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Recipes
FIG & OLIVE TAPENADE
By BobD
1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender
- Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.
- Yield: 6 to 8 servings
- 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
- 1 cup (250 ml) water
- 1 cup (170 g) black olives, rinsed and pitted
- 1 garlic clove, peeled
- 2 teaspoons capers, rinsed and drained
- 2 anchovy fillets
- 2 teaspoons whole-grain mustard
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1 1/2 tablespoons lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Coarse salt and freshly ground black pepper
CHEDDAR CHEESE BURGER w/ONIONS & TOMS
By BobD
To make the patties, mix all the ingredients in a large bowl and form into 4 patties
- Patties:
- 4 slices aged Cheddar cheese
- 1 onion, cut into thick slices
- 4 slices of uncooked bacon
- butter, for the rolls
- 4 hamburger buns with sesame seeds, halved
- tomato ketchup or barbecue sauce, to serve
- 8 slices vine-ripened tomato
- 8 slices cornichons
- 8 large arugula leaves
- 1 3/4 pounds ground chuck
- 2 garlic cloves, crushed
- pinch of red pepper flakes
- 2 tablespoons chopped fresh Italian parsley
- pinch of dried oregano
- 1 egg
- 1/4 cup finely diced onion
- 2-4 tablespoons fresh bread crumbs
- 1 tablespoon Dijon mustard
STEAMED BROCCOLI & GARLIC
By BobD
Cut the tough ends off the broccoli stalks
- Broccoli all’Aglio e Olio
- Serves 6
- 4 heads broccoli (about 1 1/2 pounds)
- Salt
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled
- 1/4 teaspoon crushed hot red pepper, or to taste
- 1/4 cup (or as needed) chicken stock or reserved broccoli cooking water
BLACK SESAME LACE COOKIES
By BobD
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter unt...
- 7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 7 tablespoons (100 grams) packed light brown sugar
- 1/2 cup (70 grams) unbleached all-purpose flour
- 1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)
- 3 tablespoons black sesame seeds
BACON-SHRIMP w/APRICOT GINGER SAUCE
By BobD
Preheat oven to 400 degrees F
- For the Bacon wrapped Shrimp:
- 1 # U25 SHRIMP
- 16 pieces Bacon
- 16 toothpicks
- For the Apricot Ginger Dip:
- 1 jar (9.5 oz)Apricot Spreadable Fruit
- 1 teaspoon cider vinegar
- 2 teaspoon fresh ginger, grated
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 2 tablespoon warm water
PINA COLADA ICE POPS
By BobD
Puree all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, ...
- Yield: Makes 8 ice pops
- 3 cups chopped fresh pineapple (14 ounces)
- 1/3 cup well-stirred canned unsweetened coconut milk
- 1/2 cup water
- 3 tablespoons superfine granulated sugar
- 1/3 cup light rum
- Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
GRILLED HALIBUT w/ORANGE REMOULADE
By BobD
In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, g...
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 teaspoons fresh orange juice
- 1/4 teaspoon dried tarragon, or 3/4 teaspoon chopped fresh tarragon
- 2 teaspoons drained capers, chopped
- 2 dilled gherkins, chopped
- 1/2 teaspoon anchovy paste
- 1 tablespoon chopped fresh parsley
- Fresh-ground black pepper
- 4 halibut steaks, about 1 inch thick (about 2 pounds in all)
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
CHARRED OCTOPUS w/PEACH, ARUGULA & BALSAMIC
By BobD
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of wat...
- 1/2 1/2 1/2 small onion, peeled and quartered
- 1 1 1 small celery stalk, sliced on the bias
- 1/2 1/2 1/2 small carrot, peeled and sliced on the bias
- 1 3ounce 1 3ounce piece prosciutto
- 2 2 2 fresh Italian parsley sprigs
- 3 3 3 garlic cloves, cut in half
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 8 8 8 cups water, approx.
- 2 2 2 pounds octopus, head removed and tentacles separated
- 2 2 2 tablespoons olive oil
- -fine sea salt and freshly ground black pepper
- 1/2 1/2 1/2 cup baby arugula
- 1 1 1 peach, halved, pitted, and thinly sliced
- 4 4 8 tablespoons aged (at least 8 years) balsamic vinegar
- 1 1 1 lemon, cut in half
SEA SCALLOPS on ASPARAGUS
By BobD
Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water
- From David Bouley
- 10 ounces common mushrooms
- 1 1/4 pounds slender asparagus spears, to make 3 1/2 cups when prepared
- 2 1/2 teaspoons fragrant mild honey, preferably lavender honey
- 2 teaspoons lime juice
- 2 scant teaspoons minced fresh tarragon
- 1 teaspoon minced fresh thyme
- 1 scant tablespoon dark green olive oil
- 2 tablespoons light olive oil
- 12 large sea scallops, 12 to 14 ounces, halved horizontally
- 2 tablespoons seasoned instant flour (see note)
- 2 tablespoons unsalted butter
CIVET de LIEVRE MARINE (MARIN HARE STEW)
By BobD
Combine the marinade ingredients and pour over the pieces of hare, seasoned with salt and freshly ground pepper
- THE MARINADE:
- 1 1 1 hare, ideally about four pounds, cut into serving-size pieces, reserving the liver for the sauce
- 8 8 8 ounces lean slab bacon, cubed
- 1/4 1/4 1/4 cup Cognac
- Several branches of parsley
- 4 4 4 whole cloves garlic
- 1 1 1 pound fresh mushrooms
- 8 8 8 ounces small white onions
- 3 3 3 tablespoons butter
- 2 2 2 carrots, peeled and thickly sliced
- 3 3 3 small onions, peeled and quartered
- 3 3 3 shallots, peeled
- 1 1 1 branch celery
- 1 1 1 bay leaf
- 1/2 1/2 1/2 teaspoon thyme
- 1/2 1/2 1/2 teaspoon rosemary
- 10 10 10 grains whole black pepper
- 10 10 10 juniper berries
- 10 10 10 grains whole coriander
- 1 1 1 bottle red wine, preferably a young Burgundy
- 1/2 1/2 1/2 cup olive oil
- to and freshly ground pepper to taste