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Recipes
Baked Eggs with Spinach, Asparagus, and Prosciutto
By BobD
Bake the eggs, in their nests of crusty bread, until the whites are just set
- 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
- 1/4 pound thin-sliced prosciutto
- 1/4 pound Gruyère, grated
- 1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry
- 4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
LAMB TANGINE w/PRUNES & CINNAMON
By BobD
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in ...
- 6 SERVINGS
- The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.
- 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
- 1 medium red onion, halved and thinly sliced
- 3 tablespoons plus 1/4 cup olive oil, divided
- 3 (3-inch) cinnamon sticks
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 pinch saffron threads
- 1 tablespoon white wine or water
- 2 1/2 About 2 1/2 cups water
- 1/2 lb prunes (about 2 cups)
- 3 tablespoons mild honey
- 1 tablespoon sesame seeds
- 1/2 cup whole blanched almonds
COLD POACHED SALMON w/MUSTARD LIME SAUCE
By BobD
Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil
- 6 SERVINGS
- 6 cups water
- 2 1/2 cups dry white wine
- 6 7-to-8-ounce center-cut salmon fillets, skinned
- Ground white pepper
- 1 cup sour cream
- 6 tablespoons Dijon mustard
- 4 teaspoons fresh lime juice
- 4 teaspoons honey
- 1 teaspoon grated lime peel
- Finely sliced fresh basil
Campari Meringues with Baked Peaches and Raspberry Sauce
By BobD
Baking peaches brings out their sweetness and also makes them meltingly soft
- 4 firm, ripe freestone peaches (6 ounces each)
- 2 large egg whites
- 1 tablespoon Campari
- 1/3 cup granulated sugar
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 1/2 tablespoons turbinado or dark brown sugar
- 1 tablespoon water
- 6 ounces fresh raspberries
- 1 cup heavy cream
BLUE CHEESE STRAWS
By BobD
In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough ...
- It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: shape the dough into a 1-inch-thick log, roll in poppy seeds and chill, then slice 1/4 inch thick and bake for 15 minutes, or until crisp.
- 4 1/2 ounces Maytag or other sharp blue cheese (1/2 cup packed)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 1/2 tablespoons unsalted butter, softened
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 3/4 teaspoon poppy seeds
Free-Form Blueberry Tart
By BobD
Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit i...
- 1 1/2 cups all-purpose flour, plus more for sprinkling
- 1 tablespoon minced candied ginger
- 1/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/4 cup plus 1 tablespoon ice water
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 1/4 cup all-purpose flour
- 4 cups blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
FLUFFY CARROT SOUFFLE
By BobD
Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender
- 6 SERVINGS
- 1 (16 oz.) pkg. baby carrots
- 3 large eggs
- 1 1/4 cups sugar
- 1/2 cup light sour cream
- 1/4 cup butter, softened
- 1/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground cinnamon
RABBIT STEW w/MUSTARD
By BobD
1. Preheat the oven to 250 degrees F 2
- 4 SERVINGS
- 4 rabbit legs
- • 1/2 cup dry white wine
- • 1/2 cup chicken broth
- • 2 oz cubed ventreche
- • 2 tbs duck fat
- • 1 cup pearl or boiling onions peeled
- • 2 carrots, peeled and slice into large pieces
- • 1 bouquet garni containing bay leaves, peppercorns, thyme and parsley
- • 2 tbs Dijon mustard
- • Flour
- • 1/4 cup heavy cream
- • Salt and pepper
CHICKEN GUMBO w/ANDOUILLE SAUSAGE
By BobD
1. In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons duck fat, about 7 minutes
- 8 SERVINGS
- 1/2 pound Andouille, cut into 1/4-inch cubes
- • 4 tablespoons Duck Fat
- • 1 2 1/2-to 3-pound Chicken, cut into pieces
- • 1 1/2 quarts water
- • 1/3 cup all-purpose flour
- • 1 cup chopped onion
- • 1 cup chopped celery
- • 1 cup chopped green pepper
- • 2 garlic cloves, minced
- • 2 tablespoons chopped fresh parsley
- • 2 bay leaves
- • 1/2 teaspoon dried thyme
- • 1 teaspoon Tabasco
- • 1/4 teaspoon salt
- • 1/8 teaspoon freshly ground black pepper
- • 1/2 cup chopped green onions
- • Cooked rice
ROASTED VEAL TENDERLOINS w/BLUE CHEESE CRUST
By BobD
Combine bread crumbs, blue cheese, parsley and chives to form a paste; set aside
- 1/2 cup panko (Japanese breadcrumbs)
- 6 oz. crumbled blue cheese
- 1 tbsp. chopped parsley
- 1 tbsp. chopped chives
- 3 tbsp. softened butter
- 3 tbsp. flour
- 3 cups beef or veal stock
- 3 oz. sweet red wine
- Salt and black pepper
- 4 6-oz. veal tenderloin medallions
- 1 tbsp. olive oil