Cuisine Eric

It's truly a new millennium when three guys gather around their cubicles at work and chat about how they recently prepared their fish. And going way beyond just grilling techniques, but elaborating on layering flavors and proper garnishing.  This was one dish discussed. 2 Tbsp butter plus 2 Tbsp olive oil, divided 1 pint grape tomatoes, cut in half lengthwise 1 leek, cleaned and diced 1.5 lb tilapia, enough for 4 1/4 cup pitted kalamata olives 2 cloves garlic palmful fresh parsley leaves 2 Tbsp capers 1 Tbsp olive oil Preheat oven to 400F. Melt 1 tablespoon butter with 1 Tablespoon oil in a medium skillet. Add 2 tablespoons water and the leeks.   Simmer until the water evaporates, stirring often.   Cook leeks until they are softened and aromatic.   Meanwhile in a separate medium skillet, melt the other tablespoon butter and oil over medium high heat.   Add the tomatoes and cook until they start to soften, but do not yet break apart.

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup canola

This is a vegetarian curry inspired by Jamie Oliver who makes some of the best curries around. 2 Tbsp ghee or melted butter 1 tub firm tofu, drained and cubed 1 Tbsp favorite curry powder 1 Tbsp garam masala 1 sweet yellow onion, diced 12 oz fresh butternut squash, diced (I used Trader Joe’s crinkle cut) 3 cloves garlic, minced 1/2-inch fresh ginger, minced 1 15 oz can coconut milk (I used Trader Joes coconut cream) 1 pint grape tomatoes, sliced lengthwise 1 small head cauliflower, cut into small flowerets, about 3-4 cups 1/2 cup cooked black lentils (I used Target Life Balance) - optional In a large non-stick skillet, brown the tofu in ghee or butter until beginning to brown, about 5-7 minutes.   Add the curry and garam masala and cook over low heat for another 2-3 minutes. Meanwhile, in another large pot or Dutch oven, sauté the onion and butternut squash in a dash of canola oil.    Cook until the squash begins to soften, about 5 minutes.

Last year we found ourselves in Manhattan together as a family and before venturing into the Metropolitan Museum, we had to satisfy our growing hunger.  We stopped in at a small deli on Maddison avenue on the upper east side, if I recall correctly, and had the most fantastic smoked trout sandwiches.  I'll have to find that deli again someday.   I have been meaning to reverse engineer them ever since.  Here you have my version, infused with wasabi and a dash of hot sauce. A great Father's day treat. 1 clove garlic 1 shallot 1 green onion palmful fresh parsley leaves 8 oz smoked trout, skin removed (I used Trader Joe’s) 8 oz cream cheese 1 Tbsp Worcestershire sauce 1 Tbsp favorite hot sauce (I used Chululu) 1 Tbsp wasabe paste 1/2 tsp dill weed 1/2 tsp Pimenton, Spanish smoked paprika Chop the garlic, shallot, onion and parsley in a small food processor.    Cut the trout into 1-inch pieces and add to the processor.   Pulse unti

This is a crowd pleaser - spicy and rich, a great dish for a summer meal out on the picnic table. Slow cooking in the oven takes time but is so worth the tender lamb it produces. We made this as a team at a recent impromptu visit to our sister in law on sugarday Farm in Charlottesville.  Ten family and friends descended on the farm at the last minute - an inevitable feast ensued. 4 lb boneless leg of lamb, cubed - 1” 2 Tbsp Ras el Hanout, Moroccan spice blend (or garam masala) 1 sweet yellow onion, finely diced 2-3 stalks celery, finely diced 2 medium carrots, peeled and finely diced 4 cloves garlic, minced 1 28 oz can diced tomatoes, drained - liquid reserved 2 Tbsp harissa paste (I used Cava brand) 1 quart beef broth 1/4 cup maple syrup 2 cans garbanzo beans, drained 1 cup Madeira wine, optional 8 oz dried, pitted dates, cut in half Toss the lamb cubes with the Raw el Hanout spice mix.   Salt and pepper generously.   Allow cubes to mar

There are so many great ways to serve mussels, and many share the glory of the cooking broth.  Sopped it up with good crusty bread, or fritte potatoes if in Belgium.  Here I use the glorious broth with a dash of dry white wine, and some aromatics, as a sauce for fresh tortellini. 2 lbs fresh mussels 12 oz fresh tri-color tortellini 2 links Andouille Sausage, diced 1 leek, cleaned and diced 1/2 red pepper, diced 1/2 orange pepper, diced 2 cloves garlic, minced 2 Tbsp fresh thyme leaves, minced 1 cup dry white wine 1 lemon, cut into wedges cilantro or parsley for garnish Bring a large pot of well-salted water to a boil for the tortellini.   Meanwhile, in another large, wide pot, sauté the peppers and andouille sausage together in a dash of olive oil until the peppers begin to soften, about 5 minutes.   Add the leek and cook another 5 minutes.   Add the garlic and thyme and cook 2-3 more minutes. Add the wine and bring to a boil.   Toss the mussel

This is a family classic from our late beloved Uncle Jeannot (French for Johnny).  He would make the best of a medium cut of steak, grilling to perfection and seasoning with tarragon and garlic. Drippings from the steak combined with aromatics and melted butter are a harmony made in heaven, where Jeannot hangs out these days, I am sure. 1-1/2 lb London Broil steak (this is what he taught me), or other favorite steak 4 Tbsp butter, cut into thin slices 1 Tbsp dried tarragon - or better, 2 tsp fresh tarragon, finely minced 1 tsp garlic powder Season steak on both sides generously with salt and pepper.   Samin Nosrat would say do this the night before and wrap the steak and let sit in the refrigerator until the next day - great idea if you can plan ahead like that. When you are ready to eat, return the steak to room temperature.   Heat grill to high.   Scatter butter on a serving platter and sprinkle with tarragon and garlic powder. Grill steak until m

A colleague surprised us at a potluck lunch recently with a beautiful and delicious strawberry salad with a decided crunch - from toasted Raman noodles.  A new trick for this old dog. 3 oz baby kale (or spinach, or mixed greens) 3 oz baby arugula 1 pint fresh strawberries, trimmed and quartered 1 package Raman noodles, crushed (flavor pack reserved for another use) 2 Tbsp cup pumpkin seeds 2 Tbsp sliced almonds 2 Tbsp butter, melted Favorite vinaigrette dressing ( I used Vinaigrette Erique ) Preheat toaster oven to 350F.   Toss together the Raman noodles, pumpkin seeds and almonds with the butter in a small bowl.  Spread mixture out onto a baking pan and toast the mixture in the oven for about 3-5 minutes, turning often. Watch carefully and toast only until just browned through. Toss strawberries and spinach in a salad bowl with a bit of dressing, to taste. Top with crunchy Raman mix. Serves 4.