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. It reads like a restaurant menu or an itinerary. Hopefully, you’ll find it helpful as well to take a bird-eye view over the wide landscape of Eric Ripert’s signature dishes. I posted 14 recipes and linked them to IHCC. There is something for everyone on this menu, except for the meat lovers. Read on, you’ll see what I mean.
Chef Ripert has impeccable suggestions on plating design which I closely follow. The resulting dishes look amazing. You can’t help but appreciate the meaning of “you eat with your eyes.” I salivate and want to take a bite just by looking. The only thing that holds me back is the inner voice scolding me for digging in and destroying the good looks. The goat cheese parfait with golden beets is the best example of an eye-popping and appetizing presentation — with fantastic flavor to boot.
Eric Ripert’s specialty is seafood. No surprise there coming from the chef from Le Bernardin, which is highly regarded for its seafood menu. In the last six months, I turned my focus to seafood. All because: his seafood recipes are superb, inspiring and relatively easy to execute. Besides, they are light and healthful. I like making them on any given day, weekdays included. Some are simple to do and some are more complex. Who would have guessed his secret ingredient to a crispy fish skin is Wondra? There are a few tricks I’ve picked up here and there. It’s hard to pick winners among the seafood dishes. What counts is your preference of the day and the availability of fresh ingredients.
Finally, a meal is incomplete without desserts. I’d always save room for something sweet at the end. The sweet tooth in me is very happy cooking along with Eric Ripert. Two of his recipes are real treasures. The bacon ice cream and the chocolate soufflé cake are taking me to new and exciting places. Satisfied and yet, wanting some more!
On the whole, my game in the kitchen, especially with fishes, has leapfrogged during the six-month stint with Eric Ripert. Thank you, chef, for being my guide! If there is any unfinished business, maybe exploring non-seafood recipes is next on this journey.
Appetizers:
Seafood:
4 Comments
mencanmakehomes
September 29, 2018 at 11:41 amnice !
Diane Zwang
September 29, 2018 at 7:01 pmLovely presentation of all your recipes. If you read 32 Yolks by Eric you will read where he gets his experience for presentation, sauces and fish, very enlightening book. I like your thoughts on dessert:)
Kim Tracy
October 5, 2018 at 2:49 pmI remember each and every one of those beautifully plated dishes! I’m so glad you enjoyed your adventures with Ripert, particularly with fish and seafood. You two certainly cranked out some amazing dishes.
Flounder Meunière with Onion-Walnut Relish | Everyday Dorie - Ever Open Sauce
October 6, 2023 at 4:17 am[…] it in coating fish with good effect several years ago. It’s a method I learned from Chef Eric Ripert. He uses it at Le Bernadin for cooking fish, from monkfish to sea bass to soft-shelled crab. […]