Eric Ripert's toaster oven treats: Chicken tenders, more
Chicken fingers aren't just for kids anymore! Michelin-starred chef Eric Ripert is giving them a grown-up makeover with herbs de Provence. Here, the chef also makes crab cakes with Old Bay, portobello Provençal and apple clafouti.
Makes 2 servings
- 7 ounces chicken tenders
- 1 tablespoon olive oil
- 1/2 teaspoon herbes de Provence
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Fine sea salt and freshly ground pepper
1. Heat toaster oven to 450 degrees. Drizzle half of the olive oil onto the toaster oven tray.2. Season the chicken with salt, pepper and herbes de Provence.3. Arrange the chicken in a single layer on the tray and drizzle the remaining olive oil over the seasoned chicken.4. Bake the chicken for 8 to 10 minutes, until cooked through.5. While the chicken is cooking, stir together the Dijon mustard and honey. Serve the chicken tenders with mustard on the side.Alternately, serve the chicken tenders on skewers as an appetizer or with an arugula salad. Arugula salad: In a mixing bowl, gently toss to coat, 2 cups baby arugula, 2 teaspoons balsamic vinegar, 2 tablespoons extra virgin olive oil; season with fine sea salt and freshly ground black pepper to taste.
- 8 ounces of peekytoe crab meat
- 1 teaspoon Old Bay seasoning
- 2 tablespoons mayonnaise
- 1 teaspoon chives, sliced
- 1 teaspoon parsley, sliced
- 1 lemon, juiced
- 1/2 cup breadcrumbs
1. Preheat the oven to 425 degrees.2. In a mixing bowl combine the crab meat, herbs, mayonnaise and 2 tablespoons of breadcrumbs. Season the mixture with salt, pepper and lemon juice as needed. 3. Line up 4 ramekins onto a baking tray and spoon 3 to 4 ounces of the crab mixture into each ramekin. Top off each ramekin with the remaining breadcrumbs. Place the ramekins into the oven for 8 to 10 minutes until warm and golden brown. Serve immediately.
- 4 portobello mushrooms, de-stemmed and peeled
- 4 cloves of garlic, sliced
- 6 sprigs of thyme
- Extra virgin olive oil
1. Preheat the oven to 450 degrees.2. On a baking tray, line up the portobello mushrooms gill side up. Season each mushroom with salt and pepper. Place 2 to 3 slices of garlic and 1 to 2 sprigs of thyme on each portobello. Drizzle the mushrooms with olive oil and bake in the oven for 8 to 10 minutes. When the portobello is finished, slice and arrange on a plate. Serve Immediately.
Makes 2 servings
- 1 tablespoon melted butter
- 1/4 cup sugar, plus more for the ramekins
- 3 tablespoons of sugar (for the apples)
- 1 large egg
- 6 tablespoons half and half
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 apples
- Pinch of cinnamon
- Grated zest of 1/2 melon
- Vanilla ice cream (optional)
1. Heat toaster oven to 425 degrees. Butter two 3 ½-inch ramekins and dust with sugar.2. Peel and cut apples into ¾ in cubes.3. Mix with the melted butter, sugar, lemon zest and cinnamon4. Cook on a small tray in the toaster oven until tender (approx. 10 minutes) and allow to cool.5. Whisk the egg and the sugar, about 3 minutes then add flour, half and half and vanilla extract; stir to combine.6. Add the flour and mix thoroughly.7. Divide the apples between the ramekins and pour the batter over the apples, leaving a little room at the top.8. Bake for 10 to 12 minutes until golden brown and the middle is set. Serve with a scoop of ice cream, if using.