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Recipes
LINGUINE w/SHRIMP, ASPARAGUS & BASIL
By BobD
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- 2 SERVINGS
- 8 ounces linguine
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon chopped red jalape�hiles
- 1/2 cup dry white wine
- 1 tablespoon butter
- 12 uncooked large shrimp, peeled and deveined with tails intact
- 12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
- 2 lemon wedges
CREAM OF LENTIL SOUP w/FOIE GRAS CUSTARDS
By BobD
MAKE CROUTONS: Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then c...
- 6 SERVINGS
- 1 to 1 1/2 cups vegetable oil
- 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 4 fresh chives
- 2 bay leaves (not California)
- 1 cup dried lentilles de Puy (French green lentils; 7 oz)
- 1/2 lb vacuum-packed chestnuts (1 1/2 cups)
- 10 cups cold water
- 2 1/2 teaspoons kosher salt
- 100 gm cooked pure-goose foie gras medallions (3 1/2 oz)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 1/3 cup sliced almonds, toasted
- SPECIAL EQUIPMENT: 6 (1 1/2-cup) ovenproof soup plates and kitchen string
BABY PUMPKINS STUFFED w/SCALLOPS
By BobD
1. Preheat oven to 350 degrees
- A fine alternative--acorn squash in which to bake the entire amount for four.
- 6 Jack Be Little mini-pumpkins
- 2 tablespoons light brown sugar
- 2 1/2 tablespoons unsalted butter
- 18 fresh bay scallops or 18 small shrimp, peeled and deveined, or 12 small cremini mushrooms, halved
- Salt and freshly ground white pepper
- 1 tablespoon flour
- 1 1/3 cup heavy cream, scalded
- 1/4 medium onion, peeled and stuck with 8 whole cloves
- 1/2 cup Spanish tetilla or other semisoft cheese, like fontina Val dAosta, diced
- 2 teaspoons minced chives.
GRILLED SWORDFISH w/ROSEMARY BEURRE BLANC
By BobD
Prepare barbecue (medium-high heat)
- 4 SERVINGS
- 4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
- 2 tablespoons olive oil
- 2 1/2 teaspoons chopped fresh rosemary
- 6 tablespoons minced shallots
- 6 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 1/2 cup (1 stick) chilled butter, cut into 8 pieces
PEACHES IN MUSCAT
By BobD
Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl
- 4 ripe peaches
- 1/2 cup sweet Muscat or other good dessert wine
- Heavy cream or vanilla ice cream, optional.
PENNE w/TOMS, BASIL, BEANS & FETA
By BobD
1. Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minute...
- 6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
- 2 cups chopped fresh ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 1 plump garlic clove, minced (more to taste)
- Salt and freshly ground pepper to taste (I like to use a very good coarse sea salt or fleur de sel for this)
- 1 teaspoon balsamic vinegar (optional)
- 2 tablespoons slivered basil
- 2 ounces crumbled feta (about 1/2 cup)
- 3/4 pound pasta (penne or fusilli are good choices)
BACON & OYSTER STFD BRISKET
By BobD
In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper
- 10-12 SERVINGS
- Colonial Bacon-and-Oyster-Stuffed Brisket
- 20 shucked, minced oysters, liquor reserved
- 2 tablespoons chopped fresh sage leaves
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cinnamon
- 1/2 pound sliced bacon, finely chopped
- 1/2 teaspoon freshly ground pepper
- 1 brisket, about 4 pounds
- Kosher salt
- All-purpose flour
- 1/2 cup vegetable oil
- 2 cups red wine.
ROAST FILLET OF BEEF IN RED WINE SAUCE
By BobD
Preheat oven to 450 degrees
- 1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied
- Salt and freshly ground pepper to taste
- 1 tablespoon oil
- 2 tablespoons finely chopped shallots
- 1 cup dry red wine
- 1/2 cup fresh or canned beef broth
- 2 sprigs fresh thyme or 1/2 teaspoon dry
- 1 small bay leaf
- 2 tablespoons butter
Pickle-Brined Chicken
By BobD
"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank F...
- 4 chicken breast halves, on the bone (about 3/4 pound each), plus 2 whole chicken legs
- 2 cups brine from jarred dill pickles
- Freshly ground black pepper
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 medium onions, thickly sliced
- 2 carrots, thickly sliced
- 2 celery ribs, thickly sliced
- 1/2 cup semi-dry white wine, such as an off-dry Riesling
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 cups chicken stock or low-sodium broth
- 2 pounds Swiss chard—thick stems and ribs removed, leaves coarsely shredded
- 1 large garlic clove, thinly sliced
INDIVIDUAL MANGO & KIWI PAVLOVAS
By BobD
Place rack in the middle of the oven and preheat the oven to 250°
- A lusciously light, yet decadently sweet and creamy dessert created by an Australian chef in honor of
- Anna Pavlova, the ballerina.
- Traditionally served as one large meringue to serve many, I've created these
- smaller individual versions for a quicker cuter version.
- Get creative and design your own pav - try passion
- fruit, or get exotic and hunt down some native Wattleseed for a coffee-hazelnut-chicory note in the
- meringue.
- Makes 8-10 individual pavlovas
- 6 large egg whites, at room temperature
- 1 1/2 Tbsp cornstarch
- 1 1/2 cups fine granulated sugar
- Pinch salt
- 1 teaspoons pure vanilla extract
- 2 teaspoons white vinegar or lemon juice
- Filling
- 2 cups whipped cream (or whipped crème fraiche)
- 1 large mango, sliced (or fruit of choice)
- 1 kiwi