Tag Archives: Eric Ripert recipe

Eric Ripert’s Halibut-Mushroom Casserole

An elegant halibut dish fit for a restaurant but so easy to make at home.
An elegant halibut dish fit for a restaurant but so easy to make at home.

If there was ever anyone qualified to write a masterful cookbook on seafood, it is Eric Ripert.

After all, the renowned chef is co-owner of Le Bernardin in New York City, the absolute mecca of seafood that holds three Michelin stars and has held four stars from the New York Times for more than three decades.

What’s incredibly refreshing about his “Seafood Simple” (Random House, 2023), of which I received a review copy, is how easy and doable these recipes are.

These recipes are absolutely made for the home cook, with many of them calling for little more than a handful of ingredients and only one page of instruction. Try your hand at “Tuna Carpaccio with Ginger-Lime Mayonnaise” (made with store-bought mayo and ginger juice that only requires grating it, then squeezing out the juice); “Salmon Wrapped in Collard Greens with Beurre Rouge” (a sauce that’s simply red wine reduced, then swirled with butter); “Fish Fingers” (a favorite of his son’s that is breaded in panko and served with ketchup); and “Shrimp Skewers with Green Curry Sauce” (with the shrimp skewered with pineapple chunks and grilled).

There’s also expert advice, as well as detailed photos, on how to skin a fish, clean shrimp, split a lobster, shuck an oyster, and remove pin bones from salmon.

Read more

Purple Reigns

Chef Eric Ripert turns everyday cabbage into something special.
Chef Eric Ripert turns everyday cabbage into something special.

Leave it to Chef Eric Ripert to turn purple cabbage from pauper to prince.

Yes, in the hands of this gifted Michelin three-starred chef, this lowly veg shines as royalty on the plate.

“Soy-Glazed Red Cabbage” is one of the star recipes in his newest cookbook, “Vegetable Simple” (Random House), of which I received a review copy.

As the long-time chef and co-owner of the venerable Le Bernardin in New York, Ripert has honed the magic touch with seafood. Now, he applies that same exquisite care to vegetables in recipes that are truly simple. In fact, most of them call for just a handful of ingredients along with three to six paragraphs of directions.

You will salivate without feeling the least bit intimidated when you come across recipes such as “End of Summer Tomato ‘Tea’,” Warm Potato, Goat Cheese Parfaits,” “Curried Brussels Sprouts,” and “Corn Cake, Blueberry Compote.”

Wedges of purple cabbage cook in a saute pan on the stove-top with a little water and butter, like making glazed carrots. OK, maybe more than a little butter; more like half a stick. But hey, you can’t fault a Frenchman for that.

Read more