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Recipes
Pepper-Glazed Goat Cheese Gratin
By BobD
This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate
- 1 pound creamy fresh goat cheese, softened
- 6 tablespoons apricot preserves
- 4 Peppadew peppers, finely chopped
- 1 pickled jalapeño, seeded and finely chopped
- 2 tablespoons minced cocktail onions
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dry sherry
- Pita chips and toasted baguette slices, for serving
BROCCOLI & CAULIFLOWER GRATINATE
By BobD
Place a rack in the center of the oven and preheat it to 375 degrees
- For the gratinate:
- 1 pound broccoli
- 1 pound cauliflower
- 3 tablespoons extra virgin olive oil
- 3 tablespoons sliced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried peperoncino (hot red pepper flakes)
- 2 tablespoons soft butter, for the baking sheet
- 2/3 cup plus a few tablespoons grated Parmigiano-Reggiano or Grana Padano
- 1/4 cup fine dry bread crumbs
- Lemon slices, for serving
- Recommended Equipment:
- A 14-inch skillet or saute pan, with a cover
- A 12-by-18-inch baking sheet
GRILLED POLENTA w/CHANTERELLES
By BobD
Make the polenta according to the directions on the package
- 1 13-ounce package instant polenta
- 2 tablespoons olive oil plus additional oil for brushing the polenta
- 1 pound chanterelles
- 1 clove garlic, minced (green part removed)
- 2 shallots, minced
- 1/4 pound white mushrooms, sliced
- Coarse salt and freshly ground pepper to taste
- 1/2 cup dry white wine or vermouth
- 1 teaspoon fresh thyme leaves
- 1 to 2 tablespoons chopped Italian parsley
- Grated Parmesan cheese
GRILLED BREAD & TOMATO SALAD
By BobD
1. Place a small saucepan over medium heat and add the butter
- Yield: Serves 6 to 8
- 1/2 cup (1 stick) unsalted butter
- 2 garlic cloves, minced
- 8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
- 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
- 1/4 cup minced red onion
- 1/3 cup fruity extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 7 or 8 grindings black pepper
Fresh Cheese Spaetzle
By BobD
F&W's Grace Parisi has had to perfect her spaetzle-making skills to prevent her German au pair from becoming homesi...
- 2 eggs, lightly beaten
- 1/4 cup plus 1 tablespoon milk
- 1/4 cup small-curd cottage cheese
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 cup quark
- 1 1/2 tablespoons snipped chives
CELERY ROOT & PECAN SALAD
By BobD
Finely chop two thirds of nuts
- 6-8 SERVINGS
- 1 cup pecan halves (3 1/2 oz), toasted (see Tips) and cooled
- 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
- 3 tablespoons white-wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped shallot
- 1/4 cup olive oil
OVEN BARBECUED PIMENTON BRISKET
By BobD
Preheat oven to 210 degrees
- 12 SERVINGS
- 1 tablespoon kosher salt
- 1/4 cup sugar
- 2 tablespoons cumin
- 1 tablespoon pepper
- 1/4 cup pimentone de la Vera, preferably agridulce
- 1 whole, untrimmed beef brisket (about 10 pounds)
- Barbecue sauce
Buttermilk Chicken with Crispy Cornflakes
By BobD
In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt
- 1 quart buttermilk
- 3 garlic cloves, smashed
- Kosher salt
- 4 whole chicken legs, separated into drumsticks and thighs
- Tabasco sauce
- 1 1/2 cups cornflakes, coarsely crushed
- 1/4 cup chopped parsley
- Freshly ground pepper
- 3 tablespoons unsalted butter, melted
GRILLED SALMON w/BLUEBERRY PAN SAUCE
By BobD
Heat 1 tablespoon oil in large skillet over medium heat
- 4 SERVINGS
- The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.
- 1 tablespoon olive oil plus additional for brushing
- 3/4 cup sliced shallots
- 1 garlic clove, thinly sliced
- 1/4 teaspoon coarse kosher salt plus additional for seasoning
- 1/4 teaspoon chopped fresh thyme plus additional for seasoning
- 1/8 teaspoon ground allspice plus additional for seasoning
- 1 cup fresh blueberries
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
- 3 tablespoons thinly sliced fresh mint, divided
GRILLED STRIPED BASS w/ORANGE SAFFRON BUTTER
By BobD
Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend
- 6 SERVINGS
- Look for fish that's 1 to 1 1/2 inches thick.
- 1/2 cup (1 stick) butter, room temperature
- 3 tablespoons frozen orange juice concentrate, thawed
- 1/2 teaspoon Champagne vinegar or white wine vinegar
- Large pinch of saffron threads
- Coarse kosher salt or coarse sea salt
- 6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off
- 2 large oranges; 1 juiced, 1 halved, then thinly sliced
- Nonstick vegetable oil spray