Chef Eric Ripert Shares His Favorite Holiday Meal
Christmas is the perfect time to celebrate tradition and family, brought together with delicious food. Chef Eric Ripert of New York’s Le Bernardin and the… [Read More]The post Chef Eric Ripert Shares His Favorite Holiday Meal appeared first on Pursuitist.
Christmas is the perfect time to celebrate tradition and family, brought together with delicious food. Chef Eric Ripert of New York’s Le Bernardin and the host of Avec Eric, shares a spin on one of his grandmother?s traditional holiday dishes. Here’s Eric with the story and recipe:In my family growing up, Christmas was always a very special occasion when it came to food. We always started the meal with oysters and smoked salmon and foie gras. And we usually had turkey or capon for the main course. I preferred the capon and at the hands of my grandmother it was always something incredibly delicious and satisfying. She would stuff the capon with chestnuts. And then of course we?d end the meal with a traditional Buche de Noel cake. The recipe I?m sharing is inspired by my grandmother?s stuffed capon?but it has a bit of a luxurious twist ? with black truffles added to the stuffing. To me the holidays are all about family and friends and being together at home around the table and this recipe is a really special way to celebrate that.Roasted Capon with Mushroom-Truffle Stuffing Ingredients1 (6-pound) capon
1 cup fresh bread, cut into ½-inch cubes
1/3 cup milk
1 egg, lightly beaten
6 ounce chopped chicken...
Christmas is the perfect time to celebrate tradition and family, brought together with delicious food. Chef Eric Ripert of New York’s Le Bernardin and the host of Avec Eric, shares a spin on one of his grandmother?s traditional holiday dishes. Here’s Eric with the story and recipe:In my family growing up, Christmas was always a very special occasion when it came to food. We always started the meal with oysters and smoked salmon and foie gras. And we usually had turkey or capon for the main course. I preferred the capon and at the hands of my grandmother it was always something incredibly delicious and satisfying. She would stuff the capon with chestnuts. And then of course we?d end the meal with a traditional Buche de Noel cake. The recipe I?m sharing is inspired by my grandmother?s stuffed capon?but it has a bit of a luxurious twist ? with black truffles added to the stuffing. To me the holidays are all about family and friends and being together at home around the table and this recipe is a really special way to celebrate that.Roasted Capon with Mushroom-Truffle Stuffing Ingredients1 (6-pound) capon
1 cup fresh bread, cut into ½-inch cubes
1/3 cup milk
1 egg, lightly beaten
6 ounce chopped chicken...
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