This Week's Episode
Hosted by Lynne Rossetto Kasper
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.
Ginger Oil:
Instructions
2. Slice the snapper 1/4 inch thick on the bias. Brush each plate with ginger oil and season with salt and pepper. Arrange the snapper slices to form a square on each plate. Brush with the remaining ginger oil. Season with salt and pepper.
3. Just before serving, warm the snapper in the oven for 1 to 2 minutes; be careful not to overcook. Sprinkle the chives and squeeze the lime juice over each plate. Serve immediately.
Ginger Oil
Makes 1-1/2 cups
Put the ginger in a clean jar and add the oil. Let stand at room temperature for at least 2 hours or refrigerate overnight before using. Store oil in the refrigerator for up to 2 weeks.
Michael Ruhlman is an author, writer and food blogger. His books include Ruhlman's Twenty, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen and The Making of a Chef: Mastering Heat at the Culinary Institute of America, as well as several cookbook collaborations and non-fiction books.
Eric Ripert is a chef, restaurateur and author. He is co-owner of Le Bernardin, and has opened Blue in Grand Cayman, Westend Bistro in Washington, D.C., and 10 Arts Bistro in Philadelphia in partnership with The Ritz-Carlton Hotel Company. He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of France's Legion d’Honneur. He is the host of the television series “Avec Eric,” which has won Emmy and James Beard awards, and serves as a regular guest judge on “Bravo’s Top Chef.” Ripert is the author of four cookbooks.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.
