Notes about Recipes in this book

• Seared salmon with sautéed pea shoots and ginger-soy vinaigrette

  • metacritic on November 17, 2021

    This dish is fabulous, especially when made with wild Alaskan salmon. I should make it far more often than I do, especially in fall months. I could eat it weekly and be contented if I could find fish equal to what I picked up today. Tonight I made it with kale, not pea shoots, and a simpler ginger-soy sauce, with no measurements and no lime juice. It was phenomenal, as ever.

• White asparagus with anchovy-herb butter

  • peaceoutdesign on May 20, 2024

    Very fresh tasting. I used green asparagus but I can see how the contrast of the butter would be a better presentation on white asparagus.

• Hog wash

  • peaceoutdesign on December 31, 2020

    From Hog Island Oyster Company and it is a bit different than their website recipe, it adds in mirin.

• Phyllo-wrapped salmon with lemon-horseradish cream

  • peaceoutdesign on April 07, 2020

    Used rosemary and thyme instead of the basil and baked at 350 rather than in a pan. In addition, I wrapped an 8-inch fillet of salmon in 4 sheets of phyllo rather than each individual fillet and it turned out awesome.

• Cod Basquaise

  • krissirk on January 09, 2012

    clean quickly and thoroughly after cooking cod stovetop. smells like cod for days if you don't clean up properly.

  • Rinshin on April 06, 2023

    Recipe found at http://www.aveceric.com/all-recipes//cod-basquaise

  • Rinshin on April 07, 2023

    Not the fault of this recipe but my cooked cod came out spongy from using frozen Pacific cod. I’ve told myself to never cook with frozen cod again in the past because of spongy texture and lack of taste but wanted to give another try. Never again. Try with another fish such as flounder, sole, snapper, black cod, or mahi mahi. The sauce was easy to prepare and very nice. Will try again with other fish.

• Grilled calamari with quinoa, tomatoes and olives

  • Jane on May 24, 2012

    I made just the quinoa element of this recipe to serve alongside the grilled mahi-mahi recipe in the same book. Not impressed by this at all. Not sure why it was so dull - it contains lemon juice, mint, parsley as well as olives but it had no zing. I think there was too much quinoa in relation to the flavorings. Not worth repeating.

• Fennel pollen-dusted whole branzino with white wine, tomatoes and fennel broth

  • JoanN on July 11, 2014

    Easy; superb. Timing is spot on.

  • metacritic on November 17, 2021

    A show-stopper of a dish. It is dead easy but would command applause if served at a dinner party (and you had a boisterous bunch).

  • lorloff on May 14, 2024

    We made this with Bronzino fillets and they came out fantastically. I timed the cooking with a thermometer till the center of the fish reached 125°. Both the fennel pollen and the fennel were wonderful. I have the cherry tomatoes and cooked the sauce all together, and then put it on top of the fish. Will absolutely make again.

• Cacciucco alla Livornese

  • metacritic on November 17, 2021

    Phenomenal. Truly tastes like you are sitting on the Tuscan coast, slurping a bowl that might only be found in a single corner of the world (if not for this terrific recipe).

• California bee sting

  • metacritic on April 19, 2020

    Wonderful. I suspect you need to use exceptionally good honey to make this sing, which I did. Light but the honey steeped with chili gives the drink a bit of weight and depth.

• Butter lettuce salad with tarragon and citrus-honey vinaigrette

  • blintz on November 09, 2015

    Simple salad with a nice bright citrus-y dressing. The fresh tarragon is something I would add to a salad again. Topped this with sliced French breakfast radishes from the FM for a bit of color.

• Carbonara

  • L.Nightshade on September 08, 2014

    We really did the homestyle version of this dish. We made our own bacon, made our own linguini, made our own crème fraîche, took chives from our herb pots, and bought eggs from a family up the road. I hold no personal relationship with the parmesan, it was from Italy, not from a family up the road. But perfectly adequate. Aside from the seven days to cure the bacon, and the 24 hours for the crème fraîche, and the little bit of time to make the linguini (all optional), this dish comes together quite quickly. And, it was lovely. I heard words at table, such as "fantastic," "terrific," etc. Can't ignore that. It's not your typical carbonara, as the crème fraîche lends a touch of a tartness. This actually balanced surprisingly well with the bit of sweet in our maple and espresso cured bacon. But rich? Oh, overwhelmingly rich. This is definitely a do-again. And again. And again.

  • L.Nightshade on December 29, 2014

    Recipe is online here: http://www.aveceric.com/carbonara/

  • peaceoutdesign on October 28, 2020

    I used pancetta instead of bacon and added fresh spring peas. It was easy and fast. I was afraid the egg yolks would clump if added all at once so I added a bit of the hot creme fraiche to the eggs to incorporate and added that back to the pan.

  • Rinshin on August 28, 2025

    Fantastic recipe and did not change a thing. I made it for two servings which said 4 oz linguine. I plan to increase it to 5 oz since there was more than enough sauce for 4 oz linguine. This recipe is very simple and quick to make. Repeat for sure. Many of the recipes from this book are on https://www.aveceric.com/recipes

• Salmon rillette

  • stockholm28 on September 04, 2014

    Nice, simple appetizer. Other than cooling the poached fish, this comes together quickly and easily.

• Chicken paillard with tomatoes, fennel and olives

  • JoanN on September 08, 2014

    I kept enjoying this more and more with every bite. It’s light, and bright, and flavorful and quite a wonderful way to make those boring old frozen chicken breasts into something truly fresh and delightful. Good leftovers, too.

• White wine-citrus spritzers

  • stockholm28 on September 05, 2014

    Very refreshing summer aperitif. The lemon simple syrup really mellows out the aperol, so I think even non-aperol fans would like this.

  • adrienneyoung on July 02, 2017

    Keeper! Lovely way to wait for the BBQ to come to temperature.

• Cultured butter

  • stockholm28 on November 04, 2015

    I get why Tipsy Baker says "Make the Bread, Buy the Butter.". This was delicious using cream and creme fraiche, but not very economical given the cost of both ingredients.

• Deviled eggs with smoked salmon

  • amoule on July 16, 2016

    Excellent. After eating these i think I won't go back to stuffed eggs made with mayonnaise again; creme fraiche is the way to go, apparently. I garnished these with a piece of smoked salmon jammed into the filling; it looked good and let people know what was in them. I used hot-smoked salmon but I think either would work.

• Classic beef tartare

  • amoule on December 29, 2015

    Excellent. This is well worth the expense. I'll definitely repeat this one. I thought about replacing the flavorless canola oil with good olive oil but I'm glad I didn't (I used flavorless avocado oil instead). I can't eat gluten so I omitted the toasts, but thick, high-quality potato chips made a nice substitute. I ate much of it with just a fork, though, and was very happy.

• Ratatouille

  • JoanN on June 26, 2014

    Maybe the best ratatouille I ever had. Used only 4 teaspoons of oil and only one ounce of Parmesan.

  • Ladyberd on August 29, 2017

    Delicious and great use of summer produce. i added 5 cloves of garlic, a green pepper and a yellow squash. Also good cold.

• Grilled pork chops with jerk spices

  • JoanN on September 20, 2014

    Loved these. Nice and spicy with 2 Habaños; just perfect at 7 minutes per side in grill pan.

• Mahi mahi with grilled mango and roasted chili sauce

  • Jane on May 24, 2012

    Disappointing. The sauce was over-watery - I think 1 cup (or less) rather than 1.5 cups of water would have worked better. The fish was OK but not very interesting. The grilled mangoes were about the only tasty part of the dish (they were tossed in lime juice and cilantro after grilling). Not worth repeating.

• Fine Cooking

  ...Avec Eric is for cooks who are curious about recipe development. Ripert reveals how his adventures spark his imagination ... recipes that are both brilliant and approachable.

  Full review