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Chef Eric Ripert Recipes - Yahoo Recipe Search
Food and WineThis luxe surf and turf features escolar, a deliciously fatty fish, and extravagantly marbled Kobe or wagyu beef. More Chef Coverage from F&W Editors More Recipes by Eric RipertFood52Classic hollandaise sauce ingredients get blitzed in this genius recipe from Chef Eric Ripert. This hollandaise sauce recipe comes together in a blender.EpicuriousThis salt cod fritters recipe from chef Eric Ripert gives you bacalao fritters that are golden brown and crispy. Serve them as soon as you can after frying.Food.comIn this recipe the whole garlic cloves are roasted along-side the pork loin while the mushrooms are sauteed on the stove top. The recipe is from my favorite celebrity chef, Eric Ripert.EpicuriousPoaching halibut allows you to treat the fish gently and avoid overcooking. This poached halibut recipe comes from chef Eric Ripert's book, Seafood Simple.Food and WineThis amazingly simple and elegant recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a drizzle of extra-virgin olive oil, fresh lemon juice and a dusting of mildly spicy red pepper. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Recipes by Eric RipertFood and WineThis amazingly simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a sauce made from lime juice, wasabi and fresh ginger. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Scallop RecipesFood and WineThis super-simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with the delicious combination of chopped toasted pecans, Japanese ponzu sauce and aged balsamic vinegar. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Scallop RecipesFood and WineAt New York City's Le Bernadin, chef Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, for this elegant starter. He then serves it with toasted brioche topped with crème fraîche and a dollop of salmon caviar. More Recipes by Eric Ripert More Seafood Recipes
