BobD's profile page
Recipes
BROCCOLI RISOTTO
By BobD
Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just ten...
- 1/2 bunch broccoli
- 3 cups (approximately) chicken stock or vegetable stock
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 large cloves garlic, sliced
- 1 1/2 cups arborio rice
- Salt and freshly ground black pepper
- 1 teaspoon finely minced fresh sage, or 1/2 teaspoon dried
- Freshly grated Parmesan.
FARMLAND VEGETABLE PIE
By BobD
MAKE FILLING: Place a heavy baking sheet on middle rack of oven, then preheat oven to 400F
- 6-8 SERVINGS
- FOR FILLING
- 1 1/2 lb yellow squash, cut into 1-inch pieces
- 1 bunch scallions, chopped, keeping greens separate
- 2 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 lb okra, trimmed and sliced
- 1 lb yellow tomatoes, seeded and chopped
- 1/2 cup corn kernels (from 1 ear)
- 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 oz)
- 1 cup chopped basil
- 1 tablespoon cornmeal (not stone-ground)
- 4 hard-boiled eggs, peeled and chopped
- FOR CRUST
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup whole milk plus additional for brushing
SALTED CHOCOLATE CARAMELS
By BobD
Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchm...
- 64 PIECES
- It's the sprinkle of sea salt that really takes these caramels over the top, teasing out the creamy richness of the buttery chocolate candies.
- 2 cups heavy cream
- 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1 3/4 cups sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into tablespoon pieces
- 2 teaspoons flaky sea salt such as Maldon (see cooks' note)
- Vegetable oil for greasing
- SPECIAL EQUIPMENT: parchment paper; a candy thermometer
FRESH HERB OMELET
By BobD
1. Break 2 eggs into a bowl and beat with a fork or a whisk until frothy
- 4 4 4 large or extra-large eggs
- Salt and freshly ground pepper
- 1 1 1 tablespoon plus 1 teaspoon milk
- 3 3 3) tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
- 1 1 1 tablespoon plus 1 teaspoon extra virgin olive oil
Pan-Seared Apricots and Figs with Honey and Lavender
By BobD
Alain Coumont's simple dessert delivers a lot of flavor without a lot of work
- 1/2 cup honey
- 2 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon dried lavender blossoms
- 12 apricots, halved and pitted
- 18 fresh figs, halved lengthwise
- 12 mint sprigs, for garnish
KOREAN STYLE SPARE RIBS
By BobD
Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water
- 4 SERVINGS
- This preparation results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull the meat off the bone.
- 3 to 4 pounds spareribs, cut into 2-inch sections
- 1/4 cup sesame seeds
- 2 tablespoons chopped garlic
- 1/4 cup sugar
- 5 nickel-sized slices peeled fresh ginger
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- Salt and freshly ground black pepper
- 1/2 cup chopped scallion
ROSTI POTATOES w/HAM & CHEESE
By BobD
Position oven rack at the lowest level
- 6 SERVINGS
- Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.
- 2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
- 1/4 cup chopped scallions (4 scallions)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons extra-virgin olive oil, divided
- 2/3 cup smoked ham, finely chopped (3 ounces)
- 1/2 cup grated extra-sharp Cheddar cheese (1 1/2 ounces)
Old Bay Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 tablespoon Old Bay seasoning
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Worcestershire sauce
Lampe's Chicken Wings with Sweet-and-Spicy Pantry Sauce
By BobD
Ray Lampe is a national barbecue champion, a teacher and the owner of a roadside barbecue stand in Lakeland, Florid...
- 16 chicken wings, with the two joints attached, tips removed
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup hot sauce
- 1/4 cup soy sauce
- 1 tablespoon light brown sugar
Grilled Skirt Steak with Salsa Verde
By BobD
In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling