Cuisine Eric

Here is a classic, fast and delicious stir fry and a great way to use leftovers. 1 large onion, sliced 1 green bell pepper, sliced 2 cups green cabbage, chopped 2 carrots, sliced 1 lb beef (I used left over prime rib roast), sliced 2 cloves garlic, minced 1/2-inch fresh ginger, minced toasted sesame seeds for garnish Sauce: 1/4 hoisin sauce 2 Tbsp soy sauce 2 Tbsp rice vinegar 2 Tbsp sherry 1 Tbsp sesame oil 1 tsp chili paste with garlic, or Sriracha hot sauce Mix together the sauce ingredients in a small bowl.   Stir fry the onion and bell pepper with a dash of neutral oil (like canola) in a wok or a large skillet for about 5 minutes over very high heat. Stir often.  Add the cabbage and the carrots and continue stir frying for about another five minutes. Remove the veggies to a bowl and keep warm. Add the beef to the wok with a dash neutral oil and stir fry just to heat through.  Add the garlic and the ginger and cook another 1-2 minutes.   Return the veggies to the wok with the beef.

I love the idea of one-pot pasta dishes.   This is creamy and delicious, and anyway, who  likes dishes? 1/4 lb bacon, diced 1 medium yellow onion, diced 2 chicken breasts, cut into bite-sized pieces 1/2 tsp herbed de Provence (or Italian herbs) 2 cloves garlic, minced dash crushed red pepper flakes 5 cups milk (I used skim) 2 cups light cream 1 lb favorite pasta (I used short Rigatoni) 4 cups broccoli flowerets 1 cup grated Parmesan or Romano cheese Cook bacon and onion in a large soup pot in a dash of olive oil. Cook until bacon browns up and the onions soften, about 10 minutes.    Add the chicken breast, garlic, herbs and pepper flakes and cook another 3-5 minutes. Add the milk and cream and pasta and bring to a gentle boil.  Cook, stirring often just until the pasta is pre-al dente.   Add the broccoli. Continue cooking until the pasta has cooked to al dente and the broccoli is crisp-tender. Add a dash more milk if necessary, to adjust consistency. Add the parmesan cheese and serve i

This is a deliciously creamy soup with tons of umami.  You could use scallops as I did here, or shrimp.  Or if you want to keep it vegetarian, use a few more mushrooms and reserve some of the diced mushrooms to return back to the soup after blending. 4 Tbsp butter 1 onion, diced 12 oz mushrooms, diced 3 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced 1/4 cup flour 2 cups chicken broth 2 cups milk 1/4 cup sherry 6 bay scallops, quartered Sauté onion in the butter in a soup pot. Cook until onion is beginning to soften, about 5 minutes.   Add mushrooms and cook over high heat to brown mushrooms and allow them to release what water they will.   Stir often. Reduce heat to medium-low and add the garlic and the thyme. Add the flour to the mushroom mixture.   Add a bit more butter or a dash of olive oil if mixture is too dry.   It should be creamy and bubbly, and streak when you stir it.   Cook gently over medium heat for about 3-4 minutes, stirring almost constantly.   You will smell

Making hummus is so incredibly easy - not sure why I'd ever buy it again. One of my favorites is with roasted red pepper 1 can chick peas, drained 2 Tbsp jarred roasted red pepper 2 Tbsp tahini paste juice of 1 lemon 2 cloves garlic 1/2 tsp Kosher salt 1/4 tsp crushed red pepper flakes (or to taste) a dash of water; 1-2 Tbsp as needed Place all ingredients into a food processor and process until very smooth.   Adjust consistency with water to desired consistency.   Tip into serving bowl and garnish with a little bit more roasted red pepper, if desired. Serve with whatever dip-able chip or veggie you like.