I don’t know about you, but I’m having a hard time getting my head around the earthquake, tsunami, and nuclear catastrophes in Japan. While it’s been tough to watch and comprehend what is going on there, the grace with which the Japanese people are responding to these tragedies has left me awestruck.
One of the best ways to help is, as always, through donating to the Red Cross/Crescent. Eric Ripert, the brilliant chef of New York’s four star Le Bernardin, is offering another way: until April 16th, all profits from the sale of the restaurant’s four cookbooks (Le Bernardin – Four Star Simplicity, A Return to Cooking, On The Line, and Avec Eric) will be donated directly to the Japanese relief efforts.
It isn't surprising he is doing this; from what I read and hear, Eric Ripert is an engaged, generous spirit. He chairs the board of NYC’s City Harvest’s Food Council, which brings together NYC best restaurants and chefs to help rescue and donate food to Manhattan’s hungriest citizens. He is a practicing Buddist who retweets the Dalai Lama (taking my Twitter page up several notches!). He has received France’s top honor, Legion d’Honneur, is a guest judge on Top Chef, and is host of PBS’s cooking show, Avec Eric.
As a bit of enticement to order one of his books, I’m including a recipe from Avec Eric, the companion piece to his awesome PBS series. On the show, ER travels the globe to find the highest quality ingredients made by food artisans, cooking what he discovers into the most sublime meals.
Purchasing a cookbook as a way of donating money to the people of Japan may seem like a roundabout way of helping, but every bit counts. I hope you join in.
Adapted from Avec Eric
Le Bernardin is arguably the top seafood restaurant in the United States so it’s a little odd of all his recipes, I’m making a non-seafood pasta dish. Well, it would be odd except that I’m sort of obsessed with pasta and could eat it every day of the week. I saw ER make this on Avec Eric and have been eager to try it ever since. I had a few slices of Flying Pigs Farm delicious bacon in the fridge, along with Ronnybrook crème fraiche and I decided the time was now! The tanginess of the crème fraiche really makes this simple, rich, elegant dish sing.
½ cup diced applewood smoked bacon
2 cups crème fraiche
2 large egg yolks
1 teaspoon freshly ground black pepper
8 ounces dried linguine
1 ½ cups freshly grated Parmesan cheese plus more for garnish
4 tablespoons thinly sliced fresh chives
Bring a large pot of salted water to boil over high heat.
Meanwhile, sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraiche and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt.
When ready to serve, cook the linguine in the boiling salted water until al dente. Drain the pasta and add to the sauce. Stir in 1 ½ cups of the Parmesan cheese and chives; let stand for 1 minute to allow all the flavors to blend.
Using a meat or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately.