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Recipes
Confit of Peaches with Mint
By BobD
There's no showy technique behind this incredibly easy, luscious dessert—you just need great ripe, slightly firm ...
- 1/4 cup whole blanched almonds
- 4 medium freestone peaches
- 1 cup water
- 1 cup sugar
- 2 mint sprigs, plus 2 tablespoons shredded mint
- 1/4 cup Petit Suisse, fromage blanc or crème fraîche
FOUR GRAIN MUFFINS
By BobD
Preheat oven to 400 degrees
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 1/2 cup rye flour
- 1/2 cup oat bran
- 1/4 cup cornmeal
- 3 tbsp. brown sugar, packed
- 3 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
Roast Chicken with Tangerines
By BobD
This six-pound bird yields a lot of meat
- One 6-pound roasting chicken
- 2 garlic cloves, thinly sliced
- 6 rosemary sprigs
- 3 tangerines, washed and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup honey
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock or low-sodium broth
CABO SALAD
By BobD
Slice the avocados in half lengthwise, working around the pit
- 4 SERVINGS
- 2 ripe Hass avocados
- • 2 ripe mangoes, peeled
- • 4 teaspoons !eshly squeezed lime juice, divided
- • 4 teaspoons minced jalapeño pepper, divided
- • 4 teaspoons minced red onion, divided
- • 28 cilantro leaves
- • Salt and feshly ground pepper
CARAMELIZED ONION TART TATIN
By BobD
1. Preheat oven to 425 degrees
- 1 14-ounce package all-butter puff pastry
- 2 tablespoons unsalted butter
- 3 red onions, halved and thinly sliced
- 1/4 cup plus a pinch of sugar
- 1/2 teaspoon sherry vinegar
- 1/4 cup chopped pitted Kalamata olives
- 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste.
GRILLED GAME SAUSAGES w/POLENTA
By BobD
1. Prepare Chunky Tomato Sauce
- 4 SERVINGS
- Grilled Game Sausages on Basil-Flecked Polenta with Buried Mozzarella and Chunky Tomato Sauce
- • 2 cups Chunky Tomato Sauce (recipe follows) or purchased tomato sauce
- • 1 teaspoon olive oil
- • 8 to 12 game sausages of your choice
- • 4 ounces small fresh mozzarella balls
- • 1 quart chicken stock
- • Salt to taste
- • 1 cup instant polenta
- • 3 tablespoons unsalted butter, softened
- • 3 to 4 tablespoons chopped fresh basil leaves, plus 4 sprigs basil, to garnish
- • Hot water, if needed
- • Freshly grated Parmigiano-Reggiano to taste
- Use any sausages that take your fancy. This recipe is easily double or tripled to feed a crowd. Serve with a large salad, a platter of fruit and cheese, and a simple, hearty red wine.
PENNE w/ASPARAGUS, ARUGULA & RICOTTA
By BobD
Bring a large pot of water to a boil, and add a generous amount of salt
- 4 SERVINGS
- 3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
- Salt
- 3/4 pound penne, fusilli or bow-tie pasta
- 1/2 cup fresh ricotta
- 2 tablespoons extra virgin olive oil
- A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
- Freshly ground pepper
- 1/3 cup freshly grated Parmesan
PUMPKIN RISOTTO w/PEAS & SPICY PUMPKIN SEEDS
By BobD
To cook the peas, prepare an ice bath and pour the chicken stock and one cup of water into a pot and bring to a sim...
- 6 oz. unsalted butter
- 1/4 tsp. ground cayenne pepper
- 1 tsp. cinnamon
- 1 quart of chicken stock
- 1 cup of water
- 1/4 cup white wine
- 1 shallot (chopped fine)
- 16 oz. pumpkin puree
- 1 1/3 cups risotto rice
- 3/4 cup peas (can use frozen)
- 1 cup Parmigiano Reggiano cheese grated fine
- 3 Tbls. Pumpkin seeds
- Salt and pepper
- Fresh sage (garnish)
ZUPPA w/CAVOLO NERO & OLIO NUOVO
By BobD
In a large pot, heat water or broth to boiling point
- 4 cups water or chicken stock
- 1 large bunch of cavolo nero, washed, large stem removed and cut into big bite-size pieces
- 4 large slices of day-old bread, approximately 3/4” thick
- 2 garlic cloves, peeled, but whole
- Olio Nuovo to drizzle
- salt and pepper to taste
ASIAN GRILLED SHRIMP SUMMER ROLLS
By BobD
In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes
- 2 ounces dried cellophane noodles
- 16 large shrimp (3/4 pound), shelled and deveined
- Salt and freshly ground pepper
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame seeds (optional)
- 1 teaspoon minced scallion (optional)
- 2 teaspoons Asian sesame oil
- Eight 8 1/2-inch rice paper wrappers
- 4 romaine lettuce leaves, torn
- 32 small mint leaves
- 32 small cilantro leaves
- 1 carrot, peeled and julienned