Cuisine Eric

Here is a quick and simple side dish for many, many different main courses. I love the very tiny bowties because it makes for a subtle pasta side. Or you may accompany with some crusty bread and a nice salad and call it a great vegetarian meal. 1 Tbsp butter plus 1 Tbsp olive oil 20 mixed grape tomatoes, sliced lengthwise 2 cloves garlic 1 Tbsp fresh rosemary and/or thyme (I used a mix) 5 oz baby spinach leaves, chopped 8 oz small bowtie pasta (or favorite shape) Shredded Parmesan cheese as a garnish Bring a medium pot of well-salted water to a boil for the pasta.  Add the pasta when the water boils and cook just to al-dente. Mince the garlic and herbs together - I use a small food processor. Meanwhile, melt the butter in the oil in a medium skillet.  Add the tomatoes and begin sautéing a minute. Add the garlic and herbs and continue sautéing for another 2 minutes. Add the spinach and cook just enough yo allow them to wilt. Reserve a half cu

Turkey and broccoli baked in a creamy, cheesey, bubbly brown casserole definitely counts as comfort food - a staple as we sequester in place for COVID 19.  But because our grocery escapades are somewhat thwarted, we may not have exactly what we want - so improvise! I used a delivery service at one point and ordered broccoli flowerets which looked fresh during the online ordering, but arrived in a five-pound frozen bag! What to do? Why - bake in a 'Divan'!  But I only had a few slices of deli turkey breast left - so I went for it and it was fantastic and comfy. Granted this would take another level with fresh turkey or chicken, and I'm sure to finish some of the remaining 4 pounds of broccoli accordingly.  But for now - here is a great way to use what you have on hand. Sauce: 3 Tbsp butter plus 2 Tbsp olive oil 1/4 cup flour 2 to 2-1/4 cups milk 2 tsp mustard 1/4 tsp garlic powder 3/4 to 1 lb cooked turkey 1 lb broccoli, cooked and well drained and

Learn how to butterfly a pork loin roast - its easy once you've done it.  And it lends so much drama to an otherwise humble piece of meat. You can stuff it with almost anything you have on hand - sautéed onions or moistened croutons or sautéed greens - you name it. Just make sure you have clean butcher twine on hand before you try this! 3-1/2 to 4 lb pork loin roast (on the larger side) 3 cloves garlic, minced through a press 2 Tbsp fresh thyme leaves, minced 8 oz jarred roasted red peppers 2-3 oz fresh baby spinach leaves 9 thin slices Genoa salami 1 tsp herbs de Provence (or Italian herbs) Roasting veggies: 1 small yellow sweet onion, sliced 6 small sweet mini-peppers - 2 red, 2 orange, 2 yellow, thinly sliced 2 cups oil marinated artichoke hearts, slightly drained (I used Kirkland from COSTCO), but Trader Joe’s grilled roasted hearts are superb for this! 1 Tbsp small capers Preheat to 400F.  Now carefully butterfly your pork loin roast - wa

This is an easy one-dish chicken number, closely recreating Melissa Clark's inspiration from the New York Times.  I used bacon, with no pancetta in the house.  And I upped the brown sugar just a tad to counteract the earthy tones of the paprika. Also, I augmented with one chicken breast for a loved one who prefers the white meat. 1/4 lb bacon (or Pancetta), chopped 4 boneless, skinless chicken thighs, halved 1 large boneless, skinless chicken breast, cut into 3-4 large pieces 2 dozen grape tomatoes, halved lengthwise Sauce: 1 Tbsp Pimenton - smokey sweet Spanish paprika 1 Tbsp dark brown sugar juice of 1/2 lemon, about 1-1/2 Tbsp 4-6 cloves garlic, smashed 2 Tbsp olive oil 1 tsp cumin 1 tsp Herbs de Provence, or Italian herbs Preheat oven to 425F.  Cook bacon in a large oven-going skillet - I like cast iron.  Meanwhile whisk together the sauce ingredients.  When the bacon has browned up a bit, remove with a slotted spoon and set aside.

Frittatas are such a forgiving, accommodating medium - they are great for using leftovers in a very fancy and delicious way.  I used leftover cooked broccoli here, but you could used defrosted frozen, or raw - whatever you have will work.  The same goes for potatoes - I used leftover boiled potatoes, but roasted or raw will also work.  If raw, just sauté (or microwave) them until they are fairly soft to a knife-point before adding the egg. Also, use whatever cheeses you have that need to be used up. 1 Yukon Gold potato, cubed 1/2 small onion, finely diced 8 eggs 1/2 cup half and half 1/8 tsp powered nutmeg (ideally freshly grated) 2 cups small broccoli flowerets 4 oz goat cheese, crumbled 1/8 oz Pepper Jack or cheddar cheese, diced Preheat oven to 375F. Microwave the potatoes for about 3-5 minutes just t soften a bit.  Transfer potatoes into an oven-going (ideally cast iron) skillet with a dash of olive oil.  Add the onions and cook for about 8-10 minutes, u

