Cuisine Eric

Tzatziki is a wonderful Greek yogurt dip and condiment.  It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt.   Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

During a recent visit to my sister-in law I learned a fantastic plant-forward ragout she makes regularly. With me as her sous chef, we whipped up this ragout very quickly, making a really rich, festive birthday dinner for my wife. You could add browned ground meat to the sauce and amp it up even more, but I make it veg, as she usually does, since it has plenty of flavor punch. Especially if you don't add meat, don't forget the coconut aminos or soy sauce for the umami kick. 16 oz baby portobello or button mushrooms, coarsely diced 5 oz (1/2pack) matchstick carrots (or grated, about 2 cups) 1 shallot, or 1 small onion, finely diced, or combo 1 red Fresno pepper, finely diced (or Jalapeño pepper) 2 cloves garlic, finely minced   1 Tbsp fresh rosemary, minced (or 1 tsp dried) 1 tsp fresh thyme leaves, minced (or 1/4 tsp dried) 1/2 tsp crushed red pepper flakes, or to taste 1 medium zucchini, grated on a coarse grater 1 15-oz can fire roasted diced tomatoes (I used Trader Joe’s), d...