Cuisine Eric

Get stuck into this hearty black bean and veggie soup, as the Brits would say. And this soup will really stick to your ribs, as us Yanks would say. This is a quick plant-forward prep right out of the pantry, fridge and freezer.  I always have corn and extra grains frozen away, and carrots and kale are a staple of my fridge. You can swap out the kale for any greens you have, or zucchini. And go for whatever canned bean you like and have. But don't forget the aminos or soy sauce, and a good dash of your favorite hot sauce to add rich body. 1 onion, diced 1 large carrot, peeled and diced 1/2 cup frozen (or fresh) corn kernels 2 tsp fresh thyme leaves 2 cloves garlic, minced 1 tsp fresh rosemary minced 1 Tbsp tomato paste 1 can petite diced tomatoes, undrained 1 can black beans, undrained 1 quart chicken (or veggie) broth, or water 2 Tbsp coconut Aminos (I used Trader Joe’s), or soy sauce 2 cups kale, chopped 1/2 tsp crushed red pepper flakes (or to taste) 1/4 cup cooked leftover quino

This is a fiery Puttanesca-style spaghetti sauce, mellowed down by cool, fresh diced tomatoes. The tomatoes play off and tone down the spicy sauce, whose edges are also rounded with freshly grated Gruyere (Swiss) cheese, and fresh basil chiffonade. Sauce: 2 Tbsp olive oil 2 Tbsp butter 3 cloves garlic 1 Tbsp fresh rosemary leaves, minced 1 Tbsp fresh thyme leaves, minced 2 Tbsp tomato paste 1/2 cup dry white wine 2 tsp anchovy paste 2 tsp harissa paste (I used Trade Joe’s) or to taste (or favorite hot sauce) 1 cup finely shredded Swiss cheese 8 oz spaghetti   1/4 cup sliced, pitted Calamata olives (optional) 1/3 cup fresh basil leaves, cut in chiffonade 1/2 cup finely shredded Gruyere or Swiss cheese 2 plum tomatoes, diced Bring a medium pot of well salted water to the boil for the pasta. Meanwhile, make the sauce.   Melt the butter in the oil in a small saucepan. Add the garlic, rosemary and thyme and cook 2-3 minutes over medium heat, stirring constantly.   Add the tomato paste and p

Let's give it up for the much misunderstood artichoke.  Never had one? You are missing something! Give this a try at least once.  It's a fun and delicious finger food, great for casual occasions, and you won't forget the unmistakable, and unique delicious flavor for a long time. 4 globe artichokes Aioli: 1/2 cup good real mayonnaise 2 tsp balsamic vinegar 2 tsp Sriracha 2 clove sgarlic, minced through a press Set a large pot with about 2 inches water to boil. Trim artichokes: first, slice about an inch off of the tip of the globe.   Then trim the tips of the leaves using kitchen shears.   Finally, using a sharp paring knife, trim the end and the skin off the stalks. I do this by first trimming the tip off of the stalk and then scoring a circle around the base of the stalk.   Turn the artichoke standing upside down and carefully cut off the skin with continuous back and forth motions of the knife down the stalk, just until you reach the score on the base.   Pull the slice of

This quick Mediterranean style couscous cooks up fairly quickly, for the varied levels of flavors and textures involved. It is a warm and inviting comfort food as fall begins to cool us down. 1 onion, diced 2 carrots, peeled and chopped 2 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1/2 tsp powdered cumin 1/2 tsp turmeric 1 lb lamb, cut into 1-inch cubes 3/4 cup Israeli couscous 1 can chickpeas, lightly drained 2 cups water 1 Tbsp harissa paste (I used Cava brand from Wholefoods), or to taste 2 Tbsp unsweetened dried cranberries, or chopped seeded dates 1 Tbsp pomegranate molasses (optional) Sauté onions and carrots in a dash of olive oil in a medium pot for about 10 minutes. Add garlic, rosemary, cumin and turmeric and cook another 2 minutes. Set aside in a bowl. In the same pot, brown the lamb in olive oil, working in batches if necessary to ensure each piece has air separation and sears and browns in oil well. Return the veggies to the pot and add the remaining ingredients ex

Ramen noodles are a staple in my pantry. They're a quick go-to dish when you need something fast but delicious. Here I pair spinach noodles with mixed veggies and Korean flavorings. Topping with a sunny-side-up egg (or two!) is the bee's knees. The runny yoke glazes the noodles and makes for an enriched sauciness.  1 serving dried ramen noodles (I used spinach flavored) 1/4 cup mixed veggies (I used frozen) 2 tsp Korean Gochujang chili bean paste   1 Tbsp soy sauce 1/2 tsp sesame oil 1 egg Korean red chili flakes for garnish Bring 2 cups water to boil in a small pot.   Add veggies and noodles.   Keep on a low boil, coaxing the noodles apart with a fork from time to time. While the noodles are cooking, fry an egg with a dash of oil and water.   Cover and cook only until the white is just cooked through. Season with salt and pepper to taste and garnish with chili flakes When the noodles are al dente, strain them and tip into a bowl.   Add the soy sauce, gochujang and sesame oil a

This is one of the easiest, freshest, and most delicious appetizer, snack or light lunch I've seen in a long while.  Our daughter taught this to us and it is now a staple in our household. You can use whatever leftover veggies you might have, or none at all.  Either way the result will be delicious. Just be sure to use the ripest juicy red tomatoes you can find. 4 slices crusty Italian or Sourdough bread, lightly toasted 8 Tbsp best fresh ricotta cheese (I used Trader Joe’s whole milk) 2 best ripe fresh summer tomatoes, sliced About 2 doz leaves fresh basil cooled sautéed veggies, optional (I used leftover zucchini and roasted red onion) fresh salsa, optional Let toast cool off a bit.   Slather each slice with two tablespoons ricotta.   Top with some of the cooked veggies and a dash of fresh salsa, if using.   Top this with basil leaves and some slices of tomato.   Season with salt and pepper to taste and a dash of olive oil. Serves 2.

This classic Mediterranean dish is spectacularly flavorful and will wow any seafood lover. The fresh sweet tomatoes, however, do not overwhelm the delicate flavors of the scallops and shrimp - always a concern of cooking seafood with tomatoes. A much richer preparation than Cioppino (though similar) it is best served over pasta. 6 ripe tomatoes, tennis-ball sized 12 (or so) grape tomatoes 4-6 oz pancetta, diced 1 Tbsp olive oil 2 cloves garlic, minced 2 Tbsp small fine capers generous palmful fresh basil leaves, chiffonade (thinly sliced), divided in half 2 Tbsp butter 2 Tbsp olive oil 9 large fresh sea scallops 9 large jumbo shrimp, peeled [shells reserved, optional] Preheat oven to 400F. Place the scallops and peeled shrimp in-between layers of paper towels to dry very, very well.   This will give them a nice brown effect when sautéd. Bring a medium pot of water (enough to fit all the tomatoes, and water) to a boil.   Meanwhile, use a sharp pointed knife to core out the stem sides of