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Recipes
Cold Garlic Potato Soup
By BobD
Preparation In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderat...
- 3/4 cup finely chopped white part of leek, washed well and drained
- 4 large garlic cloves, chopped coarse
- 1 tablespoon olive oil
- a 1/2-pound russet (baking) potato
- 2 1/2 cups chicken broth
- 3 tablespoons heavy cream
- 1 1/2 tablespoons minced fresh chives
SWEET POTATO CHOCOLATE BARS
By BobD
Preheat the oven to 375 F
- 1 1/2 pounds medium-size sweet potatoes
- 1 tablespoon vegetable oil
- 3/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3 cups milk
- 2 1/2 cups graham cracker crumbs
- 2 cups pecan pieces
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 8 ounces semisweet chocolate morsels
CHOCOLATE ZABAGLIONE w/STRAWBERRIES
By BobD
In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat
- 6 SERVINGS
- 1/4 cup whipping cream
- 1/2 cup semisweet chocolate chips
- 2/3 cup sugar
- 2/3 cup dry Marsala
- 8 large egg yolks
- Pinch of salt
- 1 pound fresh strawberries, hulled and quartered
Pull-Apart Cheesy Onion Bread
By BobD
Preheat the oven to 425°
- 1 1/2 sticks cold unsalted butter, 1 stick cubed
- 1 large onion, finely chopped
- 1 tablespoon poppy seeds
- Kosher salt and freshly ground pepper
- 1 cup coarsely shredded Gruyère cheese (3 ounces)
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
ASPARAGUS FRITTATA W/CREME FRAICHE & CHIVES
By BobD
Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large ...
- 6 large eggs
- 1/2 cup minced fresh chives
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons half and half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
- 1/4 yellow onion, minced
- 1/3 cup creme fraiche or sour cream
MECHOUI ROAST LAMB
By BobD
1. Trim the lamb: Using a thin-bladed sharp knife, trim any leathery membrane and some of the excess fat from the e...
- One whole bone-in lamb shoulder, about 5 to 6 pounds
- 1 1/2 tablespoons whole coriander seeds
- 1 tablespoon whole cumin seeds
- 2 teaspoons sweet paprika
- 1/2 teaspoon sugar
- 6 cloves garlic, smashed and peeled
- Kosher salt
- 8 tablespoons (1 stick) unsalted butter, softened
- For serving (optional): 2 tablespoons whole cumin seeds and 4 tablespoons fleur de sel
Jean-Georges' Herb-Roasted Pheasants with Endives and Horseradish Puree
By BobD
Lean pheasant roasted with an herb butter spread under the skin is delicious all by itself, but Jean-Georges Vonger...
- 1/2 pound fresh horseradish, peeled and sliced crosswise 1/4 inch thick
- 3 cups water
- 1 tablespoon sugar
- Salt
- 2 tablespoons crème fraîche
- 4 tablespoons unsalted butter, softened
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped sage
- Freshly ground pepper
- Two 3-pound pheasants
- 1 lemon, quartered
- Caramelized Endives with Apples for serving
FRESH STRAWBERRY PIE
By BobD
Make crust: Preheat oven to 350F with rack in middle
- For crust:
- 8 SERVINGS
- 1 (5-ounce) package shortbread cookies
- 2 tablespoon sugar
- 2 tablespoon cold unsalted butter, cut into pieces
- For filling:
- 2 pounds (1 1/2-inch) strawberries, hulled
- 3/4 cup sugar
- 1/3 cup fresh lemon juice
- 1 envelope unflavored gelatin (2 1/4 teaspoons)
- Accompaniment:
- lightly sweetened whipped cream
ALMOND SEMIFREDO w/Grappa Apricots
By BobD
For semifreddo: Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on ...
- For semifreddo:
- Almond Praline Semifreddo with Grappa-Poached Apricots
- 1/3 cup plus 1/4 cup sugar, divided
- 1/3 cup sliced almonds with skin (1 ounce), toasted and cooled
- 2 large eggs
- 1/8 teaspoon pure almond extract
- 1 1/2 cups chilled heavy cream
- For apricots:
- 1 cup water
- 2/3 cup sugar
- 1 (3-inch) strip lemon zest
- 1/2 cup grappa
- 8 firm-ripe apricots (1 1/2 to 1 3/4 pounds), halved and pitted
- 1 tablespoon fresh lemon juice
CHEWY FUDGE BROWNIES
By BobD
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan
- YIELD 24 BROWNIES
- 1 1/2 cups unsalted butter, plus more for greasing pan
- 1 1/2 cups walnut halves (optional)
- 9 ounces unsweetened chocolate, chopped or broken into small pieces
- 3 large eggs
- 1 teaspoon salt
- 2 3/4 cups sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour.