Cuisine Eric

Whoever says tofu is tasteless simply does not know how to flavor tofu. Try this unbelievably flavorful vegetarian stir fried rice with tofu, restaurant quality. I use a lesser amount of rice and perhaps more tofu sauce flavoring than other recipes (like one found in NYT Cooking by Kay Chun that inspired this: I had no broccoli so I used cabbage, but broccoli - or many other veggies you have on hand, for that matter, would be just fine here as well). Sauce for Tofu: 2 Tbsp hoisin or Korean BBQ sauce 1 Tbsp soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp sesame oil 1 Tbsp maple syrup 1 Tbsp ketchup 1 tsp chili paste with garlic (don't skimp!) 1/2 tsp grated ginger (I used jared)   2 eggs, beaten 1/2 tsp soy sauce 1/2 tsp sesame oil 3 cloves garlic, minced 1/2-inch fresh ginger minced 14 oz block extra firm tofu, drained 1 small onion, diced 1 red serrano (or jalapeño) pepper, sliced 2 small carrots sliced 1/2 cup frozen peas 2 cups chopped green cabbage 3 cups leftover cooked...

Risotto is so creamy - such comfort food.  It can be made with so many different ingredients and flavorings.  It's like a stir fry or a paella which can take on the varied essence of whatever fun, flavorful ingredients you choose to use. You just have to be there to cook with it for the full twenty minutes. Here is a simple risotto with shrimp. Enjoy and experiment as your imagination sees fit. 1 quart chicken broth 1 bottle clam broth 1/2 cup dry white wine 1 red Fresno chili, sliced 1 small leek, cleaned and sliced into half moons 1 cup Arborio rice 1 lb shrimp, shelled and shells reserved (see note) Heat the chicken broth, wine and clam broth in a medium pot.   Bring to a slight boil, then reduce to a low simmer. Sauté the leeks and the chili pepper in a dash of olive oil plus 2 tablespoons water.   Cook over medium heat until the water evaporates and the leeks and chili are softened.   This water technique (taught by chef Jacques Pepin) cooks the leeks more ...

July in the Mid-Atlantic is a time you should be very careful to lock your car.  Otherwise you might find an extra zucchini or two in your passenger seat from your neighbor... God forbid! This is zucchini season starting now and let's go! I got these from a dear friend, wandering his garden the other day - he gave me a bag-full of veggies that sent out the summer well! Here is a great veggie main dish, stuffing zukes with rice (or any other grain) and beans (I like pintos for this, but your choice), with the comfort of cheese and tomatoes.  A seasonal winner. 2 medium zucchini 1 can pinto beans, rinsed and drained 1 onion, diced 1 red sweet mini pepper, halved lengthwise, sliced into half moons 1 yellow sweet mini pepper, halved lengthwise, sliced into half moons 1 jalapeño pepper, halved lengthwise, seeded and diced 2 cloves garlic, minced 1/4 tsp fennel seeds (optional) 1 cup cooked rice 1/4 lb jalapeño Jack cheese, cut onto 1/4-inch cubes 1/4 cup grated Parmesan cheese 1 do...

This master recipe works beautifully for many types of protein, including scallops, pork, chicken, and beef. Use the veggies you like and have on hand. Sauce: 1 Tbsp sesame oil 2 Tbsp soy sauce 1-2 tsp chili paste with garlic (depending on your taste and your sauce) 2 Tbsp seasoned rice vinegar 2 Tbsp maple syrup 1 Tbsp cornstarch 2 Tbsp water 1 lb shrimp, peeled and deveined 2-3 cups broccoli flowerets 1/2 red pepper, sliced 1/2 yellow pepper, sliced 1/2 orange pepper, sliced 1 medium onion, sliced 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced toasted sesame seeds for garnish. Whisk together the sauce ingredients in a small bowl.    Whisk together the cornstarch and water in another small bowl. Gather all your ingredients together in bowls, ready for the stir fry.    Heat a dash of canola or other neutral oil in a wok or large skillet over high heat. Stir fry the onions, peppers and broccoli for about 3 minutes.  Add the cabbage and continue ...

These personal pot pies are out of this world.  They have an herbed walnut crust surrounding a center of cheddar cheese covering a creamy turkey pot pie filling. Comfort food. Crust: 1-1/4 cup all purpose flour 1/4 cup shelled walnuts 1 clove garlic 1/2 tsp salt 1/2 tsp herbed de Provence or Italian herbs 1 stick butter, cubed and well chilled 4-6 Tbsp ice water Filling: 2 carrots, diced 1 medium yellow onion, diced 3 stalks celery, diced 3 Tbsp butter plus 1 Tbsp olive oil 3 cloves garlic 1 tsp herbes de Provence 1/4 cup flour 2 cups light cream 1/2 cup dry white wine 1/2 cup frozen peas 2 cups diced cooked turkey (or chicken) 4 slices cheddar cheese 2 Tbsp butter, melted Prepare the crust. Pulse the walnuts and the garlic in a food processor to make a fine meal.   Add the walnuts to the flour with the salt and herbs and toss well. Add the butter and pinch the butter between your fingers, mixing until the butter is about the size of green peas.    Roll out into a re...

Here is a classic, fast and delicious stir fry and a great way to use leftovers. 1 large onion, sliced 1 green bell pepper, sliced 2 cups green cabbage, chopped 2 carrots, sliced 1 lb beef (I used left over prime rib roast), sliced 2 cloves garlic, minced 1/2-inch fresh ginger, minced toasted sesame seeds for garnish Sauce: 1/4 hoisin sauce 2 Tbsp soy sauce 2 Tbsp rice vinegar 2 Tbsp sherry 1 Tbsp sesame oil 1 tsp chili paste with garlic, or Sriracha hot sauce Mix together the sauce ingredients in a small bowl.   Stir fry the onion and bell pepper with a dash of neutral oil (like canola) in a wok or a large skillet for about 5 minutes over very high heat. Stir often.  Add the cabbage and the carrots and continue stir frying for about another five minutes. Remove the veggies to a bowl and keep warm. Add the beef to the wok with a dash neutral oil and stir fry just to heat through.  Add the garlic and the ginger and cook another 1-2 minutes.   Return the veggies t...

I love the idea of one-pot pasta dishes.   This is creamy and delicious, and anyway, who  likes dishes? 1/4 lb bacon, diced 1 medium yellow onion, diced 2 chicken breasts, cut into bite-sized pieces 1/2 tsp herbed de Provence (or Italian herbs) 2 cloves garlic, minced dash crushed red pepper flakes 5 cups milk (I used skim) 2 cups light cream 1 lb favorite pasta (I used short Rigatoni) 4 cups broccoli flowerets 1 cup grated Parmesan or Romano cheese Cook bacon and onion in a large soup pot in a dash of olive oil. Cook until bacon browns up and the onions soften, about 10 minutes.    Add the chicken breast, garlic, herbs and pepper flakes and cook another 3-5 minutes. Add the milk and cream and pasta and bring to a gentle boil.  Cook, stirring often just until the pasta is pre-al dente.   Add the broccoli. Continue cooking until the pasta has cooked to al dente and the broccoli is crisp-tender. Add a dash more milk if necessary, to adjust consistency. A...