Cuisine Eric

This dish is literally summer in a pot! Angel hair pasta adorned with fresh tomatoes, caramelized onions, pancetta (or bacon) in a light wine sauce garnished with fresh basil julienne. It doesn't get much more summer than that. 1 onion, sliced 1/4 lb bacon or pancetta, cubed 3 cloves garlic, minced 1 Tbsp capers, rinsed and drained 1 Tbsp sun-dried tomatoes (packed in oil), chopped 1 pint grape tomatoes, halved lengthwise 1/2 cup dry white wine 1/2 lb angel hair pasta 1 doz fresh basil leaves, cut into julienned strips Bring a large pot of salted water to a boil for the pasta. Meanwhile, in a medium skillet, brown the bacon (or pancetta) with the onions.  Cook over medium heat until the bacon is browned and the onions are slightly caramelized. Add the garlic, capers and sun-dried tomatoes and cook 2-3 minutes more. Tilt the pan to allow bacon fat to separate from bacon/veggie mix. Spoon drained mixture to a bowl. Remove all but 1 tablespoon fat and add 1 tablespoon olive oil to the...

I used this ice cream to make a red, white and blue 250th anniversary 4th of July celebration ice cream pie for a July 4th family gathering. I topped a shortbread base in a springform pan with the ice cream and then topped it with macerated raspberries and blueberries. A dollop of whipped cream adorned the berries. So many people complimented the ice cream. A simple, but big hit. 1½ cups whole milk ¾ cup granulated sugar 2 Tbsp honey ¼ tsp fine salt Zest of 1 lemon 2 cups heavy cream 2 tsp vanilla extract 3 Tbsp lemon juice (about 1 lemon) The day before churning the ice cream, freeze the ice cream maker churning bowl for at least 12 hours. Warm the milk with the sugar, honey, salt and lemon zest in a small pot to about 125F, stirring often. Remove from heat and let the zest steep for half an hour. Pour milk mixture into a bowl and whisk in the cream and vanilla. Refrigerate until fully chilled, at least 2-3 hours. Install the turning bowl onto the ice cream maker. Stir the lemon juice...

This is a delicious one-pot wonder, great for a busy working weeknight with minimum dishes! The linguini is cooked directly in broth and cream with plump grape tomatoes and pearl onions,  and finished with spinach, calamari and shrimp. The sauce thickens down nicely as the pasta cooks, making a creamy, tasty reduction all at the same time. 2 Tbsp butter plus 2 Tbsp olive oil 8 oz frozen pearl onions 1 pint grape tomatoes 3 cloves garlic, pushed through a press 2 cups chicken stock 1/2 cup water 1/2 lb linguini 1 cup heavy cream 1/4 tsp rushed red pepper flakes, or to taste 5 oz fresh baby spinach leaves 1/4 lb calamari rings, halved 1/4 lb shrimp, peeled and deveined, cut into1/2-inch pieces 1/2 cup grated Parmesan cheese Palmful fresh parsley, finely minced Heat the water and chicken broth to nearly boiling. In a large pot, melt the butter in the olive oil. Add the frozen pearl onions and sauté over medium-high heat for about 5 minutes, stirring often. Add the tomatoes and cook fo...

This is a very quick but delicious chicken number great for a fast weeknight meal. Marinate the drumsticks for as long or as little time you have in a delicious garlic lemon mixture. The spinach melts to a moist bed and the two tomatoes give the dish a tangy pop. 1 package (6-7 pcs) lollipop drumsticks 3 cloves garlic pushed through a press Juice and zest of 1 lemon Olive oil 5 oz baby spinach leaves 1 pint grape or cherry tomatoes 2 Tbsp oil-packed sun-dried tomatoes, minced 1 can mushrooms, drained 1 Tbsp sundried tomato oil Marinate the drumsticks with the garlic, lemon juice and lemon zest with a good drizzle olive oil. Season with salt and pepper. Let marinate in the refrigerator for a good 1-2 hours if you can. Preheat oven to 375F. Lay spinach leaves evenly in an oiled 9x13 baking dish. Distribute drumsticks on top of spinach. Scatter the grape tomatoes about the drumsticks.  Top with the sundried tomatoes and mushrooms. Season to taste with salt and pepper. Drizzle with the...

This is a simple and delicious version of the classic grilled cheese sandwich. The Brie melts readily and is so flavorful. Dorie Greenspan inspired the use of mayo instead of butter on panini-facing slices of bread. A genius idea, which makes a most flavorful crust and is much easier to implement. An addition that could improve this sandwich might be layering drained sauerkraut in the middle of the sandwich! 4 slices finest/favorite bread 6 Tbsp mayo 1 heaping Tbsp prepared horseradish 2 palmful fresh baby spinach leaves 1/4 lb Brie cheese, sliced 1/4-inch thick 1 large ripe tomato, thickly sliced Dash garlic powder Heat a panini press. Spread one tablespoon mayonnaise on 2 slices of bread. Pile half the spinach on each slice. Paint the other two slices of bread with the horseradish, evenly. Place half the cheese on the horseradish spread and top the cheese with 2-3 slices tomato. Season tomatoes with garlic powder, salt and pepper to taste.  Fold the two dressed slices of bread to...

I love barbecue sauce for grilling meat. This is simple to prepare and you know exactly what is, and is not in it - like no high-fructose corn syrup.  The lemon gives a nice tang, the aromatics add depth, the wine adds a rounded mouthfeel while the hoisin sauce and ketchup add a bit of sweetness, but not too much. I love the addition of fish sauce which delivers a full backdrop of umami. This is a super well-balanced barbecue sauce; g reat for chicken, pork, beef or lamb.  1/4 cup onion, finely diced 4 cloves garlic, finely minced 1/2 tsp dried oregano 1/2 cup red wine 1/2 cup ketchup   2 tsp horseradish 1 Tbsp Thai fish sauce 1/4 cup hoisin sauce 1 Tbsp favorite hot sauce Juice of 1 lemon (about 3 Tbsp) Sauté the onion in a small pot in a dash of olive oil. Cook for about 6-8 minutes, until the onion has softened and begins to turn golden. Add the garlic and oregano and cook another 2-3 minutes. Add the wine and bring to a gentle boil. Simmer for about 3-5 minutes to boi...

This is an absolutely delicious preparation of light white fish. Layers upon layers of flavor start with a spinach, leek and garlic bed. Then butter browned fish fillets topped with a zesty sundried tomato caper wine sauce, and finally a crusty panko-almond topping adorned with shrimp and lemons. What's not to like?! 5-6 oz fresh baby spinach leaves 1 leek, cleaned and diced Crushed red pepper flakes to taste 4 cloves garlic, minced 1/2 cup flour 1-1/2 lb haddock fillets 2 Tbsp butter plus 2 Tbsp olive oil Sauce: 2 Tbsp sun-dried tomatoes packed in oil, minced 2 Tbsp capers, drained 2-3 jarred sweet pickled peppers, diced 1/2 cup dry white wine 1/2 cup chicken broth 4 Tbsp cold butter tossed with 2 Tbsp flour Almond Panko Topping: 1/3 cup panko crumbs 1/8 cup sliced almonds 1 Tbsp herbes de Provence or dried Italian herbs 2 Tbsp butter plus 2 Tbsp olive oil 8 large shrimp, shelled and deveined, tails on 1 lemon, thinly sliced (and seeded) Preheat oven to 375F. Wilt the spinach in a...