Friday, September 28, 2018

My Top 6 Favorite Eric Ripert Recipes for I Heart Cooking Clubs

I am sure it will come as no surprise that I am running behind as usual this month-end. I had a busy work week including taking two webinars that started at 6:00 AM HST and I after-work reunion of coworkers from my old company. I would have liked to have made an Eric Ripert recipe to send him off as our current featured chef at I Heart Cooking Clubs (we start cooking the recipes of Ruth Reichl next week) but it didn't happen. Instead, I bring you my favorite six Eric Ripert recipes from the past six months. I made lots of great recipes bu these were my favorites.

In no particular order:

Salmon Rillette: Big chunks of tender poached salmon, little bursts of smoked salmon flavor and a silky texture from the mayonnaise all on a crisp baguette. It is impressive enough to serve guests at a party, but simple enough to serve as a weeknight starter or even a light lunch of dinner.

Speaking of salmon, Seared Salmon; Sauteed Pea Shoots and Ginger-Soy Vinaigrette: Simple but really good! I love all of the health benefits of salmon and tend to usually have some in my freezer to supplement the local fish I like to buy, In this recipe it is cooked very simply and works well with the dressing. I've never cooked pea sprouts before--I've just eaten them raw in salads and such, and mine seemed really small and delicate so the snow peas were a great way to 'bulk out' the dish a bit more, along with the brown rice.

Garlic–Herbed Goat Cheese and Spiced Olives: I love pretty much any kind of goat cheese on its own but add herbs and garlic and I'm sold. This was a nice mix. The spiced olives were good with the mix of cumin and fennel--two of my favorite spices, rounded out by the lemon, garlic and slight kick from the red pepper flakes.

Salad with Curry Vinaigrette (Served with Grilled Curry Shrimp): OK, crispy curry croutons are a very good thing--especially enjoyed with salad with a curried dressing and the addition of lightly curried shrimp. It's like a one-two-three punch of curry, flavorful but not overwhelming. This was a quick and easy dinner--perfect for a humid Friday night.

Local Watermelon Soup with Feta and Mint: This soup is so refreshing and cooling that in addition to eating it, I wanted to soak in a tub of it. ;-) The lime, ginger, mint and salt keep it from being too sweet and I really liked the pieces of watermelon and cucumber and the crumbles of feta cheese that I added. Ripert doesn't mention chilling it in the directions but I liked it ultra-cold, after several hours chilling.

Seared Ahi Tuna with Sauce Vierge: OK, this sauce vierge may be my new favorite sauce--it's so good and simple--just olive oil with chopped sun-dried tomatoes, basil, green onion and capers. I made a full batch of it and just half the fish recipe. (I also noted: "This will end up being one of my favorite Eric Ripert dishes and I will happily make it again.") 

You can see what dishes everyone made this week and/or the recipes roundups on the post here

I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Happy Aloha Friday!


  1. Oh that goat cheese spread in particular is calling to me! I think I'm going to have to try it this coming week. I totally get how time just slips away during a busy week!

  2. The salmon rillette looks really good ! Pinning for when I entertain - thanks

  3. Your combination of watermelon with vegetables into a cold soup looks like a work of genius! A dash of salt on a slice of watermelon is out-of-the-ordinary, but surprisingly many people realize how good it is!

    best... mae at

  4. You have some lovely fish/seafood dishes. I hope to be able to make some more Eric recipes during Potluck week. I hope your work situation eases up.

  5. All look geat - specially the rillette. Cheers from Carole's Chatter

  6. Oh, I'm going to have to join you all for Ruth Reichl!

  7. Thrilled to see Pam's note, above! Woohoo!

    Love your roundup, Deb! I knew the Tuna with Sauce Vierge was going to be at the top of the list. Every time I see a caper recipe I think of you;-)

    I wanted to make his salmon rillettes and probably will at some point and the goat cheese spread....I could devour some of that with some veggies or some crispy toast. Delicious!


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