Cuisine Eric

This is one of the best pizzas I have ever made.  It originates from King Arthur Mills and is promoted by Food 52 online. It is easy to make the dough, but you have to start the day before - that's the only hook. Oh and, mixing the dough is messing - but some of the greatest joys in life can be quite messy. Here I make a white clam version, and below I show meatball and a pepperoni versions. I doctor up the dough with bran, flaxseed and wheatgerm and other goodies (like nutritional yeast and dill weed), but you can keep it simple as you like. Dry ingredients for pizza dough: 3-1/4 cups all purpose (or bread) flour 1/2 tsp fine salt 1/2 tsp active dry yeast (optional) 1 Tbsp flaxseed meal (optional) 1 Tbsp wheat germ (optional) 1 Tbsp Brewer’s nutritional yeast (optional) dash garlic powder dash onion powder dash dried dill weed 1-1/2 cups water 10 oz whole clams, drained 2 anchovy fillets 3 cloves garlic 1/2 tsp Kosher salt 1 Tbsp finely minced fresh parsley 1 lb low moisture mozza

Make your own middle eastern roasted red pepper hummus and you'll thrill your fellow pot-luckers. I made this preparation inspired by Yottam Ottolenghi's 'Simple' cookbook. I used Butter beans and added lemon zest and juice and a dash of cumin to liven up the hummus. The roasted red pepper Muhammara sauce is also great on baked fish or meats, or as a spread for sandwiches. Bean Hummus: 3 Tbsp olive oil 2 cloves garlic, peeled and halved 3 sprigs thyme 1 can broad or butter beans (white lima) rinsed and drained (I used Goya Butter beans) 1/2 tsp cumin powder 1/4 tsp salt or to taste 1/4 tsp Aleppo pepper or crushed red pepper flakes, or to taste zest of 1 lemon juice of 1/2 lemon (about 1 Tbsp) 2-3 Tbsp water as needed Muhammara: 2 red peppers 1/3 cup walnuts, slightly toasted in a dry pan for 1-2 minutes 3 cloves garlic 1 Tbsp fresh thyme leaves 1/4 tsp smoked paprika 1 Tbsp Balsamic vinegar 1 Tbsp pomegranate molasses 2 Tbsp olive oil Heat oil in a small saucepan and a

New Orleans has style and flavor, and if one dish stands out as an ambassador to the culture it just might be Shrimp Creole. Ensconced in a rich gravy flavored with the honored trinity of green pepper, celery and onion, and Cajun Andouille sausage, the shrimp are glazed with a tomato sauce thickened with a classic roux. As the famous, late chef Paul Prudhomme of New Orleans professed, layering many different peppers into the mix develops dimensions of flavor for most any New Orleans dish. I used the classic roux as a thickening agent - though some use cornstarch.  I feel the nutty aroma of the roux and its distinctive texture are a real flavor and body asset to this dish. Roux: 4 Tbsp butter (1/2 stick) 1/4 cup all purpose white flour 1 lb large shrimp (20-25/lb) 1 medium green pepper, diced 3 stalks celery, diced 1 medium yellow onion, peeled and diced 1 link Andouille sausage (I used D’Artagnion brand), diced 2 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced, or 1 tsp dried 1

Khichdi is a savory dal and rice porridge of India and southeast Asia.  There are many versions, some less spicy for breakfast, and others more spicy for later in the day.  Here is one made with Basmati rice and toor dal, a split pigeon pea legume. This one is spicy, so we had it for dinner.  Serve with hot flatbreads like naan or pita to wipe your bowl clean. 1/2 cup toor dal 1/2 long grain white rice (I used Basmati) 1 small yellow onion, finely diced 2 Tbsp ghee (or butter) 2 cloves garlic, minced 1/2-inch fresh ginger, minced 1/2 tsp panchpuran (see note) dash dried red chili flakes, to taste 1 quart chicken (or vegetable) stock 1/2 tsp powdered turmeric 1/2 tsp mild Kashmiri chili powder (or 1/4 tsp cayenne pepper) 1/2 tsp powdered fenugreek 1/2 tsp powdered coriander Garnish: fresh cilantro or parsley leaves shredded coconut Soak the dal and rice together in excess water in a bowl for about 15 minutes. Meanwhile, sweat the onion in the ghee in a pressure cooker.   After about 5 m

I adore Buffalo wings and all the mess associated with them.  I especially love the celery sticks and blue cheese.  I could eat that once a week, if my conscience would allow. Not. But when SuperBowl comes around, I allow myself to have wings.  This year's is a gorgeous, sticky, delicious and tangy Thai Chili wing dish. It still goes great with celery sticks and blue cheese, and I made a blue cheese dip to go on the side.   I won't comment on who won or by how much.  Just enjoy these wings! 2 dozen wing portions, about 4 lb Sauce: 1 cup Thai sweet chili sauce (Mae Ploy or Panda brand) 2 cloves garlic, minced 1-inch fresh ginger, minced 1 Tbsp seasoned rice vinegar 1 Tbsp soy sauce 2 tsp fish sauce (or to taste) Mix the sauce ingredients together in a small bowl. Reserve about 1/3 cup of sauce.   Mix remaining sauce with the wings in a bowl or a zip-close bag.   Marinate wings at least an hour, or even better, overnight covered in the refrigerator.   When ready to cook, allow th

I know I'll have some sort of wings for the Superbowl game, and I love a good blue cheese dip to go alongside.  Get your inner game chef going and work out this great dip. 4 oz blue cheese, crumbed 1 green onion finely minced, divided in half 8 oz sour cream 1/4 cup good real mayonnaise 1/4 cup Greek yogurt 1 clove garlic minced through a press 1 Tbsp prepared horseradish, slightly drained 1/4 tsp dried dill weed dash crushed red pepper flakes, to taste Reserve a few crumbles of blue cheese for garnish - set aside.   Set half the green onion aside.  Mix remaining ingredients together in a bowl.    Tip into a serving bowl. Garnish with reserved blue cheese, green onions and some crushed red pepper flakes, if desired. Serve with celery and carrots or pita chips if desired. Makes just under 2 cups dip.