I am loving the food of Eric Ripert right now. It happened by accident. I had noticed him before on No Reservations and I knew he was a great chef (he has 3 Michelin stars after all) but he really isn’t out there. He doesn’t have cookware all over the place and his face isn’t plastered on over magazine. He’s quiet. Subtle. His show is on PBS. He plays it cool.
I just finished reading Kitchen Confidential by Anthony Bourdain and while I was reading it I couldn’t help but notice the number of times he mentioned Eric Ripert in a positive light. This was not in character with the book. I knew if Bourdain was referring to him repeatedly as an amazing chef, he was someone I should look up. I am so glad I did. I found these little shorts called “Get Toasted” on his site Avec Eric and they are delightful. Accessible, easy and so delicious they were a great addition to the Father’s Day brunch we had at our house.
Here are my hints and thoughts on each recipe. If you click on my pictures it will take you to his original video where you’ll get the instructions. Enjoy!
Warm Goat Cheese Truffles
These truffles were delicious and super easy. I used Panko bread crumbs (as they were what I had) and used a heaping tsp of the Herbs de Provence in about 1/2 a cup of breadcrumbs. Smell the mixture as you’re making it and you won’t go wrong. Also don’t be afraid of the pepper. It adds just the right amount of kick. For the base I used the Black Pepper Cracker from Mary’s Organic Crackers.
Tomatoes Provencal
These were the most delicious tomatoes. Cutting them into thirds was brilliant. They were the perfect size and cooked marvelously. Warm, juicy and so flavorful, everyone raved about these. I know you will enjoy them.
From Ministry to Motherhood 
Drool….
Thanks! 🙂