So you are having a small dinner party and your comfort zone is Italian food, but your guests love Greek. What do you do? Make the same old lasagna and garlic bread? Cancel the dinner in a frustrated fit? Serve Indian? I have a better idea; Fusion! By combining a few basics from each cuisine and thinking outside the box, I created a menu that was sure to please everyone! Let’s walk through the menu together! Godere! Απολαύστε! Enjoy!
Okay, so not all Greek-Italian fusions are good. Trust me, the food is better than a Mona Stamos any day!
Things will be back up and running full swing at Eric Dishes shortly… in the mean time… check out my recipe for Roasted Root veggies from Eric Dishes & Dustin Mixes!
Mashed potatoes can be time consuming and who has time to spare during the holidays after all the wrapping, entertaining, Bing Crosby dance breaks, and hot chocolate consuming? I made mine a day ahead and put them in the fridge. At 350 for 20 minutes, my potatoes will be perfectly warmed through when I want them to be. This gives me extra Bing Crosby time. And I like that.
Ok, maybe more like 4 ounces of cream cheese.
The following recipe can be found this December in my cookbook, “Eric Dishes & Dustin Mixes”. It’s easily one of my favorites because it’s one of the easiest!
When it comes to food, one of my phliosophies is that everyone is deserving of restaurant quality food, even at home. Recently Dustin and I decided to share this philiosophy with a few close friends and I’d love to show you, course by course, just how we made it happen!
Since there is no better place to start than the beginning, let’s get to work on an Amuse Bouche!
Ok, so maybe it can’t vote, but it CAN multi-task better than any other kitchen appliance I own. And I’m including my onion-chopper-potato-slicer-light-bulb-remover-nail-clipper. It was 4 a.m., the infomercial host had an Aussie accent and I was weak. Don’t ask.
It’s no secret that most Saturday mornings you can find me at Lancaster City’s Central Market. Not only is it the country’s oldest Farmer’s Market, it’s also where I get about 80-90 percent of my weekly groceries. From the freshest meats in the area to the glass bottle milk exchange, there is just something about connecting with the food, the farmers, the chefs, and the community. It was on my last trip that I stumbled upon something that (other than my garden) I could only find at a farmers market: Zucchini Blossoms. Sure they are beautiful, but why give all the glory to your eyes! Let your taste buds in on the fun too!
The 4th of July is right around the corner and that means 2 things: Picnics and fireworks! I believe my expertise would best be used in helping you with the first item. I’ve never tried eating a sparkler, however, I would imagine it easier if unlit. Continue reading
Parsnips, sweet potatoes or the good ol’ fashioned Idaho spud, I’ll take fries just about any way I can get them. While fried is usually a treat, I have come up with a few different ways to create that favorite salty side. Below you can find a new way to serve fries with your summer favorites without having to heat your oven, and subsequently, your home! Enjoy! Continue reading