CARROTS à la Eric Ripert/Le Bernardin

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
Martin Zwick
Posts: 2849
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

CARROTS à la Eric Ripert/Le Bernardin

#1 Post by Martin Zwick » October 11th, 2019, 2:47 am

I have to admit that high-quality organic carrots need normally only butter/oil. BUT I love to add exotic spices like Dukka, Raz-el-hanout, Cumin etc. to vegetables, just for another twist or another extra dimension. These carrots are a nice side dish for any fish&meat and works extremely well with duck breast.

https://www.wineberserkers.com/content/?p=5575

IMG_9999.JPG


ENJOY
Martin
„Minsk on the Potomac.“

Susan Glasser

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 17585
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: CARROTS à la Eric Ripert/Le Bernardin

#2 Post by David K o l i n » October 11th, 2019, 8:37 am

Carrots + cumin = [winner.gif]

T Welch
GCC Member
GCC Member
Posts: 3454
Joined: April 12th, 2010, 9:46 pm

Re: CARROTS à la Eric Ripert/Le Bernardin

#3 Post by T Welch » October 11th, 2019, 12:56 pm

Carrots with fresh-ground cardamom are delicious too.
T*R*U*E*T*T

User avatar
CJ Beazley
GCC Member
GCC Member
Posts: 29511
Joined: December 3rd, 2011, 6:33 am
Location: Ovilla\Midlothian Texas

Re: CARROTS à la Eric Ripert/Le Bernardin

#4 Post by CJ Beazley » October 11th, 2019, 1:07 pm

Years ago he made this dish on his show Avec Eric (PBS) and I’ve made it this exact way ever since. Good post Martin.
It's C(raig)

User avatar
Marshall Gelb
GCC Member
GCC Member
Posts: 2823
Joined: February 3rd, 2009, 9:36 am
Location: Redondo Beach, California

Re: CARROTS à la Eric Ripert/Le Bernardin

#5 Post by Marshall Gelb » November 4th, 2019, 2:00 pm

Very nice! We have been cooking our carrots in a very similar manner for quite a while.

Cheers!
Marshall
A quién tiene buen vino no le faltan amigos.

User avatar
Jason Hagen
Posts: 5482
Joined: February 2nd, 2009, 10:37 am
Location: SoCal

Re: CARROTS à la Eric Ripert/Le Bernardin

#6 Post by Jason Hagen » November 7th, 2019, 3:38 pm

Thanks! So simple. Love it.

Jason

AlexS
GCC Member
GCC Member
Posts: 24228
Joined: February 19th, 2009, 4:05 pm
Location: Mwaukee, 'sconsin

Re: CARROTS à la Eric Ripert/Le Bernardin

#7 Post by AlexS » November 7th, 2019, 5:46 pm

Looks delicious -- how long do you sauté the carrots before adding water?
s t e w @ r t

User avatar
Martin Zwick
Posts: 2849
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: CARROTS à la Eric Ripert/Le Bernardin

#8 Post by Martin Zwick » November 8th, 2019, 6:03 am

AlexS wrote:
November 7th, 2019, 5:46 pm
Looks delicious -- how long do you sauté the carrots before adding water?

Just 1 min.
„Minsk on the Potomac.“

Susan Glasser

AlexS
GCC Member
GCC Member
Posts: 24228
Joined: February 19th, 2009, 4:05 pm
Location: Mwaukee, 'sconsin

Re: CARROTS à la Eric Ripert/Le Bernardin

#9 Post by AlexS » November 8th, 2019, 8:20 am

Thx
s t e w @ r t

User avatar
Alan Rath
GCC Member
GCC Member
Posts: 21677
Joined: April 24th, 2009, 12:45 am
Location: Bay Area, CA. Sometimes out to lunch.

Re: CARROTS à la Eric Ripert/Le Bernardin

#10 Post by Alan Rath » November 8th, 2019, 1:16 pm

Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
I'm just one lost soul, swimming in a fish bowl, year after year

User avatar
RichardFlack
GCC Member
GCC Member
Posts: 1910
Joined: June 4th, 2012, 10:41 pm
Location: Toronto

Re: CARROTS à la Eric Ripert/Le Bernardin

#11 Post by RichardFlack » November 8th, 2019, 3:14 pm

Alan Rath wrote:
November 8th, 2019, 1:16 pm
Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
My question too.

User avatar
T. Williams
Posts: 383
Joined: December 11th, 2016, 4:27 am
Location: Media, PA

Re: CARROTS à la Eric Ripert/Le Bernardin

#12 Post by T. Williams » November 10th, 2019, 3:24 am

RichardFlack wrote:
November 8th, 2019, 3:14 pm
Alan Rath wrote:
November 8th, 2019, 1:16 pm
Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
My question too.
This is the same technique that Jacques Pépin uses for the onions, carrots, and mushrooms in his Beef Stew recipe. 15 minutes with a little bit (1/4c) of water, and they come out near perfect every time. It seems like a signifiant amount of time to steam them, but carrots are a very hardy vegetable. If you did this with broccoli you'd end up with mush, but the carrots can hold up to the longer temperature. Worst case scenario, you lower the time to 10 minutes if a bit more bite suites you.

TW
Tim W.
Proud Member: Young and Spendy

https://www.instagram.com/twilliams_dad.chef.engineer/

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4093
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: CARROTS à la Eric Ripert/Le Bernardin

#13 Post by Kenny H » November 10th, 2019, 9:23 am

cumin and sumac 😍
H0eve!kamp

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20984
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: CARROTS à la Eric Ripert/Le Bernardin

#14 Post by Brian Tuite » November 11th, 2019, 5:22 am

We’re beginning to harvest our carrots here. This is a timely thread, thank you!
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

”Dammit Brian, until you tuited this diatribe, I was haiku aging my shit.” ~ Alfert

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Post Reply

Return to “Epicurean Exploits - Food and Recipes”