Cuisine Eric

Here is a flavorful and satisfying vegetarian dish suitable for serving on Halloween! 1/2 lb dried chickpeas, cooked (or 2 cans, drained) 1 onion, finely diced 3 cloves garlic, minced 1-inch fresh ginger, minced 2 tsp Panchpuran (see note) Masala: 2 tsp Kashmiri chili powder (see note) 1 tsp powdered fenugreek 1 tsp powdered turmeric 1 tsp garam masala 1/2 tsp ground coriander powder 1/2 tsp cardamom powder 1/2 tsp powdered cumin 1 15-oz can crushed tomatoes 1 can coconut milk 1/2 15 oz canned pumpkin, about 1 cup (see note) 2 Tbsp almond butter 1/4 cup frozen green peas, thawed. Mix together the   masala mixture in a small bowl.    Cook the chickpeas according to package directions if using dried beans.   Drain beans. In a large soup pot or Dutch oven, sauté the onion in neutral canola oil for 5 minutes.    Add the garlic, ginger and panchpuran seed mix and cook another 3-5 minutes stirring often so as not to burn the garlic.    Add the masala mixture and cook another 2-3 minutes. Add

Our Mom would often serve salads like tuna or bean salads on top of a fresh ripe butterflied tomato.  What a simple way to up the presentation score on a dish.  Here, I amped it up even more with a bed of spinach and grilled eggplant.  Mom would have loved it. 1 12 oz can tuna, drained 1 Tbsp snipped chives 2 Tbsp good real mayonnaise juice of 1/4 lemon dash garlic powder, to taste 1 eggplant 4 vine ripened tomatoes 4 oz fresh baby spinach leaves 1/2 lemon cut into 4 wedges favorite vinaigrette Heat grill to medium high.   Toss together the tuna, chives, mayo, lemon juice and garlic powder in a bowl.   Allow to rest in the refrigerator while you prepare the rest of the dish. Slice the eggplant into eight thin slices. Spray both sides of each slice with oil.   Grill the slices about 4 minutes per side, to lightly brown.   Remove slices to a baking sheet in a single layer. Remove the top core of each tomato by carving a shallow v-shaped cone out of the top. Now slice the tomatoes almost,

This is one of my favorite ways to serve seafood.  The tomatoes cook down and roast up to form a fresh jammy sauce that should be scooped up with crusty bread. 2 Tbsp butter plus 1 Tbsp olive oil 1/2 lb haddock fillet, cut into 1-inch pieces (about 4) 4 jumbo shrimp, shelled and deveined 4 sea scallops 1 pint grape tomatoes, halved lengthwise 1/2 yellow sweet onion, diced 2 cloves garlic, minced 1 tsp fresh thyme leaves 1/4 tsp dried dill weed 1/4 tsp crushed red pepper flakes, or to taste Preheat oven to 400F.   Melt butter in the olive oil in a large oven-going skillet. Add onion and cook for about 5 minutes.   Add garlic, thyme and tomatoes and cook another 5 minutes.  The tomatoes should only just be breaking down. Add 2 tablespoons water or broth to the tomatoes. Now nestle the seafood among the tomatoes, distributing evenly.    Bring to a boil and s eason with dill and red pepper flakes to taste. Bake for about 15 minutes, just until the scallops and shrimp are heated through.  

Laksa is an aromatic coconut and noodle-based dish from Southeast Asia, typically with shrimp and tofu, and has many renditions. Here is a recent version from my kitchen, which you can riff off of in many different ways to make it your own. 2-inch piece of fresh ginger, peeled and quartered 2 cloves garlic, peeled 2 shallots, peeled and quartered 1 stalk lemongrass, quartered 2 tsp turmeric 1 quart fish stock (or chicken stock) 2 cups water 1 large chicken breast (about 1 lb), cut in thirds 8 oz mushrooms, diced1/2-inch 8 oz rice noodles (1/4-inch) 2 Tbsp Thai red curry paste 1 Tbsp chili garlic sauce 2 Tbsp fish sauce 1 can coconut milk 1/2 lb jumbo shrimp, peeled (shells reserved) 14 oz extra-firm tofu, drained and cut into 1-inch cubes Chopped pistachios or peanuts for garnish (optional) fresh cilantro leaves for garnish lime wedges Place ginger, garlic, shallots and lemongrass in a small food processor.   Pulse to mince well.    Add reserved shrimp shells into a soup pot with 2 tab

