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Recipes
ANCHO CHILE SAUCE
By BobD
Place chile in medium bowl
- Yield: Makes about 1 1/2 cups
- 1 dried ancho chile, stemmed, seeded, coarsely torn*
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1/2 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground cumin
Best-Ever Banana Splits
By BobD
What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy ...
- 3 tablespoons sugar
- 1 cup sliced almonds
- Salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup light brown sugar
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 3/4 cup bittersweet chocolate chips
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 2 pints each of vanilla and chocolate ice cream
- 8 small bananas, split
- Whipped cream, for serving
Apple Crostatas
By BobD
In a food processor, pulse 2 1/2 cups of the flour and the salt
- 2 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 sticks plus 1 tablespoon cold unsalted butter, plus 1 tablespoon cold unsalted butter, cubed
- 1/2 cup ice water
- 1 cup shredded cheddar cheese
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
- Apricot preserves, for brushing
BLAKEWELL TART w/RASPBERRY PRESERVES
By BobD
For crust: Blend flour, sugar, and salt in processor 5 seconds
- Crust:
- 8-10 SERVINGS
- Bakewell tart was invented in the 1800s in the village of Bakewell
- 1 1/4 cups all purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- Filling:
- 3/4 cup raspberry preserves
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 4 large egg yolks
- 3 large egg whites
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 cup roasted salted Marcona almonds*
- Lightly sweetened whipped cream
- This version uses raspberry preserves, but strawberry would also be delicious.
RUSTIC CABBAGE, BEEF & BUCKWHEAT SOUP
By BobD
In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned
- 2 ounces smoked bacon, diced
- 1 pound stewing beef, in 1-inch cubes
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 3 garlic cloves, minced
- 2 cups chopped green cabbage (about 1/4 medium head)
- 2 teaspoons smoked paprika
- 1 teaspoon grated orange zest
- 7 to 8 cups beef stock
- Salt and pepper
- 2 medium white turnips, peeled and diced
- 1/2 cup whole buckwheat groats (kasha)
- Sour cream for serving, optional.
Annie Romana's Clafoutis
By BobD
Annie Romana makes her clafoutis using small local plums, but you can use other fruits, such as cherries, the tradi...
- 1 tablespoon unsalted butter
- 1 pound fresh fruit, such as Mirabelle plums, halved and pitted, or cherries, pitted
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- Salt
- 1/4 cup plus 1 tablespoon sugar
- 3 large eggs, lightly beaten
- 3/4 cup whole milk
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
DUCK RILLETTES
By BobD
1. Combine white wine, bouquet garni, garlic, carrots, onions, thyme, and quatre epices in a large stockpot and bri...
- 6 SERVINGS
- Remove rillettes from the refrigerator at least 30 minutes before serving. Accompany with thinly sliced French bread and cornichons.
- • 6 Moulard duck legs
- • 1 3/4 cups dry white wine
- • 1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
- • 1/2 head garlic, separated into cloves and peeled
- • 3 carrots cut into 4 chunks each
- • 3 onions, quartered, stubbed with 16 whole cloves per onion
- • Pinch dried thyme
- • Pinch quatre epices (equal parts ground cinnamon, cloves, nutmeg, and black pepper)
- • Salt and pepper to taste
OVEN BAKED CHEESY POLENTA w/OKRA
By BobD
Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes
- 4 cups water, divided
- 6 small fresh okra pods
- 1 cup uncooked quick-cooking grits
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1/4 cup butter, cut into pieces
- 1 (8 oz.) block sharp Cheddar cheese, cubed
GRILLED FOIE GRAS w/ DUCK & FIG JAM
By BobD
1. Prepare Fig Jam. Heat a charcoal or gas grill until hot
- 4 SERVINGS• (8 bamboo skewers, soaked overnight in water)
- • Fig Jam (recipe follows)
- • 1 whole whole foie gras, 3/4 to 1 pound, at room temperature, cleaned
- • Coarse salt and freshly ground black pepper to taste
- • 1 whole duck breast, skinned and cut into 16 (1 1/2-inch) cubes
- • 1 pita bread, cut into 4 wedges, to garnish
- • 2 tablespoons rendered duck fat
- • 4 fresh figs, to garnish
- • 1 cup sweet pomegranate concentrate, reduced to a glaze
BAKED TROUT w/TOMATOES & OLIVES
By BobD
1. Preheat the oven to 425 degrees
- Although this Provençal staple is traditionally a summer dish made with fresh tomatoes, you can make it successfully with canned tomatoes. The dish is a nice way to warm up your winter table and a great way to serve farmed trout, an easy fish to find.
- 4 trout, boned and butterflied, or 4 rainbow trout fillets
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 1 (28-ounce) can chopped tomatoes in juice
- Pinch of sugar (optional)
- 1 to 2 tablespoons slivered fresh basil (optional)
- 12 imported black olives, pitted