Yacht Chef Cookbook coming Fall 2023!

By Chef William Merryman

Acknowledgments

Thank You to Chefs over the years that have inspired and taught me to how to become a Chef. Cooking became a passion to create Art in food. The fun part about food is a place to come together to share our days and to celebrate life. Enjoy this first cookbook with your Customers and fellow Yachties.

This book is dedicated to my children Audrey Marie and William who I love them so!

CONTENT

Breakfast

Gruyere and Parsley Omelets ( pg )

Italian Baked Eggs & Sausage ( pg )

Frittata ( pg )

Ricotta Pancake (pg)

Croque Madame Sandwich (pg)

Lunch

Niçoise Salad (pg)

Pasta carbonara, bolognese, with mushroom

cream sauce ( pg)

Tortellini salad (pg)

Dinner

Charolais beef tartare (pg)

Cote de Veau Rotie (pg)

Mebanazine à la parmigiana (pg)

Quiche Lorraine seared beef Walldorf

salad with pont-neuf potatoes (pg)

Disserts

Dark Chocolate Fondant (pg)

Dark Chocolate Truffles (pg)

Lighter chocolate mousse (pg)

Chocolate Marshmallows (pg)

Tiramisu Crepe (pg)

Smoked Salmon Flatbread (pg)

Breakfast

Gruyere and Parsley Omelets

Ingrediencies

4 large eggs

3 tablespoons chopped fresh Italian parsley

2 teaspoons water

1 teaspoon dried fines herbs or dried salad herbs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons (1/4 stick) non salted butter1/2 cup (packed) grated Gruyere cheese (about 2 ounces)

Preparation

Total Time: 15 minutes

2 servings; can be doubled

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.

Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining herbs.

Lunch

Nicoise Salad

Ingrediencies

2 5 ½ ouce cans Itlaina or Spanish tuna packed in olive oil , drained

½ cup nocice olive

1-pound red-skinned potatoes, sliced 1/3 inch thick Kosher salt

2 tablespoons dry white wine

10 ouces haricots verts or thin green beans, trimmed

4 large eggs

¼ cup white wine vinegar

½ cup shallot, minced about 2 tablespoons

2 tablespoons chopped fresh thyme

Freshly ground pepper

¾ cup extra virgin olive oil

8 cherry tomatoes or small cocktail tomatoes, halved or quartered

1 head Boston lettuce, leaves sperated

Preparation

Total: 55 min

Prep: 45 min

Cook: 10 min

Yield: 4 servings

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer

over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and

toss.

Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives. with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining herbs.

Dinner

Charolais Beef Tartare

Ingrediencies

300g tail end of beef fillet, sirloin or rump. Straight from the fridge

1 tbs capers, rinsed, drained and chopped

2 shallots, finely chopped

2 tbs chopped flat-leaf parsley

1 tbs extra virgin olive oil

1 gherkin or 3 cornichons, finely chopped

3 dashes of Tabasco

Preparation

Rim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.

Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper.

Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape

into a neatish round.

Make a small indentation in the top and add an egg yolk to each one. Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.

Must have a food processor.

Desserts

Dark Chocolate Fondant

Ingrediencies

50 g sugar

50 g shelled unsalted pistachios

Strawberry coulis

100 g strawberries, hulled

20 ml water

30 g sugar

Soft-centered chocolate cake

150 g dark chocolate, chopped

150 g butter

3 eggs

4 egg yolks

150 g icing sugar

45 g plain flour

45 g unsweetened cocoa powder, plus extra for the moulds

Preparation

time: 30 minutes

Cooking time: 5-8 minutes

Total time: About 38 minutes

Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel colour is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).

Strawberry coulis

In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china-cap sieve. Refrigerate. Preheat the oven to 180ºC.

Soft-centred chocolate cake

Line moulds with parchment paper. Place a disc of parchment paper the size of the moulds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the moulds.

Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china-cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared moulds. Bake

in the oven until the tops are set and coming away from the sides, about 5–8 minutes.

To serve

Unmould the warm cakes and carefully remove the papers. Arrange in the centre of a plate, dust with icing sugar and top with caramelised pistachios. Decorate with strawberry halves and strawberry coulis.