veggies. Great for a Fourth of July barbecue! 1-1/2 lb flatiron or flank steak Chimichurri Sauce: Palmful lemon balm leaves Palmful mint leaves Palmful cilantro leaves and tender stems 2 cloves garlic 2 green onions, coarsely chopped 1 Tbsp fresh thyme leaves 1 Tbsp sherry vinegar 3/4 cup olive oil 1 tsp wasabi paste 1 tsp kosher salt 1 tsp crushed dried chipotle pepper Place chimichurri sauce ingredients together in a small food processor. Pulse just until incorporated, yet chunky, and no more. Set aside 1/3 to serve with dish, and 2/3 as marinade for meat. Marinate the steak in 2/3 of the chimichurri sauce for at least an hour, or even better, overnight covered in the refrigerator.   When ready to cook, return steak to room temperature and