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Recipes
SKILLET PEACH COBBLER
By BobD
Preheat oven to 350F. Whisk first 4 ingredients in a medium bowl
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 large eggs, beaten to blend
- 1 1/2 cups creme fraiche, divided
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)
- 1 cup Lord Grey's Peach Preserves
- 1 cup chilled heavy cream
- 2 tablespoons sugar
RABBIT PARTY ROLLS
By BobD
1. Pound rabbit between sheets of waxed paper until thin
- 4-6 SERVINGS
- • 21/2-3 lbs Rabbit, thawed and bones removed
- • 10 slices bacon
- • 10 green onions, finely chopped, tops included
- • 1 large clove garlic, minced
- • 1 10oz. pkg. frozen spinach, thawed and squeezed dry
- • 4 oz. feta cheese, crumbled
- • 1/2 teaspoon ground nutmeg
- • 1 egg, lightly beaten
- • 1/2 cup seasoned croutons, crushed
- • 3/4 teaspoon garlic salt
- • 1 tablespoon Worcestershire sauce
- • Salt and freshly ground pepper to taste
- • 4 tablespoon oil
Grilled-Chicken Quesadillas
By BobD
Light a grill. Lay the tortillas on a work surface, top with the chicken, cheese and tomatoes and fold over
- Eight 8-inch flour tortillas
- Fennel-Garlic Chicken Legs, skinned and shredded
- 1 cup shredded Fontina cheese
- 1 tomato, chopped
CHOCOLATE TIRAMISU
By BobD
In a large bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will b...
- 12 SERVINGS
- Make tiramisu the day before so that the cookies have enough time to absorb all the flavors and the tiramisu has time to set.
- 1 (8 ounce) container mascarpone cheese
- 3/4 cup whipping cream
- 2/3 cup sugar
- 2 1/2 cups espresso, cold
- 32 Savoiardi (crisp ladyfinger cookies; from two 7-ounce packages)
- Unsweetened cocoa powder, for sifting
- Chocolate Zabaglione, cold (1/2 of the recipe)
- Other necessary recipes: Chocolate Zabaglione
Chicken Breasts with Anchovy-Basil Pan Sauce
By BobD
Preheat the oven to 400°
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, thinly sliced
- 4 large anchovy fillets, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1/2 cup slivered basil
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter
SOY PICKLED JALAPENOS
By BobD
Combine all ingredients in a small heavy saucepan and bring to a boil
- YIELD 1 CUP
- 3 large fresh jalapenos (4 inches), sliced 1/8 inch thick
- 1/2 cup soy sauce
- 1/2 cup water
- 2 teaspoons grated lemon zest
- 2 teaspoons packed dark brown sugar
SWEET & SOUR CELERY
By BobD
Cut a round of parchment paper to fit just inside a wide heavy 6- to 8-qt pot, then set round aside
- 8 SERVINGS
- Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey.
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 3 tablespoons mild honey
- 4 lb celery (2 to 3 bunches; any dark green outer ribs peeled), cut into 2-inch pieces, reserving about 1 cup inner celery leaves
- 1/4 cup finely chopped flat-leaf parsley
Marja's Mac-and-Cheese
By BobD
Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at th...
- 3/4 pound elbow macaroni
- Extra-virgin olive oil, for drizzling
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 1 cup whole milk
- 2 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 cups shredded extra-sharp cheddar cheese (4 ounces)
- 1 1/2 cups shredded sharp cheddar cheese (4 ounces)
- 1 1/2 cups shredded Monterey Jack cheese (4 ounces)
- 4 ounces cold cream cheese, cut into 1/2-inch cubes
ARUGULA SALAD W/ORANGES AND CARM FENNEL
By BobD
Preheat oven to 400F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat
- 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
- 6 fresh thyme sprigs
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
- 2 5-ounce packages baby arugula
BRAISED TURKEY
By BobD
1. In a large skillet over medium heat, heat olive oil
- 2 tablespoons olive oil
- 1 pound Italian sausage, cut into 2-inch pieces
- 1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into
- 1/2 -inch dice
- 4 turkey thighs
- Salt and black pepper
- 1 turkey breast, boned to yield 2 halves
- 1 ounce (more or less) dried porcini or other mushrooms
- 1/2 pound carrots, peeled and diced
- 1/2 pound celery, trimmed and diced
- 1 large onion, sliced
- Several sage leaves or sprigs of thyme or rosemary
- 1/2 pound shiitake or other mushrooms, sliced
- Stock or water as needed
- Chopped fresh parsley leaves for garnish.