Graham Elliot is an acclaimed chef, Michelin star restaurateur and television personality – and now he can add cookbook author to his list of credentials.
His first cookbook is called Cooking Like A Master Chef: 100 Recipes to Make the Everyday Extraordinary
. In the clip above, Elliot reveals how Gordon Ramsay shamed him into writing a book, what it's like being a MasterChef judge and how he struggled with his weight.
See below for the recipes featured in the segment, all courtesy of Cooking Like A Master Chef
Kabocha Squash Soup with Toasted Pepitas
Prep time: 15 to 20 minutes
Cooking time: 30 to 25 minutes
Toasted Pepita-Coconut-Lime Garnish ingredients
- 1/4 cup pepitas (pumpkin seeds)
- 1 1/2 tsp canola oil
- 1/4 cup shredded unsweetened coconut
- 1/4 cup diced raw kabocha squash
- 1 tsp yuzu juice
- 1 lime
- 1 tbsp canola oil
- 2 lemongrass stalks, trimmed, gently bruised and sliced (see note below)
- 1 small onion, sliced
- 2 tbsp chopped fresh ginger
- 3 garlic cloves, chopped
- 3 red kabocha squash, peeled, seeded, and coarsely chopped
- 1 gallon vegetable broth, preferably homemade
- 1 tbsp fresh lime juice
- 1 tbsp salt, plus more as needed
- For the pepita-coconut-lime garnish, preheat the oven to 325F.
- Toss the pepitas with the oil and spread them on a rimmed baking sheet. Toast in the oven for about 6 minutes, stirring once or twice to encourage even browning. Transfer to a cool plate to stop the cooking. Keep the oven on.
- Spread the coconut on a rimmed baking sheet and toast in the oven for about 10 minutes, or until browned around the edges. Transfer to a cool plate.
- In a small bowl, toss the squash with the yuzu juice and season with salt.
- Grate the zest from the lime or peel and chop it. Peel the pith from the lime and slice the lime into thin rounds.
- For the soup, in a stockpot, heat the oil over medium-high heat. When hot, add the lemongrass, onion, and ginger and cook, stirring, for about 1 minute, or until they soften slightly. Add the garlic and continue to stir for another minute or so until softened. Take care that the garlic does not burn.
- Add the squash and the vegetable broth. The broth should cover the squash by about 1/2 inch – if not, add a little water. Let the broth come to a gentle boil and then reduce the heat and simmer for about 20 minutes, or until the squash is tender when pierced with a fork.
- Working in batches and using a slotted spoon, transfer the squash and other vegetables to a blender in small, manageable amounts. Puree until smooth and add liquid from the pot to adjust consistency.
- As each batch of soup is pureed, transfer it to a clean pot. Add the lime juice and salt and stir to mix. Taste and adjust the seasoning, if necessary. Serve garnished with the toasted pepitas, coconut, squash, lime zest and lime rounds.
To bruise the lemongrass, put the stalks beneath the flat side of a large knife, such as a chef's knife, and use the heel of your hand or end of your fist to hit the knife. Don't hit too hard: you don't want to damage the lemongrass. Light bruising releases essential oils, which heighten the flavour. It's a technique use most often with herbs, spices, garlic, onions and similar ingredients.
Cheddar Cheese Rissotto
Serves 4 to 6
Prep time: About 35 minutes, plus drying and resting
Cook time: About 1 hour
Bacon powder ingredients
Apple Garnish ingredients
- 4 slices thick-cut bacon, chopped into small pieces
Glazed Onions ingredients
- 2 Gala or similar firm, sweet apples, peeled, cored, and julienned (reserve the apple peelings)
- 2 tbsp fresh lemon juice
- 1 cup grenadine
- 1/2 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 2 tbsp unsalted butter
- 2 cups peeled pearl onions
- 3 tbsp hard cider
- 2 tbsp olive oil
- 1 cup minced onions
- 2 cups arborio rice
- 3 cups dry white wine
- 4 ounces Wisconsion cheddar cheese, shredded (about 1 cup)
- 2 ounces mascarpone (about 1/4 cup)
- Salt and coarsely ground black pepper
- 1 bunch chives, finely chopped, for garnish
Short Rib Stroganoff with Spaetzle, Wild Mushrooms, and Peppered Sour Cream
- For the bacon powder, in a small frying pan, slowly cook the bacon over medium-low heat. Spoon the fat off and discard as the bacon cooks. When the bacon browns, use a slotted spoon to transfer the bacon to a fine-mesh sieve or chinois to drain a little more. Spread the bacon pieces on paper towels and allow the bacon to air-dry for 2 to 3 hours.
- Grind the bacon pieces in a spice of coffee grinder. Spread the powder on paper towels and let it air-dry for at least 6 hours. The powder can be made up to 2 days ahead and stored on a lidded container at room temperature until ready to use.
