Monthly Archives: December 2009

Cucina Fresca Gluten Free Penne + Smoked Tomato Sauce + adding a few more things = Awesome

December 30, 2009 by ericriveracooks

Chef Glaberson sent me a package on Christmas Eve that had some sauces and his new gluten free penne. On Christmas I cooked his Puttanesca sauce with the pasta and it was a hit. Today, I’m at home so I decided to step out of the box a little… The thing with Cucina Fresca’s products is that you don’t have to add anything additional for them to taste great. I’m an a mad man so I add things, it’s what […]

Categories: Pasta, Seafood • Tags: Anchovy Paste, Clams, Cooking Blog, Cucina Fresca, Dinner, Food, Gluten Free Penne, Lobster, Pasta, recipe, Salt, Smoked Tomato Sauce

Flaming Balsamic Fruit “Cobbler”

December 30, 2009 by ericriveracooks

Here was the challenge… No dairy, soy, peanuts, gluten, corn, eggs, coconut, sucrose, bananas or pineapple. It’s a friend of mine and her kid has these allergies so it was my job to create something exciting…… The flaming part is completely optional but it gives the dessert an extra layer of awesomeness……If I was allergic to all those things I would definitely want awesome. Ingredients: Balsamic vinegar……….1 cup reduced by 75%……..1/4 cup total…..Oh crap, I was told there would be […]

Categories: Uncategorized

Cookbook- Rover’s: Recipes from Seattle’s Chef in the Hat

December 30, 2009 by ericriveracooks

Chef Rautureau is probably the nicest guy in the world. My wife met him at a food event that I couldn’t attend and that’s what she told me…..”he’s so nice!”. Chef Rautureau’s restaurant, Rover’s, is a Seattle staple. I intend to make my way over there with the book and have him autograph it for me…..he offered (told you he was nice)! (Diver Sea Scallop with Foie Gras on top!!) If you live in Seattle or come visit then you […]

Categories: Cookbooks • Tags: Chef in the Hat, Chef Rautureau, Cookbook, Cooking Blog, Food, recipe, Rover's, Seattle

Cookbook- Eric Ripert: On The Line

December 30, 2009 by ericriveracooks

This by far has been my favorite book that I have purchased. It completely breaks down Le Bernardin and shows everything from the start of the day to the end of the night. The fish delivery, the creative process behind creating a new dish, the sauce making, the costs, the staff, responsibilities of each person, and of course the recipes from Le Bernardin. I’m a huge fan of Eric Ripert. He takes extremely high quality ingredients then just lets them […]

Categories: Cookbooks • Tags: Cooking, Cooking Blog, Eric Ripert, Food, Le Bernardin, On The Line Cookbook, recipe

Tower of Hamferno version 1.0

December 30, 2009 by ericriveracooks

Step 1 Step 2 It’s a work in progress and it’s f’ing delicious. Eric

Categories: Pork • Tags: Cooking Blog, Food, Ham, Pork, Tower of Hamferno

Planning…………

December 30, 2009 by ericriveracooks

(Bob is learning how to use my camera……..not too shabby…..Bob liked the coquito…he washed the container, gave it back to me and said, “make more”…….he’ll have to wait until next Christmas……Bonnie and Bob both liked the 5’10″ eggs with pickled cucumber and saffron buerre blanc …notice the clean plate…..my neighbors/guinea pigs! I was drawing up my version of a Baked Alaska…it’s going to be great!) Don’t do it Eric….don’t rant! Sweet, just deleted about 3 paragraphs. Anyway, 2010 is going […]

Categories: Random Rants • Tags: 2010, Cooking, Cooking Blog, Food, Food Blog, recipe

5’10″ Eggs with Saffron Buerre Blanc and Pickled Cucumber

December 30, 2009 by ericriveracooks

This looks very sloppy but the flavor is all there. I intend to tighten the sauce up and serve it with some sort of toasted bread. Also, I’m going to pickle the egg as well. The whole thing is brought together by the buerre blanc which gives it a luxurious buttery goodness with a small hint of saffron…..nice! David Chang is a f’ing genius….. Ingredients: Two eggs cooked for 5 minutes and ten seconds Cucumbers, quick pickled…………..buy the MOMOFUKU cookbook……….now! […]

Categories: Appetizer • Tags: 5'10" Eggs, Appetizer, Buerre Blanc, Cookbook, David Chang, Food, Pickling, recipe

Cookbook- Au Pied De Cochon

December 29, 2009 by ericriveracooks

I’ve heard Anthony Bourdain talk about Martin Picard like some sort of God of pork. I’ve read about other Chefs like David Chang say great things as well. I thought to myself, “self, you need to track down some more information about Martin Picard and start figuring out how to make some awesome pork”. I bought this book with a gift card from Mindy’s parents (the other was the Fat Duck Cookbook…awesome) to keep the string of awesome things I […]

Categories: Cookbooks • Tags: Anthony Bourdain, Au Pied De Cochon, Cookbook, Cooking Blog, Dinner, Food, Martin Picard, recipe

Cookbook- The Fat Duck Cookbook

December 29, 2009 by ericriveracooks

I am really excited about this book. I found out about Heston Blumenthal around February and I have been trying to find every bit of information about him since then. I’ve watched every episode of his shows, “In Search of Perfection”, and “Kitchen Chemistry”. I’ve talked about him a few times on here and I’ve even attempted some of his techniques….with some success. But, I haven’t had the chance to actually take the time to attempt some of the recipes […]

