In my upcoming Cookbook, “Eric DIshes & Dustin Mixes”, there are a few terms that I explain along the way to help those that may not be familiar with them. In a stream of video posts, I hope to explain these terms even further! Click below to see exactly what a recipe means when it asks for you “chiffonade” some basil!
Tag Archives: basil
It’s been a little while sine my last post as the cookbook is slowly taking over my free time in the very best way possible. Please go back to the last post and refresh your palate with our first course. Done? Good! Let’s move on! I want to show you the rest of the meal and just how easy it is to create a restaurant style meal at home! Continue reading
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!
This has become a fast favorite in my house!
Toasted Garlic Bread on the bottom, topped with red pepper and onion mixed with marina and diced pancetta. Top that with a fried egg. Sprinkle with fresh basil and grated parmesan cheese. Continue reading
My after daydream at work about what I was going to make for dinner started out innocently and lazily enough. Breakfast for dinner it is! But of course as the day grew on, so did my appetite… and my gumption! I decided it was time to tackle the dreaded, scary, all-to-impossible SOUFFLE! I knew I wanted to make a savory version, so I looked up a 3 cheese recipe. Since most of the cheese souffles were served as brunch, I decided I could still stick with my original idea of having breakfast for dinner! I sliced some italian bread I had left over from meals gone by and toasted it in the oven. After it was lightly toasted, I rubbed one side with a garlic clove and the other side with a fist full of basil. I topped it off with thinly sliced prosciutto. The crunchy bread was a perfect companion to the light, fluffy, creamy, rich souffle! I also paired it with some mixed greens tossed in lemon juice and a blood orange infused olive oil. The citrus cleansed your palette of the cream from the souffle! The salad and bread were easy enough, so no recipe is required, and since it was my first souffle, I wont post the recipe until I have found the perfect one! By the way, for those who are still scared of the souffle, this entire dinner took about 45 minutes to complete from start to finish! Not bad, not bad at all!