Eric Ripert's Blog, page 3

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Chefs confess to turkey-free Thanksgivings

On The Table Episode Five With Roger Waters

Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the Patriot Act to personal greed to being an ardent atheist. The mood isn’t always serious as both share some good wine, cook a langoustines appetizer, shrimp tacos with salsa, and steak au poivre main course.

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GAIL’S SPICY BLOODY MARIA WITH PICKLED VEGETABLES

Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up some Welsh Rarebit on episode 4 of On The Table. This egg and Guinness based recipe is great for hangovers, especially when paired with a tequila based Bloody Maria.

WELSH RAREBIT

Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up some Welsh Rarebit on episode 4 of On The Table. This egg and Guinness based recipe is great for hangovers, especially when paired with a tequila based Bloody Maria.

PERFECT PAIRINGS - EPISODE 6 - MYTH: WHITE WINE WITH PASTA

For some reason, maybe because it is often enjoyed as a first course or because we view it as something light, our inclination is to always pair white wine with pasta. Pasta itself—the actual flour, egg and water mixture—is what provides the "base" and as I learned when I made pasta in Italy, really good pasta should be the star and the sauce then compliments it. The base flavor is hearty and the starch provides a pleasant chewiness and mouth feel, and that alone seems like a good argument for red wine.  For this experiment, Aldo challenges me to taste the same red wine with four different pasta sauces—same noodles, different sauces.  The result is surprising and compelling.

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PERFECT PAIRINGS - EPISODE 5 - MYTH: Salads Don’t Like Wine

Salads can be composed with so many different elements.  Usually we let the market and season dictate what goes into a salad, and generally salads have a base of lettuce or other greens like spinach or arugula. These greens can be a challenge to pair wine with on their own because of strong, chlorophyll elements that exist in the leaves.  When you take that green base and then pile on all kinds of vegetables, fruit, nuts and vinegar dressing, it can be very difficult to pair a wine with it.  In this segment, Aldo and I compare two different white wines against a very complicated but tasty salad.[image error]

PERFECT PAIRINGS - EPISODE 5 - MYTH: Salads Don't Like Wine

Salads can be composed with so many different elements.  Usually we let the market and season dictate what goes into a salad, and generally salads have a base of lettuce or other greens like spinach or arugula. These greens can be a challenge to pair wine with on their own because of strong, chlorophyll elements that exist in the leaves.  When you take that green base and then pile on all kinds of vegetables, fruit, nuts and vinegar dressing, it can be very difficult to pair a wine with it.  In this segment, Aldo and I compare two different white wines against a very complicated but tasty salad.[image error]

Eric Ripert’s Paella

As promised this weekend on twitter (@ericripert) here is my recipe for paella as well as a list of the equipment you will need and the sources I recommend to find these items. Also, on our long-time suppliers of fresh seafood at Le Bernardin, Browne Trading, offers a home delivery service of their products and is a great source for fresh, great quality seafood: (http://www.brownetrading.com/)

 

Enjoy and let us know how it turns out for you in the comment area below!

 

From Despana

 

 http://www.despanabrandfoods.com/

 

Paella pan

 

(For this recipe which serves  8, I would suggest this size pan: 38cm, stainless steel.  I recommend steel versus the less expensive option because that material will have a tendency to rust over time.)

 

http://www.despanabrandfoods.com/home/paellas/paella_12.html ) (or you can get something larger in case you want to scale up the paella recipe)

 

Tripod burner (propane tank not included)

 

Make sure you select the right size for whatever paella pan you select

 

Olive oil

Bomba rice

Chorizo

Saffron

Piquillo peppers

Pimenton

 

Wine Pairing

 

I would suggest drinking a rosé with the paella.  I love Domaine Ott Château de Selle Rosé 2009

 

Eric Ripert’s Paella

8 Servings

 

¼ cup extra virgin olive oil

1 onion, chopped

6 garlic cloves, chopped

½ tablespoon saffron

1 teaspoon turmeric

3 cups short grain rice

4 cups chicken stock

4 cups shrimp stock

4 cups mussel stock

¼ pound chorizo, sliced ¼-inch thick

2 cups green peas

1 red pepper, roasted, peeled and cut into ¼-inch julienne

18 large shrimp, peeled and deveined

12 medallions of monkfish

1 pound mussels

1 cup calamari, cut into rings

¼ cup thinly sliced scallions

Pinch pimentón

 

 

1.     Place an 18-inch paella pan over medium-high heat.  Add the olive oil.  When the oil is hot, add onions, garlic, saffron and turmeric and sweat until softened.  Add the rice and stir to coat.

