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Recipes
SWEETBREADS w/MADEIRA SAUCE
By BobD
Place the sweetbreads in a saucepan and add cold water to cover
- 3 lobes fresh sweetbreads, about 1 1/2 pounds
- Salt to taste if desired
- 1 bay leaf
- 2 sprigs fresh parsley
- 1/4 teaspoon dried thyme
- 6 peppercorns
- Freshly ground pepper to taste
- 1/2 cup flour
- 3 tablespoons corn, peanut or vegetable oil
- 3 tablespoons butter
- 3 tablespoons finely chopped shallots
- 3/4 pound whole mushrooms, rinsed, drained and quartered
- 1/3 cup Madeira wine
- 1 cup fresh or canned chicken broth
- 1 teaspoon tomato paste
- 1 tablespoon finely chopped parsley
STFD PHEASANT BREAST w/WILD MUSH & FIGS
By BobD
Separate legs and thighs from each bird
- Faisans des bastes ( Stuffed pheasant breasts, with wild-mushroom sauce and fresh figs.
- This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
- 2 pheasants with their livers
- 1 large piece of caul fat
- 2 egg whites
- Salt and freshly ground pepper to taste
- 1/2 teaspoon paprika
- 1 cup creme fraiche
- 3 tablespoons butter
- Shallot and wild-mushroom sauce
SIMMERED GREENS w/CORNMEAL DUMPLNG
By BobD
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 h...
- 6 SERVINGS
- 1 (1-lb) piece slab bacon
- 3 qt water
- 3 lb mixed greens such as collard, mustard, and turnip
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 2 teaspoons packed brown sugar
- 1 teaspoon baking powder
- 1 tablespoon unsalted butter
- 1/2 cup whole milk
PASTA w/BRAISED CHIX THIGHS & SAFFRON CREAM
By BobD
Sprinkle chicken with salt and pepper
- 4-6 SERVINGS
- 2 1/2 to 2 3/4 pounds chicken thighs with skin and bones
- 2 tablespoons olive oil
- 2 cups chopped white onions
- 6 garlic cloves, peeled, crushed
- 2 cups dry white wine
- 1 teaspoon saffron threads, crushed
- 2 cups (or more) low-salt chicken broth
- 1 pound paccheri (giant rigatoni) or regular rigatoni
- 1 cup heavy whipping cream
- 2 tablespoons (or more) fresh lemon juice
- 2/3 cup chopped fresh basil
BELGIAN BEEF SHORT RIBS
By BobD
Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside
- CARBONNADE a la FLAMANDE
- Make this carbonnade with any muscular cut of beef that's good for stewing, such as skirt and hanger steaks.
- 1 cinnamon stick
- 2 bay leaves
- 1 whole star anise*
- 5 whole black peppercorns
- 1 tablespoon butter
- 2 tablespoons canola oil
- 4 to 4 1/2 pounds beef short ribs (about 8)
- 1 large onion, sliced (about 3 cups)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all purpose flour
- 2 12-ounce bottles Dogfish Head Indian Brown Ale or other brown ale
- 2 cups beef broth
- 1 12-ounce bottle Guinness stout
- 16 pitted prunes
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons Dijon mustard
- 1 5 x 3 x 1/2-inch slice crusty country-style bread
- Chopped fresh Italian parsley
- Special equipment: Cheesecloth
SMOKE ROASED SAGE CRSTD PORK LOIN ROAST
By BobD
EQUIPMENT: a charcoal kettle grill (22 1/2-inch or larger); a mortar and pestle ROAST PORK: Open vents on bot...
- 6-8 SERVINGS
- SMOKE-ROASTED SAGE-CRUSTED PORK LOIN WITH QUICK MOSTARDA DI FRUTTA
- You can substitute a boneless pork loin in this recipe (it shortens the cooking time by about 15 minutes), but we encourage you to seek out a bone-in one; the meat always seems a bit richer and deeper
- FOR PORK
- 1/4 cup olive oil
- 1/4 cup coarsely chopped sage
- 2 tablespoons fennel seeds
- 2 tablespoons minced garlic
- 1 bone-in center-cut pork loin (about 5 lb)
- Kosher salt to taste
- FOR MOSTARDA DI FRUTTA
- 1 1/4 cups water
- 6 tablespoons dry mustard
- 1/2 cup distilled white vinegar
- 1/4 cup packed brown sugar
- 1 tablespoon minced peeled ginger
- 1 2/3 cups mixed dried fruit (1/3 cup each of raisins and diced dried peaches, figs, mangoes, and California/Pacific apricots)
- Kosher salt to taste
Bittersweet-Chocolate Tart
By BobD
This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit
- All-purpose flour
- 1 stick unsalted butter, softened
- 1/2 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons almond flour (see Note)
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 12 ounces bittersweet chocolate, chopped
- 1 large egg
- 1 large egg yolk
- 1 teaspoon unflavored powdered gelatin
- 2 tablespoons whole milk
- 1/3 cup heavy cream
- 1/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 ounces milk chocolate, chopped
- Sweetened whipped cream, for serving
TOMATO JAM
By BobD
Peel & seed the tomatoes and cut into 1/2" pieces
- YIELD 2 CUPS
- 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
- 2 1/4 cups (450 g) sugar
- 2 or 3 grinds of black pepper
- Big pinch of salt
- 1 teaspoon freshly squeezed lemon juice
PRUNE & ALMOND BRAISED SHORT RIBS
By BobD
Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper
- 7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions
- Salt and black pepper
- 1/4 cup rendered duck fat or chicken fat, or canola oil
- 1 large Spanish onion, diced
- 3 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, peeled and smashed
- 1 1-inch piece ginger, peeled and smashed
- 2 cups ruby port
- 2 cups red wine
- 4 cups pitted prunes
- 1 1/4 cup slivered almonds, lightly toasted
- 4 ounces shiitake, crimini or other mushrooms, diced
- 1/2 cup (loosely packed) chopped parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 stick cinnamon
- 1 clove
- 1 star anise
- Zest of 1 orange, in strips
- 4 cups veal, beef or chicken stock, or as needed.
FRENCH KISSES
By BobD
1. Take a sip of the Armagnac to make sure it’s yummy
- 16 PIECES
- prunes soaked in Armagnac and filled with foie gras.
- Ingredients
- • 1 Mousse of Foie Gras, 8 oz.
- • 16 Prunes, pitted
- • Armagnac