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Recipes
Perfect Steak Indoors Men's Journal
By John_Merillat
Grill marks look good, but the best steak you'll ever cook may come from the frying pan
- Pan-Seared Steak
- Ingredients
- 1 lb 1 lb strip, rib eye, or porterhouse steak
- Peanut or vegetable oil (avoid olive oil; it has a lower smoking point, causing a burned flavor)
- 3 tbsp 3 tbsp butter, cut into chunks
- 2 cloves 2 cloves garlic, crushed and peeled (optional)
- 4 sprigs 4 sprigs fresh thyme (optional)
- Preparation
- Salt and Pepper the Meat
- Then set it on a wire rack and place it uncovered in the fridge. Ideally, do this 12 hours before cooking, so the salt is absorbed, locking in the internal juices. But even an hour will help.
- Take It Out of the Fridge
- Let the meat sit out for an hour, so it comes to room temperature. This ensures that the outer areas don't overcook while you're waiting for the interior to heat up.
- Sear Each Side Quickly
- Flip It Every 30 Seconds
- It's a little unorthodox, but this develops a deep-brown crust and lets the steak cook through evenly.
- Baste It in Butter
- When the steak is nearly done — about five minutes for medium rare — add the butter, garlic, and thyme. Tilt the pan and continuously spoon the butter on top of the steak for a minute or two, until the butter browns.
- Let It Rest Before Serving
- Cutting the steak too soon will cause the juices to leak out. Let it sit for five minutes, then serve with the butter drippings.
Roquefort Soufflés
By John_Merillat
Preheat the oven to 375°
- 2 tablespoons unsalted butter, plus softened butter for the ramekins
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- Pinch of salt
- Pinch of cayenne pepper
- 2 ounces Roquefort cheese
- 5 large eggs, separated
- 2 tablespoons snipped chives
HOMEMADE MARSHMALLOWS
By John_Merillat
Homemade Marshmallows Recipe courtesy Alton Brown, 2007
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Chocolate Pecan Pie with Bourbon
By John_Merillat
In a food processor, pulse the flour with the sugar and salt
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into pieces
- 1/4 cup ice water
- 2 cups (about 7 ounces) pecans
- 3 large eggs
- 3/4 cup dark brown sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 3/4 cup semisweet or bittersweet chocolate chips
Dinner Rolls, Tom's Favorite
By John_Merillat
Developed by Tom Hawkins No, it is not too much butter
- 3/4 cup water, warm
- 1 egg, room temperature
- 3 cups flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 4 tablespoons butter, room temperature
- 3 tablespoons dry milk
- 1 1/2 teaspoon yeast
- Melt 1 stick, 4 ounces butter in pan for baking (13x9x2)
CHOCOLATE SOUFFLE (JACQUES TORRES)
By John_Merillat
Chocolate Souffle Recipe courtesy Jacques Torres
- For Garnish:
- 1 (8-inch) souffles; 6 to 8 se
- Ingredients
- 4 1/2 ounces bittersweet chocolate, chopped
- 8 large egg whites
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- Powdered sugar, for dusting
- Heavy cream, whipped to stiff peaks, optional
- Creme Anglaise, optional
Cacio e Pepe with Lemon
By John_Merillat
Directions Bring a large pot of generously salted water to a boil
- Coarse salt
- 8 8 8 ounces thick spaghetti or bucatini
- 1/2 1/2 4 stick unsalted butter, cut into 4 pieces, softened
- 3 3 3 ounces Grana Padano cheese, grated (1 cup)
- 2 2 2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
- 3/4 3/4 3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
- 1 1 1 small lemon (preferably Meyer)
- High-quality extra-virgin olive oil, for drizzling
F&W Raspberry Macarons
By John_Merillat
Preheat the oven to 400° and position racks in the upper and lower thirds
- 1 cup confectioners' sugar
- 1 cup almond flour (see Note)
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 or 3 drops red food coloring
- 1/2 cup seedless raspberry jam
CHOCOLATE SOUFFLE (WOLFGANG PUCK)
By John_Merillat
Chocolate Souffle Recipe courtesy Wolfgang Puck, "The Wolfgang Puck Cookbook" Random House, 1986
- 2 tablespoons (1 ounce) unsalted butter
- 4 tablespoons sugar
- 4 ounces bittersweet chocolate, cut into small pieces
- 4 eggs, separated
- 2 tablespoons orange liqueur
- 3 egg whites
- 1/2 lemon, juiced
- Powdered sugar, for garnish
- Unsweetened whipped cream
MEYER LEMON PUDDING CAKE WITH POMEGRANATE SEEDS AND SYRUP
By John_Merillat
Recipe Note: This old-fashioned pudding cake charms with its custardy bottom and intensely lemony aroma
- 1 Meyer lemon
- 4 egg whites, at room temperature
- 1/2 cup sugar, divided
- 3 tablespoons soft unsalted butter, plus extra for the ramekins
- pinch of salt
- 3 egg yolks
- 3 tablespoons all-purpose or whole-wheat pastry flour
- 1 cup 2 percent low-fat milk seeds of 1 medium pomegranate
- Pomegranate Syrup
- 1 cup pomegranate juice, preferably not from concentrate
- 1/2 cup sugar