Cuisine Eric

Moroccan harissa chili paste and chick peas add a North African slant to this hearty braise of short ribs and kielbasa sausage. A bit of a world fusion dish, this is a rich saucy concoction that should be served over pasta or rice, or with crusty bread to soak up all that spicy, flavorful sauce. Watch out that harissa pastes vary widely.  I used Cava brand which while pungent and slightly hot, it is also richly flavorful and almost has a sweet note. Many harissa sauces are more hot than rich i flavor - chose wisely. 4 meaty bone-in beef short ribs 2 carrots, peeled and cut on a bias 1 large yellow onion, diced 3 stalks celery, diced 2 cloves garlic, minced 2 Tbsp fresh rosemary leaves 15 oz can tomato sauce 1 Tbsp favorite harissa - Moroccan chili paste (I used Cava brand) 1 cup red wine 15 oz can garbanzo beans, drained 1 lb favorite kielbasa sausage, sliced 1 cup beef broth Preheat oven to 350F.   In a Dutch oven or large oven-going pot, brown the short ribs over medium-high heat in

Pasta and meatballs is comfort food any way you prepare it.  Here I match turkey meatballs with ziti and a Florentine tomato sauce.  Garnish with Parmesan and you have a masterpiece most everyone will enjoy. 1 large yellow onion, diced 2 cloves garlic, minced 1 tsp herbed de Provence (or Italian herbs) 1 24 oz can whole tomatoes in purée 1/2 cup dry white wine 1/2 tsp sugar crushed red pepper to taste Meatballs: 1 lb ground turkey (or lamb, beef or pork) 1/4 cup wheat germ or Panko bread crumbs 1 egg 1/4 cup shredded parmesan cheese 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried dill weed 1/4 tsp salt freshly ground black pepper to taste 4 cups fresh baby spinach leaves, chopped 12 oz favorite pasta (I used ziti) shredded parmesan cheese for garnish In a large pot or Dutch oven, sauté the onions in a dash of olive oil over medium heat for about 10 minutes, stirring often. Add the garlic and herbs and cook another 2-3 minutes.   Add the tomatoes individually by hand, crushing

According to some biologists, sauerkraut and other fermented foods such as kimchi are very healthy - apparently especially in protecting you during in this COVID-19 pandemic. I can't be sure, not being a doctor.  But one thing I am sure about is how much I love choucroute. Any kind of pork seems to work well in this classic Alsatian dish of Northeastern France. Here, I use pork chops and kielbasa sausage.  Always use chops on the bone to maintain moisture and drive maximum flavor.  Also always be sure to use some sort of sausage - in France they often use more than one. I also kicked it up with some fresh herbs and my favorite olives. 2 Tbsp fresh rosemary 1 Tbsp fresh thyme leaves palmful fresh parsley 2 cloves garlic 1 tsp Kosher salt 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp seasoned rice vinegar 2 Tbsp olive oil 3 stout pork chops on the bone 1 kielbasa (or favorite sausage), cut into 1-inch slices on a bias 1 lb bag fresh sauerkraut, drained 1 cup olives (I used mi

Need salmon quick? Want something simple and great?  I understand.  Here's a great solution. If you have fresh herbs on hand, great.  Otherwise use dried and don't worry, be happy. The most important thing is that you are eating salmon - one of the best protein sources around. 1-1/4 lb salmon, cut into four serving portions 2 Tbsp butter 2 tsp fresh rosemary leaves, minced 2 tsp fresh thyme leaves, minced 2 cloves garlic, minced red pepper flakes, to taste Preheat oven to 400F.   Place salmon portions on an oiled roasting pan.   Mix together the herbs and garlic with the butter in a small bowl.   Microwave briefly, only just to melt the butter. Distribute herb-butter mixture evenly on each salmon portion.   Season with salt, black pepper and crushed red pepper flakes, to taste. Spread herb mixture to evenly coat salmon portions. Place salmon in oven and roast for about 8 minutes.Be careful not to overcook salmon - it should remain moist and soft, but can dry out very, very easi

A favorite side dish of mine with umami and crunch - I am an asparagus fan to the end, so this goes with many of my fish dishes that are slightly lighter and need some romance on the side. 1 lb fresh asparagus spears 1 Tbsp olive oil plus 1 Tbsp butter 8 oz fresh mushrooms, sliced 2 cloves garlic, minced dash crushed red pepper flakes juice of 1/4 lemon Peel the base of the stalks of the asparagus with a vegetable peeler. Cut the stalks in half and separate the tips and the bases in separate bowls. Heat oil and butter in a wide skillet.   Sauté the mushrooms for about 8-10 minutes, until they release what water they will, and brown up nicely. Add the asparagus stalks and sauté the mixture another 5 minutes or so until just barely softened - careful - stalks will continue cooking in next step. Add the tips, the garlic and red pepper flakes and cook another 2-3 minutes, until the tips are just heated through.   Salt and pepper to taste.   Sprinkle with lemon juice and tip into a serving

