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Recipes
Aquavit's Gingersnap Cookies
By John_Merillat
Aquavit's Gingersnap Cookies Recipe courtesy Marcus Samuelsson
- 1/2 cup light brown sugar
- 1 cup sugar
- 2 sticks unsalted butter
- 1 egg
- 1/3 cup molasses
- 2 teaspoons powdered ginger
- 1/2 teaspoon powdered cardamom
- 1/2 teaspoon powdered cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 1/4 cups flour
- 1 cup coarsely chopped candied orange peel
Lemon Panna Cotta
By John_Merillat
Lemon Panna Cotta with Raspberry Coulis Recipe courtesy Danny Boome
- Raspberry Coulis:
- 4 cups heavy cream
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon unflavored gelatin powder
- 2 tablespoons grated lemon zest
- 1/2 lemon, juiced
- 1 pint fresh raspberries, reserve 6 for garnish
Ultimate Ginger Cookie Barefoot Contessa
By John_Merillat
Ultimate Ginger Cookie 2006, Barefoot Contessa at Home, All Rights Reserved
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Apple-almond oatmeal
By John_Merillat
Total Calories = 394 Breakfast
- 1/2 cup dry Quaker Old Fashioned Quick 1-Minute Oats (150)
- (mixed with water and cooked to create consistency of your choice)
- sprinkled with apple pie spice,
- mixed with 1 medium apple, sliced (80),
- topped with 2 Tbsp MUFA-rich almonds (164)
Pomelo Sorbet
By John_Merillat
Combine sugar and water in a small saucepan and bring to a boil
- 1/2 cup sugar
- 1/3 cup water
- 1/2 cup mint leaves, washed, plus extra for garnish
- 3 cups freshly squeezed pink grapefruit juice (reserve 2 grapefruit halves for serving)
- 1 grapefruit or pomelo, for garnish
Ginger Cookies (Paula Deen)
By John_Merillat
Ginger Cookies Recipe courtesy Paula Deen
- 3/4 cup vegetable shortening
- 1 cup sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
EASY STICKY BUNS
By John_Merillat
Easy Sticky Buns 2008, Barefoot Contessa Back to Basics, All Rights Reserved
- For the filling:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Pulled Pork, Indoor
By John_Merillat
INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE Serves 6 to 8
- Pork
- 1 cup plus 2 teaspoons table salt
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons plus 2 teaspoons liquid smoke
- 1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
- 1/4 cup yellow mustard
- 2 tablespoons ground black pepper
- 2 tablespoons smoked paprika (see note)
- 1 teaspoon cayenne pepper
- Sweet and Tangy Barbecue Sauce
- 1 1/2 cups ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- I
Panna cotta with pomegranate sauce
By John_Merillat
With only a few ingredients you can have a perfect dessert, and it only takes about 10 minutes to prepare
- 4 martini glasses
- PANNA COTTA
- 1 package unflavored gelatin
- 60 ml cold milk
- 400 ml heavy whipping cream
- 60 grams powdered sugar
- 1/2 teaspoon pure vanilla extract
- POMEGRANATE SAUCE
- 200 g pomegranate
- 100 ml orange juice
- 100 g sugar
Pasta with Braised Pork, Red Wine and Pancetta
By John_Merillat
In an enameled cast-iron casserole, heat the olive oil until shimmering
- 2 tablespoons olive oil
- 1/2 pound pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
- 3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
- Salt
- Freshly ground pepper
- 3 sage leaves
- 2 thyme sprigs
- 1 rosemary sprig
- 1 small onion, cut into 1/2-inch dice
- 1 small carrot, cut into 1/2-inch dice
- 1 celery rib, cut into 1/2-inch dice
- 1 leek, white and light green part only, cut into 1/2-inch dice
- 4 garlic cloves, minced
- 2 cups dry red wine
- 2 cups chicken stock or low-sodium broth
- One 14-ounce can tomato puree
- 1 pound dried strozzapreti or tubetti pasta
- Freshly grated pecorino cheese, for serving