Cuisine Eric

Here's a hearty plant-based minestrone to say sionara to Old Man Winter. 1/2 sweet yellow onion, finely diced 1 carrot, finely diced 1 stalk celery, finely diced 2 cloves garlic, minced 1 can petite diced tomatoes, drained, liquid reserved 1 quart beef broth (or other favorite flavors) plus 2 cups water 1/2 cup Israeli (large) couscous 1/4 cup pre-cooked Beluga dark lentils (I use Simply Balanced, Target) 1 can cannelloni beans undrained 2 cups small cauliflower flowerets 1/4 cup frozen peas crushed red pepper flakes to taste Sauté the onion, carrot and celery in a soup bot with a dash of olive oil.  Cook for about 5 minutes.  Add the garlic and cook another 2-3 minutes. Add the drained tomatoes to the pot and cook over high heat for about 5 minutes.  Add a dash of olive oil if the tomatoes are too dry - you want sautéing and not boiling to caramelize the tomatoes. Add the broth, water and reserved tomato liquids and bring to a gentle boil.

This is a bit of a treat, as creme fraîche is a high calorie treat, but ohhh so good.  Go take a walk as the French do and you'll feel better about splurging! 2 Tbsp butter plus 1 Tbsp olive oil 2 cloves garlic, minced 3 green onion (or 1 shallot), minced 1-1/2 lb salmon, skinned and cut into 1-inch cubes 2 Tbsp fresh dill, minced 1 Tbsp cornstarch 8 oz crème fraîche, or sour cream 2 Tbsp lemon jest Melt butter in oil in a non-stick skillet.  Add garlic and green onion and cook about 3-5 minutes. Add salmon. Cook until salmon is just cooked on the surface, but still rare inside.  Add dill and allow to wilt, about 1 to 2 more minutes. Whisk together the crème fraîche and the corn starch in a small bowl.  Pour into the salmon mixture and bring to a gentle boil. Reduce heat to low and stir.   Cook for another minute or two until sauce is thickened and salmon is completely cooked through. Plate the salmon and garnish with lemon ze

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet and cook 2-3 minutes.   Season to taste with c

This hearty plant-based meal will stick to your ribs. It's packed with protein and highly flavored with aromatic spices and basmati rice. The sweetness of the roasted squash gives a smooth counterpoint to the heat from crushed red pepper. 1 small butternut squash, peeled, seeded and cubed 1/2-inch, about 3 cups 2 stalks celery, finely diced 1/4 cup frozen peas, thawed 2 cloves garlic, minced 1 can chickpeas, rinsed and drained 1/4 tsp coriander powder 1/8 tsp ground nutmeg 1/4 tsp ground cinnamon dash crushed red pepper flakes, to taste 3 cups cooked brown rice (I used Basmatti) 2 green onions, finely sliced Preheat oven to 425F.  Toss the squash with a dash of olive oil, kosher salt and black pepper.  Scatter on a rimmed roasting pan.  Roast for about 30 minutes, turning once, until the squash browns up a bit and is just softened. Meanwhile, sauté the celery in a skillet in a dash of olive oil.  After about 5 minutes add the garlic and cook

I'm a foodie so I'm trying all the new plant-based crumbles, which are becoming so widely available.  To be honest, I'm not yet sold on the idea, because the highly processed nature of these foods concerns me.  But on the other hand, I am all for exploring and understanding through experiment, if and where these foods might have a place.  So for now, I'm substituting ground meat for these crumbles in various dishes to see what gives. I have to say I am reasonably impressed with the texture and flavor.  But don't kid yourself - its NOT meat and does not taste like it.  But it browns well and has a satisfying toothy texture.  Still somehow I feel compelled to extend with chick peas; don't know why. This ragu is made with Beyond Beef plant-based crumble (I use the word crumble because it is not a ground meat).  I'd give this an A but not an A+.  Worth a try. 1 lb Beyond Beef plant based crumble 2 cloves garlic, minced 1 Tbsp fresh rosemary (or t

