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Entries tagged with 'Avec Eric'

Cook the Book: Apple Galette

Serious Eats Caroline Russock 1 comment

This Apple Galette from Eric Ripert's Avec Eric is something like a deconstructed-then-reconstructed tarte tatin. The apples are soft and sweet but still tart, intensely flavored, and beautifully glazed thanks to the slow cooking with the caramel powder. More

Cook the Book: Cornmeal Biscuits with Honey Butter

Serious Eats Caroline Russock 4 comments

These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible. More

Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette

Serious Eats Caroline Russock Post a comment

It's about the time of year when I start missing missing summer produce—when I grow a bit bored of butternut squash and wonder if there are any other fruits out there aside from apples. The solution to this late fall,... More

Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Serious Eats Caroline Russock 6 comments

This whole roasted tenderloin recipe is a holiday dinner ace up your sleeve—one you can easily serve (and impress) in about an hour, including resting time, with some simple herb-roasted potatoes that can be roasted simultaneously. When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Once sliced, the tenderloin is sauced with a red wine reduced with red wine vinegar and shallots, then finished with a sizable knob of butter, a sauce that is simple, rich and absolutely delicious. More

Cook the Book: Grape, Almond and Radicchio Salad with Black Olives

Serious Eats Caroline Russock Post a comment

This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts. More

Cook the Book: Deviled Eggs with Smoked Salmon

Serious Eats Caroline Russock 5 comments

While perusing the pages of Eric Ripert's Avec Eric, I came across these Deviled Eggs with Smoked Salmon, the perfect hors d'oeuvre to snack on while the turkey is roasting. More

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