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So I did another Eric Ripert contest...

post #1 of 11
Thread Starter 
Eric Ripert | Avec Eric - We Cook, Therefore We Are! for the recipes...

Here is the picture I entered. (and some other ones) You can check out the site for other peoples pictures. Everything turned out great!

The menu was:

Seared Beef Lettuce Rolls
Mediterranean Platter with Hummus, Roasted Pepper-Walnut Spread and Zaatar Chorizo Stuffed Shrimp
Portobello "Fries" Truffled Aioli
Spicy Parmesan Cheese Straws
Deviled Eggs with Smoked Salmon

Spiced Apple Cider
Cranberry-Champagne Cocktail
Ginger-Lemon Smash

Best dishes- Hummus, portobello fries, and lettuce rolls
bottom of the list but still good - Roasted red pepper spread, and the Aioli for the fries, but I'm going to give that another try as I think I botched it.

post #2 of 11
beautiful table
cooking with all your senses.....
cooking with all your senses.....
post #3 of 11
absolutely gorgeous dude!
post #4 of 11
Very Nice classy. Specially liked cheese straws
post #5 of 11
Thread Starter 
The "cheese straw" (i put it in quotes for the "traditionalists" who will beat the recipe up and say its not a real cheese straw) recipe is going in the "make frequently" file...the pistachio, and cayenne just made them awesome, a really nice kick.
post #6 of 11
Amazing pictures! Thanks for sharing.
post #7 of 11
Thread Starter 
Didn't win. I'm guessing it will be tough to win 2 times (although there is nothing in the rules about it)....always next time.
post #8 of 11
Nice work once again, both on the shots and on the food.
post #9 of 11
You were robbed!

How did you make the portabello fries?
post #10 of 11
Thread Starter 
recipe is on the site...

Serves 8
The Fries:
8 portobello mushrooms
3 eggs, lightly beaten
3 cups fine bread crumbs
1 cup grated pecorino cheese
1 teaspoon dried thyme
1 ½ teaspoons salt
2 teaspoons freshly ground pepper
½ cup all purpose flour
canola oil for frying
The Truffled Aioli:
2 egg yolks
¼ cup fresh lemon juice
1 teaspoon minced garlic
1 cup canola oil
½ cup olive oil
2 tablespoon white truffle oil
fine sea salt and freshly ground pepper

  1. Trim the stems, remove the gills and gently wipe the Portobello caps with a damp cloth. Cut the Portobello caps into ½ - inch strips.
  2. Combine breadcrumbs, cheese, thyme, salt and pepper in shallow dish. Toss the mushroom "fries" in flour to coat evenly, then dip into the egg wash and roll in breadcrumbs.
  3. Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, 3-4 minutes. Transfer to a paper lined tray.
  4. To make the aioli, combine yolks, lemon juice and garlic in blender, turn the blender on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated. Season with truffle oil, salt and freshly ground pepper.

They were great. My aioli was "eh" but I think it might be because I couldn't stream into my food-pro because I got one of them little two cup jobs. So i had to add oil, process, add oil, process, etc.

I used grated Parmesiano-Reggiano instead of pecornino as it's what I had on hand.

post #11 of 11
Whoops, should have checked there. Thanks for posting that.

<--------- Goes to grocery store
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