Cuisine Eric

Make this creamy rich vegetable soup in a flash. True creamy comfort. 1 large yellow sweet onion, sliced 2 cloves garlic, minced 1/2 tsp crushed red pepper flakes, or to taste 4-5 fresh sage leaves, minced 6 cups broccoli flowerets 1 quart chicken broth 1 8-oz bar cream cheese, cut into chunks Sauté the onions in a bit of olive oil in a soup pot.  When beginning to brown and caramelize a bit (about 8 minutes), add the garlic, red pepper and sage.  Cook another 2-3 minutes. Add the broth and the broccoli and bring to a gentle boil.   Reduce heat and simmer until the broccoli is tender, about 10 minutes. Add the cream cheese and blend soup with an emersion blender until smooth. Season with salt and pepper to taste.  Garnish with fresh basil if desired. Serves 4. Cook's Note:  You can thin down this soup by using half the cream cheese, or substitute a cup or so of sour cream.  Either way, this is creamy comfort.

Here's a very simple but pleasing grilled chicken, with fresh summer pesto flavors. Make sure you have plenty of fresh summer tomatoes; they make a very fresh, cool complement to the warm pasta. Two small chicken breast halves, boneless, skinless 1 large or two medium ripe tomatoes, diced (about 2 cups) 2 Tbsp fresh basil leaves, julienned 1 clove garlic, minced through a press 1 Tbsp sherry or wine vinegar 1 Tbsp olive oil 1/2 lb small pasta (I used Mezzi Rigatoni) 2 Tbsp favorite pesto Preheat grill to high.  Bring a medium pot of water to a boil for the pasta. Salt pasta water generously and cook pasta until al dente. Meanwhile, season the chicken with salt and pepper to taste.  Grill breasts, about 3-4 minutes on first side.  Flip and top each breast with half the pesto.   Grill another 3-4 minutes, until just cooked through.  Remove chicken to a platter and allow to rest a few minutes. When the pasta is cooked al dente, drain.  Toss the t

You could use most any white fish fillet for this preparation.  The hint of Dijon complements the richness of the roasted artichokes, while the red pepper flakes kicks up the heat just a bit to refresh. 2 pieces tilapia fillet 1 Tbsp good real mayonnaise 1 tsp Dijon mustard 1 jar roasted artichokes packed in oil (I used Trader Joe’s) crushed red pepper flakes Preheat oven to 400F.  Whisk the mayonnaise and Dijon together in a small bowl.  Place tilapia fillets in an oiled casserole or baking dish.  Divide Dijonnaise between each tilapia fillet.   Paint the Dijonnaise all over each fillet with the back of a spoon. Top fillets with artichokes, scattering about whole dish.  Garnish with red pepper flakes. Bake about 20 minutes until just cooked through.  Serves 2-3. I served with boiled baby potatoes and green beans.

Beans and rice are a great combination, not only because they make a satisfying toothy meal, but also complement their proteins very well - especially if you add a bit of dairy.  So serve this dish with a dollop of Greek yogurt or sour cream for rich flavor, and full protein complement. 1 yellow sweet onion, sliced 2 carrots, diced 3 stalks celery, diced 1 red bell pepper, diced 1 15-oz can chili beans with sauce 1 cup water 5 oz fresh baby spinach leaves Sauté the onion, carrot and celery in a medium skillet until just softened and beginning to caramelize, about 8-10 minutes.   Add three pepper about half way through. When the veggies are softened slightly and flavorful, add the beans and water and bring to a gentle boil.   Add the spinach and cook to allow spinach to wilt.  Adjust thickness with water - you should have a nice saucy preparation. Serve with brown rice and a dollop of Greek yogurt or sour cream, if desired.  Serves 4. Cook’s

Avocado toast is all the rage.  Here's a rif with Boursin cheese amped up with red pepper.  I could eat this for dinner. Actually, I did... 1/2 favorite baguette bread, cut into 1/4-inch diagonal slices 3 Tbsp butter 1 clove garlic, minced 1 package Boursin creamy cheese spread 1 ripe avocado, halved, pitted, peeled and sliced 1 Tbsp fresh basil, minced, for garnish crushed re pepper flakes for garnish You should have 15-20 bread slices.  Preheat broiler.  Melt the butter in a small bowl or ramekin in the microwave.  Add the garlic to the butter and brush each bread slice with a dash of the butter.  Lay slices on a baking sheet. Broil bread slices just enough to slightly toast - watch carefully as they will brown quickly! Remove toasts from the oven and allow to cool. Spread some Boursin cheese on each toast.  Top with a slice of avocado.  Garnish with basil and red pepper flakes. Makes 15-20 toast appetizers.

A creamy sauce flavored with turmeric and tarragon makes a smooth, warming gratin.  Cauliflower and egg are a natural combo, for texture, flavor and protein. A crispy walnut topping gives a crispy contrast to each succulent bite. 1 small head cauliflower, cut into flowerets 1 medium onion (tennis ball sized), sliced 3 oz grated or finely cubed cheddar cheese (or favorite) 4 eggs Sauce: 1/4 cup four 2 Tbsp butter plus 1 Tbsp canola oil 2 cups milk 2 Tbsp fresh tarragon leaves 1/4 tsp crushed red pepper flakes, or to taste 1/2 tsp powdered turmeric Topping: 2 Tbsp shelled walnuts 2 Tbsp panko bread crumbs 1 clove garlic 2 tsp olive oil Preheat oven to 375F.  Bring a medium pot of water to boil.  Add the eggs and return to the boil.  Remove eggs from the heat, cover and allow to stand 10 minutes. Meanwhile prepare the sauce by melting the butter in the oil in a small sauce pan.  Add the flour and cook until bubbling and beginning to brown