Archive for category Ripert At Home

Eric Ripert’s Soy Ginger Vinaigrette

So tonight (1 May 2017), my wife wanted crisp pan fried red snapper fillets, but how to dress the dish.  Well, she said she was going to do a garlic sautee of red bell peppers, onions and shiitake mushrooms.  So I looked around and decided to try Chef Ripert’s Soy Ginger Vinaigrette (found at: http://www.aveceric.com/all-recipes/seared-salmon-sauteed-pea-shoots-and-ginger-soy-vinaigrette).  […]

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Baked White Fish With Lemon Confit Miso And Mushroom Consomme, Ripert Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ * https://tastingmenu.wordpress.com/2017/03/13/eric-riperts-lemon-confit/ So I finally figured out how to do the Top Chef season 5 dish from Chef Eric Ripert.  I realized I needed to prepare the components for the lemon confit miso, mushroom consomme and the court bouillon used to cook the fish. Realizing the first […]

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Eric Ripert’s Lemon Confit

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ So I thought I would take another crack at remaking Chef Ripert’s dish of Poached White Fish With Lemon Confit Miso And Mushroom Consomme.  But to do that, I first needed to learn how to make his lemon confit. For Chef Ripert’s lemon confit, I found his […]

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A Couple Of Passing Cooking Thoughts

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ I finally understood why japanese cuisine occasionally blanches some of their seafood before adding it to a stew.   The other day, when I was doing shabu shabu and I added raw squid tentacles to the broth, it discolored the shabu shabu broth. A little later, when I […]

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Trying To Recreate A Top Chef Dish From Chef Ripert

Near the end of Top Chef Season 5, I was intrigued by a featured dish in the Le Bernadin episode. The item was mahi mahi with lemon miso broth.  This dish apparently has had various incarnations at the restaurant based on a survey of some web pages. Some incarnations have used turbot, lobster, and grouper.  […]

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