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Recipes
Brown Butter Mashed Potatoes
By BobD
Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche
- Salt
- 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup crème fraîche
Butternut Squash Tart with Fried Sage
By BobD
Chile-infused honey is a great foil for the rich and salty flavors of this tart
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 ea. 1/8 " thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced Fresno, jalapeno or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper
BLUEBERRY & CREAM COOKIES
By BobD
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment
- 35 COOKIES
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
- 1/2 cup plus 2 tablespoons light corn syrup
- 2 large eggs
- 5 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 1 1/2 cups Milk Crumbs
- 1 1/2 cups dried blueberries
FARFALLE w/SUN DRIED TOM & SCALLION CREAM SAUCE
By BobD
In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream
- Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.
- 5 scallions, white and light-green parts only
- 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves)
- 1 cup light cream or half and half
- 1 pound bow ties
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
ZUCCHINI RICE GRATIN
By BobD
Preheat oven to 450F with racks in upper and lower thirds
- 4-6 SERVINGS
- 1/3 cup long-grain white rice
- 1 1/2 lb zucchini (about 3 medium), sliced crosswise 1/4 inch thick
- 6 1/2 tablespoons olive oil, divided
- 1/2 lb plum tomatoes, sliced crosswise 1/4 inch thick
- 1 medium onion, halved lengthwise and thinly sliced
- 3 garlic cloves, finely chopped
- 2 large eggs, lightly beaten
- 1 teaspoon chopped thyme
- 1/2 cup grated Parmigiano-Reggiano, divided
BREAD SALAD w/SUMMER VEGETABLES
By BobD
Cut the bread slices, with crust on, into 1- inch pieces or cubes—you should have about 5 cups total—and put th...
- 4 or more thick slices country bread, preferably a few days old and fairly dry
- 1/4 cup plus 1 tablespoon red- wine vinegar
- 1/2 cup extra- virgin olive oil
- 1 large red bell pepper, seeded and cut in thin strips
- 1 small or 1/2 of a large English cucumber (about 8 ounces), peeled and sliced into 1/4- inch- thick rounds
- 2 ripe tomatoes (about 10 ounces), cored and cut into 1- inch wedges
- 2 plump garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/2 cup or so fresh basil leaves (packed to measure), preferably small- leaf Genovese basil
- A small head curly chicory (also called frisee or curly endive), about 5 ounces, leaves trimmed, washed, and spun dry
- A small piece bottarga or 4 to 6 small anchovy fillets
DUCK or RABBIT LIVERS w/ONION MARMALADE
By BobD
1. First, make the marmalade
- 8 tablespoons butter
- 1 ½ pounds onions, peeled and thinly sliced
- ½ cup sugar
- 1 ½ teaspoons salt
- 7 tablespoons sherry vinegar
- 1 cup inexpensive red wine
- 1 pound duck or rabbit livers
- 1 teaspoon pepper
- 2 tablespoons cooking oil.
PECAN CRSTD TROUT w/ORAN ROSEMARY BUTTER
By BobD
Make trout: Combine pecans and 1 tablespoon flour in processor
- 4 SERVINGS
- For trout
- 2 cups pecans (about 8 ounces)
- 1 cup all purpose flour
- 2 large (12- to 14-ounce) trout, filleted, skin left intact
- 3 large egg whites, beaten to blend
- For sauce
- 1 1/2 cups fresh orange juice
- 1 cup dry wine
- 2/3 cup chopped shallots
- 1/4 cup white wine vinegar
- 8 5-inch-long fresh parsley stems
- 1 1/2 tablespoons fresh lemon juice
- 1 large fresh thyme sprig
- 2 fresh rosemary sprigs
- 1/4 cup whipping cream
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
- For assembly
- 4 tablespoons olive oil
- 1 carrot, peeled, cut into matchstick-size strips
- 1 red bell pepper, thinly sliced
- 6 cups thinly sliced savoy cabbage
- 2 tablespoons (1/4 stick) unsalted butter
- Chopped fresh chives
Classic Carrot Cake with Fluffy Cream Cheese Frosting
By BobD
Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin
- 1 cup pecans (4 ounces)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 2 cups sugar
- 1 pound carrots, peeled and coarsely shredded
- 2 sticks unsalted butter, softened
- Two 8-ounce packages cream cheese, softened
- 1 tablespoon pure vanilla extract
- 2 cups confectioners' sugar
GRILLED DUCK BREAST w/HOISIN-GINGER
By BobD
1. Mix the hoisin sauce, rice wine, and ginger in a bowl
- 4 SERVINGS
- For an easy garnish, grill scallions, asparagus, or corn for a complete dinner.
- Ingredients
- • 4 Magret duck breasts
- • 1/4 cup rice wine
- • 1 tablespoon Hoisin sauce
- • 1 tablespoon fresh ginger, peeled and minced
- • Salt and pepper to taste