AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

ON THE TABLE

On The Table presents the dynamic duo of Eric Ripert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

COD BASQUAISE

Directions. For the basquaise: Heat olive oil in a heavy bottomed pan; add onion and sweat until tender over medium-low heat. Add garlic and continue cooking until tender; add the ham and peppers. When the peppers are soft, add the tomatoes and thyme and simmer, stirring often, over low heat for 20 minutes. Add the red wine and cook on low

heat

CRISPY CHINESE SPICED BLACK BASS WITH PORCINI MUSHROOMS Directions. Divide 4 tablespoons of canola oil in two non-stick sauté pans and heat until is very hot but not smoking. Season the black bass on both sides with salt and pepper; dust the skin-side only with 5-spice powder. Add the black bass to the pan (skin-side down) and briefly hold down each fillet with a metal spatula to prevent the fish AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

ON THE TABLE

On The Table presents the dynamic duo of Eric Ripert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

COD BASQUAISE

Directions. For the basquaise: Heat olive oil in a heavy bottomed pan; add onion and sweat until tender over medium-low heat. Add garlic and continue cooking until tender; add the ham and peppers. When the peppers are soft, add the tomatoes and thyme and simmer, stirring often, over low heat for 20 minutes. Add the red wine and cook on low

heat

CRISPY CHINESE SPICED BLACK BASS WITH PORCINI MUSHROOMS Directions. Divide 4 tablespoons of canola oil in two non-stick sauté pans and heat until is very hot but not smoking. Season the black bass on both sides with salt and pepper; dust the skin-side only with 5-spice powder. Add the black bass to the pan (skin-side down) and briefly hold down each fillet with a metal spatula to prevent the fish STORIES — AVEC ERIC March 4, 2015. Ace Content. On episode 02 of Season 03, Eric ventures on a quest for spiritual enlightenment where he will have the rare privilege of learning the ancient cooking secrets of the Buddhist Monks and Nuns. Watch the full episode March 7th, 2015 at 9:30am EST | 8:30am CST on Cooking Channel. EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up SEASON 2 — AVEC ERIC Season 02, Episode 02. Eric Ripert heads to the Cayman Islands to visit Blue, his restaurant, and serves up some fresh seafood. Heading out into the ocean, Eric goes fishing and catches some tuna as well as some conch to go with his dish. He also heads to the beach to cook Spiny Lobster for some friends. View fullsize. Recipes from This

Episode.

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

GET TOASTED

Episode 07. This delicate canapé is a wonderful twist on a classic comfort food, the one-eyed jack, also known as toad in the hole or egg in a basket. In this dish, I use a small quail egg, cooked inside toasted brioche and garnish it with smoked salmon. Buy Cuisinart

toasters

ERIC RIPERT

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. The celebrated restaurant has held three stars from the Michelin Guide since its inception in 2005, ranks 21 on the S. Pellegrino World’s 50 Best Restaurants list and was most recently rated New York City’s top restaurant for food and service by the

Zagat 2015 guide.

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

SALMON RILLETTE

Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices. BAKED EGGS WITH RATATOUILLE Directions. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, red pepper, banana pepper and garlic to the pan and sauté until tender, about 5 to 7 minutes. Add the tomato paste and continue cooking for 3 to 5 minutes. Add the tomatoes, zucchini, eggplant and cook until tender, about 10 minutes, adding water as

necessary.

FILET MIGNON WITH MOREL CREAM SAUCE Directions. In a large pan, heat canola oil over high heat until very hot. Generously season the steaks with salt and pepper and carefully add the steaks to the pan and sear on all sides until golden brown and crusty, about 3 minutes per side. When the steaks are seared, transfer the steaks to a board and add the butter, morels and shallots to AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

CRISPY CHINESE SPICED BLACK BASS WITH PORCINI MUSHROOMS Directions. Divide 4 tablespoons of canola oil in two non-stick sauté pans and heat until is very hot but not smoking. Season the black bass on both sides with salt and pepper; dust the skin-side only with 5-spice powder. Add the black bass to the pan (skin-side down) and briefly hold down each fillet with a metal spatula to prevent the fish STANLEY TUCCI’S LEMON RISOTTO WITH WHOLE Preheat oven to 500˚F. Season both sides and the cavity of fish with salt. Arrange the 3 cloves garlic, lemon slices, rosemary, thyme, and parsley inside cavity. In a large roasting pan, add olive oil. Transfer fish to pan. Toss in cherry tomatoes and remaining garlic in pan. Add ½ cup wine. AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

CRISPY CHINESE SPICED BLACK BASS WITH PORCINI MUSHROOMS Directions. Divide 4 tablespoons of canola oil in two non-stick sauté pans and heat until is very hot but not smoking. Season the black bass on both sides with salt and pepper; dust the skin-side only with 5-spice powder. Add the black bass to the pan (skin-side down) and briefly hold down each fillet with a metal spatula to prevent the fish STANLEY TUCCI’S LEMON RISOTTO WITH WHOLE Preheat oven to 500˚F. Season both sides and the cavity of fish with salt. Arrange the 3 cloves garlic, lemon slices, rosemary, thyme, and parsley inside cavity. In a large roasting pan, add olive oil. Transfer fish to pan. Toss in cherry tomatoes and remaining garlic in pan. Add ½ cup wine.

