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Recipes
GREEN BEANS IN PORK STOCK
By BobD
Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot
- 6 SERVINGS
- 1 meaty ham hock (about 10 ounces)
- 2 qt water
- 2 lb green beans, trimmed
BUTTER PIE
By BobD
1. Make the crust: In a bowl, mix the flour, salt and sugar
- FOR THE CRUST:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons sugar
- 8 tablespoons (one stick) cold unsalted butter, cut into dice
- 1/4 cup ice water
- Dried beans or rice, for baking
- FOR THE FILLING:
- 6 tablespoons unsalted butter at room temperature
- 2 cups light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup cranberries (optional)
- Whipped cream or vanilla ice cream, for serving.
FRENCH ONION SOUP
By BobD
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stir...
- 6 SERVINGS
- 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 Turkish bay leaves or 1 California
- 3/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup dry white wine
- 4 cups reduced-sodium beef broth (32 fl oz)
- 1 1/2 cups water
- 1/2 teaspoon black pepper
- 6 (1/2-inch-thick) diagonal slices of baguette
- 1 (1/2 lb) piece of Gruyere, Comte, or Emmental
- 2 tablespoons finely grated Parmigiano-Reggiano
- SPECIAL EQUIPMENT: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane
SPINACH CREPES w/SMKD SALMON & CREAM CHEESE
By BobD
Squeeze the spinach to drain out all excess moisture
- 1 package frozen chopped spinach, defrosted
- 3 large eggs
- 1 1/2 cups milk
- 1 cup flour
- 1 bunch scallions, trimmed and minced
- 1/3 cup chopped fresh dill
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1/2 cup water
- 1 to 2 tablespoons vegetable oil
- 1 pound cream cheese, at room temperature
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 shallots, finely minced
- 2 tablespoons drained capers
- 2 teaspoons Hungarian paprika
- 12 ounces smoked salmon, in thin slices
ROAST TURKEY w/BLACK TRUFFLE BUTTER
By BobD
Preheat oven to 450F with rack in lower third
- 8 SERVINGS
- ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY
- 1 (12- to 14-lb) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
- 6 oz black-truffle butter, softened, divided*
- 3 cups water, divided
- 1/2 cup finely chopped shallots
- 2 cups dry white wine
- 4 cups hot classic turkey stock
- 5 tablespoons all-purpose flour
- EQUIPMENT: kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; a 2-qt measuring cup or a fat separator
Gooey Walnut Brownies
By BobD
Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids' cookbook by Pamela Gwyther called Let'...
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 1/4 cups sugar
- 1/2 teaspoon kosher salt
- 3 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup coarsely chopped walnuts
FRESH FAVA & SHRIMP RISOTTO
By BobD
1. Prepare the fava beans, and set aside
- This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
- 2 pounds fava beans, shelled and skinned
- 1 pound medium shrimp, in the shell (large shrimp wil work, but not giant ones)
- 1 quart chicken stock, vegetable stock or water
- Salt to taste
- 2 tablespoons extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil
- 1/2 cup finely chopped onion or leek
- 1 1/2 cups arborio or carnaroli rice
- 2 large garlic cloves, green shoots removed, minced
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground pepper to taste
PANCETTA, ARUGULA & TOMATO SANDWICH
By BobD
Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet
- 4 SERVINGS
- 1 recipe Lemon Aioli
- 8 ounces pancetta, sliced into 16 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
- 2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
- 1/2 teaspoon kosher salt
- 8 slices white or whole-wheat sourdough bread
- 1 garlic clove, peeled
- Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)
BREWER'S BREAKFAST
By BobD
Stir in shaker with ice and strain into a chilled coupe
- 1 SERVING
- 2 ounces sake, like Masumi Arabashiri
- 1 ounce unaged whiskey
- 1/4 ounce Galliano, or Galliano L'Autentico if available
- Honey Nut Cheerios, for garnish.
SMOKED TROUT CROSTINI
By BobD
Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped
- 2 smoked trout, skin and bones removed, diced
- 2 scallions, chopped
- Juice of 1/2 lemon
- 3 tablespoons nonfat yogurt
- 24 thin slices fresh baguette