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Recipes
SAUCE FORESTIERE
By BobD
Rinse mushrooms and pat dry
- 2/3 pound fresh mushrooms
- 2/3 pound wild mushrooms
- Salt to taste if desired
- 2 tablespoons butter
- 1 1/2 tablespoons puree of shallots and garlic (see instructions)
- 1 cup creme fraiche
- 1/4 teaspoon curry powder
- Freshly ground pepper to taste
Panko-Coated Chicken Schnitzel
By BobD
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy cru...
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Apple Tart with Almond Cream
By BobD
This delicious dessert is a large version of the individual tartlets served at Racines
- 1 cup slivered almonds (about 4 ounces)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
- 2 large eggs
- 1 tablespoon dark rum
- Baked Pastry Shell
- 3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick
- 1/4 cup light brown sugar
TWO BRUSCHETTE
By BobD
In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat
- The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sauteed mushroom topping is equally savory hot or at room temperature.
- 8 tablespoons olive oil
- 2 teaspoons butter
- 3/4 pound mushrooms, chopped fine
- 3 cloves garlic, 2 minced, 1 smashed
- 1/4 teaspoon salt
- Fresh-ground black pepper
- 1/4 teaspoon dried sage
- 1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
- 1/2 cup pitted green olives
- 1/2 teaspoon anchovy paste
- 1 1/2 teaspoons lemon juice
FRESH STRAWBERRY GELATO
By BobD
Stir sugar and cornstarch in heavy medium saucepan
- Yield: Makes about 4 cups
- 3/4 cup sugar (preferably organic)
- 1 tablespoon cornstarch
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 2 1/4 cups sliced hulled strawberries
- 2 tablespoons pomegranate juice
Sangrita Soup
By BobD
Combining fresh tomato juice and orange juice, this cold soup was inspired by sangrita—the zippy Mexican drink ty...
- 2 medium ears of corn, shucked
- 4 pounds beefsteak tomatoes, cored and coarsely chopped
- 1 1/2 cups fresh orange juice
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons pure ancho chile powder
- 1 teaspoon pure New Mexico chile powder
- 1 tablespoon grenadine syrup
- Salt
- 10 oil-cured black olives, pitted and thinly sliced
BAKED FRENCH TOAST w/RASP PRESERVES
By BobD
FOR THE FRENCH TOAST: Butter 13 by 10-inch baking dish
- For the French Toast:
- Can be assembled the night before you plan to serve it. And, you may use any jam or preserves you like. Apricot preserves or marmalade make delicious alternatives to the raspberry preserves.
- 1 1/4 cups raspberry preserves
- Ten 4-by-4-by-1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- For the Almond Syrup:
- 1 1/4 cups light corn syrup
- 4 teaspoons sugar
- 3/4 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- Confectioners' sugar
SMKD FISH w/FENNEL CUKE SAL & MUSTARD SAUCE
By BobD
Sauce Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil
- FOR ASSEMBLY:
- 6 SERVINGS
- Sauce
- 1/2 cup spicy brown mustard (such as Gulden's)
- 1/4 cup fresh lemon juice
- 2 teaspoons dry mustard
- 1/2 cup vegetable oil
- 4 tablespoons sugar, divided
- 3 tablespoons drained capers
- 1 1/2 tablespoons minced shallot
- Salad
- 2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)
- 4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups
- Butter lettuce
- 1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
- Caper berries
- Lemon wedges
- Hard-boiled eggs, peeled, sliced (optional)
ASPARAGUS SALAD w/QUAIL EGGS
By BobD
Cover eggs with cold water in a very small saucepan
- 4 SERVINGS
- ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE
- 8 quail eggs
- 1 lb green asparagus (preferably thin), trimmed
- Kosher salt to taste
- 2 tablespoons white-wine vinegar (preferably tarragon)
- 2 teaspoons whole-grain mustard
- 1 teaspoon Dijon mustard
- 1/3 cup safflower or grapeseed oil
- 1 small shallot, thinly sliced into rings
- 3 teaspoons coarsely chopped fresh tarragon
- 1 cup pale green celery leaves (from center of bunch)
CRAB SALAD w/ENDIVE & TOMATO CILANTRO SAUCE
By BobD
For Crab Salad Heat oil in heavy large skillet over medium-high heat
- 6 SERVINGS
- The crab salad is mounded over the ends of endive spears so that they work as edible scoops for the salad.
- Crab Salad
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 teaspoon minced peeled fresh ginger
- 1/2 cup chopped tart green apple(such as Granny Smith)
- 1/2 cup chopped zucchini
- 1/2 cup chopped seeded red bell pepper
- 1/2 cup chopped seeded green bell pepper
- 1/4 cup chopped carrot
- 1/2 pound crabmeat, drained well, picked over
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- Sauce
- 2 tomatoes, peeled, seeded, chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons Sherry wine vinegar
- 1 garlic clove, chopped
- Pinch of cayenne pepper
- 1/2 cup olive oil
- 2 heads Belgian endive, trimmed, separated into spears
- Chopped fresh chives