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Recipes
CREAMY VINAIGRETTE
By BobD
Combine the vinegar, mayonnaise, mustard and shallot in a small bowl
- 4 SERVINGS
- 2 tablespoons red-wine vinegar
- 1 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
Green Beans with Eggs, Chiles and Cilantro
By BobD
This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and ten...
- 1 pound green beans, cut into 2-inch pieces
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 5 large eggs, lightly beaten
- Salt and freshly ground pepper
- 1 cup chopped cilantro, plus small sprigs for garnish
- 2 tablespoons chopped walnuts
- 1 garlic clove, minced
- 1 small jalapeño, seeded and minced
- 1 small red chile, seeded and minced
- 1/2 teaspoon dill seeds
GRILLED BABY ARTICHOKES w/CAPER-MINT
By BobD
MAKE SAUCE: Stir together all sauce ingredients with pepper to taste
- 4-6 SERVINGS
- FOR SAUCE
- 1/2 cup extra-virgin olive oil
- 6 flat anchovy fillets, drained, patted dry, and minced
- 2 1/2 tablespoons drained capers, rinsed and finely chopped
- 1/4 cup finely chopped mint
- 1 teaspoon white-wine vinegar
- FOR ARTICHOKES
- 1 tablespoon fresh lemon juice
- 12 baby artichokes (31/2 by 2 inches- 1/2 lb total)
- 2 tablespoons olive oil
QUINCES IN CINNAMON SYRUP
By BobD
Place quinces in a heavy saucepan
- 6 large quinces, cut in eighths and cored
- 1 strip lemon peel, 1/2 inch wide and 2 inches long
- 1 3/4 cups sugar
- 4 teaspoons ground cinnamon.
WILD MUSHROOM STUFFED LOIN OF BOAR
By BobD
1. Pare away all silver skin and fat from loin using a sharp knife
- 6-8 SERVINGS
- Wild Mushroom-Stuffed Loin of Boar with Sautéed Jerusalem Artichokes
- 6 tablespoons olive oil
- • 1 whole boneless wild boar loin, about 3 1/2 pounds
- • 2 teaspoons dried thyme
- • 2 bay leaves, broken into large pieces
- • 1 tablespoon chopped garlic
- • 1 teaspoon groun coriander
- • 1 teaspoon coarsely ground black pepper
- • 4 ounces shallots, finely chopped
- • 8 ounces mixed wild mushrooms, such as shiitake, porcini, oyster, and chanterelle, wiped clean, trimmed, and cut into fine dice
- • 1/4 cup fresh thyme leaves, stems reserved, plus extra sprigs, to garnish
- • 1 2/3 cups Panko bread crumbs (available at Japanese markets) or stale firm white bread crumbs
- • 2 eggs, lightly beaten
- • 2 tablespoons milk
- • 1/4 cup grated imported Parmesan cheese
- • Coarse salt and freshly ground black pepper to taste
- • 2 each large carrot, onion, celery rib, and parsnip, coarsely chopped
- • Sautéed Jerusalem Artichokes (recipe follows)
- • 3/4 cup dry vermouth
- • 1 1/4 cups duck and veal demi-glace
- • 2 tablespoons Dijon mustard
- • 2 tablespoons unsalted butter, at room temperature
- • 3 tablespoons minced flat-leaf parsley
LOBSTER SALAD w/LOBSTER MUSHROOMS
By BobD
Prepare at least 1/2 hour before serving, as follows: 1
- 6 SERVINGS
- • 1 lbs. Fresh Lobster Mushrooms, wiped clean and stemmed
- • 1/2 cup of good olive oil
- • Sea salt and fresh ground pepper, to taste
- • One 1 1/2 lbs. fresh Spiny or Maine lobster
- • 3-4 fresh, ripe tomatoes
- • 1 tablespoon slivered basil
- • 1 tablespoon chopped Italian parsley
- • 1 teaspoon minced garlic
- • 1/4 cup fresh-squeezed lemon juice
- • 3/4 cup grapeseed or canola oil
- • Mesclun salad mix
APPLE PRESERVES w/CARDAMOM
By BobD
Place apples in a medium heavy pan and sprinkle with 2 tablespoons water, plus other remaining ingredients
- YIELD 1-1/2 CUPS
- 2 tart apples, like Granny Smiths, cored, peeled and quartered
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cardamom or 3 whole pods, smashed.
Cornmeal Crêpes with Peaches and Caramel
By BobD
Pastry chef Nicole Krasinski adds sherry vinegar to make a tangy caramel sauce, which she drizzles over peach wedge...
- 8 tablespoons unsalted butter, 5 tablespoons melted
- 1 1/4 cups whole milk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons cornmeal
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- 8 tablespoons unsalted butter
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1 tablespoon granulated sugar
- Pinch of kosher salt
- 3 tablespoons heavy cream
- 1 tablespoon sherry vinegar
- 3 ripe peaches—halved, pitted and cut into 1/2-inch dice
ZUCCHINI PANCAKES w/BASIL CHIVE CREAM
By BobD
MAKE BASIL CHIVE CREAM: Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale gree...
- 15 PIECES
- FOR BASIL CHIVE CREAM
- 3/4 cup sour cream
- 2 tablespoons water
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt, or to taste
- FOR PANCAKES
- 4 cups coarsely grated zucchini (1 lb)
- 1 1/4 teaspoons salt
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 tablespoons vegetable or canola oil
Grilled Goat Cheese Sandwiches with Tapenade
By BobD
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How t...
- 4 tsp. salted butter, at room temperature
- 8 slices (1/4 inch thick) Italian country bread or sourdough
- 4 Tbs. olive tapenade
- 1/4-lb. log fresh goat cheese, cut into twelve 1/4-inch rounds