A perfect carrier quiche base… be creative with this one
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Juicy with layers of flavor, created from a perfect blend of beef cuts
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I used roasted kabocha squash for this recipe, it isn’t as sweet as pumpkin, which suited my taste beautifully. Top the soup with sour cream, roasted pumpkin seeds and to kick it up try it with fried shallots. This would make a great side for your Thanksgiving menu
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Rich and creamy tortilla soup without the cream. This soup has a tomato and white corn base and corn tortillas are used to thicken it. I use a hand blender fewer dishes than using a food processor of blender. The bit of chili spice makes this a perfect soup for a cool fall day
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This is a quick overview of dry aged beef… a bit of history, what to expect and how to’s
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Consomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful. Added noodles as a little extra garnish
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This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
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Sous Vide and Seared Dry Aged 48 days
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This is one of my favorite go to soups; it has that wonderful crab flavor with the silk texture of the soup. I like using the lump crab which offers textural depth
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Playing in the Kitchen with Chef Eric ~ This soup tasted like fresh spring and comfort food. Add in the grilled cheese croutons, fresh basil and some rosemary infused olive oil, you have the perfect lunch!
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Playing in the Kitchen with Chef Eric. The smell of super ripe bananas filled our kitchen, we could smell them as they got sweeter and sweeter, so Lynn had to make this banana bread. We had some mascarpone, an Italian cream cheese, in fridge, which adds another layer of flavor to the bread.
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Playing in the Kitchen with Chef Eric! The warm weather is approaching and I had to pull out my charcoal grill. I made this chimichurri sauce… this is more of a drizzle over sauce that heightens all the flavors of your favorite protein. I made skirt steak this time; the chimichurri sauce is versatile and could be used on chicken, port or fish. ENJOY!
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Playing in the kitchen with Chef Eric. It’s 18F outside, this beef stew was the perfect comfort food. Every bite was an umami bomb since it was made wtih dry aged beef tallow & dry aged beef stock… you could take this another step further with dry aged beef check. WOW!
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Playing in the kitchen with Chef Eric. When you mix the noddles with the sauce, the noodles will absorb the sauce and create the nice rich color and favor found here.
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The Grateful Chef with Eric Eisenbud - FB Live February 20. 2019
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