Tag Archives: Avec Eric

Parmesan Cream Grits

As promised in Monday’s post on Eric Ripert’s latest cookbook, Avec Eric, for the next week I’m going to be posting recipes inspired by the dishes in his book. Of all the recipes I tested, Eric’s Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Au Jus is the one I’m still dreaming about. We all know how I love mushrooms, but the perfect combination of flavors in this recipe are what makes it so special.

On its own, it’s delightful. Served over creamy parmesan grits, it’s spectacular. The pork recipe is posted on the Amazon page for Eric’s book. So I decided I’d post the recipe for what may be my most indulgent grits recipe to date so, you too can serve this spectacular dish that’s perfect for a cool, fall dinner.


  • 3 tablespoons butter, divided
  • 1 cup stone-ground grits
  • 2 tablespoons flour
  • 1 cup lowfat milk
  • 3 ounces Parmesan cheese, grated


  • Bring three cups of water, 1 tablespoon of butter, and a large pinch of salt in 2-quart saucepan and bring to a boil.
  • Slowly whisk in grits and reduce heat to low-medium. Simmer for 30 minutes, stirring frequently.
  • In a small saucepan, melt remaining butter over medium heat. Add flour, stirring until smooth, but not brown like a roux.
  • Slowly add milk 1/4 cup at a time, whisking until fully incorporated. Once the sauce thickens, add the remaining milk 1/4 cup at a time.
  • Continue whisking as sauce simmers for about 5-10 minutes. Add the Parmesan cheese, whisking until cheese had melted.
  • Using a rubber spatula, pour the cheese sauce into the grits and stir until fully incorporated. Salt and pepper to taste.

Notes: This recipe serves four 3/4 cup servings. I use Anson Mills stone ground grits which require a long cooking time. You could use quick cooking grits – which would require you to reduce the water by 1/2 cup and the initial simmer time down to 10 minutes.

What you’ll need: A 2-quart saucepan and a small saucepan.

What you want to know: One 3/4 cup serving of grits is approximately 271 calories, 12 grams of fat, 1 gram of fiber, and 6 Weight Watchers points.

1 Comment

Filed under Grains

Avec Eric: A Culinary Journey with Eric Ripert

"Sometimes humble, honest food can be the most exciting. The birth of a dish starts with a story - either of the people who work with the ingredients or of a very basic recipe." - Eric Ripert, Avec Eric: A Culinary Journey with Eric Ripert

Holiday season is just around the corner and if you’re already starting to make your wish list, be sure Avec Eric by Eric Ripert is on it!

On sale tomorrow, Avec Eric is more than a cookbook, it’s a storybook with recipes – giving readers a peek into both his personal and professional life by taking them on a journey around the world to explore the finest ingredients and flavors.

In each chapter, Eric provides anecdotes on finding inspiration for new dishes – farm to table dining with Dan Barber at Blue Hill at Stone Barns, wine making and olive oil production in Chianti, bee keeping at The Melissa Garden in California, snorkeling for conch in the Cayman Islands, and cooking with other world-renowned chefs at The Cayman Cookout.

Reading the chapter on The Cayman Cookout gave me goosebumps as Eric recounted the weekend that truly changed my life. It was the weekend I met Gail Simmons, Jose Andres, and Grant Achatz – all of whom have had a tremendous impact on me in some way. It was also the weekend I met Eric (and the fabulous Jennifer Heigl, from Daily Blender), on a catamaran headed out to sea to swim with the stingrays. He is larger than life, but not at all unapproachable. He is witty, kind, and so warm and personable that talking to him is like chatting with an old friend versus one of the world’s most famous chefs.

That same day, I also met Soa Davies and Mandy Oser – two fabulous ladies on Eric’s team. It was my first conversation with Mandy and Soa that gave me the initial push to leave my retail life behind and dive head first into the food world. Whether it’s helping me map out an ever-changing game plan, perfect a new recipe, or boosting my confidence with a simple, sweet email, these two ladies continue to support my crazy journey on this new path. I’m thankful for meeting them on that catamaran that day and so very grateful to be able to call them my friends.

But Avec Eric isn’t about MY stories, it’s about HIS stories, a fabulous selection of recipes inspired by those stories, and culinary lessons on everything from creating your own home garden to choosing olive oil.

Unlike most cookbooks from a restaurant chef, the recipes in Avec Eric are truly designed for the home cook. They are elegant, yet accessible, require simple, basic techniques and, most importantly, are well-tested. Having tried many of them myself, I can vouch for their accuracy and simplicity.

The dishes are exquisite – with the Spiced Hot Chocolate with Cinnamon Beignets, Truffle Risotto, Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Au Jus topping the list of my favorites for fall. And the Crab-stuffed Zucchini Flowers with Mustard Butter Sauce, along with the Heirloom Tomato Salad with Black Garlic and White Balsamic, look so heavenly it gives me yet another reason to look forward to warm weather again.

Whether you are looking for a gift for a loved one or simply wanting a treat for yourself, Avec Eric is the perfect book for any home cook – ranging from novice to expert – who is looking to bring some Eric Ripert, a little Le Bernardin, and a lot of inspiration into their home kitchen.


Filed under Articles