Cuisine Eric

Let's finish out September with a shout out to the Kennett Square Mushroom festival.  As those familiar with my blog, we live nearby the "Mushroom Capital" of - certainly North America.  And they have an annual fair in September where food and crafts keep you plenty occupied for the day. Famously, certain vendors offer the "Mushroom Blend Burger".  Trying to cut down the beef?  Try this.  About half beef and half mushroom, this blend is a robust, toothy burger full of the flavor and umami a mushroom has to bear.  I'm not sure I'll make another burger without half being mushroom. I used beef, but you can mix pork and or lamb as you fancy.  The point is mushrooms have half the stage, here.  And so be it. ...but do add a bit of fresh summer herbs to take at least a corner of the stage... 1 lb baby portobella mushrooms (I used Kennet Square mushrooms) 1/2 red onion, diced 4 sage leaves, finely minced 1 clove garlic, minced 1 lb gras

I never fully appreciated the term Veggie Melange, until I grilled one.  I have always been a supporter of mixing veggies that are at hand and simply have to be cooked - probably together.  But too much of a mix almost felt like a cop out - but how could that be if they meld together and serve such a noble function? I say go for it, cook them together when they need, and grill them when you can.  Get a grill pan for the veggies! 2 cups fresh string beans, cut in half 1 dozen petite baby potatoes, quartered 1 red pepper, 1-inch diced 1 red onion, sliced 2 dozen Brussels sprouts, quartered 2 cloves garlic, minced palmful fresh basil leaves, minced 1/2 tsp crushed red pepper flakes, or to taste; or add a jalapeño pepper, diced 1 Tbsp coconut aminos (I used Bragg) 2 Tbsp olive oil Heat grill to high.  Bring a medium pot of very well-salted water to a boil.  Add the potatoes and cook about 5 minutes.  Add the green beans and cook another 3 minutes or so, just

This is an easy way to prepare a quick chicken breast with a pan sauce, so common in French cuisine.  Simple, fast and delicious. 2 chicken breasts, pounded thin 1/3 cup flour 1 Tbsp fresh thyme leaves 1 shallot, minced 2 lemons, sliced, pits removed 1 Tbsp butter 1/2 cup dry sherry or white wine 1/2 cup chicken broth 2 tsp Worcestershire sauce 2 Tbsp butter Salt and pepper the chicken lightly to taste.  Dredge the chicken in the flour, lightly coating both sides. Heat a thin layer of canola oil in a skillet, and brown the chicken over medium-high heat.  Brown each side about 3-4 minutes, or until the chicken is fully cooked through. Remove breasts to a plate and keep warm in a low oven. Leave only about a teaspoon or so of the oil in the pan.  Discard the rest, but hold onto those flavorful bits scattered about the pan (the ‘fonds’).  Add the shallot and sauté for a few minutes until nicely softened and aromatic.   Meanwhile, in a separate skil

Whenever we go to Maine, I insist on cooking seafood.  Here's a creamy wonder we whipped up just recently at Uncle Dimitri's. 1 lb orzo pasta 2 shallots, finely diced 2 Tbsp butter plus 1 Tbsp olive oil 2 cloves garlic, finely minced dash crushed red pepper flakes 1-1/2 cup heavy cream 1/2 cup dry white wine (e.g. chardonnay or Pinot Grigio) 1 8-z bottle clam juice 5 oz fresh baby spinach leaves 1 lb fresh Maine sea scallops 1 lb shrimp, peeled and de-veined 1-1/2 lb fresh Maine mussels Sauté the shallot in the butter and oil.  Cook about 5-8 minutes until the shallot is nicely softened.  Add the garlic and red pepper flakes and cook another 2-3 minutes. Meanwhile, set a large pot of water to the boil for the orzo.  When boiling, season with 1-2 tablespoons salt.  Add orzo and cook to al dente. Add cream, wine and clam juice to the shallots and bring to a gentle boil. Reduce to about one half, to form a fairly thick sauce (it wi

OK, I thought I had seen everything delicious a fresh late summer tomato could do.  Until now. Think fresh salsa.  As expensive as it is in the market, and as easy as it is to make at home, there's no reason not to leverage those delicious juicy tomatoes that are still with us, with a fresh salsa.  Don't limit yourself to chips - this is also a great garnish for grilled chicken, fish or tofu. 2 large very ripe fresh tomatoes, finely diced 1/4 purple onion, finely diced, about 1/3 cup 1 jalapeño pepper, seeded and finely diced 1 clove garlic, minced 1/4 tsp powdered cumin 1 Tbsp coconut aminos (I used Bragg, could use Trader Joe’s) 1 Tbsp red wine vinegar (or favorite) 1 Tbsp fresh mint leaves, minced 1 Tbsp fresh basil leaves (I used Greek basil), minced 1 Tbsp fresh chives, minced Toss together the ingredients in a medium bowl.   Allow to marinate 30-60 minutes, or as long as you can keep people away from it!   Serve with favorite tort

