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Recipes
Peachy pecan oatmeal
By John_Merillat
Total Calories = 406 Breakfast Oatmeal
- Half cup dry Quaker Old Fashioned Quick 1-Minute Oats (150) (mixed with water to create consistency of your choice),
- cooked in microwave for 1 minute,
- mixed with 1 cup Cascadian Farm Organic Sliced Peaches, thawed (60)
- sprinkled with nutmeg,
- topped with 2 Tbsp MUFA-rich pecans (196)
IPA Burger
By John_Merillat
RELATED: How to Make America's Greatest Off-Menu Burger The IPA Burger (Makes 4 sandwiches) Directions In a smal...
- The IPA Burger (Makes 4 sandwiches)
- Ingredients
- 24 oz ground Black Angus beef
- 4 oz American cheese
- 4 oz heavy cream
- 2 oz IPA Beer
- 3 1-1/4-inch thick Spanish onions, sliced
- 1 oz flour
- 2 oz buttermilk
- 10 oz vegetable cooking oil
- 4 potato buns
- fixings: lettuce, sliced tomato, and pickle
The Breslin's Ricotta Pancakes with Orange Syrup
By John_Merillat
Make the Orange Syrup Peel the zest from the orange in long strips and julienne
- 1 orange
- 1 cup fresh orange juice
- 1 cup sugar
- 1 cup water
- 1 1/2 cups fresh ricotta
- 1 1/2 tablespoons sugar
- 3/4 teaspoon finely grated lemon zest
- Seeds scraped from 1/2 vanilla bean
- 1 1/2 cups all-purpose flour
- 1/4 cup fine white cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, separated
- 1/2 cup fresh ricotta
- Vegetable oil, for frying
- Toasted almond slices, for serving
Cranberry-Pecan Scones
By John_Merillat
SERVES : 8; 1 Serving = 1 scone PREP TIME: 15 minutes TOTAL COOK TIME: 25 minutes CALORIES:210 cal CARBS:25 g FAT
- 2 cups whole wheat pastry flour
- 1 cup pecans, chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups low-fat vanilla yogurt
- 2 tablespoons canola oil
- 1 teaspoon freshly grated orange zest
- 2/3 cup dried sweetened cranberries
RED BEANS AND RICE
By John_Merillat
RED BEANS AND RICE Serves 6 to 8
- Table salt
- 1 pound small red beans (about 2 cups), rinsed and picked over
- 4 slices bacon (about 4 ounces), chopped fine (see note)
- 1 medium onion , chopped fine (about 1 cup)
- 1 small green bell pepper , seeded and chopped fine (about 1/2 cup)
- 1 celery rib , chopped fine (about 1/2 cup)
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika (see note)
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Ground black pepper
- 3 cups low-sodium chicken broth
- 6 cups water
- 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch slices (see note)
- 1 teaspoon red wine vinegar , plus extra for seasoning
- Basic White Rice (see related recipe)
- 3 scallions , white and green parts, sliced thin
- Hot sauce (optional)
Big Pasta with Mushroom, Parsley, Garlic and Thyme
By John_Merillat
Big Pasta with Mushroom, Parsley, Garlic and Thyme Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hyperion,...
- Bechamel:
- 1 stick butter
- 1 cup all-purpose flour
- 8 cups milk
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- Mushroom Mixture:
- 2 tablespoons butter, plus 1 stick
- 1 tablespoon oil
- 3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
- 1 pound, 8 ounces mixed mushrooms, chopped
- 3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
- 1 teaspoon dried thyme or fresh thyme leaves
- 3 fat garlic cloves, minced
- 1/2 cup amontillado sherry
- 1 cup freshly grated Parmesan, plus 1 cup
- Salt
- 3 pounds rigatoni or other big pasta of choice
- Few sprigs fresh thyme, for garnish
Salted-Caramel Squares
By John_Merillat
Preheat the oven to 350°
- 1 stick unsalted butter, softened
- 1 cup confectioners' sugar
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg white, beaten
- 2 1/4 cups heavy cream
- 1 vanilla bean, split, seeds scraped
- 2 1/4 cups sugar
- 1 3/4 sticks unsalted butter
- 2 1/2 teaspoons kosher salt
Cheesy Mixed Pasta Casserole with Mushrooms
By John_Merillat
In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water
- 1/2 cup dried porcini mushrooms (1/2 ounce)
- 1 pound mixed short pasta shapes such as fusilli, farfalle, penne, and orzo
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 tablespoons heavy cream
- 1/2 pound shiitake mushroom, stems discarded and caps quartered
- 1/2 pound white button mushrooms, stems trimmed and caps quartered
- Kosher salt and freshly ground pepper
- 4 1/2 ounces fontina cheese, coarsely grated (1 cup plus 2 tablespoons)
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Chocolate Soufflés with Blood Orange Sauce
By John_Merillat
Make the sauce Combine all of the ingredients in a 1-quart saucepan
- For the blood orange sauce
- 1-1/2 cups blood orange juice (from 4 medium oranges)
- 1/2 cup orange marmalade
- 1/2 cup granulated sugar
- 2 Tbs. orange liqueur, such as Cointreau (optional)
- For the ramekins
- 2 to 3 Tbs. unsalted butter, softened
- 3 to 4 Tbs. granulated sugar
- For the chocolate pastry cream
- 4 large egg yolks
- 1-1/4 cups whole milk
- 1/2 cup granulated sugar
- 2 Tbs. cornstarch
- 1 Tbs. Dutch-processed cocoa powder
- 1/4 tsp. table salt
- 4 oz. unsweetened chocolate, finely chopped
- 1/2 oz. (1 Tbs.) unsalted butter
- 1 tsp. pure vanilla extract
- For the meringue
- 8 large egg whites, at room temperature
- 1/2 tsp. cream of tartar
- 1 oz. (1/4 cup) confectioners’ sugar; more for dusting
Sticky Buns with Pecans
By John_Merillat
This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shap...
- Dough
- 3 large eggs at room temperature
- 3/4 cup buttermilk at room temperature
- 1/4 cup granulated sugar
- 1 1/4 teaspoons table salt
- 2 1/4 teaspoons instant yeast
- 4 1/4 cups unbleached all-purpose flour (21 1/4 ounces), plus additional for dusting work surface
- 6 tablespoons unsalted butter , melted and cooled until warm
- Caramel Glaze
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar (5 1/4 ounces)
- 3 tablespoons corn syrup , light or dark
- 2 tablespoons heavy cream
- 1 pinch table salt
- Cinnamon-Sugar Filling
- 3/4 cup packed light brown sugar (5 1/4 ounces)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 pinch table salt
- 1 tablespoon unsalted butter , melted
- Pecan Topping
- 3 tablespoons unsalted butter
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 3 tablespoons corn syrup , light or dark
- pinch table salt
- 1 teaspoon vanilla extract
- 3/4 cup pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped