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Recipes
ORANGE PISTACHIO CRESCENTS
By BobD
MAKE DOUGH: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor)
- 3 DOZEN
- FOR SWEET PASTRY DOUGH
- 2 2/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 sticks cold unsalted butter, cut into 1/2-inch cubes
- 2 egg yolks
- 3 to 4 tablespoons ice water
- FOR FILLING
- 1 large navel orange
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup coarsely chopped pistachios (2 1/4 oz) for coating
- 1 About 1 cup confectioners sugar
- EQUIPMENT: a 3-inch fluted round cookie cutter
BAKED FRENCH TOAST w/RASPBERRY 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
GRILLED FOIE GRAS & DUCK w/FIG JAM
By BobD
1. Prepare Fig Jam. Heat a charcoal or gas grill until hot
- 4 SERVINGS
- • (8 bamboo skewers, soaked overnight in water)
- • Fig Jam (recipe follows)
- • 1 whole whole foie gras, 3/4 to 1 pound, at room temperature, cleaned
- • Coarse salt and freshly ground black pepper to taste
- • 1 whole duck breast, skinned and cut into 16 (1 1/2-inch) cubes
- • 1 pita bread, cut into 4 wedges, to garnish
- • 2 tablespoons rendered duck fat
- • 4 fresh figs, to garnish
- • 1 cup sweet pomegranate concentrate, reduced to a glaze
DEVILED CHICKEN DRUMSTICKS
By BobD
Preheat oven to 450F with rack in upper third
- 6 SERVINGS
- Also terrific cold or at room temperature (PICNIC?)
- 12 chicken drumsticks (2 1/2 to 3 lb total)
- 1/2 cup Dijon mustard
- 3/4 cup panko (Japanese bread crumbs)
- 3/4 cup grated Parmigiano-Reggiano (1 1/2oz)
- 3/4 teaspoon cayenne
- 3 tablespoons unsalted butter, melted
Port Punch
By BobD
Recipe from the Tasting Table Test Kitchen
- 3/4 cup Txakolí white wine (or other slightly effervescent and dry, unoaked white wine)
- 1/2 cup white grape juice
- 1/4 cup white port
- 2 tablespoons peach brandy
- 1/2 cup club soda or seltzer water
- 1 lime, quartered
- 1 ripe peach--peeled, halved, pitted and chopped
- 4 mint sprigs
- Ice
FALL RIVER CLAM CHOWDER
By BobD
In a large soup pot, add the clams and 4 cups of water
- 4 dozen cherrystone clams, scrubbed
- 2 About 2 cups low-sodium chicken broth
- 6 ounces sliced bacon, cut crosswise into 1/2-inch pieces
- 2 medium onions, cut into 1/4-inch dice
- 3 carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- Kosher salt
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 cup all-purpose flour
- 3 medium red potatoes (1 1/4 pounds), peeled and cut into 1/2-inch dice
- 2 ears of corn, kernels cut from the cobs
- 1 teaspoon Old Bay Seasoning
- 1 cup half-and-half
- 1/2 cup finely chopped flat-leaf parsley
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco
- Freshly ground pepper
SMOKED BLUEFISH PATE
By BobD
Puree the bluefish, cream cheese, butter, and Cognac in a food processor
- YIELD 4 CUPS
- Serve it with Kalamata olives and commercial pickled cipollinis (bulbs of grape hyacinths that taste like pickled onions). Pickled onions are a fine substitute.
- 1 pound smoked bluefish fillets
- 8 ounces cream cheese
- 1/4 cup butter
- 2 tablespoons Cognac
- 3 tablespoons minced onion
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- Salt
- Freshly milled black pepper
- Chopped toasted walnuts or hazelnuts (optional)
ROTELLE w/MUSHROOMS & TOMATOES
By BobD
Heat 2 tablespoons of the olive oil in a nonstick skillet and add mushrooms, salt and pepper
- 3 tablespoons olive oil
- 1/2 pound fresh or wild mushrooms, sliced
- Salt and freshly ground pepper to taste
- 1 teaspoon chopped garlic
- 2 ripe plum tomatoes, cored and cut into small cubes
- 3/4 pound rotelle pasta (wheels) or any similar pasta
- 1 tablespoon butter
- 4 tablespoons fresh chopped basil
- 4 tablespoons Parmesan cheese
FLORADORA
By BobD
Assemble all ingredients and shake well either with ice or pour over ice
- 1-1/2 OZ. HENDRICK’S GIN
- 1/2 OZ. LIME JUICE
- 1/2 OZ. RASPBERRY SYRUP OR PRESERVES
- SPICY GINGER BEER
BLISTERED GREEN PEPPERS w/SHERRY VINEGAR
By BobD
1. If using bell peppers, peel with a vegetable peeler
- Time: 30 minutes
- 2 to 2 1/2 pounds sweet or mildly hot green peppers: cubanelle, Anaheim, bell or a combination
- 3 tablespoons olive oil, duck fat or bacon fat
- 2 teaspoons sherry vinegar, more to taste
- Salt and freshly ground black pepper
- Freshly cracked coriander seeds (optional).