Cuisine Eric

Visiting Sausalito with a fantastic vantage point above downtown, the sprawling massive marina looming below us, I felt free to experiment with local breads and a light California touch. 4 medium slices sourdough bread butter for toast 1/2 cup hummus 2 slices Provolone cheese 1 ripe avocado, peeled and sliced 4 Tbsp of your best fresh salsa about 1 cup of fresh arugula Balsamic vinegar and olive oil coarse salt and freshly ground pepper Get all ingredients ready.   Toast the sourdough to your liking.   Butter generously. Coat each toast slice with about   two tablespoons hummus (1/4 each of what you have). Top with 1/2 slice of cheese. Lay avocado slices evenly about the toasts. Dress each toast with about a tablespoon of salsa and scatter arugula atop each slice. Drizzle each slice with some Balsamic vinegar and olive oil to taste, and finally a light scattering of salt and fresh pepper. Serves 2 hungry or 4 snacking appetites for a great brunch, lunch or snack.

As the cooler seasons arrive, a hot creamy soup becomes so much more welcome.  The roasted red pepper adds a smokey dimension to the tomato base of this soup.  Wine adds a savory, sweet note and the Brandy and cream really make this a bisque. 1 red pepper 7 plum tomatoes 2 Tbsp butter plus 2 Tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 1 tsp fresh thyme leaves, minced (or 1/4 dried leaves) 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp tomato paste 1 quart chicken (or vegetable) broth 1/2 cup dry white wine (optional) 1/4 cup brandy 1 cup heavy cream For garnish: fresh chive and parsley Bring a medium pot of water to a boil. As the water heats, roast the pepper whole over a gas stove burner.    I use large tongs and rotate the pepper very often, until it is nicely charred.   Don’t walk away from this puppy! Put well-charred pepper into a small paper bag (ideally) or a plastic bag, and close to steam a bit. Cut a cross into the skin of the ...

Here's a simple, light way to use fresh basil from the garden. Toasted hazelnuts lend a truly nutty flavor to the pesto, and a fine texture to add depth to this vegetarian meal. This pesto is light on basil but still plenty bold with garlic and Parmesan cheese. Pesto: 1 rounded cup fresh basil leaves (reserve a small sprig for garnish) 2/3 cup good olive oil 1/3 cup hazelnuts 3 cloves garlic 1/4 cup shredded or grated parmesan cheese 1/4 tsp salt 1/2 lb Cavatappi (or other favorite) pasta Set a pot of water to boil for the pasta. Salt the water generously. Meanwhile toast the hazelnuts in a dry pan over medium heat for a few minutes, shaking the pan almost constantly.   Watch the nuts carefully and toast just until you can smell a nutty aroma. Remove nuts from heat and bring back to room temperature. Cook the pasta until just al dente.   While the pasta cooks, place the nuts in a small food processor and pulse a few times to chop. Add the garlic and basil. Pulse to pulver...

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs.  You can poach your eggs or fry them; whatever you prefer.  My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3   eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together.   Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly.   Whisk co...

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet.   Add the onion and sauté for about 5 minutes on ...

Get stuck into this hearty black bean and veggie soup, as the Brits would say. And this soup will really stick to your ribs, as us Yanks would say. This is a quick plant-forward prep right out of the pantry, fridge and freezer.  I always have corn and extra grains frozen away, and carrots and kale are a staple of my fridge. You can swap out the kale for any greens you have, or zucchini. And go for whatever canned bean you like and have. But don't forget the aminos or soy sauce, and a good dash of your favorite hot sauce to add rich body. 1 onion, diced 1 large carrot, peeled and diced 1/2 cup frozen (or fresh) corn kernels 2 tsp fresh thyme leaves 2 cloves garlic, minced 1 tsp fresh rosemary minced 1 Tbsp tomato paste 1 can petite diced tomatoes, undrained 1 can black beans, undrained 1 quart chicken (or veggie) broth, or water 2 Tbsp coconut Aminos (I used Trader Joe’s), or soy sauce 2 cups kale, chopped 1/2 tsp crushed red pepper flakes (or to taste) 1/4 cup cooked leftover quino...