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Recipes
TWELVE LAYER MOCHA CAKE
By BobD
Make cake layers: Preheat oven to 350F with rack in middle
- For cake layers:
- 4 4 30 large egg yolks at room temperature 30 minutes
- 2 2 2 tablespoons whole milk
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- 3/4 3/4 3/4 cup sugar, divided
- 1/2 1/2 1/2 cup all-purpose flour
- 1/4 1/4 1/4 teaspoon salt
- 2 2 30 large egg whites at room temperature 30 minutes
- For souffle layyers:
- 6 6 60%-cacao ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
- 1/4 1/4 1/4 cup water
- 5 5 30 large eggs, separated, at room temperature 30 minutes
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup sugar, divided
- 1 1 1 tablespoon unsweetened cocoa powder
- For meringue layers:
- 2/3 2/3 1/2 cup hazelnuts (3 1/2 ounces)
- 3 3 30 large egg whites at room temperature 30 minutes
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon cream of tartar
- 1/2 1/2 1/2 cup sugar
- For syrup:
- 1/3 1/3 1/3 cup water
- 2 2 2 tablespoons sugar
- 1 1 1 teaspoon instant-espresso powder
- For filling:
- Coffee and mocha buttercreams
- 3 10-inch) 4-sided 10-inch) 4-sided sheet pans (1/2 inch deep)
PASTRY for a ONE CRUST PIE
By BobD
If food processor is used, combine the flour, egg yolk, sugar and salt in container
- 1 1/2 cups flour
- 1 egg yolk
- 1 tablespoon sugar
- Salt to taste
- 10 tablespoons butter
- 3 tablespoons cold water, approximately
BLOOD ORANGE w/POMEGRANATE MOLASSES
By BobD
Cut the skin and pith from each orange; then slice each into thirds
- 8 SERVINGS
- 16 blood oranges
- 3/4 cup pomegranate molasses
- 1/2 cup honey
- 1 tablespoon orange-blossom water
- 16 dates, pitted and chopped
- Seeds from 1 pomegranate
- 1/2 cup unsalted pistachio nuts, chopped
- 1/4 cup chopped mint
PAN FRIED SCALLOPINE w/PARMESAN
By BobD
Preheat the oven to 250 degrees F
- Scaloppine Impanate al Parmigiano Reggiano
- 4 portions, veal, chicken, turkey, or pork scallopine
- salt
- freshly ground pepper
- 2 eggs
- 2 tablespoons milk
- 1 ½ cups fine, dry breadcrumbs
- 1 cup Parmigiano-Reggiano, freshly grated
- 2 tablespoons fresh Italian parsley, chopped
- all-purpose flour
- ¼ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- Lemon wedges
CHILLED BOUILLABAISSE MARSEILLE
By BobD
1. Steam mussels and clams; sauté scallops, monkfish and rouget until cooked thoroughly, but not tough
- Mussels, steamed 8 each
- Littleneck clams, steamed 16 each
- U-10 scallop 4 each
- Monkfish 8 Oz
- Rouget 8 Oz
- Bouillabaisse gelée 4 portions
- Fennel salad 1 C
- Saffron rouille foam 8 Oz
SALMON w/BASIL CRUST & RATATOUILLE SALSA
By BobD
In a medium skillet over medium heat, heat the olive oil
- 1/4 cup olive oil
- 1/2 cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cups finely diced eggplant
- 1/4 teaspoon minced garlic
- One 28-ounce can plum tomatoes, drained and chopped
- 1 cup finely diced zucchini
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
- 2 slices white bread, broken into pieces
- 1/4 teaspoon minced garlic
- 1/4 cup (packed) parsley, minced
- 1/4 cup (packed) basil, minced
- Six 8-ounce boneless, skinless salmon fillets
Poached Eggs with Baked Feta and Olives
By BobD
Defne Koryürek created this recipe, a
- Six 3-inch squares of rosemary focaccia, halved horizontally
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 10 ounces feta cheese, cut into 6 slabs
- Aleppo pepper or ancho chile powder, for sprinkling
- 6 large eggs
- Salt
- 18 pitted kalamata olives
- 1 tablespoon chopped sage
SUPREMES de VOLAILLE aux MORILLES
By BobD
Put morels in mixing bowl and add warm water to cover
- 1 cup dried morels, about 1 1/4 ounces
- 8 skinless, boneless halved chicken breasts, about 1/4 pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 tablespoons butter
- 3 tablespoons finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/3 cup rich chicken broth
Mashed Potatoes with Manchego and Olive Oil
By BobD
Preheat the oven to 350°
- 2 heads of garlic, top third of each cut off
- 1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
- 6 pounds baking potatoes, peeled and cut into 2-inch chunks
- Water
- Salt
- 3 cups heavy cream, heated
- 1/2 pound young Manchego cheese, cut into 1/4-inch dice
Melon Sorbet
By BobD
In a blender, puree the cantaloupe until smooth
- 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded and cut into 1-inch dice (about 4 cups)
- 3/4 cup Sugar Syrup