Lamb Shank Sandwich

Posted on May 18, 2011 by ericriveracooks

Cooked in the pressure cooker for 27 minutes @ 15 p.s.i. served with verjus glazed caramelized onions, sorrel salad, and on ciabatta bread.

Eric

Duck Prosciutto Dish: Another step in the right direction

Posted on May 12, 2011 by ericriveracooks

And not just one, but 30!

A few more times making this and it might be perfect one day!

My signature dish, feels pretty cool to say that.

Eric

Lamb Shank, Fingerling Cannelons, Black Rice, Creamed Carrot Injection

Posted on April 7, 2011 by ericriveracooks

Eric

Pappardelle with duck ragu

Posted on March 30, 2011 by Calina

The perfect dish to make when you want to impress someone….

Pappardelle with duck ragu

On Baubles, Bubbles, and Beautiful things:

Whole-wheat shells with asparagus, feta, and mint

Sugar cookies with almond frosting

Puerto Rican Cuisine: Plan B

Posted on February 24, 2011 by ericriveracooks

I was supposed to teach a Puerto Rican cooking class last night but the weather decided it wanted to take control of the fun and excitement so the people that run the shop where I was going to cook decided to reschedule because of the threat of snow. The forecasters said anywhere between 1-8″ of snow would fall so this freaked the hell out of everyone and well……SHUT DOWN EVERYTHING. There was one problem with this, I was running around all morning buying all the ingredients for the event…yup, enough food to feed 14 people…..now hanging out at my house with nobody to eat it…..

Plan B! Call over everyone brave enough to come over and risk an impending death of snow in order to come and eat some Puerto Rican food. I posted a note on Facebook and within a few minutes I had a bunch of people ready to dine.

Above is a picture of the empanada dough that I stopped making right before I called to see if the class was about to happen. The dough went right in the trash after that….I wasn’t very happy about the class being cancelled….it was looking pretty good too!

I got back in happy mode and starting cooking. I would recreate the entire menu at my house for friends!

Dungeness Crab Mofongo.

Shrimp Ceviche

Sancocho

Ropa Vieja and Saffron Duck Stock Rice

Eric

Edible Zen Garden 2.0

Posted on February 17, 2011 by ericriveracooks

So about a week ago I showed you the soil that I was working on and I said how I wanted it to be a bit darker. I fixed that problem and as you can see it looks pretty cool! It’s a black sesame and marudaizu soil. The ox tail stones came out perfect with the only thing being left to address is the aesthetics……I don’t think a stone should be that glossy so I’ll have to make another powder for it to be tossed in once it’s at that stage…no big deal. It takes about three days of prep. to get to this point….haha.

I think the cool thing is the how awesome the laser cut nori tree came out (needs a nice stand once it’s done)…..Scott is a genius. The dish isn’t ready but we’re not far away!

Eric