Here is his blog.
Eric Ripert | Avec Eric - We Cook, Therefore We Are!
He even layed out some "planning" which is good, such as what to make ahead of time, and the whole process. The menu looked great and it was right up my (our) alley! I'm not really sure how to "present" it time wise, but I think I will just do it by menu item, and then note where I made things ahead. Sound good?
(p.s. I'm counting on you guys, when the contest starts, if there is some voting!)
The first recipe is.....
This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner party. It is easy to pick up and eat, no utensils required.
Recipe: Caramelized Onion and Olive Croustade
¼ cup olive oil
1 small clove garlic, thinly sliced
2 large onions, thinly sliced
2 sprigs thyme
fine sea salt and freshly ground pepper
2 sheet frozen puff dough, defrosted and trimmed to 6-inch rounds
½ cup black olives, pitted and halved
freshly grated parmesan
- Preheat oven to 450°F.
- Heat olive oil in a large skillet over medium heat. Add sliced onion, garlic and thyme. Cook the onion, stirring occasionally until the onions are soft. Reduce heat to medium low and continue cooking for about 30 minutes, stirring occasionally until well caramelized. Season to taste with fine sea salt and freshly ground pepper.
- Place the puff dough rounds on a parchment lined baking sheet. Spread the caramelized onion, leaving about ½ - inch around the edges. Top the onions with black olives and parmesan. Bake the croustades in the oven about for about 15-20 minutes until the crust is golden brown and puffed.
- Cut into wedges and serve warm.
We were instructed to carmelize the onions a day ahead and store, so I did. What I did not do, was choose to do 2 bigger ones, I thought, hey, I'd love to do just individual ones. Well, it was good and it was bad. puff pastry, well....puffs. without the weight in the middle, it too rises...so while they came out great, next time, I'll either pile more onion on in the middle, or make bigger ones (with more weight on the middle) and also roll out the puff pastry more.
Me cutting the onions (click the pictures for bigger ones)
with a little bit of tyme, and some garlic...
Mmmm it's like candy.
The morning of the dinner, I prepared the crustades.
P.s. We pared the whole meal with just a bottle of Shingleback Shiraz 2005.