A Meal From A True Cook

Chef Eric Ripert's relationship with food began in his grandmother's kitchen. It was there that he developed the Mediterranean palate that influences his cooking today. Ripert is the executive chef of Manhattan's Le Bernardin, but he describes himself as a cook who also happens to be an executive chef.

In his book, "A Return To Cooking," he explains how he noticed the more recognized he became for his food, the further away he was taken from his love and the source of his success. With the sense that he was losing the "cook" inside, he decided to create new recipes, try new methods, and allow himself to become a cook again.

As the Saturday Early Show's Chef on a Shoestring, Ripert demonstrates how to prepare: Garlic Sage Broth with Alphabet Pasta; Sauteed Chicken Breasts with Sauteed Mushrooms, Creamy Parmesan Polenta, and Mushroom Consomme; and Buttermilk Panna Cotta with Grapefruit.

Here are some explanations of a few of the terms he uses:

Panna Cotta: Italian for "cooked cream," it is a light, silky eggless custard, which is often flavored with caramel. It's served cold, accompanied with fruit or chocolate sauce.

Consomme: Traditionally a clarified meat or fish broth. This week the chef is making the broth from mushrooms. Consomme can be served hot or cold, and is variously used as a soup or sauce base.

The Recipes:

Garlic Sage Broth with Alphabet Pasta
Makes 4 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
5 cups good quality chicken broth (about 3 cans)
Fine sea salt
Freshly ground white pepper
8 garlic cloves, peeled and halved
15 sage leaves
1 cup alphabet pasta
1 tablespoon tiny diced lemon peel, white pith removed
2 tablespoons sliced scallions
Pinch of espelette pepper powder (you may substitute cayenne)

Method:

1. Bring the chicken broth to a boil, then lower the heat to a simmer and season to taste with salt and pepper. Add the garlic cloves and sage and infuse for 4 to 5 minutes. Remove from the heat, strain and reserve.
2. To serve, bring the strained broth to a boil and add the pasta. Cook until al dente, about 5 minutes. Sprinkle 1/2 teaspoon lemon peel and ½ teaspoon scallions in each of six warmed soup bowls. Ladle the soup into each bowl. Sprinkle a pinch of the pepper powder over each bowl and serve immediately

Ingredients:
1 pound button mushrooms
3 tablespoons canola oil
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1/2 cup (1 stick) butter, divided
2 cups milk
1/3 cup polenta
1/2 cup grated parmesan (about 3 ounces)
4 boneless and skinless chicken breasts

Method:

1. Place half the button mushrooms in a pan and cover with 8 cups of water. Bring to a boil. Lower to a simmer and cook for 2 hours. Strain and press the mushrooms to release any liquid. You should have at least 2 cups of mushroom stock. Season to taste with salt and pepper. Set aside. (This may be made up to three days in advance or frozen for up to a month.)
2. Slice the remaining mushrooms.
3. Heat one tablespoon canola oil in a sauté pan over high heat. Add the mushrooms and sauté until the mushrooms have given up their liquid and they are tender, but not dry, seasoning with salt and pepper. Add the shallots and garlic and cook for 2 minutes. Add 3 tablespoons of butter and and toss to incorporate. Set aside.
4. Bring the milk, 1 1/2 cups of water and 4 tablespoons butter to a boil. Lower the heat to a simmer. Whisking constantly, slowly add the polenta. Whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the parmesan and stir to incorporate.
5. Heat the remaining canola oil in a large sauté pan over medium high heat. Season the chicken breasts on both sides and add to the pan. Sear until nicely golden, about 7-9 minutes on each side. Remove from the pan and rest.
6. Meanwhile, in separate pots, gently reheat the mushroom broth, sautéed mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
7. To serve, spoon a circle of polenta in the center of each plate. Spoon 1/4 cup of the mushroom broth around the polenta circle. Slice each chicken on the bias and place over the polenta. Spoon the mushroom broth over the mushrooms. Serve immediately.

Ingredients:
1 1/4 cup heavy cream
3/4 cup sugar
1 package granulated gelatin
1 3/4 cups buttermilk
Vegetable oil cooking spray
3 large pink grapefruit
1 teaspoon vanilla extract
2 tablespoons Vermont honey (or substitute another honey)

Method:

1. Bring the cream and sugar to a boil and cook until the sugar has melted. Remove from the heat and cool slightly. Combine the gelatin and buttermilk. Once the cream has cooled, add the buttermilk-gelatin mixture and stir to combine.
2. Spray four (6-ounce) ramekins with vegetable spray. Divide the buttermilk-cream mixture between the ramekins and cover with plastic wrap. Chill until set, at least 4 hours or overnight.
   
3. Meanwhile, cut off the ends of the grapefruit. Using the tip of your knife, cut the peel and pith from the grapefruit. Hold the grapefruit over a bowl to catch the juice and cut out the segments from the fruit. Squeeze the membrane to release all the grapefruit juice. Refrigerate the grapefruit segments. Place the grapefruit juice (you should have at least 1 cup) in a small pot and add the vanilla extract. Bring to a boil and reduce by one third, about 30 minutes . Set aside.
4. To serve, dip the ramekins in hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert it onto the center of a plate. Arrange the grapefruit segments around the panna cotta in a spiraling fashion. Spoon the sauce over the grapefruit and drizzle the honey over the sauce. Serve immediately.