Cuisine Eric

Our sister-in-law, Julie made this dish at home for the professional chef Michel LeBorgne.  In his book "No Crying in the Kitchen", he explains how he was horrified when Julie tossed the scallops into the linguini cooking water. His training would have had him sear the scallops, but Julie assured him to 'Relax, Chef Michel!' Needless to say the dish won his praise, with scallops so buttery, soft, and ensconced in a bed of spicy Asian noodles. 2 cloves garlic 1-inch fresh ginger, peeled and quartered large palmful cilantro leaves, about 1/2 bunch juice of 1 lime 2 Tbsp olive oil 1/2 Tbsp Thai fish sauce dash crushed red pepper flakes, to taste 4 scallions, thinly sliced 1 cup grated carrot, about 1 medium carrot 8 sea scallops 1/2 lb linguini or spaghetti Pulse the garlic and ginger in a small food processor.    Add the cilantro and pulse coarsely.   Turn into a small bowl and add the lime juice, olive oil, fish sauce, red pepper flakes, scallions and carrot. Stir to ...

Here's a festive dip good enough for celebrations like New Year's. Richly flavored with cilantro, garlic, spices and lemon, it is a cousin to a Green Goddess dip. Serve with your favorite crackers and crudités. Chimichurri: palmful cilantro, chopped palmful Italian parsley, chopped 2 cloves garlic, peeled and halved dash crushed red pepper flakes 1/4 tsp cumin powder 1/4 tsp salt 2 Tbsp cup olive oil 1 Tbsp sherry vinegar (or other favorite) 1 Tbsp lemon juice 2 cups cottage cheese about 2 Tbsp half-and-half (or light cream), as needed Blend together the Chimichurri ingredients in a small food processor to a smooth sauce.   Add the cottage cheese and blend to a thick dip.   Thin with a dash of light cream if necessary, until you achieve the dipping consistency you desire. Transfer to a serving bowl. Makes 2 cups.

Parathas are a classic unleavened Indian flatbread which are filled and then rolled flat before being panfried. Roti are equivalent, but unfilled.  Here I filled the parathas with flavorful mashed potatoes (aloo), and I flavored the dough with methi leaves - fresh fenugreek leaves. Served with a spicy yogurt sauce they are a light meal on their own.  Or pair with a vegetarian dal or curry, to sop up the sauce, and complete a sumptuous vegetarian meal. Filling: 2 medium potatoes (about 8-10 oz) 1/4 tsp salt 1/2 tsp turmeric 1/2 tsp mild Kashmiri chili powder 1/4 tsp coriander powder 1 clove garlic, minced through a press Dough: 1 cup all purpose flour 2 tsp canola oil 1/4 tsp salt 1/3-1/2 cup water 1/4 cup chopped methi leaves (fennugreek leaves) about 1/4 cup canola oil, in a small bowl for frying Yogurt Sauce: 1/2 cup yogurt 2 tsp Ching’s brand Schezwan Chutney (or a chili paste with garlic or other hot sauce) dash garlic powder dash onion powder Boil the potatoes until just ...

Paneer is an Indian dairy product similar to a medium soft cheese, but of a very mild flavor and toothy consistency. It does not melt, so it can be browned and added as a protein mainstay to many Indian curries such as Palak Paneer (spinach and paneer curry).  Here I make a simple curry with paneer on its own.  Flavored with onion, chilies and a mix of Indian spices, it is aromatic and spicy.  It has a rich gravy with a yogurt base that makes it creamy and satisfying.  Sop up the gravy with rice, or as I have served here, with paratha , stuffed flatbreads. 14 oz paneer, cut into 1/2-inch cubes 1 onion, chopped 1 green chili, chopped 1 tsp Panchpuran Bengali 5-spice blend 2 cloves garlic, minced 1/2-inch piece fresh ginger, peeled and minced 2 Tbsp chopped fresh curry leaves 1/2 tsp turmeric powder 1/4 tsp fennugreek powder 1/4 tsp coriander powder crushed red pepper flakes to taste 1/4 cup water 1/2 cup plain yogurt coconut oil for frying (or canola) Heat 2 tablespoo...

Here is the basic omelet. Taught to me by my French mother.  Not the only way, but a great way. Gentle folds of fluffy egg, moist and infused with flavors of veggies and herbs - however you chose to finalize it.  You can use spinach, tomatoes, ham - you define your holiday colors and flavors - but I'd always vote for cheese.  Just have everything ready on your counter right before you are ready to cook the omelet - the classic "Mise-en-Place". 2 eggs 2 tsp light cream or milk 1/8 tsp dried dill dash salt and pepper to taste 1 Tbsp butter, or olive oil 2 oz fresh baby spinach leaves 2 slices favorite meltable cheese - I used Swiss 1 Tbsp grated Parmesan cheese fresh parsley for garnish - optional Prepare your ' mise-en-place'. That is, get all your ingredients ready and next to the stove before you start! That means all ingredients, pans, utensils and spices. Omelets cook quickly and must be tended to at all times - there’s no time to run to the refrigerator! Heat ...

Don't ever be afraid of making pizza at home.  Especially if you are not comfortable going out in the pandemic. You don't need 'real' pizza dough to do a great job.  Flatbreads are a great base for fantastic, creative pizzas. Here are some we did with naan Indian flatbreads, and a jar of a Bulgarian-based bruschetta.  Be creative and use this as a framework for great home pizzas with what you have on hand and what you like - and quick! 4 Naan flatbreads 19 oz jar red pepper and eggplant Bruschetta topping (I used Sofia brand) 4 cups grated cheddar cheese (or your favorite) 16 grape tomatoes, halved lengthwise dash dried dill weed, to taste crushed red pepper flakes, to taste Pepperoni, pancetta or salami, to taste (optional), or other toppings dash dried dill weed for garnish Preheat oven to 425F. If you can, use long metal tongs and grill and brown the naan pieces over a gas stove flame for a few seconds per side.   This lends a high-temperature pizza-oven flavor (e...

Baby it's cold outside! Give me some soup. Turmeric and cumin flavor this hearty, satisfying mixture of pork, beans and toothy Israeli couscous.   1 onion, diced 1 large carrot, diced 1 jalapeno pepper, sliced 2 cloves garlic, minced 1 Tbsp rosemary, minced 1 lb pork shoulder, cut into 1/2-inch pieces 1 can pinto beans, undrained (or other favorite beans) 1/4 cup lentils 1/4 cup Israeli couscous 1 tsp turmeric 1 tsp cumin 1 quart chicken stock Sauté the onion, carrot and pepper in a dash of olive oil in a Dutch oven or large pot. Cook about 8-10 minutes to soften and partially caramelize. Add the garlic and rosemary and cook another 2-3 minutes.   Remove aromatics to a small bowl. Add the pork to the pot and brown the pieces, adding a dash more olive oil if necessary.   Season to taste with salt and pepper. Return the aromatics to the pot when the pork is nicely browned.   Add the remaining ingredients and bring to a gentle boil.   Reduce heat and stir. ...