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Do You Like Processed Cheese?

YumSugar — Fri, 09 Oct 2009 11:45:50 -0700

As someone who loves the lowbrow as much as the highbrow, I eat processed American cheese more times a week than I care to admit. I'll never turn down a creamy Robiola, but I'll also never stray far from processed cheese, especially if it's on a burger or in cheese dip. I had been embarrassed about it, but recently I discovered I'm not alone in the food world. A Gourmet writer extolled its mild flavors and creamy texture, and Eric Ripert even holds some appreciation for it. Do you love it as much as we do?

Yummy Links: From Oatmeal Cookie Milk Shakes to Food Cities

partysugar — Tue, 15 Sep 2009 09:15:03 -0700

Must make: oatmeal cookie milk shake. - Chow
Is Eric Ripert the most interesting man in the world? - Eat Me Daily
Padma Lakshmi denies that there is a gender bias on Top Chef. - Grub Street
Grant Achatz on why wine and food pairings matter.- The Atlantic
Learn more about Gourmet's Adventures With Ruth. - Gourmet
Meet the Fojol Brothers, an interesting street food truck that operates out of Washington DC - Serious Eats
Yesterday President Obama and Bill Clinton enjoyed a healthy lunch at Il Mulino in New York City. - Eater
What do you consider to be the top 10 food cities in the world? - The Epi-Log

Come Party With Me: Gossip Girl Premiere - Dessert

partysugar — Wed, 09 Sep 2009 11:30:47 -0700

Gossip Girl premieres next week and to celebrate I've invited over some friends to enjoy dinner and watch the show with me. It's a Monday night, so the menu is minimal but delicious and filling. Since Gossip Girl takes place in New York, all the recipes I'm using were crafted by acclaimed NYC chefs. This dessert, a simple raspberry clafouti, is Eric Ripert's recipe. Although the French name makes it seem like the dessert is complicated, it requires nothing more than a wire whisk and can be assembled in minutes. I'll put the clafouti in the oven when the episode starts and half way through we'll be savoring the fruity pastry piping hot. For Ripert's recipe, read more.

Raspberry Clafouti
From Eric Ripert

Ingredients

1 tablespoon butter
1/4 cup sugar (and a little more for ramekin)
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup raspberries
Vanilla ice cream (or a flavor of your choice)

Directions

Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream.

Serves 2.

Print recipe with images | without images

Yummy Links: From Avec Eric to The Gorbals

partysugar — Tue, 18 Aug 2009 09:00:40 -0700

Chef Eric Ripert brings his cool cuisine to PBS. - W
Top Chef season two winner Ilan Hall has finally opened The Gorbals, a restaurant in Los Angeles. - Eater LA
Meet Brooklyn's new backyard farms. - Serious Eats
Moving past the burn: how to taste spirits. - Chow
The chairman from Iron Chef America will compete in the upcoming season of Dancing With the Stars. - Eat Me Daily
Tips for cooking on college campuses. - The Epi-Log

Top Chef Quiz: Gone Fishing

partysugar — Thu, 05 Feb 2009 11:15:37 -0800

Last night's Top Chef was all about seafood. We watched Stefan nail an eel to a cutting board, Leah struggle with filleting char, and Hosea poorly cook monkfish. The cheftestants got to enjoy a mouth-watering six-course lunch at Le Bernardin. How closely did you watch? Find out now when you take my quiz.

Source

Take the quiz

Eric Ripert to Star in PBS Cooking Series

YumSugar — Wed, 04 Feb 2009 10:15:40 -0800

Top Chef guest judge and Le Bernardin executive chef Eric Ripert can add one more thing to his résumé: TV cooking host.

This Fall, the world renowned chef will be joining the likes of Lidia Bastianich and José Andrés on PBS. At least 10 episodes of the show, titled Avec Eric, will debut nationally, and they will be shot in HD format on location in New York, Northern California, and Italy.

The show was more than likely inspired by Ripert's personal website of the same name, where the celebrity food personality shares his favorite recipes and techniques. Watch this recent clip. Does it make you hungry for more of Avec Eric?

