Cuisine Eric

This is one soup our daughter requests time and again, and so I stock her freezer with it!  It is warm, luscious and very flavorful. Lamb and chickpeas are ensconced in a golden orange broth flavored with tomatoes, garlic and rosemary. Barley gives a toothy bite, and kale adds the greens we need. Real comfort food as fall weather threatens. 1 cup dried chickpeas (or 2 cans, drained) 1 onion, diced 4 stalks celery, diced 2 carrots, diced 2 cups lamb, cubed 1/4-inch (I used leftovers from a roast) 3 cloves garlic, minced 2 Tbsp fresh rosemary, minced 1/4 cup pearl barley 1 quart beef broth 1 15 oz can petite diced tomatoes 1 bay leaf 2 small Yukon Gold potatoes, diced 1/4-inch 2 cups chopped kale The night before, soak the dried chickpeas in plenty of water with 1 tsp baking soda and 1 tsp kosher salt. This helps soften and season the beans.   And when cooked in the pressure cooker their consistency is perfectly buttery. The next day, sauté the onion, celery and carrots in an un...

I absolutely love carnitas - in tacos or burritos.  They are roasted pulled pork refried to slight crispiness. I always keep roasted pulled pork in my freezer to have on hand for recipes like this.   1/2 lb shredded cooked pork butt (see note below) 1 Tbsp southwesters seasoning or chili powder 6 flour tortillas ‘street-size’ (5-inch diameter) pickled red onions 1/2 cup cheddar cheese, grated 1/2 cup fresh salsa palmful fresh cilantro, minced 1 lime, cut in wedges Sauté the pork is a dash of olive oil and the seasoning in a skillet until slightly browned and crispy.   Season with salt and pepper to taste. Char the tortillas slightly holding them with tongs over a gas stove or lying on a gas grill.   Careful! This happens quickly and requires a lot of attention.   Lay the tortillas in a taco rack.   Fill halfway with pork. Then top will onions, cheese, salsa and cilantro.   Garnish with lime wedges. Serves 2. Cook’s Notes: I always have frozen pu...

This is one of the freshest appetizers I know.  Yet it is rich with the fantastic mouth feel of creamy burrata cheese, flavored with the deep aromas of balsamic vinegar and olive oil. A great way to highlight your fresh basil from the garden! 2 balls Burrata cheese, halved 12 leaves fresh basil 2 ripe red tomatoes, thickly sliced 4-6 leaves butter lettuce handful arugula leaves 2 Tbsp good Balsamic vinegar Best extra-virgin olive oil Black olives for garnish Lay the butter lettuce leaves on a serving dish.   scatter the arugula on top.   Lay the tomatoes on the greens and top with the burrata cheese.   Garnish with the basil and olives. Sprinkle the balsamic vinegar over everything and season with a dash of salt and pepper.   Sprinkle olive oil over all and serve. Serves 2-3.