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Recipes
Thai Chicken Stew with Potato-Chive Dumplings
By BobD
Chef Way: Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli)
- 1/2 pound baking potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons canola oil
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 1 large jalapeñohalved, seeded and thinly sliced
- 1/4 cup Asian fish sauce
- 3 cups chicken stock or low-sodium broth
- 2 tablespoons all-purpose flour, plus more for rolling
- 1 large egg yolk
- 2 tablespoons minced chives
- Salt
- 1 pound baby bok choy, cut into 1-inch pieces
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 2 tablespoons shredded basil leaves
- Lime wedges, for serving
Tangy Green Zebra Gazpacho
By BobD
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho ...
- 2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
- 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish
- 1 medium sweet onion, coarsely chopped
- 1 Hass avocado—halved, pitted and peeled
- 1 small jalapeño, stemmed and seeded
- 2 garlic cloves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mint leaves, plus more for garnish
- 2 tablespoons cilantro leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
FRESH CAVATELLI w/EGGS & BACON
By BobD
Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil
- Ingredients:
- 6 SERVINGS
- Cavatelli 'ncatenati
- 1/4 teaspoon kosher salt, plus more for the pasta pot
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 ounces slab or thick-cut bacon, cut in 1/2-inch pieces
- 5 large eggs
- 1 batch (1 1/2 pounds) fresh cavatelli or 1 pound dried pasta
- 2 cups shredded Fontina Val d'Aosta
Chocolate Truffle Layer Cake
By BobD
This outrageous chocolate cake was born from a lucky mistake
- 10 ounces bittersweet chocolate, finely chopped
- 1 stick unsalted butter
- 1 tablespoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2/3 cup crème fraîche (6 ounces)
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pound white chocolate, chopped
- 3/4 cup plus 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 1/3 cups plus 2 tablespoons heavy cream
- 10 ounces bittersweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons granulated sugar
- 1/4 cup corn syrup
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons water
- 1 tablespoon brandy
- 1 pound unsalted butter, softened
- 3/4 cup confectioners' sugar, sifted
- Bittersweet and white chocolate shavings, for garnish
HAZELNUT TOFFEE BARS
By BobD
Preheat oven to 350 degrees F
- YIELD 36 BARS
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 cup finely chopped hazelnuts, pecans, or walnuts
- Six 1 1/2-ounce milk chocolate candy bars
Apple Cider Cream Pie
By BobD
In 2009, Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York's Pie Bake-Off with this cl...
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cut into 1/2-inch dice and chilled
- 3 tablespoons cold milk
- 1 teaspoon apple cider vinegar
- 2 cups apple cider
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon cinnamon
GEMELLI w/FOIE GRAS & WILD MUSHROOMS
By BobD
1. Cook pasta in lightly salted water, done to your taste
- 4 SERVINGS
- 8 oz Foie Gras, diced into medium squares
- • 1 lb Gemelli pasta, or similar
- • 2 Tablespoons D’Artagnan black truffle butter
- • 13 oz Duck and Veal Demi-Glace
- • 1 cup chopped mushrooms. (or dried)
- • 10 slices of Truffle Peelings, slightly chopped
- • 1 Tablespoon D’Artagnan Porcini flour
Honey-Rosemary Chicken with Cherry Tomatoes
By BobD
Preheat the oven to 425°
- 8 garlic cloves, sliced 1/8 inch thick
- 2 tablespoons olive oil
- 4 boneless chicken breast halves, with skin
- Salt and freshly ground pepper
- 2 tablespoons honey
- 1 pint cherry tomatoes
- Ten 4-inch fresh rosemary sprigs
- 1 or 2 small dried hot chiles
- 1 tablespoon red wine vinegar
Grilled Spiced Lamb Chops with Vegetable Ragout
By BobD
Jason Wilson often plunders the gardens of his mother-in-law or sous-chef to get vegetables for this lovely dish
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 teaspoons minced rosemary
- 8 lamb rib chops (2 pounds), bones frenched (have your butcher do this)
- Salt
- 1 pint cherry tomatoes
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 3 thyme sprigs
- 2 tablespoons balsamic vinegar
- 1 small shallot, thinly sliced
- 1 1/2 cups shelled fresh peas (1 1/2 pounds in the pod)
- 1 cup shelled fava beans (1 pound in the pod)
- 6 ounces chanterelles, trimmed, caps quartered if large
- 3 tablespoons unsalted butter
- 1/2 cup red pearl onions, peeled and halved lengthwise
- 2 cups chicken stock
- 1 tablespoon chopped mint
- 1 1/2 teaspoons chopped tarragon
- 1 1/2 teaspoons chopped marjoram
- Freshly ground pepper
LEFTOVER ROAST CHICKEN STOCK
By BobD
Bring all ingredients to a boil in an 8-qt stockpot
- YIELD 6 CUPS
- 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
- 1 onion, quartered
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 1 head of garlic, halved crosswise
- Scant 1/4 tsp black peppercorns
- 2 thyme sprigs
- 8 parsley sprigs including long stems
- 4 qt water