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Recipes
BRANDIED PUMPKIN & CHESTNUT PIE
By BobD
1. Preheat oven to 400 degrees
- 1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cups heavy cream
- 3 eggs
- cup light brown sugar
- 3 tablespoons good brandy, such as Cognac
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- teaspoon salt
- teaspoon freshly grated nutmeg
- Pinch ground cloves
- cup sweetened chestnut paste (such as cr de marrons)
- 1 pre-baked 9-inch pie crust
Ricotta Ice Cream with Honey and Almonds
By BobD
In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5...
- 3/4 cup sliced almonds
- 1 pint vanilla ice cream
- 1 1/2 cups ricotta cheese
- 1/2 cup honey
PROSCIUTTO WRAPPED PERSIMMON
By BobD
Peel persimmon and remove leafy top
- 1 Fuyu persimmon (the firm squat variety, not the softer heart-shaped kind)
- 1 ounce thin-sliced prosciutto, preferably imported
CHICKEN & LIME SOUP
By BobD
Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch
- 8-10 SERVINGS
- A light and refreshing soup-a tasty first course that whets the appetite without ruining it for the main event.
- 1 (4- to 5-pound) stewing chicken (preferably organic)
- 2 medium yellow onions
- 2 large carrots, halved
- 2 stalks celery
- 3 cloves garlic
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 2 tablespoons olive oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 poblano chile, stemmed, seeded, and cut into 1/4-inch dice
- 4 ears fresh corn, husked and kernels cut from the cob
- 1 tablespoon kosher salt
- 1 teaspoon dried Mexican oregano
- 1 1/2 cups freshly squeezed lime juice (about 6 medium limes)
- Toppings
- Chunks of fresh avocado
- Diced fresh tomatoes
- Chopped fresh cilantro
- Lime wedges
- Fried tortilla strips
Doughnut Holes with Raspberry Jam
By BobD
Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doug...
- 3/4 teaspoon active dry yeast
- 1/4 cup plus 1 tablespoon warm water
- 1/2 cup all-purpose flour
- 3/4 teaspoon active dry yeast
- 2 tablespoons milk, warmed
- 1 cup plus 2 tablespoons flour
- 1 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 pint red raspberries (12 ounces)
- 1 1/2 cups sugar, plus more for coating
- Vegetable oil, for frying
GREEK STYLE QUAIL SALAD
By BobD
1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate
- 4 SERVINGS
- • 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
- • 4 Grecian Quail on the Grill
- • 1 small cucumber, sliced
- • 8 cherry tomatoes, split
- • 4 thin slices red onion, separated into rings
- • 4 ounces feta cheese, crumbled
- • 8 to 12 Greek oil-cured olives
- • 1/2 cup extra-virgin olive oil
- • 2 to 3 tablespoons lemon juice
- • 1/2 teaspoon dried oregano
- • Salt and freshly ground black pepper to taste
POACHED PEARS in PARMESAN CLOAKS
By BobD
Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity
- 8-10 SERVINGS
- POACHED PEARS WITH QUINCE PASTE IN PARMESAN CLOAKS
- 10 firm-ripe Bosc pears with stems (5 lb total)
- 1/4 cup fresh lemon juice
- 1 (750-ml) bottle dry white wine
- 3/4 cup sugar
- 1 vanilla bean
- 2 (3- by 1-inch) strips fresh lemon zest
- 1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces
- 10 parmesan cloaks
- SPECIAL EQUIPMENT: a 1-inch melon-ball cutter
- ACCOMPANIMENT: 1 (2-lb) piece Parmigiano-Reggiano for shaving
BAKED APPLE UPSIDE DOWN FRENCH TOAST
By BobD
Melt butter in large sauté pan and add sliced apples
- 3 pounds Granny Smith apples, peeled, quartered and thinly sliced
- 6 tablespoons butter
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 8 slices French bread, sliced 3/4 inch thick
- 7 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon freshly grated nutmeg
- 1 cup milk
- 1/2 cup heavy cream
BOURBON MOLASSES SAUCE
By BobD
Bring sugar and 2 Tbsp water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolv...
- 1 CUP
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water, divided
- 3 tablespoons bourbon
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons molasses (not robust or blackstrap)
- 1/4 teaspoon salt
GRILLED LEBANESE FLATBREAD
By BobD
Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl
- YIELD 8 BREADS
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 3 cups all-purpose flour
- Extra virgin olive oil as needed
- 2 tablespoons za’atar, optional.