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Recipes
Molten Chocolate Cakes
By John_Merillat
Preheat the oven to 450°
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
Beef Rendang
By John_Merillat
Serve this aromatic Malaysian specialty with jasmine or basmati rice
- For the flavor base:
- 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
- 1-1/2 cups sliced shallots (from 4 large shallots)
- 2 Tbs. sliced garlic
- 1 Tbs. sliced peeled fresh ginger
- 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
- For the whole spice blend:
- 4 whole cloves
- 4 whole green cardamom pods
- 2 whole star anise
- 1 3-inch-long cinnamon stick, snapped in half
- For the ground spice blend:
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. ground fennel seeds
- 1 tsp. ground turmeric
- 1/2 tsp. freshly ground black pepper
- For the rendang:
- 3/4 cup canola or vegetable oil; more as needed
- 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
- sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
- 2-inch pieces
- 1 13.5-oz. can unsweetened coconut milk
- 1/4 cup tamarind concentrate
- 3 wild lime leaves, thinly sliced
- 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
- 4 tsp. palm sugar or dark brown sugar
- 2-1/2 tsp. table salt
- 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
- 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
- Lime wedges, for garnish (optional)
Panko-Coated Chicken Schnitzel Thomas Keller's
By John_Merillat
Set the flour, eggs and panko in three separate shallow bowls
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Fresh Peach Cobbler Edna Lewis
By John_Merillat
This is Edna Lewis‘ Fresh Peach Cobbler
- Butter Pie Pastry (recipe follows)
- 1 cup sugar
- 7 large peaches
- 3/4 cup (1 1/2 sticks) unsalted butter
- Butter Pie Pastry
- Makes enough for a double crust
- 2 cups unbleached all-purpose flour
- Scant teaspoon salt
- 12 tablespoons (1 1/2 sticks) firmly chilled or frozen unsalted butter, cut into small pieces
- 1/4 cup ice water
CACIO E PEPE - SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER (CACIO E PEPE)
By John_Merillat
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER (CACIO E PEPE) Serves 4 to 6 Published January 1, 2010 From Co...
- 6 ounces Pecorino Romano cheese , 4 ounces finely grated (about 2 cups) and 2 ounces coursely grated (about 1 cup) (see note)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream (see note)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
Lentil Soup Alton Brown
By John_Merillat
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Very Soft Polenta with Rock Shrimp Ragout
By John_Merillat
In a medium saucepan, bring 5 cups of water to a boil with the sugar
- 1 tablespoon sugar
- 1 cup quick-cooking polenta (6 ounces)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt
- 4 scallions, thinly sliced
- 1/2 teaspoon crushed red pepper
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 pounds shelled rock shrimp
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- Freshly ground pepper
Polpette Napoletane (Italian Meatballs)
By John_Merillat
Recipe courtesy Baroness Cecilia Bellelli (FoodTV) Prep Time: 25 min Inactive Prep Time: hr min Cook Time: 1
- 2 slices stale white bread, crusts removed
- 1 cup milk
- 1 small bunch flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 9 ounces minced beef and pork, equal amounts
- 2 fresh eggs
- 2 ounces pecorino, grated
- Salt and freshly ground black pepper
- 1 buffalo mozzarella, drained and chopped into little pieces
- Unseasoned bread crumbs
- Extra-virgin olive oil, for frying
- Tomato sauce, recipe follows
- Serving suggestion: steamed broccoli
- Serve over Polenta
Pear-Stuffed French Toast
By John_Merillat
In a large skillet, melt butter over medium-high heat
- 1 tablespoon unsalted butter
- 3 medium ripe Bosc pears, peeled, cored, and thinly sliced
- 3 tablespoons sugar
- 6 large eggs
- 1 1/2 cups milk
- 1/3 cup fresh orange juice
- 1/4 cup Poire William liqueur
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 loaf brioche or French baguette
- Vegetable oil, for frying
- Maple syrup (optional)
- Confectioners' sugar (optional)
WILD BOAR RAGU (RAGU DI CINGHIALE)
By John_Merillat
Ground wild boar meat soaked overnight in a red wine marinade makes a rich ragu that demands freh pasta to absorb i...
- 2 pounds (900 grams) ground wild boar
- 3 cups (24 fl oz/720 ml) red wine
- 2 onions, cut into fine dice
- 2 stalks celery, cut into fine dice
- 2 carrots, peeled, and cut into fine dice
- 1 clove of garlic, peeled and minced
- 1 tablespoon lightly crushed juniper berries
- 5 whole cloves
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 28 ounces crushed tomatoes
- 1 bay leaf
- 1 sprig rosemary
- Tagliatelle or fresh pasta