I often use a pressure cooker to cook beans, but did it slowly on the stovetop here, as I have been working so much from home, and had the time to mind the soup. Slow cooking on the stovetop produces an especially soft bean.  The cooking time will vary considerably, depending on the freshness of the bean.  No matter how fresh, soaking the bean through the night before is always the best plan. 1 lb dried cannellini (or other white) beans 1 lb bulk Italian sausage 1 tsp fennel seeds (optional) 2 carrots, chopped 2 stalks celery, diced 1 sweet yellow onion, diced 2 cloves garlic, minced 1 Tbsp fresh rosemary and/or thyme (I mixed the two) or 1 tsp dried Herbes de Provence or Italian herbs 8 cups water or broth (I used half water and half chicken broth) 4 cups kale leaves, spine removed and chopped crushed red pepper flakes (I used 1/4 tsp) Soak beans overnight (or until ready to cook) in water covering beans at least 2 inches, salted with a tablespo

This is always a popular vegetarian dish for a crowd.  It's festive, flavorful, uniquely international and fresh - flavored with lime and pomegranate. Dressing: 1/4 cup Thai sweet chili sauce 2 Tbsp rice vinegar seasoned 1 Tbsp fish sauce 2 tsp sesame oil 1 Tbsp soy sauce 1 clove garlic, minced 1/2-inch ginger, grated or minced 6 oz medium Thai rice noodles 1 orange pepper, sliced 2 Persian cucumbers, sliced in half moons 1 cup carrot matchsticks (or grated) palmful fresh parsley, minced 1-1/2 cup cauliflower, blanched, cooled and cut into bite-sized pieces 4 oz baked spiced tofu, sliced (I used Trader Joe’s Teriyaki) 1/2 pomegranate, seeded 1 lime, cut into wedges palmful fresh cilantro, minced Black toasted sesame seeds for garnish (optional) Whisk together the dressing ingredients in a small bowl and set aside.  Hydrate the rice noodles according to package directions.  Some brands just hydrate in warm water, others suggest

Fine vegetables poached and flavored with lemon is a light bed fit for delicate white fish. Here I use Belian endive and radicchio, but you could use many other veggies such as fennel r leeks.  I'd steer clear of the sulphorous cabbage family for this delicate dish, however. This light dish is complemented very well with a rich gratin of potatoes. 10 oz fresh mushrooms, thickly sliced 2 Tbsp butter 3 Belgian endives, cut in half lengthwise 1 medium head radiccio, quartered 6 cloves garlic, peeled and sliced in half lengthwise 8 green onions, trimmed and cut into thirds 3-4 Tilapia fillets, about 1 1/2 lb 3/4 cup dry white wine 1 Tbsp capers Heat a large, deep skillet very hot, and toss in the mushrooms with a tablespoon olive oil.  Stir regularly until mushrooms release their liquid, dry out and brown up a bit.  Set mushrooms aside in a bowl.   In the same skillet, melt butter in a tablespoon olive oil and lay in the endive and radiccio.  Scatte

These cozy potatoes are always a warm welcome as a side to meats or fish.  Microwaving the potatoes before baking assures a soft creamy texture throughout the gratin. 3-4 large Yukon Gold potatoes (about 2 lbs), peeled and sliced 1 clove garlic, minced 1/2 cup half and half 1/4 lb Swiss or Jarlesburg cheese, grated 1/8 lb blue cheese, sliced 1/8 tsp nutmeg Preheat oven to 375F.  Toss the potatoes with the garlic and half of the half-and-half, and tip into a greased casserole dish.  Microwave to 8-10 minutes, just until the potatoes soften up a bit.  Now remove half the potatoes and sprinkle the remaining potatoes with half the Swiss and half the blue cheeses.  Salt and pepper to taste.  Layer the second half of the potatoes back on top of the first half.  Sprinkle with the remaining Swiss and blue cheeses.  Pour the remaining half and half over top of everything.  Sprinkle the nutmeg on top. Cover lightly with aluminum foil, being careful not to let it rest on

Here is a wholesome plant-based pasta primavera sure to satisfy.  The chickpea rotini pasta, rich in protein, and the small dices of mozzarella melting among the browned mushrooms and caramelized veggies all add up to a real comfort dish. 8 oz chickpea rotini pasta (I used Barilla brand) 8 oz mushrooms, sliced 1/2 sweet yellow onion, sliced 1 small yellow pepper, sliced 1 small orange pepper. sliced 1 jalapeño pepper, sliced 2 Tbsp fresh salsa 1/4 cup frozen peas, defrosted 2 cloves garlic, minced 1 cup chicken broth 2 tbsp water plus 1 Tbsp cornstarch 12-14 grape tomatoes, halved lengthwise 1/4 lb mozzarella cheese, diced 1/4-inch Fresh parsley leaves, minced, for garnish Shredded Parmesan cheese, for garnish Set a pot of water to a boil for the pasta.  Meanwhile, sauté the mushrooms in a large skillet in a dash of olive oil until they release what water they will and brown up nicely, about 5-8 minutes. Remove mushrooms to a bowl.  A