Paella is an art form arguably initiated by the Spanish.  But now the cat's out of the bag, and you can find it many places, with myriad variations on the theme. Here I use brown rice, Israeli couscous and roasted artichokes to make this unctuous arroz con pollo. 5 chicken thighs 1/2 sweet yellow onion, finely diced 2 carrots, finely diced 1 stalk celery, finely diced 1/2 cup short grain brown rice 1/2 cup Israeli (large) couscous (I used tricolor) 1 leek, cleaned and finely diced 2 cloves garlic, minced 1 jar roasted artichokes (I used Trader Joe’s) 2 cups chicken broth Preheat oven to 375F.  Brown the chicken thighs in a wide oven going skillet on the stovetop - I used a 14-inch cast iron skillet.  Remove the chicken to a plate. Sauté the onion, carrot and celery in the skillet with a dash more olive oil if necessary.  Cook for about 8-10 minutes, until the veggies soften and sweeten. Add the rice and couscous and toast the grains for about 2-3

I am a sucker for Béchamel cream sauce and love Swedish meatballs or a good stroganoff.  Turkey is a great meat for a meatballs - it holds together better than ground chicken and has more flavor, while helping reduce saturated fat into the diet.  But get a good brand that is not too infused with water. Part of a good balanced diet, I am guessing. Dill and crushed red pepper flakes make great flavor counter note punctuations for the smooth rich white sauce backdrop. Meatball mix: 1/2 sweet yellow onion, grated (about 1/2-3/4 cup) 1 egg, beaten 1/2 cup Panko crumbs 1 Tbsp favorite hot sauce 1 Tbsp Worcestershire sauce 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese 1 tsp herbs de Provence, or Italian herbs 1 clove garlic, minced through a press palmful fresh parsley leaves, finely minced 1 lb ground turkey Bechamel sauce: 1/4 cup flour 2 Tbsp butter plus 2 Tbsp olive oil 2 cups milk 1 tsp dried dill weed 1 can mushroom pieces

This is flu season, but unfortunately not the flu we are used to.  As you hunker down, you may need a good soup.  Try this hearty number. It will warm you through and through and really stick to your ribs. 1 lb chuck beef, cut into 1/4-inch cubes 2 carrots, finely diced 2 stalks celery, finely diced 1 sweet yellow onion, finely diced  2 cloves garlic, minced 2 Tbsp fresh rosemary, minced  1 can petite diced tomatoes, drained, liquid reserved 1 can small red beans, undrained  1/2 cup pearl barley  1 quart beef broth 2 cups water 1 Golden Potato, finely diced One large purple turnip, finely diced 2 tsp salt Fresh ground pepper Dash crushed red pepper flakes, to taste 1/4 cup peas Heat a dash of olive oil in a large Dutch oven. Add the celery carrots and onion and sauté for about 8 to 10 minutes, until the veggies Are softened and sweetened. Add the garlic and the rosemary and cook for another 2 to 3 minutes. Remove veggies to a bowl. A

When you just gotta have meat, consider pork - one of the most efficient and least impactful meats.  And just plain delicious. Pork ribs are a real treat for me; I splurge once or twice a year.  I look for meaty St. Louis racks which I marinate (or dry rub) for hours before I cook (usually overnight).  Classic Southern BBQ ribs are great, but try these Asian inspired babies sweetened with maple syrup, for an incredible umami adventure. One of the keys to success here is finding a good red miso, and don't forget the fish sauce. 1 meaty rack St. Louis pork ribs Rib BBQ Sauce: 4 cloves garlic 2-inches ginger, peeled and quartered 1 Tbsp fresh cilantro (or parsley) 1/4 cup soy sauce 1/4 cup pale dry sherry 3 Tbsp maple syrup, or honey 2 tsp sesame oil 1 Tbsp fish sauce 1 Tbsp red miso juice of two lemons Pulse the garlic and ginger in a small food processor until minced. Add the remaining ribs barbecue sauce ingredients to the processor and blen