I’m curious about having bananas with pan-roasted pork chops. Eric Ripert recalls the flavor of “La Fiesta” in Puerto Rico where whole roast pig and banana leaves are part…
A List of Eric Ripert’s Recipes Listing all of Eric Ripert’s recipes I’ve explored in the last six months (April to September 2018) in one summary post is illuminating.…
Chocolate/ convection steam/ dessert/ Dorie Greenspan/ Gluten free
Bitter Chocolate Soufflé Cake | Eric Ripert
This recipe comes from Eric Ripert’s Le Bernardin Cookbook. This is how Eric describes the bitter chocolate soufflé cake: “We used to have a captain who would sell this…
classics/ Dorie Greenspan/ Fish/ foundation recipe/ French
Flounder Meunière with Onion-Walnut Relish | Everyday Dorie
Le meunière is “the miller’s wife” in French. It’s a classic technique of sautèing fish fillets in melted butter until a nutty brown, then finish it with fresh lemon…
Fish/ Mediterranean/ my favorites/ Roast/ Sauté/ Yotam Ottolenghi
Cod with Sweet and Sour Pepper | Yotam Ottolengi
When I see this recipe in Ottolenghi’s Jerusalem, one other cod dish comes to mind. It’s the cod Basquaise from Eric Ripert. The ingredients are similar, but the similarity…
Instead of red meat or turkey, I’ve found duck breasts to be a happy alternative for the holiday table, albeit non-traditional. The spiced-crusted duck breast with cumin scented carrots…
The cod Basquaise is another fish recipe from Eric Ripert. He is the chef and owner of Le Bernardin, the three-Michelin-star seafood restaurant in New York City. Chef Eric Ripert…
What captivates your attention is indicative of your most fervent interest and desire. Your youtube hits can be reviewing on that. For me, lately, it has been Eric Ripert’s…
How true is it that bacon makes everything better? Does bacon enhance ice cream and fruit dessert? We’re putting the bacon ice cream with roasted figs to the test.…
Grilling a whole fish, complete with head and tail, on a barbecue grill can be tricky. In the YouTube video below, Eric Ripert shows us how he tackles…
Seared salmon is one of the easiest preparations to have fish for a weekday dinner. Adding the freshest pea shoots with a light vinaigrette takes an everyday seared salmon…
As starters go, this goat cheese parfait with golden beets, apples, potatoes with olive vinaigrette packs a wow factor. Didn’t expect that. This dish won’t catch my attention on…
When you can get the best ingredients, you are half way to a wonderful dish. It’s that simple. In the summer, there are no better places to source…
This is my season’s first crack at watermelon. Love the unique combination of jicama and watermelon. It’s easy to dice and toss these two together to make a quintessential…
These soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree to make this…
This scallops with orzo, tomatoes and ginger recipe comes from Eric Ripert. It feels like I’ve found the roadmap to many delicious everyday seafood dishes—with some variations. Substitute scallops…
Eric Ripert’s gochujang – Korean style shrimp bouillabaisse caught my attention when I began exploring his extensive seafood recipes. Making bouillabaisse has been on my to-do list for a…
If you like the taste of the sea, a seafood paella is hard to beat. This classic dish never gets old. A seafood paella reminds me of the cooking…
It’s a new beginning of sorts. It’s Spring! We are cooking along with a new chef, Eric Ripert, at IHCC for the next six months. That means cooking more…
Chocolate/ dessert/ easy everyday/ Gluten free/ Pantry essentials/ Yotam Ottolenghi
Hot Chocolate and Citrus Puddings | Pandemic Recipes
This hot chocolate and citrus puddings deliver the lightness of soufflé without any of the anxiety. Meanwhile, a closer examination of the ingredients reviews there is no cornstarch or…
As summer approaches, our meals are slowly moving out of doors and around the grill. You might be thinking about that steak on the BBQ. But who says it…
This warm chocolate cake, or moelleux au chocolate, is David Lebovitz’s dessert of choice in his “old faithful” French bistro Astier in Paris. This chocolate cake takes on the…