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Recipes
FENNEL MARMELADE
By BobD
I can’t think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish
- 2 tablespoons extra virgin olive oil
- 1 medium onion, quartered lengthwise, then cut across the grain into thin slices
- 1 1/2 pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices
- Salt and freshly ground pepper
- 3 garlic cloves, minced
- 1 teaspoon fresh lemon juice
CHOCOLATE CREAM CHEESE ROULADE
By BobD
Preheat the oven to 350 degrees
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 eggs
- 3/4 cup white sugar
- 2 (1 oz.) squares unsweetened chocolate
- 2 tbsp. water
- 2 tbsp. coffee-flavored liqueur
- 2 tbsp. white sugar
- 1/4 tsp. baking soda
- Confectioners' sugar for dusting
- 4 (1 oz.) squares semisweet baking chocolate
- 1 (8 oz.) package cream cheese, softened
- 3 cups confectioners' sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. coffee flavored liqueur
CUCUMBER SAKE-TINI
By BobD
Combine the gin, sake, lime juice, cucumber, grapes, mint, agave nectar, and salt in a blender
- 2 SERVINGS
- This martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet.
- 3/4 cup/180 ml gin
- 1/4 cup/60 ml premium sake
- 1/4 cup/60 ml fresh lime juice
- 2 cups/280 g peeled, seeded, and diced cucumber, frozen
- 1/2 cup/85 g green grapes, frozen
- 1/4 cup/10 g firmly packed fresh mint leaves
- 2 tbsp agave nectar
- Pinch of sea salt
BEET CHIPS w/CURRIED SOUR CREAM
By BobD
MAKE CHIPS: Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles
- 6 SERVINGS
- Don't assemble these hors until the last minute, or the chips will get soggy.
- FOR CHIPS
- 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
- 1 cup water
- 1 cup sugar
- FOR CURRIED SOUR CREAM
- 2 tablespoons finely chopped shallot
- 1 tablespoon olive oil
- 3/4 teaspoon Madras curry powder
- 3/4 cup sour cream
- 1 1/2 tablespoons finely chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- SPECIAL EQUIPMENT: a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat
- GARNISH: fresh chives
Jean-Georges' Shrimp-and-Avocado Salad
By BobD
After writer Aleksandra Crapanzano enjoyed this salad in her room at the Mark Hotel in New York, she swore she'd ad...
- 1/3 cup Champagne vinegar
- 1 medium shallot, minced
- 1/4 cup heavy cream
- 5 tablespoons cold unsalted butter, cut into tablespoons
- Salt
- Cayenne pepper
- 3 tablespoons truffle juice or porcini water (see Note)
- 2 teaspoons soy sauce
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 20 large shrimp, shelled and deveined
- 6 ounces packed mesclun (12 cups)
- 3 ounces enoki mushrooms, trimmed
- 1 medium tomatopeeled, seeded and cut into 1/2-inch dice
- 1 Hass avocado, sliced 1/4 inch thick
- 2 tablespoons minced chives
MUSHROOM & POBLANO TACOS
By BobD
1. Roast the chiles. Light a gas burner, and place the pepper directly over the flame
- 1 1 4 pound fresh poblano chiles (3 large or 4 medium)
- 2 2 2 tablespoons extra virgin olive oil
- 1 1 1 medium or large white onion, halved and thinly sliced across the grain
- 4 4 4 garlic cloves, minced
- 1 1/4 1 1/4 6 pounds mushrooms, sliced (about 6 cups)
- to to taste
- 3 to 4 3 to 4 4 tablespoons chopped epazote or cilantro
- 12 12 12 corn tortillas
- 2 2 2 ounces crumbled Mexican queso fresco or feta (optional)
SMOKED SALMON ROLLS W/RICOTTA & CHIVES
By BobD
In a bowl, combine ricotta, lemon juice, zest and chives; season with salt and pepper
- 8 ounces ricotta
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- 2 tablespoons minced chives
- Salt and black pepper to taste
- 8 slices smoked salmon, each 2 to 3 inches wide and about 7 inches long.
COCONUT ORANGE SNOWBALLS
By BobD
Preheat oven to 350F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minut...
- 1 1/4 cups sweetened flaked coconut
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups sifted powdered sugar (sifted, then measured)
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon coconut extract
- 2 1/4 cups all purpose flour
- 1 1/2 tablespoons grated orange peel
- 1/2 teaspoon salt
STEAMED VEGGIES w/PROSCIUTTO VIN.
By BobD
Cook the beets in a medium size saucepan of boiling salted water until easily pierced with a skewer or paring knife...
- Makes 4 servings
- 2 medium size beets (about 1/2 pound with greens removed) scrubbed
- 1 whole medium size carrot (about 4 ounces), peeled and trimmed
- 1 whole, small zucchini (about 4 ounces)
- 1/4 pound tender, young string beans, trimmed
- 1/2 head cauliflower, cut or broken into florets, (about 4 cups)
- 1/2 head broccoli, cut or broken into florets (about 3 cups)
- 4 small heads Lolla Rossa lettuce, or other tender, baby lettuces, washed and spun dry
- 1 tablespoon extra virgin olive oil
- Four 1/8-inch slices prosciutto di Parma (about 1/4 pound)
- 4 tablespoons red wine vinegar
- 3 tablespoons Chicken Stock or water
POTATO & ARTICHOKE GNOCHI in LOBSTER BROTH
By BobD
Combine wine, onion and garlic in a large pot over medium heat
- THE LOBSTER AND BROTH:
- 2 cups dry white wine
- 1 small onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 4 1 1/2-pound lobsters
- 1 pint cherry tomatoes, halved
- 1 teaspoon grated lemon rind
- 1 1/2 quarts chicken broth, homemade or low-sodium canned
- 1/2 teaspoon saffron thread
- THE GNOCCHI:
- 1 1/2 pounds boiled potatoes
- 1 13.75-ounce can artichoke hearts, drained and finely chopped
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground pepper
- 1/2 cup all-purpose flour, plus up to 1/2 cup for kneading
- 2 tablespoons minced basil leaves
- 2 tablespoons minced scallions