Categories: Cookbooks • Tags: Cookbook, Cooking Blog, Dinner, Food, Heston Blumenthal, recipe, The Fat Duck Cookbook

Puttanesca Pasta

December 29, 2009 by ericriveracooks

(Serving things family style doesn’t really make for great pictures………….oh well) The sauce made for whores……not kidding. Anyway, here is my take on puttanesca pasta. The original idea behind this pasta was that you use what you had available around the house and then made it for whores. I don’t know any whores but I do have a few things lying around the house. The times I have had this there were three flavors that stood out to me…..kalamata olives, […]

Categories: Uncategorized • Tags: Anchovy, Capers, Cooking Blog, Dinner, Food, Garlic Salt, Parmesan, Pasta, Puttanesca Pasta, recipe, Red Wine, Sauce, tomato

IxaRiveraCooks: Glazed Ham

December 29, 2009 by ericriveracooks

My mom cooks! Take it away mom! “This is what I cooked on Christmas day for friends. We had good friends and good food. I fixed a smoked ham and it turned out delicious. The glaze included the following: brown sugar, pineapple juice, fresh orange juice, little bit of lemon juice, mustard, maraschino cherries, peaches, mandarins, mixed nuts, oranges, dry mustard, cinnamon, cloves and wine. Everyone liked it and of course the next day left overs were awesome. Dinner also […]

Categories: IxaRiveraCooks, Pork • Tags: Cooking Blog, Dinner, Food Blog, Glazed Ham, Ham, IxaRiveraCooks, Pineapple, recipe

Bakery Nouveau (West Seattle, WA)

December 29, 2009 by ericriveracooks

My next quarter starts in a couple weeks and I will be taking introduction to baking and pastry. What better way to see what this world of bakery/pastry has to offer than checking out Bakery Nouveau? Chef William Neeman is the 2005 World Cup of Baking Gold Medal Winner and it doesn’t get much better than that when it comes to the world of baking. This isn’t my first experience with Bakery Nouvea. My sister lives in West Seattle and […]

Categories: Restaurants • Tags: Bakery, Bakery Nouveau, Baking, Cooking Blog, Food, Food Blog, Pastry, recipe, Seattle, West Seattle

Mofongo with Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil

December 28, 2009 by ericriveracooks

Definitely going on the menu one day……. Ingredients Dungeness Crab….two of them……fresh from a seafood market in Longbeach, WA Mofongo Plantains….yellowish brown….there is a reason for this Garlic, minced Olive oil Adobo (my mix) Saffron Buerre Blanc Butter White Rum Saffron Cilantro, minced White Wine Vinegar Salt, tt Shallot Jam Shallots, minced Balsamic Vinegar…reduced Black Pepper Pectin Cilantro Oil I’ll link this up shortly Procedure Mofongo Peel and bake the plantains in an oven at 350F until soft Remove from […]

Categories: Dinner, Puerto Rican Style, Sauce, Seafood • Tags: Buerre Blanc, Cilantro Oil, Cooking Blog, Dungeness Crab, Food, Mofongo, recipe, saffron, Shallot Jam

Caramelized Pork Tenderloin with Cilantro Oil

December 28, 2009 by ericriveracooks

Definitely going to be a menu item one day. Ingredients: Pork Tenderloin Cut into 1 inch medallions then quick brined for 20 minutes in salt and sugar then rubbed with adobo (my own blend), ghost chili, and sugar Cilantro Oil Cilantro Extra Virgin Olive Oil Black pepper Garlic salt! Procedure Pork Tenderloin Take a pan, place it on the oven and turn burner to high Sear each side of the pork tenderloin then place entire pan with meat inside oven […]

Categories: Appetizer, Pork, Technique • Tags: Adobo, Appetizer, Cilantro, Cilantro Oil, Cooking Blog, Dinner, Food, Food Blog, Pork Tenderloin, recipe

Quick-Pickle your vegetables, save money, sound cool

December 28, 2009 by ericriveracooks

I am obsessed with David Chang’s Momofuku book. I am learning so much great stuff and it’s written in a language that I can understand easily…….lots of cusswords! I was reading the section about how if you want to take your self seriously as a cook/chef then you need to start doing this technique. I read it and said, “MUST TRY NOW!”. I think the best part about this is that when you have a bunch of vegetables or fruits […]

Categories: Technique • Tags: Cooking Blog, David Chang, Food, Food Blog, Momofuku Cookbook, Quick Pickle, recipe, Technique

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Eric Rivera's Cooking Blog

Food, because I just want an excuse to cook.

Monthly Archives: December 2009

Cucina Fresca Gluten Free Penne + Smoked Tomato Sauce + adding a few more things = Awesome

Flaming Balsamic Fruit “Cobbler”

Cookbook- Rover’s: Recipes from Seattle’s Chef in the Hat

Cookbook- Eric Ripert: On The Line

Tower of Hamferno version 1.0

Planning…………

5’10″ Eggs with Saffron Buerre Blanc and Pickled Cucumber

Cookbook- Au Pied De Cochon

Cookbook- The Fat Duck Cookbook

Puttanesca Pasta

IxaRiveraCooks: Glazed Ham

Bakery Nouveau (West Seattle, WA)

Mofongo with Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil

Caramelized Pork Tenderloin with Cilantro Oil

Quick-Pickle your vegetables, save money, sound cool

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