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Recipes
SCRIPPELLE RIBBONS w/APRICOT ORANGE SAUCE
By BobD
You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider
- FINOCCHI di SCRIPPELLE all'ARANCIO
- to to dessert is so good-and so much fun to prepare and serve-I hope you'll be persuaded to make and keep scrippelle (crêpes) on hand all the time, as they do in the kitchens of Abruzzo.
- Here, you slice the scrippelle into into strips (they look like fresh fettuccine!) and toss them in a hot caramel, apricot, and citrus sauce that you've got bubbling in a skillet.
- 1 1 1 batch of scrippelle , cooked and cooled
- 1 1 1 cup sugar
- 2 2 2 tablespoon soft butter
- 1 1 1 cup apricot preserves
- 1 2 1 lemon, freshly squeezed (about 2 tablespoons)
- 1 1/4 1 orange, freshly squeezed (about 1/4 cup)
- 1 1 to cup heavy cream, chilled, whipped to soft peaks, for garnish
- 1/4 1/4 1/4 cup pine nuts, toasted, for garnish
GRILLED SWEET POTS w/LIME VINAIGRETTE
By BobD
Cover potatoes with cold salted water in a large pot, then bring to a boil
- 14 SERVINGS
- 4 lb sweet potatoes (8; preferably long)
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1/4 cup chopped fresh cilantro
MOUSSE de CREVETTES
By BobD
Put the shrimp and egg into the container of a food processor
- 1/2 pound shrimp, peeled and deveined
- 1 egg
- Salt and freshly ground pepper to taste
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup heavy cream
Anise Pork with Figs and Apples
By BobD
The sweet licorice flavor of aniseed or fennel seeds adds depth to pork
- 3/4 teaspoon crushed aniseed or fennel seeds
- Four 6-ounce boneless pork loin steaks
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 1 large garlic clove, minced
- 1 cup 1/4-inch-thick tart apple slices
- 1/2 cup fresh orange juice
- 4 dried Calimyrna figs, quartered
- 1 tablespoon red wine vinegar
ORANGE FLAN
By BobD
Preheat oven to 325F with rack in middle
- 8 SERVINGS
- This amazingly creamy nondairy flan has two stealth ingredients: almond milk and orange-flower water.
- 2 tablespoons water
- 1 1/4 cups sugar, divided
- 8 large egg yolks
- 4 whole large eggs
- 2 teaspoons grated orange zest
- 1 cup fresh orange juice
- 1 cup unsweetened plain almond milk
- 1 1/2 teaspoons orange-flower water
- 1/4 teaspoon salt
- EQUIPMENT: an 8- to 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep)
CREAMY HOT CHOCOLATE
By BobD
In a medium saucepan, heat milk and vanilla extract over medium heat until milk begins to steam, 5 to 6 minutes
- 1-quart milk
- 1 tsp. pure vanilla extract
- 4 oz. semisweet chocolate, coarsely chopped
- 3/4 cup malted milk powder
CHERRY-APRICOT YOGURT SUNDAES
By BobD
Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let ste...
- 6 SERVINGS
- You could use regular red cherries but try yellow cherries, such as Royal Ann or Rainier, for their yellow color, as well as their bright flavor and mild sweetness.
- 1/3 cup sugar
- 1/2 cup water
- 5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
- 2 (3- by 1-inch) strips fresh lemon zest
- 2 (3- by 1-inch) strips fresh orange zest
- 6 fresh apricots
- 1 lb fresh cherries (preferably Royal Ann or Rainier)
- 2 teaspoons fresh lemon juice
- 2 cups plain yogurt (preferably Greek)
- ACCOMPANIMENT: maple granola brittle
KALE & ADZUKI BEANS
By BobD
Place adzuki beans in a medium saucepan with enough water to cover
- 1 cup uncooked adzuki beans
- 1 tbsp. olive oil
- 2 cloves garlic, peeled and crushed
- 6 cups roughly chopped kale
- 2 tbsp. water
- 1/4 cup tamari
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Salt and pepper to taste
MISO DRESSING
By BobD
Blend all ingredients in a blender or food processor until smooth
- YIELD 1-1/4 CUPS
- You will want to eat this on everything except your breakfast cereal.
- 1 cup mayonnaise
- 2 tablespoons white miso
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon brown-rice vinegar
- 2 garlic cloves, smashed
- 1/2 teaspoon Japanese sansho pepper
- 1/8 teaspoon ground cumin