Cuisine Eric

This is a fun stir fry that pleases a crowd and comes together quickly. As written it is mild, but you can kick it up a notch with some crushed red pepper flakes, or chili sauce, either during cooking or on a serving. I served this with coconut rice, substituting some of the water with coconut milk, and the crowd wooed! 2 lb boneless, skinless chicken thigh, cut into 1-inch pieces 4 cups broccoli flowerets (about 2 crowns) 2 bell peppers (I used red and yellow), cut into strips 1 onion peeled and cut into thin wedges (optional) 1 cup whole roasted cashews 2-3 cloves garlic, minced 1-inch fresh ginger, minced Sauce: 1/3 cup soy sauce 2 Tbsp honey 1 Tbsp sesame oil 1 Tbsp black vinegar (or rice vinegar) 1/2 cup chicken broth 2 rounded tsp cornstarch Heat a wok or large skillet on high. Add a dash of avocado or canola oil and swirl.   Add the chicken and stir fry for about 4-6 minutes, until the chicken has browned a bit and is cooked through.   If your chicken releases a lot of ...

This is a hearty baked Cod dish with a velvety white wine glaze. The umami of the mushrooms pairs nicely with the sweet tang of grape tomatoes, and the zing of capers and baked lemons, which punctuate the ever lightness of the underlying Cod. Laying on a bed of soft cooked spinach, this dish has layers and layers of flavor, both rich and subtle, and is sure to please a crowd. 1-1/2 lb button mushrooms, sliced 2 Tbsp butter plus 1 Tbsp olive oil 2 lb Cod, thickest Captain’s cuts (I used New Zealand LingCod) 1 lb fresh baby spinach 2 dozen grape tomatoes, halved lengthwise 2 lemons 1 rounded Tbsp capers Palmful parsley, minced for garnish White wine sauce: 2 Tbsp butter 1/2 shallot, minced 1 clove garlic, minced in a press 3/4 cup dry white wine 1/2 cup water 1 tsp chicken Better than Bouillon   1/2 cup whole milk plus 1 Tbsp corn starch Preheat an oven to 375F. Melt the butter in the olive oil in a large skillet. Sauté the mushrooms in the butter over medium-high heat until they rel...

When in Rome, do what the Romans do: eat Carbonara! Not long ago, I was lucky enough to be in Rome for a week of technical meetings which left me free in the evenings. Over six nights, I tried Carbonara at four different restaurants. Crazy as it sounds, it was an outstanding pleasure! It inspired me to refine my own recipes at home, and here is one of my best. 1/4 lb bacon, diced 1 small shallot, finely diced 2 cloves garlic, minced 1/2 lb spaghetti or linguine 5 oz fresh spinach leaves, coarsely chopped 1 egg plus 2 egg yokes 1/4 cup shredded Parmesan cheese   1/4 cup cream 1/4 tsp crushed red pepper flakes Brown the bacon along with the shallot in a skillet. About 1-2 minutes before done, add the garlic and stir well. Set bacon mix aside on a paper towel.   Bring a pot of salted water to a boil and add the spaghetti, stirring immediately.   Whisk together the eggs, cheese and cream in a large bowl. Add half the bacon mix to the egg mixture. Cook spaghetti until just bef...

This creamy pasta salad is lightened with Romaine leaves and thinly sliced cucumber, which give an ever so light crunch. This makes the dish so much more fresh and bright. 1/3 cup ziti, cooked al dente 1 heart of Romaine chopped 1/2-inch 4-inches English cucumber, sliced into thin half moons Dressing: 1/4 cup favorite vinaigrette 1 Tbsp good real mayonnaise 1 Tbsp plain Greek yogurt Whisk together dressing ingredients. Toss ziti, Romaine and cucumber together with the dressing. Et, voilà. Serves 2. Cook’s Notes: A great side dish for any simple sandwich. Or, add protein of choice - grilled chicken or shrimp, for example - to make a wholesome meal. I usually use my Vinaigrette Erique 2.0.

Breakfast burritos are one of my favorite breakfasts.  You can amp up the eggs with sausage or other savory flavors.  Here I use caramelized onions to give a deep rich umami flavor. This recipe is easy to multiply for a crowd.   2 Tbsp butter 1 large onion, peeled and thinly sliced 2 flour tortilla 2 slices Provolone (or favorite melty) cheese Chimichurri sauce 3 eggs, beaten 1/4 cup shredded Parmesan cheese (or other favorite) sour cream or plain Greek yogurt palmful fresh cilantro leaves, chopped favorite hot sauce to taste Sauté the onions in the butter over medium heat for about 5-8 minutes, stirring often.   Turn heat to low and continue cooking at least another 10 -15 minutes, to really caramelize the onions.   Watch carefully and adjust heat to avoid burning.   This is a slow labor of love. Place the cheese on one half of each tortilla and slather on chimichurri to taste.   Divide the onions on each tortilla. Now season the eggs with a dash of s...

This is a hearty vegetarian casserole I have shared with many friends but not in this blog yet. You can use whatever veggies you have on hand and customize this dish as you please. This cheesy casserole is brown and bubbly and comfort food all over. 1/2 lb pasta (I used ziti) 1 tub extra firm tofu, pressed and cut into 1/2-inch cubes 1 cups broccoli flowerets 3 hard-boiled eggs, peeled and quartered lengthwise 1/4 lb cheddar (or favorite meltable) cheese, cubed 1/4-inch 1/4 cup shredded parmesan cheese Sauce: 2 Tbsp butter + 1 Tbsp avocado oil 1/4 cup all purpose flour 2 cups milk 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper Preheat oven to 350F. Heat two quarts of water in a pot to boiling for the pasta.   When boiling, add 1 Tbsp salt and the pasta, stirring.   As the water re-boils, stir often to ensure pasta does not stick together. Meanwhile, prepare the sauce by melting the butter in the oil in a small pot.   Whisk in the flour and cook for about 2-3 minu...