Chef Johns Zabaglione Recipes

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

CHEF JOHN'S BEEF ON WECK SANDWICHES

Steps:

• Season beef with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
• Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
• Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

CHEF JOHN'S PARTY CHEESE PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
• Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
• Bake in the preheated oven until golden and puffed, 15 to 20 minutes.