Best 5 Chef Johns Gremolata Recipes

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
• Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
• Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
• Serve soup garnished with bacon gremolata over the top.

CHEF JOHN'S CHEATER DEMI-GLACE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Oil a large roasting pan with vegetable oil. Place celery, onions, and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables.
• Bake in preheated oven 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there, another 30 to 40 minutes.
• Transfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water, bay leaf, and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from heat.
• Strain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid.
• Bring to room temperature before covering; refrigerate. When demi-glace has solidified, gently use a spatula to scrape off any fat that has collected at the top.

GREMOLATA

Steps:

• On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

CHEF JOHN'S GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
• Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
• Pour onto prepared baking sheet and distribute in an even layer.
• Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
• Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.