AVEC ERIC

Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

ON THE TABLE

On The Table presents the dynamic duo of Eric Ripert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from

GET TOASTED

Episode 07. This delicate canapé is a wonderful twist on a classic comfort food, the one-eyed jack, also known as toad in the hole or egg in a basket. In this dish, I use a small quail egg, cooked inside toasted brioche and garnish it with smoked salmon. Buy Cuisinart

toasters

CARBONARA — AVEC ERIC To make the sauce, sauté the bacon over medium-low heat until crisp. Add the crème fraîche and bring to a simmer. Whisk the egg yolks into the sauce, add the black pepper and season to taste with salt. Reserve. When ready to serve, cook the pasta in the boiling salted water to al dente. Drain the pasta. Add the pasta to the sauce and

stir in

SALMON RILLETTE

Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices. FILET MIGNON WITH MOREL CREAM SAUCE Directions. In a large pan, heat canola oil over high heat until very hot. Generously season the steaks with salt and pepper and carefully add the steaks to the pan and sear on all sides until golden brown and crusty, about 3 minutes per side. When the steaks are seared, transfer the steaks to a board and add the butter, morels and shallots to JAY MCINERNEY’S BRAISED LAMB SHANKS Directions. Preheat oven to 350 degrees. Heat 3 tablespoons olive oil over medium-high heat in a large skillet. In a small bowl, mix together salt, pepper, and flour. Lightly dredge lamb shanks, shaking off excess. Place in skillet and cook lamb on all sides until golden brown. Remove and set aside. AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

SALMON RILLETTE

Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices. STANLEY TUCCI’S LEMON RISOTTO WITH WHOLE Preheat oven to 500˚F. Season both sides and the cavity of fish with salt. Arrange the 3 cloves garlic, lemon slices, rosemary, thyme, and parsley inside cavity. In a large roasting pan, add olive oil. Transfer fish to pan. Toss in cherry tomatoes and remaining garlic in pan. Add ½ cup wine. AVEC ERICRECIPESEPISODESSHOPGALLERYSTORIESAVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve fo RECIPES — AVEC ERICEPISODESSEAFOODGALLERYSHOPCONTACTRECIPES Featured Recipe BAKED SNAPPER IN BANANA LEAF PAPILLOTE. view recipe .

BROWSE RECIPES

RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture EPISODES — AVEC ERIC Subscribe for news & updates. Email Address. Sign Up

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

CAESAR ROMAINE GRATIN 1. Preheat the oven on broil. 2. Finely chop the anchovy. 3. Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion. 4. Cut the romaine heart in quarters and place on the baking tray.

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

COD SERENATA

Preheat the oven to 350º F. Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is

just

SALMON RILLETTE

Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices. STANLEY TUCCI’S LEMON RISOTTO WITH WHOLE Preheat oven to 500˚F. Season both sides and the cavity of fish with salt. Arrange the 3 cloves garlic, lemon slices, rosemary, thyme, and parsley inside cavity. In a large roasting pan, add olive oil. Transfer fish to pan. Toss in cherry tomatoes and remaining garlic in pan. Add ½ cup wine. RECIPES — AVEC ERIC Roughly chop the tomatoes and put into blender blender with about 1 teaspoon of salt. Pulse the tomatoes until almost pureed, but with a few chunks remaining. Pour the blended tomato into the cheesecloth-lined strainer, and refrigerate. The tomato mixture AVEC ERIC — AVEC ERIC Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve four-star simplicity and elevate our own

food experiences.

STORIES — AVEC ERIC March 4, 2015. Ace Content. On episode 02 of Season 03, Eric ventures on a quest for spiritual enlightenment where he will have the rare privilege of learning the ancient cooking secrets of the Buddhist Monks and Nuns. Watch the full episode March 7th, 2015 at 9:30am EST | 8:30am CST on Cooking Channel.

SHOP — AVEC ERIC

SHOP — Avec Eric. Avec Eric. $17.38. Buy on Amazon. A Return to Cooking. $17.64. Buy on Amazon. 32 Yolks: From My Mother's Table to

Working the Line.

SEASON 1 — AVEC ERIC Season 01, Episode 01 | Wild Boar Hunt at Villa Bordoni. Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every

day.

SEASON 2 — AVEC ERIC Season 02, Episode 02. Eric Ripert heads to the Cayman Islands to visit Blue, his restaurant, and serves up some fresh seafood. Heading out into the ocean, Eric goes fishing and catches some tuna as well as some conch to go with his dish. He also heads to the beach to cook Spiny Lobster for some friends. View fullsize. Recipes from This

Episode.

TOASTER OVEN

Baked Snapper in Banana Leaf Papillote. May 17, 2016. Ace Content. Unmade, Toaster Oven, Seafood. The World's most famous fish chef, Eric

Ripert, shares his

SEAFOOD PAELLA

Directions. Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, add chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes. Add chicken stock and stir to combine.

ERIC RIPERT

Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. The celebrated restaurant has held three stars from the Michelin Guide since its inception in 2005, ranks 21 on the S. Pellegrino World’s 50 Best Restaurants list and was most recently rated New York City’s top restaurant for food and service by the

Zagat 2015 guide.

COD BASQUAISE

Directions. For the basquaise: Heat olive oil in a heavy bottomed pan; add onion and sweat until tender over medium-low heat. Add garlic and continue cooking until tender; add the ham and peppers. When the peppers are soft, add the tomatoes and thyme and simmer, stirring often, over low heat for 20 minutes. Add the red wine and cook on low

heat

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Episode 12 - DMZ

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> “Food is powerful. When someone is cooking for you, they are > serving you a little bit of their soul. That creates a relationship, > one is giving, one is receiving.”

— Eric Ripert

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