John_Merillat's profile page
Recipes
Homemade Granola Bars
By John_Merillat
Homemade Granola Bars 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:25 minInactive Prep T
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Mushroom Sauté
By John_Merillat
Heat the oil and butter in a 12-inch sauté pan or skillet over medium heat until the butter foams
- shiitake mushrooms
- flat-leaf parsley
- sage
- more
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 lb. mixed fresh mushrooms (I like to use 4 oz. shiitakes and 6 oz. each cremini and white mushrooms), washed, trimmed, and sliced 1/4 inch thick, to yield 5-1/2 to 6 cups
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt
- 2 Tbs. chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 2 to 3 Tbs. heavy cream, broth, or lemon juice (optional)
- Additional chopped herbs, such as thyme, sage, and/or chives (optional)
Chocolate Cupcakes with Caramel Ganache and Coconut
By John_Merillat
make the frosting Combine both chocolates in a large bowl
- 12 ounces milk chocolate, finely chopped
- 2 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- One 12-ounce bag unsweetened large-flaked coconut
Butterscotch Sticky Buns
By John_Merillat
In a glass measuring cup, heat the milk in the microwave until warm, 1 minute
- 3/4 cup whole milk
- 1 tablespoon plus 1/2 teaspoon active dry yeast
- 1/2 cup granulated sugar
- 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup pecan halves
- 1/2 cup packed dark brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons Scotch whiskey
- 2 1/2 tablespoons sweetened condensed milk
- 2 tablespoons water
- 2 tablespoons crème fraîche
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon baking powder
Blueberry Nut Oatmeal
By John_Merillat
Total Calories = 383 Oatmeal Blueberries Cashews
- Half cup dry Quaker Old Fashioned Quick 1-Minute Oats (150)
- 1 cup Cascadian Farm organic frozen blueberries, warmed in microwave for 1 minute (70)
- 2 Tbsp MUFA-rich cashews (163)
Amazing Peanut Sauce
By John_Merillat
SERVES : 16; 1 Serving = 1 sixteenth of recipe PREP TIME: 10 minutes TOTAL COOK TIME: None CALORIES:117 cal CARBS...
- 1 cup chunky natural unsalted peanut butter
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup light coconut milk
- 3 tablespoons packed brown sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1 tablespoon grated peeled fresh ginger
- 1/8 teaspoon red-pepper flakes
Shiitake & Roasted Red Pepper Puff Pastry Tart
By John_Merillat
Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply a...
- 1 (9-ounce) sheet frozen puff pastry, thawed
- 1 large egg
- 2 tablespoons unsalted butter
- 3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
- Kosher salt and freshly ground black pepper to taste
- 1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
- 1 1/2 cups (4-ounces) Gruyère, coarsely grated
- 1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
- 3 tablespoons almonds, sliced
Cranberry Berry Pie Bon Appetit
By John_Merillat
Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon kosher salt
- 3 cups all-purpose flour plus more for dusting
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 1/4 cup chilled vegetable shortening, cut into pieces
- 2 large egg yolks
- 1 teaspoon apple cider vinegar
- 12 ounces fresh (or frozen, thawed) cranberries, chopped
- 8 ounces fresh (or frozen, thawed) blueberries
- 8 ounces fresh (or frozen, thawed) raspberries
- 1 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3 tablespoons all-purpose flour plus more for dusting
- 1 large egg, beaten to blend
- 2 tablespoons raw sugar or granulated sugar
Rothschild Soufflé
By John_Merillat
In a bowl, soak the fruits in the kirsch for 30 minutes or overnight
- 1/2 cup candied and dried fruits, chopped into 1/4-inch pieces
- 3 tablespoons kirsch (cherry brandy)
- 3 tablespoons unsalted butter, plus more for greasing
- 1/3 cup plus 2 tablespoons sugar
- 3 1/2 tablespoons all-purpose flour
- 1 cup cold whole milk
- 1 teaspoon pure vanilla extract
- 5 large eggs, separated
- Confectioners' sugar, for dusting
Caesar Salad with Homemade Dressing
By John_Merillat
Preheat the oven to 375 degrees F
- 2 eggs, coddled (if desired) then separated and yolks reserved
- 2 tablespoons fresh lemon juice
- 2 to 3 dashes Worcestershire sauce
- 2 boneless anchovy fillets, minced
- 2 cloves garlic, minced
- 1 cup olive oil, canola oil or equivalent light salad oil
- Kosher salt and freshly cracked black pepper
- 1/4 French baguette
- 3 tablespoons olive oil
- 1/2 cup shredded Parmesan
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly cracked black pepper
- 2 large heads romaine lettuce
- 1/3 cup grated Parmesan
- Cook's Note: To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.