I’ve been wanting to make this for a long time. There’s an individual focus on each vegetable as you cook each one to the perfect crisp/tender. Made with Parsnips, Carrots, Fresh Peas, Hericot Vert, Asparagus, Rutabaga, Mushrooms, Cipollini Onions, and Garlic in a homemade Vegetable broth.
Read MorePlaying in the Kitchen with Chef Eric ~ April 3, 2020
This dish was well worth the wait to marinate for 3 days, you can do for 1 day, but 3 days was incredible. The pork shoulder was perfectly cooked, the skin was crispy perfection. Can’t wait to try this as a leftover sandwich
Read MoreThe Grateful Chef with Eric Eisenbud - FB Live January 23, 2020. This meatballs are so juicy and delicious, I had to share it with you all. My buddy Chris just tried this recipe…. he called me as soon as he tried one. He didn’t say hello, he just launched into the best description “Amazing, juicy, undeniably the best, never bested meatballs ever”.. These are perfection!
Read MorePlaying 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.
Read MoreThis isn’t your typical onion dip! Adding in the sage and sour cream to the mix gives this onion dip a lot of depth of flavor that’s always a big hit at our parties.
Read MoreThe Grateful Chef with Eric Eisenbud - FB Live January 16, 2019
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