Cuisine Eric

Happy New Year and thanks for reading! Let's roll out the New Year and celebrate 10 years of food blogging in cuisineici.blogspot.com and cuisineeric.blogspot.com with a fun Asian dish that would be a hit for a New Year's celebration!  You could roast up for four or scale up to 20 with this fun dish.  Happy New Year and happy 10 years of reading - thanks for visiting, and look forward to much more! Sauce: 1 cup Thai sweet chili sauce 1/2 cup Buffalo wing sauce 4 Tbsp butter, melted 1 lb pork boneless country ribs 1/2 cup peanuts, coarsely chopped Preheat oven to 400F.  Whisk together the sauce ingredients in a baking casserole. Submerge the pork in the sauce.   Bake the pork for about 35-45 minutes, until the pork is fully cooked through (reading at least 150F on a meat thermometer). Remove pork from sauce to a cutting board and allow to rest for 5 minutes, covered with aluminum foil.  Pour sauce into a serving bowl. ...

Toronto has a vibrant Greek community, and the chef at the company I worked at was Greek.  He taught me the basics of this classic Greek side dish he made and I've loved them ever since. 1-1/2 lb petite potatoes, quartered 1 firm Honeycrisp apple or equivalent, peeled, cored and diced 2 Tbsp olive oil crushed red pepper flakes to taste palmful fresh parsley leaved, minced 2 green onions, sliced juice of 1 lemon, plus zest 2 Tbsp cider vinegar 1/4 cup chicken broth Preheat oven to 400F.  Fold together the ingredients in a large mixing bowl.   Tip into a casserole and place in oven. Bake 30-45 minutes, turning once or twice, until veggies are cooked through and browned. Serves 4.

I made this gremolata with a good dose of lemon juice and extra virgin olive oil. Very flavorful garnish for a basic pork loin roast; would go very well with other coated or grilled meats or hearty fish. Caper Gremolata: 2 Tbsp capers 2 cloves garlic palmful fresh parsley leaves juice and zest of 1 lemon 2 Tbsp extra virgin olive oil 1/2 tsp Asian fish sauce (or 1 anchovy) dash kosher salt dash crushed red pepper 1 3-lb pork loin roast Preheat oven to 400F.  Place roast in a roasting pan and season lightly with salt and pepper to taste.  Roast pork until it is at least medium (internal temperature of 150F). Meanwhile place gremolata ingredients in a small food processor.  Process just until coarsely chopped.  Turn into a small serving bowl. When cooked, remove roast from oven and allow to sit 5 minutes on a cutting board, covered with aluminum foil.  Slice on a bias, and serve with the gremolata on the side. Serves 4-...

Nothing like a rich chicken cacciatore after a day of skiing.  I made this in Telluride, Colorado, for our son's birthday while we were skiing over Christmas break. 2 boneless skinless chicken breasts, cut in half 4 chicken thighs (with skin and bones) 1 orange pepper, sliced 2 shallots, sliced 1/2 tsp fennel seeds 1/2 tsp herbs do Provence, or Italian herbs 2 cloves garlic, minced 1 lb fresh mushrooms, thickly sliced 1/2 cup Marsala wine or cream sherry 1/2 cup chicken broth (or water) Preheat the oven to 375F.  Brown both sides of chicken in a non-stick skillet in a dash of olive oil.  Salt and pepper to taste.  Set chicken aside.   Now sauté the pepper and shallot in the same skillet for about 5 minutes.  Add the fennel seeds, herbs and garlic and cook another 2-3 minutes. Remove veggies to a small bowl. Cook the mushrooms over high heat in a dash of olive oil.  Let them release what water they will and all...

Here is a real winner for the holidays, and simple to prepare. This derived from a recipe for cake with fruit we have been using for a long time in the family, but also parallels that of Marion Burros' (New York Times) FAMOUS recipe which was at one time attempted to be stopped.  But the public outcry was so great, the NYT continued to publish. Probably the difference is the lack of eggs here - but we will try eggs and let you know!  Here's to Marion Burros - she'd like our family desserts! 1 stick butter 3/4 cup sugar, softened to room temperature 1 cup all purpose flour 1 tsp baking powder dash salt (about 1/4 tsp) 2 cups blueberries, rinsed and dried 5 plums, halved, pitted Preheat oven to 350F. Cream the sugar and the butter together (I use a Kitchen Aide blender with wire whisk).  Add the flour, baking powder, and salt and just mix together.  Remove blender from bowl and manually fold in the blueberries into the batter gently...

You can use any nice cut of beef if you don't want to spring for fillet mignon. The real beauty of this dish is the horseradish creamed spinach. 3/4 lb beef fillet mignon, enough for two portions 4 cups fresh baby spinach leaves 1 small shallot, minced 1 clove garlic, minced 1/4 cup creme fraiche (or sour cream) 1 Tbsp prepared horseradish Preheat oven to 400F.  Season fillet with salt and pepper to taste.  Sauté the shallot in a skillet for about 5 minutes until soft.  Remove shallot to a bowl. Brown each side of the fillet in the skillet with a dash of olive oil.   Set fillet in oven either in the skillet or other oven-going pan.  Roast fillet until desired doneness - about 125F for rare using a thermometer. Meanwhile, toss the spinach into a wide skillet and wilt the leaves, allowing them to release their water.  Remove excess water with a spoon if necessary.   Add the garlic and cook another 2-3 minutes. ...

The umami of the mushrooms and the Worcestershire sauce make this a heart warming soup for the Winter. 1 lb button mushrooms, sliced 1/2 lb fresh shiitake mushrooms, sliced 3 Tbsp butter 1 Tbsp olive oil 1 clove garlic, minced 1/4 tsp ground coriander 1 quart chicken broth 1 cup heavy cream 2 Tbsp Worcestershire sauce Sauté the mushrooms with the butter and oil in a large wide skillet over high heat.  Allow the mushrooms to release what water they will and brown up a bit.  Add the garlic and coriander and cook another 2-3 minutes. Transfer the mushrooms to a blender and add the cream, Worcestershire sauce and about a cup of broth.  Carefully blend - being careful that the mushrooms are still hot.   Add as much broth as needed and blend to reach the consistency you wish.   Return the soup to a soup pot and simmer 15-20 minutes to meld flavors. Serves 4.