2.     Add chicken and shrimp stock and stir to combine.  Scatter the chorizo around the pan.  Cook for 15 minutes . Stir in the peas.  Place the peppers around the pan alternating colors, like spokes on a bicycle. Place the shrimp and monkfish in between the peppers.  Add the mussels with the hinge side down, so they can easily open then the calamari rings on top.  Cover with tin foil and cook another 4-5 minutes or until the mussels open.

3.     Uncover and sprinkle with sliced scallions and pimentón.  Serve immediately.

Eric Ripert's Paella

As promised this weekend on twitter (@ericripert) here is my recipe for paella as well as a list of the equipment you will need and the sources I recommend to find these items. Also, on our long-time suppliers of fresh seafood at Le Bernardin, Browne Trading, offers a home delivery service of their products and is a great source for fresh, great quality seafood: (http://www.brownetrading.com/)

 

Enjoy and let us know how it turns out for you in the comment area below!

 

From Despana

 

 http://www.despanabrandfoods.com/

 

Paella pan

 

(For this recipe which serves  8, I would suggest this size pan: 38cm, stainless steel.  I recommend steel versus the less expensive option because that material will have a tendency to rust over time.)

 

http://www.despanabrandfoods.com/home/paellas/paella_12.html ) (or you can get something larger in case you want to scale up the paella recipe)

 

Tripod burner (propane tank not included)

 

Make sure you select the right size for whatever paella pan you select

 

Olive oil

Bomba rice

Chorizo

Saffron

Piquillo peppers

Pimenton

 

Wine Pairing

 

I would suggest drinking a rosé with the paella.  I love Domaine Ott Château de Selle Rosé 2009

 

Eric Ripert's Paella

8 Servings

 

¼ cup extra virgin olive oil

1 onion, chopped

6 garlic cloves, chopped

½ tablespoon saffron

1 teaspoon turmeric

3 cups short grain rice

4 cups chicken stock

4 cups shrimp stock

4 cups mussel stock

¼ pound chorizo, sliced ¼-inch thick

2 cups green peas

1 red pepper, roasted, peeled and cut into ¼-inch julienne

18 large shrimp, peeled and deveined

12 medallions of monkfish

1 pound mussels

1 cup calamari, cut into rings

¼ cup thinly sliced scallions

Pinch pimentón

 

 

1.     Place an 18-inch paella pan over medium-high heat.  Add the olive oil.  When the oil is hot, add onions, garlic, saffron and turmeric and sweat until softened.  Add the rice and stir to coat.

2.     Add chicken and shrimp stock and stir to combine.  Scatter the chorizo around the pan.  Cook for 15 minutes . Stir in the peas.  Place the peppers around the pan alternating colors, like spokes on a bicycle. Place the shrimp and monkfish in between the peppers.  Add the mussels with the hinge side down, so they can easily open then the calamari rings on top.  Cover with tin foil and cook another 4-5 minutes or until the mussels open.

3.     Uncover and sprinkle with sliced scallions and pimentón.  Serve immediately.

PERFECT PAIRINGS - EPISODE 4 - MYTH: Acidic Wines Compliment Acidic Food

Extremely acidic food such as ceviche or raw oysters with mignonette or lemon can be tricky to pair with wine.  Sometimes the thought is to put an acidic wine right beside the strong flavor so that it can stand up to the force of the recipe. But in this experiment, Aldo and I find that there are other options.  We know that fruit or floral notes can add balance to an acidic recipe, but it will be interesting to see if a more delicate wine can be paired with so much tartness and not be destroyed. Hopefully again we will find that our inclinations about how food can elevate wine just as much as wine can compliment food, will help us come to a very nice pairing.

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