BobD's profile page
Recipes
SMOKEY RED DEVIL EGGS
By BobD
Place eggs in a medium saucepan and cover with cold water
- 12 large eggs
- 1 fat garlic clove, minced
- 1/4 teaspoon kosher salt, more to taste
- 1/2 cup mayonnaise
- 2 tablespoons tomato paste
- 2 teaspoons red wine vinegar, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot smoked paprika, more to taste and for garnish.
SALTED CARAMEL BUDINO
By BobD
1. Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over hig...
- Salted caramel:
- ¼ cup granulated sugar
- 1 tablespoons light corn syrup
- 3 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon flaky sea salt, plus more for garnish
- ½ teaspoon pure vanilla extract
- Pudding:
- 2 tablespoons pure maple syrup (preferably grade B)
- ½ cup dark brown sugar, packed
- ¼ cup water
- 1 teaspoon kosher salt
- 2 ½ cups half-and-half
- 1 large egg plus 2 large egg yolks
- 3 tablespoons cornstarch
- Whipped cream, for serving
ZITI w/ROASTED ZUCCHINI
By BobD
Preheat oven to 400F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl
- 2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
- 12 garlic cloves, peeled, halved
- 8 large shallots, halved, thinly sliced
- 7 tablespoons olive oil, divided
- 1/2 teaspoon dried crushed red pepper
- 2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved
- 1 cup chopped fresh basil, divided
- 3/4 cup grated Pecorino Romano cheese
Short Ribs with Mushrooms and Spring Vegetables
By BobD
To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and veg...
- One 750-milliliter bottle dry red wine
- 1 medium leek, white and pale green parts only, coarsely chopped
- 1 small onion, coarsely chopped
- 2 carrots, coarsely chopped
- 3 garlic cloves, smashed
- 10 parsley sprigs
- 2 thyme sprigs
- 2 bay leaves
- 8 beef short ribs on the bone (about 1/2 pound each) excess fat trimmed
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- All-purpose flour, for dusting
- 2 cups chicken stock or low-sodium broth
- 2 cups beef stock or low-sodium broth
- 2 tablespoons vegetable oil
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- Salt and freshly ground black pepper
- 2 large shallots, thinly sliced
- 2 teaspoons thyme leaves
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 2 tablespoons chopped flat-leaf parsley, plus more for garnish
- 20 red pearl onions
- 4 medium turnips, cut into wedges
- 2 medium carrots, cut into 2-inch sticks
- 12 fingerling potatoes, scrubbed
CLAM & MUSHROOM CHOWDER
By BobD
Place the mushrooms, shallots and butter in a heavy saucepan
- 2 cups sliced fresh mushrooms
- 2 tablespoons minced shallots
- 2 tablespoons unsalted butter
- 1 cup finely diced peeled boiling potatoes
- 1/2 cup fish stock or clam juice
- 1/2 cup dry white wine
- 1 1/2 cup chopped cherrystone or chowder clams
- 2 cups half-and-half
- Salt and freshly ground pepper to taste
POPPY SEED POUND CAKE w/PLUM SAUCE
By BobD
Make pound cake: Preheat oven to 350F with rack in middle
- For pound cake:
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1/4 cup poppy seeds
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 vanilla bean
- 1 3/4 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, warmed in very warm water 10 minutes
- 1/2 cup half-and-half at room temperature 30 minutes
- For compote:
- 2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges
- 3/4 cup sugar, or to taste
- 1 teaspoon grated lemon zest , divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated nutmeg
- Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream
BABY ZUCC, PATTYPAN & GRILLED TOMS
By BobD
Prepare barbecue (high heat)
- Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes
- You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).
- Yield: Makes 6 servings
- Olive oil (for brushing)
- 2 cups yellow and green baby pattypan squash (9 to 10 ounces)
- 6 baby zucchini
- 6 medium tomatoes, halved through cores
CORN VICHYSSOISE w/WARM FOIE GRAS CUSTARD
By BobD
1. Roast corn in husks in a 400-degree F oven until kernels are soft and corn is fragrant, about 1 hour
- Corn, ears of, silk removed but husks on 10 each
- Leeks, white part only, chopped 6 each
- Onions, medium, chopped 4 each
- Butter 8 Oz
- Kosher salt to taste
- Bouquet garni (1 thyme sprig, 1 TBS whole black peppercorns, 2 bay leaves) 1 each
- Potatoes, medium, peeled, diced 4 each
- Freshly ground black pepper to taste
- Sherry vinegar as needed
- Foie gras custards 8 each
- Fleur de sel as needed
- Chives, chopped as needed
ESCAROLE WITH PINE NUTS
By BobD
Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander
- 4 SERVINGS
- 2 lb escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
- 3 large garlic cloves, finely chopped
- 1/8 teaspoon dried hot red-pepper flakes
Milk-Chocolate-Frosted Layer Cake
By BobD
This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting
- 1 1/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 1 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1 1/2 pounds milk chocolate, finely chopped
- Shaved milk chocolate, for garnish (optional)