HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Eric Ripert. Show all posts
Showing posts with label Eric Ripert. Show all posts

Saturday, June 28, 2014

Poached Cod with Tomato and Saffron from Bon Appetit


Eric Rippert 
Recently, Andrew and I went to hear Eric Rippert, Fish Chef Extraordinaire  and proprietor of the perennially four-starred Le Bernardin restaurant in New York.  Chef Rippert appeared at a food forum at the YMHA hosted by Adam Gopnick of The New Yorker magazine.   During the question and answer period, the chef was asked what fish he was currently enamored with.   He immediately answered Halibut and since I’d just appropriated a recipe for Halibut from Bon Appetit, off I went to shop from dinner.    When I got to the fishmonger, I was staggered to discover that Halibut was $29.99 a lb.  Now I love Chef Rippert but my love has boundaries and $29.99 a lb. for anything is one of them.  But right next to the Halibut was a beautiful white filet of Atlantic cod from Canada.  The cod came in at $10.99 a lb.  And since I also had a Cod recipe from the same Bon Appetit, I immediately shifted gears.  Since I was making only two portions of the recipe for Poached Cod with Tomato and Saffron, the 10 oz. of fish cost all of $6.85.   The whole meal would have been a spectacular bargain were it not for the Saffron, which even at Trader Joe’s prices, came in at $5.99 for a .020 oz. of the stuff.  Still, the meal was relatively inexpensive, incredibly fast to prepare and absolutely delicious.

Monday, April 9, 2012

Eric Ripert’s Shrimp in Coconut Curry Sauce with Caribbean Fried Rice

Chef Ripert with the Sting Rays the Caymans are famous for
         I’ve mentioned my fondness for Eric Ripert on these pages before.  He’s one chef whose recipes really translate for the home cook.  His flavors are bright and inventive and nothing shows this off better than these two delicious dishes.  Since we’re barely off the plane from the Caribbean, I couldn’t resist extending our stay by making them for a weeknight dinner last week.  I am not going to say that these are ten minute mains.  There’s a fair amount of slicing, chopping and dicing involved in both.  But the end certainly justifies the means and just look how at how gorgeous your dinner plate will look.

Tuesday, December 20, 2011

Eric Ripert's Red Snapper with Sofrito



Chef Eric Ripert
       The weeknights leading up to Christmas are a time challenge to any home cook.  We all want to minimize the time it takes to get dinner on the table so that we can take care of everything else that's going on--shopping, wrapping, decorating.  And with our menus leaning towards rich foods and lots of them, I thought it would a great idea to introduce a fish dish to our 12 days of Christmas recipes.  This one has a lot going for it.  It is genuinely easy to make. It takes under 30 minutes to cook. It's light and wholesome and absolutely delicious.  And it has a great pedigree.

Monday, November 7, 2011

Eric Ripert’s Striped bass in Savoy cabbage with Bacon-Butter sauce


The dish and the Chef who invented it, Eric Ripert.
         I love it when Eric Ripert comes on the Today Show and performs his wizardry with fish.  I’ve featured one of his Today Show recipes before and it was a snap to make.  Of course, Chef Ripert manages to cram the entire cooking process into a fast-paced television segment.  This one clocked in at 3 minutes and 40 seconds.  I wish I could tell you that the dish actually came together that quickly.  But it doesn’t.  It takes about 45 minutes to make.  The results, however, are well the effort. The deliciously simple white flaky fish is perfect partner for the leafy green cabbage and the crisp Bacon and butter sauce.  And besides I think it’s the closest I am going to get to sampling Chef Ripert’s cuisine any time soon.