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Recipes
Poblano-and-Cheddar-Stuffed Portobello Mushrooms
By BobD
Light a grill or preheat the broiler
- 2 poblano chiles
- 4 jumbo portobello mushrooms (about 6 ounces each), stemmed
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup finely chopped onion
- 1 cup baby spinach
- 1/2 cup cooked rice
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons coarsely chopped cilantro
APPLE & RHUBARB PIE
By BobD
Combine sugar, cornstarch, salt and cinnamon
- 1 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch salt
- 1 tsp. cinnamon
- 3 cups fresh rhubarb cut in 1-inch pieces
- 2 large tart apples, pared, cored and chunked
- 2 tbsp. butter
- 1 tsp. vanilla
CRAB & ASPARAGUS TART
By BobD
Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor
- 6-8 SERVINGS
- 1 1/4 cups flour, more for rolling
- Salt
- 1/2 teaspoon cayenne
- 7 tablespoons unsalted butter
- 4 large eggs
- 1 tablespoon minced shallot
- 1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
- 8 ounces lump crab meat
- 1 tablespoon lemon juice
- 1 tablespoon minced chervil
- 3/4 cup half-and-half
- 4 ounces soft goat cheese.
CHOCOLATE COVERED MINT ICE CREAM TERRINE
By BobD
MAKE ICE CREAM: Blend together cream, milk, and mint in a blender just until mint is finely chopped
- 6 SERVINGS
- FOR ICE CREAM
- 1 1/2 cups heavy cream
- 2/3 cup whole milk
- 1 cup packed fresh mint leaves
- 4 large egg yolks
- 2/3 cup sugar
- FOR CHOCOLATE COATING
- 3 1/2 oz fine-quality bittersweet chocolate (preferably 70% cacao)
- 1/3 cup water
- 1/4 cup heavy cream
- 3 tablespoons sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon creme de menthe or 1 tablespoon sugar
- EQUIPMENT: an ice cream maker; a 12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan; a small offset spatula
Chocolate S'mores Cake
By BobD
Preheat the oven to 325°
- 2 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 2 tablespoons pure vanilla extract
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup sugar
- 3/4 cup light corn syrup
- 3 large egg whites
- 1/2 vanilla bean, split and seeds scraped
- 6 whole graham crackers, broken
- 2 ounces bittersweet chocolate, melted
ROASTED SHRIMP w/CHAMPAGNE SHALLOT SAUCE
By BobD
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes
- 8 SERVINGS
- 2 cups brut Champagne
- 1/2 cup minced shallots
- 3 1/2 tablespoons olive oil plus additional for brushing
- 2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
- 3 1/2 teaspoons chopped fresh thyme, divided
- 2 1/4 teaspoons finely grated lemon peel, divided
- 1/2 cup (1 stick) butter, room temperature, diced
- Blue Lake Green Beans with Lemon and Thyme
- 2 tablespoons chopped fresh Italian parsley
SEA BASS FILLETS IN CILANTRO SAUCE
By BobD
Preheat oven to 350F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper
- 6 SERVINGS
- 6 6-ounce sea bass fillets
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup whipping cream
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped seeded jalapeno chili
- 1/2 cup plain yogurt
Caramelized Banana Tart
By BobD
Preheat the oven to 375°
- 1/2 vanilla bean, split, seeds scraped
- 2 tablespoons water
- 1 large egg yolk mixed with 1 1/2 tablespoons water
- 5 small, just-ripe bananas, halved lengthwise
- 1/2 cup sugar
- 14 ounces all-butter puff pastry, thawed in the refrigerator
- Sweetened whipped cream or vanilla ice cream, for serving
- 6 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
BUTTERMILK FRIED OKRA
By BobD
Cut okra into 3/4-inch pieces, place in a bowl with buttermilk and reserve to soak 30 minutes
- Okra 1 Lb
- Buttermilk 3 C
- Cornmeal 2 C
- All purpose flour 1 C
- Hungarian paprika 1 tsp
- Cayenne pepper 1/2 tsp
- Salt 1 tsp
- Soybean oil (for frying) 1/2 gal
- Sea salt as needed
MACADAMIA, ORANGE & TEA GLAZED SALMON
By BobD
Place the salmon in a snug fitting ovenproof dish and add enough macadamia oil to cover
- 6 salmon fillets, skin and pin bones removed
- Macadamia or olive oil
- Glaze
- 1 cup macadamias
- 1/3 cup sugar
- 1 orange sliced
- 2 Assam or preferred tea bags
- 1 tablespoon soy sauce
- Snap Pea, Macadamia and Feta Salad
- 1 pound/500g snap peas
- macadamia oil and wine vinegar, to taste
- 1/3 cup crumbled feta cheese
- 1/3 cup macadamias, extra
- 3-4 basil leaves, torn