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Recipes
Pistachio-Crusted Pork Scaloppine
By John_Merillat
SERVES : 4; 1 Serving = 1 quarter of recipe PREP TIME: 20 minutes TOTAL COOK TIME: 15 minutes CALORIES:202 cal ...
- 12 ounces pork tenderloin, trimmed
- 1/2 cup unsalted pistachios
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 egg white
- 1 tablespoon cold water
- 4 lime wedges
Bread Machine Basics
By John_Merillat
We hope you enjoy this beginners exploration of bread machines, and feel confident that you can produce a good loaf...
- Helpful Hints:
- Hint #1:
- Hint #2:
- Hint #3:
- Hint #4:
- Bread that is undercooked and gummy inside is bread that didnt rise sufficiently
- Hint #5:
- Hint #6:
- to the flour to the desired result. A high-protein all-purpose or bread flour will yield high-rising bread. Whole-grain flours will yield denser, heavier, more substantial breads. A combination of flours will yield something in between.
- Hint #7:
- to 1/2 to of salt to flour in bread is 1/2 teaspoon salt per cup of flour. Recipes that call for less salt than this may seem blah; try increasing the amount of salt to the recommended ratio.
- Hint #8:
- 2 1/2 to 3 to 1 1/4 1/2 to 3 cups flour to 1 1/4 cups liquid, depending on the time of year -- more flour in the summer, less in the winter.
- Hint #9:
- Bread that rises, then collapses in the middle as it bakes -- the infamous crater bread -- contains too much liquid. Adjust your formula.
- Hint #10:
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By John_Merillat
Preheat the oven to 350°
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
By John_Merillat
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound mushrooms, cut into thin slices
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
- 1/2 pound mild goat cheese
- 1/3 cup grated Parmesan, plus more for serving
- 1/3 cup milk
- 3/4 pound fettuccine
- 2 tablespoons chopped fresh chives or scallion tops
Caramel Soufflés with Ginger Crème Anglaise
By John_Merillat
1/2 cup heavy cream, heated Make the crème anglaise In a 2-quart saucepan, heat the cream, sugar, vanilla bean s...
- For the ginger crème anglaise
- 1-1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 vanilla bean, split and scraped
- 1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
- 4 large egg yolks
- For the ramekins
- 2 to 3 Tbs. unsalted butter, softened
- 3 to 4 Tbs. granulated sugar
- For the caramel pastry cream
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream, heated
- 4 large egg yolks
- 1 cups whole milk
- 3 Tbs. cornstarch
- 1/4 tsp. table salt
- 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
Bacon-Shallot Gravy
By John_Merillat
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1/4 pound thick-cut bacon, finely chopped
- 1 cup minced shallots (2 large)
- 1 large thyme sprig
- Kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups turkey or chicken stock
- 1/4 teaspoon sweet paprika
- 2 tablespoons unsalted butter
- Pepper
Prosciutto-Wrapped Persimmons
By John_Merillat
Preheat the oven to 375° and line a baking sheet with parchment paper
- 2 tablespoons extra-virgin olive oil
- 3 fuyu or hachiya persimmons, each one peeled and cut into eighths
- 24 small rosemary sprigs
- 24 very thin slices of prosciutto (about 1/2 pound)
Cioppino With Lemon Aioli
By John_Merillat
SERVES : 4; 1 Serving = 1 quarter of recipe PREP TIME: 10 minutes TOTAL COOK TIME: 30 minutes CALORIES:380 cal C
- 2 teaspoons canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh oregano
- 1 can (15 ounces) crushed tomatoes
- 1 cup reduced-sodium chicken broth
- 12 ounces tilapia fillets
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Toast Points
- 4 slices whole grain bread Aioli
Braised Beef Short Ribs with Salsa Verde and Feta
By John_Merillat
Put the short ribs in a large mixing bowl and rub them with the thyme leaves and 1 Tbs
- For the short ribs
- 6 large 6 large beef short ribs (14 to 16 oz. each)
- 1 Tbs. 1 Tbs. fresh thyme leaves, plus 4 whole sprigs
- Freshly ground black pepper
- Kosher salt
- 3 Tbs. 3 Tbs. extra-virgin olive oil
- 1 medium 1 medium yellow onion, finely chopped
- 1 medium 1 medium carrot, finely chopped
- 1 medium 1 medium celery stalk, finely chopped
- 2 2 dried bay leaves
- 1-1/2 cups 1-1/2 cups ruby port
- 2 Tbs. 2 Tbs. balsamic vinegar
- 2-1/2 cups 2-1/2 cups hearty red wine (like Zinfandel or Côtes du Rhône)
- 6 cups 6 cups homemade or lower-salt store-bought beef broth
- 4 sprigs 4 sprigs fresh flat-leaf parsley
- For the salsa verde
- 1 cup 1 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup 1/4 cup coarsely chopped fresh mint
- 1 tsp. 1 tsp. finely chopped fresh marjoram or oregano
- 1 small clove 1 small clove garlic, chopped
- 1 1 anchovy (preferably salt-packed), rinsed
- 3/4 cup 3/4 cup extra-virgin olive oil
- 1 Tbs. 1 Tbs. capers, drained and rinsed
- Kosher salt and freshly ground black pepper
- 3 oz. 3 oz. feta (preferably French), crumbled (1/2 cup)
BEST BEEF STEW
By John_Merillat
Use a good-quality, medium-bodied wine, such as Cotes du Rhone or Pinot Noir, for this stew
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper