Wednesday
Jan092013

La Bernardin & Eric (Silver Fox) Ripert's Salmon Rillette

 

 

Slight deviation from my bar cart and cocktail series, which oh yes, is still continuing into the new year..... to bring you a delicious, somewhat healthy (the mayo is home made after all), recipe for the New Year. Courtesy of La Bernardin and Mr. Eric Ripert. Whom I have a crush on, in case you weren't sure from the post title. I mean, the man is French, a chef, and yes, a total silver fox.

 

Enough of my chef crushes though, I could write a whole new series here actually, and on to Salmon Rillette. 

 

The dish was originally created by Le Bernardin’s co-owners, Maguy Le Coze and her brother, Gilbert. Eric Ripert continues the tradition of serving before each meal. I confess, my own version isn't quite as good as the one I sampled at Le Bernardin, but I'm sure ER could out cook me any day of the week.  I served it in an espresso cup, along with toast, and followed with some soup for a light lunch. Making your own mayonnaise is essential! 

 

Bon appetit and XOXO Eric.

 

Salmon Rillette (via Departures)

Serves 6

2 cups dry white wine
1 tablespoon minced shallots
1 pound fresh boneless, skinless salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced fresh chives
1/2 cup mayonnaise (see recipe below)
3 tablespoons fresh lemon juice
Fine sea salt and freshly ground white pepper
Toasted baguette slices

1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat for about 2 minutes, until the shallots are tender. Add the salmon pieces and poach for about 2 to 3 minutes, until they are barely opaque. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.

2. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives and some of the mayonnaise and lemon juice in a stainless-steel bowl. Use the mayonnaise and lemon juice sparingly so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined—do not over-mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.

Mayonnaise

Makes 1/2 cup

1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
Fine sea salt and freshly ground white pepper to taste
1/2 cup canola oil

1. Combine the egg yolk, mustard, vinegar and lemon juice in a small bowl. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.

2. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and that it comes together as a thick emulsion. Transfer to a tightly sealed container and store under refrigeration for up to one week.

 

 

Monday
Jan072013

New Year, Old Dress

Above: H&M dress, Zara jacket, Stuart Weitzman moto boots, Alexander Wang Rocco Duffel

 

New Year's day in the Greek culture (my adopted culture, courtesy of the Mr.) is actually a bigger deal than Christmas. It is a day for sleeping in, then eating, meze, ouzou, wine, roast pork, and of course tray upon tray of baklava, all made from scratch by my mother in law. It's an epic and delicious day.

Enter stretchy dress, that is short, loosley cut, essentially a cropped moo-moo, perfect for the intake of mass amounts of food!

Which is exactly what I did.

Now, to detox.

Wednesday
Jan022013

Sunday Morning

Above: H&M sweater, Paige jeans (similar here) via TJ Maxx, Boutique 9 shoes, J Crew shirt (similar here), Amy O necklace (c/o), Celine sunglasses, Longchamp Balzane (c/o)

 

Another lazy Sunday brunch last weekend, this time with my husband and my sister in law. At Mistral. Again. I am working my way through the menu there, it is just so good.

It was also an incredibly cold Sunday, deserving of multiple layers. I did brave the cold for a few minutes to show what was living under my jacket.

Threw on this low-key sweater in an attempt to tame some of the colors and print, while keeping me warm of course. I pick up the majority of my sweaters at H&M (as I did with this one), they are always on trend and have outstanding prices....and if I get a pull I don't feel as put out as I would if I invested in something special (as I did with a few from J Crew this season). This particular sweater was on sale for 14.99. Makes me think I should have picked up a few more in other colors. 

Hope everyone had a very happy holiday season and New Year!

I am excited to see what 2013 holds for me, but staying away from any specific resolutions this round. General thoughts, shape up, use fewer exclamation points, eat healthier, create a budget, organize house, clean our closets and donate clothes, and continue with our home projects (basement and backyard landscaping slated for this spring). 

What do you have cooking for 2013? Do you make resolutions?