The photogenic Eric Ripert is the head chef at Le Bernardin, one of four restaurants in New York to be awarded the maximum 3 stars from Michelin. Over the summer, he started the website Avec Eric, which is frankly money. Basically, he posts simple recipes that can all be made in a toaster-oven set to broil (although I use an actual broiler). It's brilliant; he gets sponsored by Cuisinart's high end toaster to bring such venerable dishes as quail and smoked salmon toasts to the common man. While I have yet to make that, last night I made his Roasted Bananas to go along with a roast chicken I had cooking. Literally: so simple and delicious!
Roasted Bananas with Rosemary
1 tablespoon softened butter
3 finger bananas, peeled
2 tablespoons maple syrup
1 small sprig of fresh rosemary
2 tablespoons bourbon or whiskey
fine sea salt
fresh ground black pepper
- Heat toaster oven to broil.
- Slice bananas in half lengthwise and arrange in a single layer on the tray.
- Season with salt and pepper.
- Brush the bananas with soft butter and maple syrup.
- Sprinkle with the whole rosemary leaves.
- Broil for about 3-4 minutes until the bananas are lightly caramelized, finish lightly with whiskey or bourbon.
Other dishes from his collections I've made are equally easy and tasty: Parmesan Zucchini with Balsamic; Herb Roasted Chicken Tenders; Broiled Red Snapper Fillets. Go check it out.
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