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Recipes
PEACH & BLACKBERRY COBBLER
By BobD
To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and...
- Biscuit Topping:
- 6-8 SERVINGS
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup cornmeal
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, plus more for baking dish
- 2 tablespoons vegetable shortening
- 1 cup whole milk
- 1 large egg, lightly beaten
- Peach Filling:
- 2 pounds fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed)
- 1 cup firmly packed light-brown sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed)
- Vanilla ice cream, for serving
MORNING POTATO CUBES
By BobD
Wash potatoes. Cut into 1/2 to 3/4 inch cubes
- The great thing about this recipe is that you can easily adjust it to your own preferences by switching the spices called for in the recipe into your own favorite.
- 1 medium potato per person (red skin Yukon potatoes work well)
- Dash olive oil
- 1/2 tablespoon butter per potato
- Seasoning to taste - Our favorite is Szeged Brand Chicken Rub or Steak Rub. When in season, fresh chopped herbs are wonderful
SWEET POTATO CASSEROLE
By BobD
1. Preheat the oven to 350°
- Candied pecans:
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup raw pecan pieces
- Kosher salt
- Sweet potatoes:
- 6 large sweet potatoes, cleaned and dried
- 2 tablespoons canola oil
- Kosher salt
- White pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons cane syrup
- 1 bag jumbo marshmallows
STRAWBERRY CHARLOTTE
By BobD
1. In a medium bowl, soften the gelatin in 1/4 cup cold water
- 1947 : Strawberry Charlotte
- Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold. If you want individual portions, divide the charlotte into four ramekins a
- 3 1/2 teaspoons gelatin
- 1/2 cup boiling water
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 cup crushed or puréed strawberries, plus a handful of whole berries for garnish
- 3 egg whites, beaten to soft peaks
- 1 cup heavy cream, whipped to stiff peaks.
MUSSELS IN GREEN PEPPERCORN SAUCE
By BobD
Cook shallots in butter with 1/4 tsp salt in a 5- to 6-qt heavy pot over medium heat, stirring occasionally, until ...
- 4 SERVINGS
- Green peppercorns add a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.
- 2 large shallots, chopped (1/2 cup)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons dried green peppercorns, crushed
- 1 cup dry white wine
- 4 lb cultivated mussels, scrubbed
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
GRILLED VEAL CHOPS w/ARUGULA SALAD
By BobD
Start salad: Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, t...
- For salad:
- 6 SERVINGS
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 medium tomatoes, cut into thin wedges
- 1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
- 10 ounces baby arugula (5 cups)
- 1 cup packed basil leaves, torn into pieces
- For veal chops:
- 6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 pounds; see cooks' note, below)
- 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
- 2/3 cup grated Parmigiano-Reggiano
- 1 cup olive oil
Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes
By BobD
Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- Salt
- Ten 1-inch rosemary sprigs
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- Two 1-pound boneless rib-eye steaks
WINTER SQUASH BRAISED IN CIDER
By BobD
Peel squash, halve lengthwise, and remove seeds with spoon
- 3 pounds delicata or butternut squash
- 3 tablespoons butter
- 3 tablespoons finely chopped rosemary
- 3 cups unfiltered apple or pear cider
- Salt
- 1 teaspoon balsamic or apple cider vinegar, to taste
- Freshly ground black pepper
PORK & FENNEL BURGERS
By BobD
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire
- 8 SERVINGS
- 1 fennel bulb, trimmed and cut into large chunks
- 3 to 4 garlic cloves
- 2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes
- 1 tablespoon fennel seeds
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper, or more to taste
- Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional).
WHITE CHOCOLATE & MARMALADE VAN WAFERS
By BobD
1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets
- 48 48 48 vanilla wafer cookies, such as Nilla Wafers
- 1/2 1/2 1/2 cup orange marmalade
- 1 1 1 bag (12 ounces) white chocolate chips
- Candied orange peel, for garnish (optional)