Ever over-buy blueberries?  A good problem I am happy to resolve.  Try blueberry bread - a great breakfast and snack treat - not too sweet and full of antioxidants! Dry ingredients: 1-1/2 cups all purpose white flour 1/2 cup whole wheat flour 1/4 tsp salt 2 tsp baking powder 1/2 tsp baking soda 1/4 cup brown sugar Wet ingredients: 2 large eggs 1/2 cup milk 1/2 cup Greek yogurt 3/4 cup good real mayonnaise 2 cups fresh blueberries Preheat oven to 350F. Whisk together the dry ingredients in a medium bowl.   Whisk together the wet ingredients in a larger bowl. Grease a 9x5-inch loaf pan; optional - I also sprinkle with coarse corn meal. Turn the dry ingredients into the wet. Add the blueberries.   Fold the batter together gently - it will be rather firm, sticky and dense - not a wet, moist batter at all.   Transfer batter to the loaf pan and spread evenly - it should fill about half the pan.   Bake about 40 mins until golden brown.   The internal temperature of the bread should be about 1

A classic French dish taught to me by my French mother, but with a few of my own learnings added on - which is how recipes should evolve in a family. This is comfort food defined.  Fragrant browned chicken pieces steeped in a red wine sauce, fortified with browned pearl onions and mushrooms, enhanced with pancetta. Need I say more? 3 lb chicken pieces (8-10) - I used a whole roaster, cut up 3 cups red wine 2 Tbsp herbs de Provence (or Italian herbs) 4 oz Pancetta (or lardons or bacon) 1 large yellow onion, finely sliced. 3 cloves garlic, minced 1 4-oz can tomato sauce 1 Tbsp butter plus 1 Tbsp olive oil 1 16-oz bag frozen pears onions 8 oz fresh mushrooms, quartered Immerse the chicken in the red wine in a large container (or zip top bag),   Season with the herbs.    Marinate covered overnight in the refrigerator. The next day, drain the chicken, reserving the red wine.   Pat the chicken dry with a paper towel. Heat 2 tablespoons olive oil in a deep pot or Dutch oven.   Add the pancett

Can't go out to get my fish-and-chips fix!?! What to do? Fish-and-Chips is one of my favorite dishes, especially at the seashore where I might expect fresh fish - I always ask.  I am NEVER bored by this and my wife is often asking why I am ordering it again - and my answer is that I want to try it in many, many places - to compare - and, actually I love it! Until we can go out and enjoy this normally by the seashore again, here is a home dish that gives a memory - not a replica - of that great restaurant dish.  And it can be a great way to have some of the fun, at home, fast and easy on a regular weeknight basis. And be patient (pleasurably) until the end of this COVID tunnel. 2 portions haddock fillet (or cod, or other favorite white fish), thawed if frozen 1/2 cup panko bread crumbs 1/4 tsp garlic powder 1/8 tsp onion powder 1/4 tsp dried dill weed dash salt and fresh black pepper to taste 1/4 cup all purpose flour 1 egg 1 Tbsp half and half, light cream or milk 1 Tbsp butter and

Pork tenderloin is always so lean yet tender.  You can cook whole, but consider cutting up into medallions. Seasoned generously with any good spice rub, and cooked to medium rare, they are a treat that many will compare to a beef fillet mignon - at a third the price. 1 large lean pork tenderloin 3 Tbsp spice mix (see below or link) Spice Mix (you may not need all of it for this recipe): 1 Tbsp dried minced onion flakes 2 Tbsp Kosher salt 2 tsp garlic powder 1 tsp dried dill weed 1 tsp powdered coriander 2 tsp freshly ground black pepper 1 tsp crushed red pepper flakes Mix the spice mix ingredients together in a small bowl. Slice the pork tenderloin into 1-1/2 inch pieces - you should have about 8-10 pieces.   For each piece, place cut side down, and push down with the palm of your hand to flatten slightly to about 3/4 to 1-inch thickness. About a half hour before ready to cook, scatter 2 tablespoons spice mix in a wide, flat clean plate.  Dredge each piece of pork into the mix on both