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Recipes
Baked Custard with Allspice
By BobD
Classic and homey baked custard benefits from a dusting of allspice instead of the usual nutmeg
- 2 cups milk
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
CHEWY COCONUT BARS
By BobD
Preheat oven to 350 degrees F
- YIELD 15 BARS
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1 egg
- 1/2 cup dried cranberries
- 1 1/2 cups sweetened shredded coconut
SCALLION & ASPARAGUS SALAD
By BobD
Cooking the Vegetables: With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, ...
- to you haven't poached scallions before, be sure to note how nicely it brings out the flavors in a mellow way.
- And here's a thrifty cooking tip: scallion trimmings are some of the most useful scraps in the kitchen. A handful of leaves and the root ends can make an instant broth, as a substitute for stock.
- 1 1/2 1 1/2 1/2 pounds asparagus
- 3/4 3/4 3/4 pound scallions
- 1 1 1 teaspoons salt, or more if needed
- 3 1/2 3 1/2 1/2 tablespoons extra-virgin olive oil
- 1 1/2 1 1/2 1/2 tablespoons red wine vinegar
- to ground pepper, to taste
- 3 3 3 hard boiled eggs, peeled
LEMON AIOLI
By BobD
Using a mortar and pestle, pulverize the garlic and salt to a smooth paste
- 2-3 garlic cloves, peeled and chopped (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1 extra large egg yolk
- 1 cup extra virgin olive oil
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon finely chopped lemon zest
ROASTED RABBIT w/HERBS
By BobD
1. Preheat oven to 350°F
- 4 SERVINGS
- Serve over boiled rice, pasta, or polenta.
- • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry, or 4 rabbit hind legs, blotted dry
- • All-purpose flour for dredging
- • Salt and pepper to taste
- • 2 1/2 to 3 tablespoons duck fat or olive oil
- • 1 each onion, carrot, celery rib, coarsely chopped
- • 1 1/2 tablespoons crushed garlic
- • 1 cup water
- • 1/2 cup duck and veal demi-glace
- • 1/4 cup chopped fresh herbs (choose from rosemary, thyme, sage, oregano, savory, chives, cervil)
GRILLED TALEGGIO SAND w/ONION JAM
By BobD
Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface
- 2 SERVINGS
- GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE
- 4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
- 4 teaspoons extra-virgin olive oil
- 1 1/2 tablespoons onion or fig jam
- 12 to 14 oz chilled Taleggio or Italian Fontina, sliced
- 1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
Fig-and-Raspberry Tart with Chestnut Honey
By BobD
A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall f...
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon
- 1 stick plus 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons heavy cream
- 1/4 cup ice water
- 30 fresh figs (1 1/2 pounds), stemmed and sliced lengthwise 1/3 inch thick
- 24 fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon chestnut honey
- 11 small fresh bay leaves
- 13 small, tender rosemary sprigs
- Sweet Red Wine Ice Cream, for serving
Italian Seafood Stew
By BobD
In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 fennel bulb, cored and finely chopped
- 2 celery ribs, finely chopped
- 1 white onion, finely chopped
- 1 tablespoon dried oregano (preferably Sicilian)
- Pinch of crushed red pepper
- 1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved
- 2 cups dry white wine
- One 28-ounce can tomato puree
- 2 lemonszest of one peeled in strips with a vegetable peeler, zest of the other finely grated
- Salt and freshly ground black pepper
- 2 cups water
- 1 cup bottled clam broth
- 12 ounces mussels, scrubbed
- 12 ounces littleneck clams, scrubbed
- 12 ounces shelled and deveined large shrimp
- 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
- 2 tablespoons finely chopped flat-leaf parsley
WASABI TUNA w/6 PEPPER BLEND
By BobD
Saute onions until golden brown
- 1/2 Vidalia onion, sliced thin
- 1 tbsp. soy sauce
- 1 tbsp. Thai fish sauce
- 1 small cucumber
- 2 oz. sour cream
- 1 oz. wasabi paste
- Salt and pepper, to taste
- 1 oz. 6-pepper blend
- 1 4-oz. tuna steak
ANCHOVY FENNEL TOASTS w/RR PEPPERS
By BobD
Roast, peel & cut peppers lengthwise into 1/8-inch-wide strips
- YIELD 24 PIECES
- The toasted, ground fennel seeds make these crunchy hors taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
- 2 small red bell peppers (3/4 lb total)
- 2 1/2 teaspoons fennel seeds
- 1 stick (1/2 cup) unsalted butter, softened
- 6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon black pepper
- 24 (1/4-inch-thick) diagonal slices of baguette
- SPECIAL EQUIPMENT: an electric coffee/spice grinder or a mortar and pestle