Cuisine Eric

Here is a delicious veggie tart with a really simple crumbly crust. This is sure to be a hit at any pot luck. Crust: 1/2 cup whole wheat flour 1 cup white flour 1/2 tsp salt 8 Tbsp (1 stick) butter, cubed and chilled 3 Tbsp sour cream 4-6 Tbsp ice water 2 medium onions, sliced 2 Tbsp butter 1 medium leek, cleaned and diced 1/4 cup water 2 cloves garlic, minced (or to taste) 1 egg 1/4 cup light cream 1 bunch asparagus, bases trimmed 1/4-inch 1/8 tsp freshly grated nutmeg (or powdered if necessary) 2 Tbsp sun dried tomatoes packed in oil Make the dough. Pulse the flours and salt in a food processor.   Add the butter and pulse a few times just until the butter is the size of peas.   Add the sour cream and a tablespoon water.   Pulse a few times.   Add another tablespoon water and pule a few times, only JUST until you have a dough that sticks together.   Repeat with more water ONLY if the dough really is not sticking together. This will depend on your weather and your flour - don’t worry,

This is one of my staple soups using leftovers after making a prime rib roast (which I do on holidays, once, maybe twice a year). Use the beans, grains and potatoes you prefer - you really can't go wrong.  1/2 lb beef, cubed 1/4-inch (I used frozen, slightly thawed leftover) 3 medium carrots, peeled and dicd 4 stalks celery, diced 1 large onion, diced 4 cloves garlic, minced 1 Tbsp fresh rosemary leaves, minced 2 tsp fresh thyme leaves, minced 1/2 tsp crushed red pepper flakes, or to taste 1 15 oz can petite diced tomatoes 1 can pinto beans, not drained 1 can chick peas, not drained 1/4 cup quinoa (optional) 1/4 cup pearl barley 1/4 cup toasted vermicelli (optional, see note) 1 medium sweet potato, peeled and cubed 1/2-inch 3 cups kale leaves, torn 1/4 tsp fennel seeds 1/4 tsp cumin seeds 1 quart beef, chicken or veggie broth 2 cups water, or as needed Sauté the carrot, onion and celery in a large soup pot in a dash of olive oil.   Cook for about 5 minutes, until veggies begin to s

There are myriad variations on this theme as readers of this blog will note.  Maybe because the foundation of this recipe is so deliciously healthy; chicken and tons of veggies. Also, consider adding black and/or green olives... I made this for our son the week before he ran a marathon, hoping the carbs would help.  He wolfed it down and asked for the recipe.  Guess it worked! 1-1/2 to 2 lb chicken (I used half boneless skinless thigh and half boneless breast), cut into 2-inch pieces 1 yellow pepper, cored and sliced 1 red onion, peeled and sliced 1 Fresno (or jalapeño pepper), sliced 4 cloves garlic, minced 2 Tbs fresh rosemary leaves 1 large or 2 small zucchini, sliced on a bias 1 pint grape or cherry tomatoes (I used red and yellow cherries), halved 1 can brined artichoke hearts, drained and halved (if not already) Preheat oven to 350F.   Heat a dash of olive oil in a large oven-going skillet (ideally cast iron).   Sauté the peppers and onion for about 8-10 minutes over medium heat,

Tossing together some veggies and chick peas and roasting on a sheetpan is a way to get a flavorful vegetarian meal on the table fast. 1 head cauliflower, cut in flowerets, about 4-5 cups 2 carrots, cut into large matchsticks 1 15 oz can chick peas, rinsed and drained 1 pint grape tomatoes, halved lengthwise Cauliflower roasting sauce: 1/4 cup mayo 1 Tbsp almond butter 1-2 Tbsp rice vinegar - enough to make saucy 1 tsp Kasmiri chili 1/2 tsp each of:      coriander      turmeric      fenugreek      cardamom      salt Serving Sauce: 1 Tbsp lemon juice 2 Tbsp olive oil 2 cloves garlic palmful parsley palmful cilantro Preheat oven to 400F (convection) or 425F normal. Blend together the serving sauce ingredients in a small food processor.   Set aside in a small bowl. Whisk together the roasting sauce ingredients in a medium bowl.    Toss the cauliflower, carrots and chick peas with the roasting sauce in a large bowl.  Turn out onto two oiled rimmed baking sheets, shaking to spread the cauli

Craving a crunch? Feast on this healthy slaw. 2 cups purple cabbage, finely shredded 1 cup green cabbage, finely shredded 1/4 cup golden raisins 1/4 cup lightly toasted walnuts, chopped 1 apple, peeled, cored and sliced into matchsticks 1/2 cup shredded carrots Dressing: 1 Tbsp rice vinegar 1 Tbsp cider vinegar 1 tbsp fresh lemon juice 1 Tbsp good real mayonnaise 1/8 tsp salt 1/2 tsp Dijon mustard 1/4 cup olive oil 1 clove garlic, minced through a press (or very finely diced) Fresh cilantro or parsley leaves for garnish, if desired Whisk together the dressing in a medium bowl.   Toss in the slaw ingredients and mix well.   Best if left to marinate an hour or so. Cook's Note: Toast the walnuts on a sheet pan in a 325F oven for abut 10 minutes.  Watch carefully and stir after about five minutes.