Here is a delicious savory zucchini loaf that you can customize with herbs and aromatics as you like.  I used pimento-stiffed green olives and lots of fresh herbs. The cheese makes it rich and gives a gorgeous crust on top. 1 zucchini, grated Dry ingredients: 2-1/2 cups all purpose flour 1 tsp kosher salt 1-1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp turmeric powder (optional) Wet ingredients: 1 cup yogurt 1/4 cup olive oil 2 eggs 1/2 cup half and half or milk (you may need a bit more) Generous 1/4 cup green pimento-stuffed olives, coarsely chopped (or your favorite olives) 1 Tbsp fresh thyme leaves (optional) 1 Tbsp finely chopped chives (optional) 3/4 cup grated sharp cheddar cheese (or other favorite) 1/4 cup + 1 Tbs shredded Parmesan cheese 1 clove garlic, finely minced through a press Place zucchini in a fine colander and toss with 1 teaspoon Kosher salt.   Allow to drain for 10-15 minutes. Preheat oven to 350F. Meanwhile, whisk together the dry ingredients in a large mixing

Here is a great vegetarian stew based on a  lentil recipe shared by a colleague.  I added umami with mushrooms and flavor with Panchpuran - a Bengal 5-spice mix. Mild Bengal red chili powder also aded spice and just a bit of kick. 1/4 cup ghee or melted butter 1 carrot, diced 1 onion, diced 1 jalapeño pepper, finely chopped 3 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced 2 tsp Panchpuran, Bengal seed mixture (see note) 1 lb fresh mushrooms, diced 3/4-inch Masala curry mixture (see note): 1 tsp fenugreek powder 1 tsp coriander powder 1 tsp cardamom powder 1 tsp garam masala 2 tsp mild Bengal red chili powder 1/2 tsp salt 15 oz can crushed tomatoes 15 oz can coconut milk 2 cups water 1 Tbsp honey 1 cup French Puy lentils 1 can garbanzo beans, drained 4 cups cauliflower flowerets 1 cup frozen peas, thawed Cook the carrot, onion and jalapeño in the ghee for about 8-10 minutes, until softening and becoming aromatic.   Add the garlic, ginger and Panchpuran and cook another 2

I love clam chowder, but it can sometimes be hard to find really fresh tender clams. When you can - go for it.  Otherwise, what to do? Make shrimp and scallop chowder accompanied by white fish such as haddock or whatever you have on hand. Clams are not mandatory for a great seafood chowder - use what you like and what you have.  An 8 oz bottle of clam (or even better lobster) broth is a real advantage - stock up when you see it in the grocer - it is not always available! 1/4 lb bacon, chopped 2 Tbsp olive oil 1 carrot, peeled and diced 2 stalks celery, diced 1 jalapeno pepper, minced (optional) 1 small onion, diced 2 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced 1/4 cup all purpose flour 1 medium potato, peeled and diced 1/2-inch 1/2 lb sea scallops, quartered 1/2 lb large shrimp, peeled and deveined, cut in thirds 1/2 haddock (or cod) fillets, cut into 1-inch pieces 1 quart chicken or seafood stock 1 8 oz bottle lobster (or clam) broth 1/2 cup half and half or light cream Pl

A rich peanut sauce slathered on these colorful kebabs infuses tangy Asian flavor notes to this hearty dish.  You can get creative and use so many of your favorite veggies to customize to your liking. Sauce: 1 Tbsp nut butter (I used Kirkland Mixed Nut Butter) 1 Tbsp fish sauce (I used Red Boat) 1 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp Sambal Matah (Indonesian salsa) or other favorite hot chili paste (I used Trader Joe’s) 3 cloves garlic 3 Tbsp honey 1 block extra firm tofu 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder dash crushed red pepper flakes 2 purple Asian eggplants, cut into 3/4-inch disks 1 green pepper, cut into 1-inch squares 1 yellow pepper, cut into 1-inch squares black toasted sesame seeds for garnish Cut the tofu into 1-inch slices.   Lay slices down on one half of a clean kitchen towel and wrap other towel half over top of slices.   Place a cutting board on top of the tofu and weigh down with 1-2 pounds of canned food.   Allow the tofu to release its water f