- For the apple garnish, in a small bowl, toss the julienned apples with the lemon juice. Add some cold water to cover the apples and set aside for up to 4 hours.
- In a small saucepan, combine the grenadine, vinegar, and brown sugar with the reserved apple peelings. Bring to a boil over medium-high heat, reduce the heat, and simmer for about 5 minutes, or until the syrup has reduced to the consistency of honey. Transfer the syrup to a blender and puree until smooth. Set aside until needed.
- For the glazed onions, in a large saute pan, melt the butter over medium-high heat. When hot, cook the pearl onions for about 15 minutes, or until brown and tender.
- Add the hard cider, reduce the heat to medium, and cook for about 30 minutes longer, or until the onions are cooked through. Lift the onions from the cooking liquid and set aside, covered to keep warm, until needed.
- For the risotto, in a large saucepan, bring about 3 cups of water to a boil. Reduce the heat so that it's barely simmering but is very hot.
- In a large, deep pot, heat the oil over medium-high heat and saute the minced onions for 4-5 minutes, or until translucent. Add the rice and stir with a wooden spoon to mix well with the onions. Cook for 5 minutes longer.
- Reduce the heat to medium-low and add 1 cup of wine, stirring the rice and wine continuously with the wooden spoon. When the first cup of wine has been absorbed by the rice, add another cup. Stir the rice and wine, and add the final cup of wine when the rice has absorbed the second cup. As you stir, the rice will release its natural starches, which help absorb the liquid.
- Begin adding the hot water in 1/4 cup increments, stirring all the while. When you have added about 1 cup of the hot water, start tasting the rice and when it's al dente and has a little toothiness, stop adding water. This entire process should take about 20 minutes. Keep the hot water on the stove.
- Add the cheddar and mascarpone to the hot risotto. Stir to allow the cheese to melt into the rice. Gently stir in the glazed onions. Season with salt and pepper. (Make sure you use enough pepper, which helps cut through the flavours of the dish.)
- Divide the risotto among four to six serving plates or shallow bowls. Drain and pat dry the julienned apples and garnish each serving with the apples, chives, and bacon powder. Spoon the pureed apple peelings around the outside of the dish.
Prep time: About 45 minutes
Cooking time: About 4 1/2 hours
Short Ribs ingredients
- 1 tbsp canola oil
- 5 pounds beef short ribs
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1 cup diced onions
- 1/2 cup diced carrots
- 1 (750-ml) bottle Cabernet Sauvignon or similar red wine
- 8 cups beef stock, preferably homemade
- 2 garlic cloves
- 2 fresh bay leaves, or 1 dried
- 2 sprigs fresh thyme
- 1 tsp crushed star anise (1 to 2 stars)
- 1 tsp fennel seeds
- 6 to 8 shallots, cut into rings about 1/8 inch thick (about 1 cup)
- 1 fresh bay leaf
- 1 allspice berry
- 1 whole clove
- 1 tbsp sugar
- 1/4 cup white wine vinegar
- 1 tbsp sherry vinegar
- 1/2 tsp kosher salt
Peppered Sour Cream ingredients
- 1 tbsp plus 1 1/2 tsp canola oil
- 1 large shallot, diced
- 1 garlic clove, minced
- 1 bay leaf
- 1 sprig fresh thyme
- 1 star anise
- 1 Thai peppercorn
- 1 cup Cabernet Sauvignon or similar red wine
- 1 tsp whole pink peppercorns
- 1 tsp whole green peppercorns
- 2 tsp whole black peppercorns
- 2 cups sour cream
- 1 cup fresh dill sprigs, for garnish
- Spaetzle (recipe follows)
- Black Trumpet Mushrooms (recipe follows)
- For the short ribs, preheat the oven to 250F.
- In a heavy, oven safe pot or Dutch oven, heat about half the oil over medium-high heat. Liberally season the ribs with salt and pepper. Sear on all sides until browned. As the ribs are browned, set aside, covered, until needed.
- Add the rest of the oil to the pot and cook the onions, carrots, and celery for 3 to 4 minutes, or until lightly caramelized. Add the wine and stir gently to deglaze the pan, scraping the browned bits from the bottom of the pan.
- Return the ribs to the pot and add the stock and 2 cups of water.
- Put the garlic, bay leaves, thyme, star anise, and fennel seeds in a piece of cheesecloth. Gather the cheesecloth into a bundle and tie closed with a piece of kitchen twine to make a sachet. Add to the pot.
- Cover the pot with its lid or tightly with aluminum foil and braise for about 4 hours, or until the meat is fork-tender. Add more stock or water, if necessary.
- Lift the ribs from the pot and set aside to cool. Set the ribs on a rack sitting in a shallow pan to catch the drippings. Set aside the pot with the pan liquids.