This is a rustic version of gazpacho - cool fresh tomato soup.  Perfect for summer. I blend about two thirds of the veggies together, leaving the remaining (finely diced) veggies to serve as crunchy texture.  The garbanzo beans add protein and substance to make this an especially satisfying vegetarian meal in itself. If you are serving this soup with other dishes, you could easily leave the garbanzo beans out for a lighter fare. 4 large fresh ripe tomatoes, about 2 lbs, finely diced (include all juices) 1/2 purple Bermuda onion, finely diced 1 English cucumber, finely diced 1 red bell pepper, finely diced 3 stalks celery, finely diced (center baby stalks and leaves a bonus) 1 jalapeno pepper, seeds removed, finely diced 3 cloves garlic, minced through a press 2 Tbsp fresh mint leaves, finely minced 2 Tbsp fresh parsley leaves, finely minced juice of 2 limes 1 Tbsp Worcestershire Sauce 1 Tbsp coconut aminos 1 Tbsp Balsamic vinegar 1 15-oz can garban

Fresh sweet ripe summer tomatoes never tasted so good. Tomato mixture: 1 large tomato, finely diced and drained 1 clove garlic, passed through press dash salt 1/4 tsp sugar dash black pepper dash crushed red pepper palmful fresh basil leaves, minced 1 tsp Balsamic vinegar basil leaves to garnish 1/2 baguette bread, sliced at an angle, or 6 slices Italian bread, each cut in half 2 Tbsp butter plus 1 Tbsp olive oil Mix together the tomato mixture ingredients in a medium bowl.  Allow to marinate. Preheat broiler if using baguette.  Toast Italian bread slices if using Italian loaf.  Toast baguettes, if using, under broiler just until browned - watch carefully as they cook quickly. Melt the butter in the oil in a small bowl in the microwave.  Butter the toast points evenly with the butter/oil mix.  Distribute the tomato mixture on the warm buttered toasts.  Garnish with pieces of fish basil leaves. Serve. Makes 18-20 toast points (if usin

These are great accompaniments to soup - especially cool gazpacho. 1/2 baguette bread, sliced at an angle 3 Tbsp butter plus 1 Tbsp olive oil 2 cloves garlic, minced finely 2 Tbsp fresh basil leaves, finely sliced 2 Tbsp fresh mint leaves, finely sliced Preheat broiler.  Melt the butter in the oil in a small bowl in the microwave.  Add the mint, garlic and basil and heat another 20-30 seconds.  Mix well. Place baguette slices on a baking sheet.  Spoon the garlic butter evenly on the slices.  Broil for just a few minutes to brown - watch carefully as they cook fast. Makes 18-20 toast points.

This is a hearty full flavored meal.  More of a weekend dish, it takes some time to complete.  But it is well worth the flavor developed by thoroughly caramelizing the onions. Crust: 1/2 cup whole wheat flour 1/2 cup all purpose flour 1/2 tsp salt 5 Tbsp butter, cubed and chilled in freezer 3 Tbsp sour cream a few Tbsp ice water, as needed Filling 2 Tbsp butter plus 1 Tbsp olive oil 2 large yellow sweet onions, sliced 2 cloves garlic, minced 2 Tbsp fresh chopped sage leaves 2 eggs 1/2 cup cooked drained Beluga lentils (see note) 1/2 cup sour cream 5 oz fresh spinach leaves In a small food processor, blend the flours together with the salt.  Add the butter and pulse to form a very coarse grind - pieces the size of peas.  Add the sour cream and pulse several times more to form a damp dough - add a tablespoon or so of ice water if necessary to get dough to just hold together. Carefully transfer dough to a clean surface and form a 1/2-inch

Mixing brandy with red miso is a great way to add rich umami flavor to tofu.  Use whatever veggies you like or have on hand. Brandy Miso sauce: 2 Tbsp red miso 2 Tbsp coconut aminos (I use Trader Joe’s) 1 Tbsp seasoned rice vinegar 1 Tbsp sesame oil 2 Tbsp brandy 1 tub extra firm tofu crushed red pepper flakes to taste 2 cups broccoli flowerets 1 yellow squash cubed 1/2 red onion, sliced peanuts, chopped, for garnish Slice the tofu into 1/2-inch pieces and lay out in between paper towels.  Put a cutting board on top and weigh down with some canned goods.  After about 5 minutes, remove tofu from bondage and cut into cubes. Whisk together the sauce ingredients in a small bowl.   Brown the tofu in a dash of canola oil in a non-stick skillet.  Season with crushed red pepper flakes.   Remove tofu to a bowl when browned.  Add broccoli, squash and onion to the skillet and stir fry until veggies are just softened but still nicely crisp-tender.

Think summer's over just because school's started and Labor Day barbecues are a fond memory? Think again - you have plenty of time to enjoy summer's bounty especially as herbs and greens continue to prosper. Here is a nice light but satisfying vegetarian dish for lunch or dinner.  It has the wholesomeness of warm short grained brown rice and beans, and the fresh crunch of cool veggies like red cabbage and fresh parsley.  The combo of warm and crunchy cool plays very well here. 1/4 cup barley-shaped egg noodle 1 Tbsp canola oil 1/4 cup short grain brown rice 1/4 cup Mata Indian red parboiled rice 1-1/4 cup water 1/2 tsp salt 1/4 tsp garlic powder 1 can Great Northern beans, rinsed and drained 1 generous cup tiny broccoli flowerets (1/2-inch) 2 cups baby arugula leaves 1 cup Italian parsley leaves (whole) 1/2 cup shredded red cabbage 1/4 cup sliced sweet yellow onion palmful fresh basil leaves, julienned 2 Tbsp fresh tarragon leave