It's been awhile

Braised beef short ribs.

add fresh herbs, cover with double foil and place in a 300 degree  oven 2-3 hours, or until meat falls off the bone

add the chicken stock

add the ribs

deglaze with red wine

remove short ribs and a mirepoix to the same pan and sweat

brown on all sides

dredge in flour

season with salt and pepper

mise en place

Low and slow is the best way to cook these fabulous little little guys.

Dinner last night.

Last night I made a special dinner for Sarah to celebrate the start of her new job.  Knowing that she would be tired after a long first day nothing said Mmmm Mmmm more than a french bristro -esque dinner.  Grilled beef tenderloin, topped with a grilled onion compound butter, gratin dauphinois and a petite salad of baby arugula, red onion, cherry tomatoes, aged Parmesan and truffle oil.


Eric's Gratin Dauphinois (French Scalloped Potatoes)


8 Yukon Gold potatoes, peeled and cut into 1/4 inch slices
2 cups heavy cream
5 garlic cloves, crushed 
1 sprig of thyme
1 sprig of rosemary
1 sprig of parsley
salt and pepper to taste
freshly ground nutmeg
1 tbsp butter
5 ounces grated Gruyere cheese


Preheat the oven to 350 degrees Fahrenheit.  Place the potatoes in a large pot and add the cream, garlic and herbs.  Season with salt pepper and nutmeg.  Bring to a boil, then reduce to a simmer.  After 10 minutes of simmering, remove from heat and discard the garlic and herbs.


Butter the inside of a gratin dish.  Transfer the Potatoes and cream to the gratin dish and sprinkle the top of the potatoes with the Gruyere cheese.  Cook in the oven for 40 minutes, or until the mixture is brown and bubbly.  Remove from oven and let rest for 10 minute before serving.

I Heart Beef.

Nothing says comfort more than a great cut of beef, potato pancakes and bourbon.  Grass fed NY strip, farm cheddar, balsamic grilled onions and potato pancakes.

Food Porn.

Eric's Buttermilk Fried Chicken.

2 cups buttermilk

Coarse salt

3 teaspoons cayenne pepper

3 tablespoons old bay seasoning

¼ cup onion powder

4 sprigs of thyme

2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)

3 cups all-purpose flour

1 gallon vegetable oil

            In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, 2 sprigs of thyme and half the chicken pieces. Shake to coat; refrigerate up to 2 days.

            In a large, shallow bowl, whisk flour with 2 tablespoons salt, old bay, onion powder and remaining 2 teaspoons cayenne. Dredge chicken pieces, one at a time, in mixture, shaking off excess.

            In a deep fryer, heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

            Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.

HOLY SALMON!