- Meanwhile, for the marmalade, put the shallots, bay leaf, allspice berry, clove , and sugar in a saucepan. Add the vinegars and 1 tablespoon of water. Bring to a simmer over medium-heat. Cook for about 20 minutes, stirring occasionally, until the liquid nearly evaporates and the shallots are translucent and sticky. Season with salt.
- Remove the allspice berry, clove, and bay leaf before serving.
- For the jus, degrease the pan juices from cooking the ribs and strain them through a fine-mesh sieve. Discard the solids. Measure 2 cups of the pan juices.
- In a saucepan, heat the oil over medium-high heat. Cook the shallot and garlic, stirring, until caramelized. Add the bay leaf, thyme, star anise, peppercorn, and wine. Bring the wine to a boil, reduce the heat, and simmer, scraping up the browned bits from the bottom of the pan. Add the 2 cups strained pan juices. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer a little more gently for about 2 hours, skimming any foam that rises to the surface. Adjust the heat up or down to maintain a simmer.
- Strain the jus through a fine-mesh sieve three times until it is as clear as possible.
- Carefully cut any fat from the cooled ribs and cut the meat into large cubes for serving.
- For the peppered sour cream, in a large, dry skillet, toast the peppercorns over medium-high heat for about 3 minutes, or until aromatic.
- Transfer the peppercorns to a spice grinder and grind finely. Fold the peppercorns into the sour cream and season with salt. Garnish with the dill.
- To serve the short ribs, toss the cubed meat with the jus and serve it spooned over the spaetzle. Garnish the plate with the mushrooms, marmalade, and peppered sour cream.
Makes about 4 cups
Prep time: About 25 minutes
Cook time: About 35 minutes
- 1 1/2 cups all-purpose flour
- 3/4 cups sour cream
- 1/2 cup milk
- 3 large eggs
- 1 tbsp stone-ground mustard
- Salt and freshly ground black peppercorn
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh chives
Black Trumpet Mushrooms
- In a large bowl, whisk the flour, sour cream, and milk until smooth. Add the eggs and mustard and stir until smooth. Season to taste with salt and pepper. Set aside to rest for 20 minutes.
- Bring a large pot of water to a boil. Reduce the heat so the water simmers. Using a spaetzle machine or perforated pan, drop the batter in small amounts into the simmering water. When the spaetzle rise to the surface of the water, simmer for 1 minute and then remove from the water with a slotted spoon.
- In a sauté pan, melt the butter over medium-high heat. When hot, cook the spaetzle for about 5 minutes, or until the edges turn golden. Season with the chives and salt and serve hot.
Makes about 4 cups
Prep time: About 10 minutes
Cooking time: About 10 minutes
- 12 ounces (3 sticks) unsalted butter
- 6 shallots, minced (about 1 cup)
- 2 pounds black trumpet mushrooms or other mushrooms (foraged are full flavoured), left whole
- 1/2 cup mushroom stock or water
- 1/4 cup sherry vinegar
- 2 tbsp grapeseed oil
- Salt and freshly ground black pepper
- In a large sauté pan, melt the butter over medium-high heat. Add the shallots and mushrooms and cook for about 10 minutes, or until the mushrooms soften.
- Transfer one-third of the mushrooms and shallots to blender. Add the stock, vinegar, and oil and blend until smooth.
- Strain the sauce through a fine-mesh sieve. Season with salt and pepper. Serve hot.
- Use the rest of the mushrooms to garnish the Stroganoff.
Prep time: 10 to 15 minutes
Cooking time: 8 to 10 minutes
- 6 tbsp (3/4 stick) unsalted butter, plus more for the pan
- Cooking spray, for the pan (optional)
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
- 1 (10-ounce) bag marshmallows (38 to 40 marshmallows)
- 6 cups Rice Krispies or other crisped cereal
- 1 tsp fleur de sel or other pure, large-grain salt
- Lightly butter a 9x13-inch salt shallow baking pan, or spray it with cooking spray. Set aside.
- In a saucepan, melt the butter over medium-high heat. Cook for 2-3 minutes after it has melted, or until it browns and has a nutty aroma.
- Remove the pan from the heat and add the cinnamon, nutmeg, allspice, cardamom, ginger, and kosher salt. Stir to coat the spices with butter, return to low heat, and toast slightly for 3 to 5 minutes.
- Add the marshmallows and cook gently to allow the marshmallows to melt.
- Put the Rice Krispies in a large bowl and scrape the melted marshmallow mixture into the bowl. Using a wooden spoon or a lightly buttered rubber spatula, mix until the cereal is coated with marshmallows.
- Spread the mixture into the prepared pan and press it evenly into the pan. Sprinkle with the fleur de sel and let the treats sit for about 15 minutes. Cut into the desired size squares or rectangles.