Cuisine Eric

Throwing together a couscous salad is quick and easy, ultimately flexible and forgiving, and finally satisfying as a meal.  Add some drained canned beans if you like - or whatever your stores might have to offer to make it your own. Dressing: 2 cloves garlic, minced through press juice of 1 lemon 1/4 cup extra virgin olive oil 1/2 tsp Dijon mustard 1/8 tsp salt freshly ground pepper 1 cup water 1 tsp salt 1 Tbsp olive oil 1 cup couscous 1 large yellow squash, cut into 1/2-inch pieces 1 red pepper, diced 1 red Fresno (or green Jalapeño) pepper halved, seeded and sliced 1 cup corn kernels, fresh or frozen 1/2 English cucumber, diced 1/2 small red onion, diced 1 pint grape tomatoes, halved (I used both red and orange) 1/3 cup Feta cheese, crumbled Fresh cilantro leaves for garnish Whisk together the dressing ingredients in a small bowl. Set aside. Set the water, salt and butter to a boil in a medium saucepan. When boiling, add couscous and stir.   Cover and remove from heat. ...

This is a great vegetarian dinner that can be pulled together very quickly.  It was taught to me by my sister in law, Julie who was inspired by New York Times Cooking. Find the best, softest, low salt Feta you can find - probably sold in a brine. 1 bunch broccoli babe 1 red pepper, stemmed, seeded and sliced 1 red onion, peeled and sliced 1 can chickpeas, rinsed and drained 1 pint grape tomatoes 6-8 cloves garlic, peeled 8 oz best Feta you can find, especially packaged in brine 1 lemon, sliced and seeded Trader Joe’s Ajika spice (see note), or smoked paprika dash crushed red pepper flakes Preheat oven to 425F.   Spread the broccoli rabe about a large sheet pan. Sprinkle on the garbanzo beans and scatter the peppers, onions, garlic and tomatoes all about the pan. Slice the Feta into three thick slices and nestle them into the veggies.   Layer the lemon slices on top and season will with salt, black pepper, Ajika (or paprika) and red pepper flakes, if desired. Drizzle a goo...

Using a pressure cooker really speeds up cooking beans, making cooking dried beans practical even for busy people. 1 large onion, diced 4 stalks celery, diced 4 cloves garlic chopped 2 links Andouille or chorizo sausage, sliced 1 tbsp fresh rosemary, chopped 1 tsp fresh thyme leaves, chopped dash crushed red pepper flakes 1 smoked ham hock 1 lb dried pink beans 6 cups water 1 tsp sweet paprika 1 tsp smokey Spanish paprika, Pimenton 1/2 tsp salt 1-1/2 cup rice (whichever is your favorite) Sauté the onion and celery with a dash of olive oil in a pressure cooker.   Cook for about 5 minutes and add the sausage.   Cook another 5 minutes and add the garlic, rosemary, thyme and red pepper flakes.   Add the beans, water, ham hock and paprikas to the pressure cooker and bring to a gentle boil. Cover the pressure cooker and bring to high pressure.   Simmer on high pressure for 30 minutes.   Turn off heat and allow to depressurize naturally, about 10-15 minutes. Don't depr...

Need a quick dinner with next to no bother? Make this hummus and serve with cut up veggies and crisps you love and have on hand. It's delicious, healthful and faster than takeout - I'm sure. And it's real food that you made and controlled.  Thank you Michael Pollan. 2 cloves fresh garlic, peeled and halved 2 Tbsp tahini juice of 1 large lemon 1/4 tsp salt freshly ground black pepper 1/4 tsp crushed red pepper flakes, or to taste 2-3 Tbsp roasted garlic cloves (see note) 1 can chickpeas, drained 1-2 Tbsp water, as needed Mince fresh garlic in a small food processor with a few pulses.   Add remaining ingredients except the water.   Blend until smooth.   Adjust consistency with enough water to taste.   Check seasoning and adjust to taste. Garnish with fresh cilantro (or parsley) if desired. I sprinkled Korean chili flakes on top along with olive oil. Serve hummus with favorite dip-ables such as crisp crackers, colored peppers, carrots or broccoli, or whatever veggi...

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...