July | 2009 | Eric Rivera's Cooking Blog

(Click each picture to make it larger) We made this in class last week because we were on fire and we were burning through recipes so here it is for me to share with you! We’ll be making this again in class so I will be posting revisions if necessary. This recipe is adapted from Yankeemagazine.com-Molly’s French Soup Ingredients: 1 lb. butter 3 lbs. white onions, thinly sliced 2-3 teaspoons flour 1 cup Chardonnay 8-10 cups beef stock (Click here […]

Categories: Becoming A Chef: Blogging about Culinary School, Soup • Tags: Cooking, Dinner, French Onion Soup, French Soup, recipe, Soup

Soup Week!!!!

Broth, French Onion, Puree, Cream, Minestrone, Consomme (Beef & Chicken), and Bean soups! ARE YOU READY? You will be after a few of my posts!

Categories: Becoming A Chef: Blogging about Culinary School, Random Rants

Salumi for lunch? YES YES YES YES YES

(Click each picture to make them larger, they’re not very good…I had to resort to my blackberry camera phone) I’ve said it before and I’ll say it again…..Salumi cured meats are the best I’ve ever had (CLICK FOR OTHER POSTS). I stopped by their store today and picked up a fantastic sopressata with melted mozzarella, onions, and peppers. Yum yum yum. If you’re ever in Seattle then make it a point to stop there! Salumi Cured Meats (CLICK)

Categories: Random Rants • Tags: Cured Meat, Salami, Salumi, Salumi Cured Meats, Sandwich, Seattle

Bacon Hummus & Honey Mustard Hummus Results

The products I developed for Sound Bites were a hit this past weekend. They sold out at most of the markets and Rich (one of the owners of the company) received an e-mail from a customer praising the honey mustard hummus. E-mails don’t happen very often so I think we’re on to something. Here’s the e-mail: “I wanted to let you know that I bought your hummus at the Poulsbo Market 2 days ago and it is delicious! I hope you […]

Categories: Random Rants

Crazy Food Blogger In Action

Categories: Random Rants

Dungeness Crab Fritters

(Click each picture to make it larger) Use this recipe sparingly, it’s an arterie clogger! Butter, crab, and deep frying………it doesn’t get much better than that. Ingredients: Clarified butter (click here) 3/4 pound Dungeness Crab 3 cups flour Annatto Oil w/ butter instead of olive oil (aka Achiote Oil) 1/4 cup corn meal 1 1/2 cups water 3 sweet peppers 3 garlic cloves 1 tbsp. adobo seasoning Salt and pepper Fresh oregano and fresh cilantro In a bowl whisk the […]

Categories: Puerto Rican Style, Seafood • Tags: Cooking, Cooking Blog, Crab, Food, Fried, Fritter, Puerto Rican Style, recipe

Who wants more on their smores?

A nice mix of raspberries, blueberries, and blackberries should do the trick! Enjoy, Eric

Categories: Dessert • Tags: Chocolate, Cooking, Cooking Blog, gingerbread cookie, marshmallow, recipe, Smore

Bacalaitos Fritos (Cod Fish Fritters)

(Click each picture to make it larger) My mom made these and sent the recipe and pictures over to me to post on here. International recipe blogging at its finest! I love cod fish fritters, they are one of my favorite things to eat and I haven’t posted a recipe for them on here because Mom makes them best, why try to duplicate it or change it? Here is her recipe: Yesterday I made some bacalaitos fritos and here is […]

Categories: Puerto Rican Style, Seafood • Tags: Appetizers, Bacalaitos Fritos, Cod Fish Fritters, Cooking, Cooking Blog, Puerto Rican Style, Puerto Rico, recipe

Crab Boil!

A few weeks ago I said that I was going to have a crab boil at my house. It never is as simple as just boiling a few crabs. My friends and family mean a lot to me so when I get a greenlight for an idea everyone is eager to help out and eat! We already decided what is going to be the next theme: Korean BBQ! I’ll have to do a little research to get things right so […]

Categories: Appetizer, Becoming A Chef: Blogging about Culinary School, Seafood • Tags: Appetizer, Caprese, Cooking, Cooking Blog, Cornbread, Crab Boil, Dinner, recipe, Shrimp Gumbo

Crab!

(Click each picture to make it larger) 30 pounds of dungeness crab. Ingredients 30 pounds of dungeness crab, uncooked Boil Mixture 10 cups sea salt 2 cups coriander seed 1 cup smoked paprika 1 cup yellow mustard seed 1/2 cup cumin 1/4 cup cayenne pepper Take a large stock pot and cook 3-5 crabs at a time in boiling water with the boil mixture stirred in for 10-12 minutes. I split them in half. The picture shows the lungs still […]

Categories: Seafood, Technique • Tags: Cooking, Cooking Blog, Crab, Crab Boil, Dinner, Dungeness Crab, recipe

Shrimp Gumbo

(Click each picture to make it larger) This is the second time I’ve made gumbo but the first time using my new techniques from culinary school. This is also my first time posting a gumbo recipe so I hope you try it, it’s a good one. I lived in Louisiana for about a year and a half while I was going to college (the first time) so I’ve been able to experience some fantastic gumbo. Gumbo in New Orleans, Shreveport, […]

Categories: Becoming A Chef: Blogging about Culinary School, Seafood, Technique • Tags: Cooking, Cooking Blog, Dinner, Gumbo, recipe, Roux, shrimp, Shrimp Gumbo, Stock

Rosemary Chipotle Cornbread

(Click each picture to make it larger) This was a late minute addition to the crab boil. When I served it up it was gone in about 5 minutes. I think it was pretty good but I didn’t get a chance to taste it. Oh well, I guess I’ll have to make it again! Ingredients: 1 cup flour 1 cup cornmeal 1 1/2 teaspoons baking powder 1 tsp. chipotle flake 1 1/2 tsp. fresh rosemary 1 tsp. salt 1 egg […]

Categories: Appetizer • Tags: Chipotle, Cooking Blog, Cornbread, Food, recipe, Rosemary

Shrimp Stock

(Click each picture to make it larger) I didn’t follow the rules on this one but I think that’s part of this whole culinary school thing. They will show you the traditional way to do it then it is your job to make it your own as a Chef. In class we made a fish stock made with halibut that was fantastic. I needed some stock for the gumbo I was making so I decided to make a shrimp stock […]

Categories: Becoming A Chef: Blogging about Culinary School, Seafood, Technique • Tags: Cooking, Cooking Blog, Food, recipe, Shrimp Stock, Stock, Technique

Rosemary Chicken with Beschamel and Tomato

It’s nice having an easily accessible garden to grab herbs and spices. That nomad garden of ours has paid off a million times already and paid off big time last night. Ingredients: Rosemary Chicken 2 chicken breasts Butter Rosemary Salt and pepper Take 1/2 stick of butter and place it in a non-stick pan on medium heat. Pour a little salt and pepper on the chicken then place in the pan and cook on each side for 3-4 minutes. Once […]

Categories: Appetizer, Chicken, Sauce • Tags: Appetizer, Beschamel, Chicken, Cooking, Cooking Blog, Food, recipe, Rosemary, tomato

Clarified Butter