Source

Yummy Links: Cheater Pints to Sunchokes

partysugar — Tue, 28 Oct 2008 07:45:44 -0700

Beer drinkers beware of cheater pints. - Chow
Chef Eric Ripert invites you to host a seasonal dinner party. - Serious Eats
Learn how to make homemade tofu. - U Handbag
Why you need a cake cover. - Baking Bites
Halloween recipes so good, it's scary! - Epicurious
Jerusalem artichokes, also known as sunchokes, are in season. - The Kitchn

Source

Food Porn for Sale

YumSugar — Tue, 05 Feb 2008 11:58:31 -0800

If the thought of Tom Colicchio's "Braised Monkfish with Pork Belly, Leeks and Cabbage" gets you all hot and steamy - and no "braised monkfish" is not a euphemism for anything - then you may be interested in this online auction. The show is called "Photography for Philanthropy" and it features photographs of food from star chefs such as Tom Colicchio, Eric Ripert, Daniel Boulud, Jean Georges Vongerichten, and Lidia Bastianich. They've all worked with famed photographer Diana DeLucia, who has captured their masterpieces with her lens.

If you'd like to have one these bow-chicka-bow-wow food photos on your wall, all you have to do is bid. The minimum bid is $250, or you could it buy it immediately for $950. Oh and the best part is that the proceeds are going to City Harvest.

Yummy Link: What Does Eric Ripert Eat?

YumSugar — Fri, 18 Jan 2008 15:18:31 -0800

Have you ever wondered what a star chef eats for breakfast, lunch, and dinner? Recently New York Magazine had star chef Eric Ripert keep a food diary for six days. - Grub Street

Top Chef 3.13 - Finale Part 1 Recap

YumSugar — Thu, 27 Sep 2007 10:43:33 -0700

It was down to the final four on last night's episode of "Top Chef," and I think it was definitely a fun - Yeeha! - episode. So far, this year's finale is proving to be exciting, if not somewhat surprising. The Bravo editors didn't give away the result until the end, and neither will I. To find out who made it to the next round, read more

At the beginning of the episode, the cheftestants arrive in Aspen/Snowmass and are whisked away to an awaiting hot air balloon. They get an amazing aerial tour and pop open a bottle of champagne, only to arrive at the quickfire challenge. On the banks of the Frying Pan River, Padma and guest judge Eric Ripert present them with fresh trout, a frying pan, a camping stove, and basic pantry ingredients. They then have 20 minutes to scale, gut, and cook a tasty fish. Brian struggles with - and even drops - one of his fishes, while Hung finishes seven minutes early but manages to forget an ingredient. In the end Casey is declared the winner and will be able to use her own personal supplies/ingredients during the elimination round.

After the quickfire, they're told that they each must create entrees for 45 cowboys and cowgirls at the Snowmass Rodeo Riders annual shindig. They have three hours to cook, and the main ingredient, elk, has already been determined for them. Dale and Casey are thrilled to use the gamey meat, while Brian and Hung seem less enthused. Oh and did I mention that during prep, Chef Tom tells them that there will be three finalists and only one of them will be going home?

When it comes time to serve up their meals, Dale is victorious with his Seared Elk Loin with Cauliflower and Fingerling Potatoes. It is Eric Ripert's favorite meal and, even though Gail thinks it has too many components, it is declared the winner.

Dale's victory - which really elevated Dale in my book - leaves Casey, Hung, and Brian shaking in their cowboy boots. All the meals were considered fantastic, but someone has to go home. In the end it is Brian who is asked to pack his knives - and his cowboy hat - and go.

Things to ponder:

Can you believe this product placement in this photo?!?
Didn't they know there would be a quickfire at the end of the balloon ride? Didn't they learn that this is how "Top Chef " works?
Were you surprised that three folks moved on to the finale?
Was Casey's drawl suddenly more prominent?
Was it funnier when Hung said, "What the hell do cowboys and cowgirls eat? Baked beans and baked beans and baked beans?" or when Dale said, "I really don't know that much about cowboys. I mean I've slept with a few, but that's about it" ?
Were you as impressed by Dale as I was? His reason was quite touching and I almost think he could win the entire thing!