BobD's profile page
Recipes
Crostata Invertita with Rhubarb
By BobD
Preparing the Rhubarb: The night before baking the cake (or at least 8 hours), put all the rhubarb in a large bo...
- For Softening the Rhubarb:
- 2 pounds rhubarb, washed, trimmed and cut in 1-inch pieces
- 3/4 cup zucchero di canna, or white sugar
- For the Pan:
- 3 tablespoons soft butter
- 2 tablespoons zucchero di canna, or white sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 8 tablespoons soft butter
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup milk
- 10-inch pie pan
THE ULTIMATE BURGER
By BobD
Cut steak into 1 1/2-inch pieces and season with 1 1/2 tsp salt
- 6 SERVINGS
- A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. Another revelation: salting the meat before grinding.
- View more of our favorite recipes from this issue.
- 2 1/2 lb skirt steak or sirloin flap steak
- ACCOMPANIMENTS: homemade burger buns; homemade ketchup; homemade mustard; homemade pickle relish; lettuce and tomato
CIDER VINEGAR BRAISED GREENS
By BobD
1. Fill the sink with clean water
- 1 large bunch collard greens
- 1 large bunch mustard greens
- 1 large bunch turnip greens
- 1 cup canola oil
- 2 medium yellow onions, chopped
- 6 garlic cloves, finely chopped
- 1 tablespoon red chile flakes
- Sea salt
- Freshly ground black pepper
- 1 cup cider vinegar
- 2 tablespoons unsalted butter, cold
BAKED TUNISIAN CARROT, POT & TUNA FRITTATA
By BobD
1. Preheat the oven to 350 degrees
- Tunisians often add tuna to their frittatas. I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
- 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
- 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
- 2 teaspoons caraway seeds, ground
- Salt and freshly ground pepper to taste
- 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
- 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
- 1/4 cup finely chopped flat-leaf parsley
- 8 large eggs
MOROCCAN SPICED OLIVES
By BobD
Cover olives with water in a small saucepan and bring to a boil, then drain
- 2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
- 4 garlic cloves, sliced
- 1/4 cup extra-virgin olive oil
- 2 teaspoons tomato paste
- 1/3 cup water
- 2 teaspoons harissa (North African spice paste)
- 3 (4-to 5-inch) thyme sprigs
- 2 thin lemon slices
PAN ROASTED SQUAB w/MORELS
By BobD
DIRECTIONS To create this dish, start by prepping the squab, then make the morel puree, followed by the barley
- For the Barley:
- Yields 4 entrée servings
- Serve with a fresh, tossed salad of baby spring greens, some crusty bread and a medium- to full-bodied red wine.
- To help save time in the kitchen, D’Artagnan recommends using Fresh, Boneless Whole Squab with this recipe, accompanied by our Duck and Veal Demi-Glace .
- INGREDIENTS
- 2 fresh, boneless whole squab
- 1 container D’Artagnan Duck and Veal Demi-Glace
- 1/4 cup onion, finely chopped
- 1/4 cup carrot, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup leek, finely chopped
- 1 garlic clove, minced
- 5 cups chicken stock
- 1 cup Black Barley (available at IndianHarvest.com)
- water, as needed
- 1 bay leaf
- 8 thyme stems
- For the Morel Puree:
- 2 tablespoons butter
- 1/4 cup cream
- 1 cup fresh morel mushrooms *
- 1 oz. white wine or champagne
- chicken stock, as needed
- black pepper, to taste
- salt, to taste
- *Note: to substitute dried morel mushrooms , reconstitute about 1/4 c of dried morels in warm water half an hour before use; for added flavor, add a little Brandy to the water. The resulting juice is
- For the Sauteed Morels:
- salt to taste
- black pepper to taste
- 2 tablespoons butter.
- 12 fresh morels (whole and as perfect-looking as possible)
DUCK, WILD MUSHROOM & ANDOUILLE FILE GUMBO
By BobD
Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour
- FROM COMMANDER'S PALACE
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 cup flour, sifted, and 1/4 cup more for dusting duck
- 3/4 cup vegetable oil
- 1 duck, about 6 pounds, quartered and skinned
- 5 cups diced yellow onions
- 5 cups diced celery
- 3 cups diced green or red bell peppers
- 6 cloves garlic, minced
- 1 teaspoon cayenne
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 pinch dried thyme
- 4 bay leaves
- 2 quarts veal stock
- 1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
- 2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
- 1 tablespoon file powder
- Louisiana-style hot sauce
SICILIAN POTATO GRATIN
By BobD
Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove
- Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts.
- Makes 6 servings
- 1 garlic clove, halved
- Olive oil for brushing plus
- 4 tablespoons, divided
- 2 cups chopped onions
- Coarse kosher salt
- 2 1/4 pounds russet potatoes, peeled, very thinly sliced
- 8 tablespoons (packed) grated Pecorino Romano cheese, divided
- 3 tablespoons drained capers
- 2 cups low-salt chicken broth
Chocolate-Swirled Pumpkin Pie
By BobD
To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling
- 4 large eggs
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- All-Butter Pie Dough
- 1/2 cup heavy cream
- 3 ounces bittersweet chocolate, melted and cooled slightly
CHESTNUT SOUP w/ARMAGNAC PRUNES
By BobD
To make the Armagnac prunes, start early in the day or the night before
- FOR THE PRUNES:
- Chestnut Soup With Armagnac Prunes And Cappuccino Foam
- 1/2 cup Armagnac or Cognac
- 8 whole pitted prunes
- FOR THE MUSHROOM JUICE:
- 12 ounces button mushrooms
- FOR THE PORCINI POWDER:
- 2 dried porcini mushrooms or other flavorful dried mushrooms
- FOR THE SOUP:
- 1 pound fresh chestnuts
- 4 tablespoons unsalted butter
- 1 medium-size celery root, peeled and diced
- Salt and pepper to taste
- 1 tablespoon sugar
- 1/4 cup Armagnac or Cognac
- 4 cups chicken stock
- 1 cup heavy cream
- 2 cups skim milk
- 1/8 teaspoon nutmeg
- 1 fresh black truffle, optional
- 8 parsley leaves