So, as I’ve mentioned before, I learn so much from my friends. Total understatement, really. I would say that 99.999 % of anything I’ve ever done that is at any point brilliant or creative, there are probably scores of individuals who could claim some partial credit. In tonight’s case, Chef Eric Rivera has 100% of the rights to this brainy idea.
You may have noticed that I post a lot of thoughts on Facebook and Twitter. Well, tonight, I posted “Solo dinner. What should I eat?” I expected comments about choosing high gluten foods, since Josh isn’t around to be poisoned by them. I also expected some tongue-in-cheek “pizza!” comments from friends who knew that I was a nutritionist. What I actually got was a gift from Eric. I loved it so much, I had to share it with you. This might not be the only marker of true friendship, but in the food world, I’d say it’s virtually a statement of affection.
If you haven’t seen Eric’s writings, you should. I sorta posted for him while he staged at the world-famous Noma restaurant in the spring. He never complained that I only managed to post one story while he was gone (good thing that our mutual friend David Nelson recruited several writers!). He has given me all sorts of great advice about careers and learning. Some of them I’ve acted on (setting up stages at different restaurants), and some of them I haven’t (buying a sausage stuffer to make sausages at home). Anyway, check out Eric’s blog, which is an incredible roll of his tasty dishes.
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Eric Rivera What ingredients do you have?26 minutes ago · Like
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Kimberly King Schaub hehe Eric, is this “what’s in your refrigerator?” ?14 minutes ago · Like -
Kimberly King Schaub I have diced, roasted squash, no meat, bell pepper, crimini, garlic, onion, olive oil, salt/pepper, some spices, pumpkin muffins, milk, and chicken stock14 minutes ago · Like
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Kimberly King Schaub i also have 1 can garbanzos and 1 can black beans13 minutes ago · Like
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Kimberly King Schaub greek yogurt, orange juice. random asian condiments13 minutes ago · Like
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Kimberly King Schaub go13 minutes ago · Like
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Eric Rivera Roast the bell pepper, cool, peel, puree and add whisked yogurt to it along with toasted garlic and toasted “some spices”…..that’s your sauce. Warm up the garbanzos with onion in chicken stock until the garbanzos are done, strain, keep the liquid, for another use. Puree beans, hummus now…… Top sauce over hummus, olive oil, salt/pepper to season. That’s it. simple.3 minutes ago · Like
