Cuisine Eric

I had some oral surgery lately and had to eat 'soft' food for a week or so afterwards.  The dentist's office suggested mashed potatoes or smoothies.  That's fine, but I need a real meal daily! So, I'm posting a series of delicious, nutritious 'soft' foods which were easy to chew on 'my good side' and posed no threat to my healing. These are not scaled-down dishes but real meals, that just happen to be soft. Enjoy them with or without dentistry! 1 red pepper, diced 1 onion diced 8 oz button mushrooms, thickly sliced   1 lb ground beef 1 tsp crushed red pepper flakes, to taste 3 cloves garlic, minced 2 Tbsp mixed fresh rosemary, thyme and oregano, minced 1 Tbsp Smokey Pimenton Spanish paprika 1 quart chicken stock 1/2 lb pasta 5 oz fresh baby spinach leaves 1 Tbsp Worcestershire sauce 2 tsp Dijon mustard   2 Tbsp corn starch whisked into 2 Tbsp water 1/2 cup sour cream Sauté the mushrooms, pepper and onion in a dash of olive oil in a large pot or Dutch...

When in Rome, do what the Romans do: eat Carbonara! Not long ago, I was lucky enough to be in Rome for a week of technical meetings which left me free in the evenings. Over six nights, I tried Carbonara at four different restaurants. Crazy as it sounds, it was an outstanding pleasure! It inspired me to refine my own recipes at home, and here is one of my best. 1/4 lb bacon, diced 1 small shallot, finely diced 2 cloves garlic, minced 1/2 lb spaghetti or linguine 5 oz fresh spinach leaves, coarsely chopped 1 egg plus 2 egg yokes 1/4 cup shredded Parmesan cheese   1/4 cup cream 1/4 tsp crushed red pepper flakes Brown the bacon along with the shallot in a skillet. About 1-2 minutes before done, add the garlic and stir well. Set bacon mix aside on a paper towel.   Bring a pot of salted water to a boil and add the spaghetti, stirring immediately.   Whisk together the eggs, cheese and cream in a large bowl. Add half the bacon mix to the egg mixture. Cook spaghetti until just bef...

This creamy pasta salad is lightened with Romaine leaves and thinly sliced cucumber, which give an ever so light crunch. This makes the dish so much more fresh and bright. 1/3 cup ziti, cooked al dente 1 heart of Romaine chopped 1/2-inch 4-inches English cucumber, sliced into thin half moons Dressing: 1/4 cup favorite vinaigrette 1 Tbsp good real mayonnaise 1 Tbsp plain Greek yogurt Whisk together dressing ingredients. Toss ziti, Romaine and cucumber together with the dressing. Et, voilà. Serves 2. Cook’s Notes: A great side dish for any simple sandwich. Or, add protein of choice - grilled chicken or shrimp, for example - to make a wholesome meal. I usually use my Vinaigrette Erique 2.0.

This is a hearty vegetarian casserole I have shared with many friends but not in this blog yet. You can use whatever veggies you have on hand and customize this dish as you please. This cheesy casserole is brown and bubbly and comfort food all over. 1/2 lb pasta (I used ziti) 1 tub extra firm tofu, pressed and cut into 1/2-inch cubes 1 cups broccoli flowerets 3 hard-boiled eggs, peeled and quartered lengthwise 1/4 lb cheddar (or favorite meltable) cheese, cubed 1/4-inch 1/4 cup shredded parmesan cheese Sauce: 2 Tbsp butter + 1 Tbsp avocado oil 1/4 cup all purpose flour 2 cups milk 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper Preheat oven to 350F. Heat two quarts of water in a pot to boiling for the pasta.   When boiling, add 1 Tbsp salt and the pasta, stirring.   As the water re-boils, stir often to ensure pasta does not stick together. Meanwhile, prepare the sauce by melting the butter in the oil in a small pot.   Whisk in the flour and cook for about 2-3 minu...

This delicious dish is packed with gleaming shrimp and juicy tomatoes which make a glossy sauce for pasta and asparagus. Honey sweetness joined with butter and garlic is balanced with a dash of heat from hot sauce and the rich umami of Worcestershire sauce. Garnished with parsley and a sprinkle of lemon juice, this dish has layers upon layers of flavor. Sauce: 3 Tbsp butter 1 Tbsp Worcestershire sauce 1 Tbsp honey 1 Tbsp hot sauce (your favorite) 1/2 lb pasta (I used ziti rigati) 1 bunch asparagus 1 lb shrimp, peeled and deveined   1 Tbsp butter 1/2-lb cherry or grape tomatoes, about 36 3 cloves garlic, minced through a press palmful fresh cilantro or parsley leaves, minced 1/2 lemon, cut in quarters Trim about 1-2 inches off the bottom of the asparagus. Cut the top third off of the tips and reserve.   Cut remaining stalks in half. Bring a pot of salted water to a boil for the pasta.   Cook the pasta until about two minutes before al dente. Add the asparagus stalks (not t...

Aromatic greens flavored with shallot and garlic, tossed with angel hair pasta and shrimp, are bound together with a light wine glaze to make a restaurant quality entée at home. This would make a fine romantic Valentine's day dinner. 1/2 lb angel hair pasta 2 Tbsp butter plus 1 Tbsp olive oil 12 oz baby broccoli (or broccoli rabé), coarsely chopped 1 shallot, peeled and finely minced 2 cloves garlic, minced 1/2 lb shrimp, peeled and deveined 1/2 cup dry white wine (optional), or chicken broth 2 Tbsp butter Dash crushed red pepper flakes Fresh parsley for garnish. Heat a pot of salted water to boiling for the pasta.   Add the pasta and stir well. Cook pasta until just before al dente, stirring every once in a while. Reserve a cup of cooking water before draining. Meanwhile, melt the butter in the oil in a large skillet until frothy. Add the shallot and cook about 2 minutes.   Add the broccoli and cook for about 3-5 minutes, tossing every once in a while. Season with a dash of s...

This is a nice light plant-based main corse which is packed with flavors and textures sure to satisfy. 1 block extra firm tofu 2 Tbsp butter plus 2 Tbsp olive oil 1 medium zucchini, diced kernels from 1 cob corn 1 yellow onion, diced 1 pint grape tomatoes, halved 2 Tbsp tomato paste 1 cup orzo scant 2 cups water 1/4 lb fresh mozzarella torn into small pieces fresh basil leaves for garnish Slice the tofu into 1/2-inch slices. Place between several layers of kitchen cloth or paper towels.   Lay a cutting board on top of the tofu and weight down with a can or two of food. Let the tofu drain for about 15-30 minutes. Meanwhile, melt the olive oil in the butter and sauté the zucchini, onion and corn for about 10 minutes until slightly browned.   Set aside. In same pot, add the tomatoes and the tomato paste with a dash more olive oil.   Cook the tomatoes down until they begin to fall apart. Add the orzo, water and tofu and bring to a light boil.    Cook covered over lo...