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Recipes
Jicama, Kirby and Carrot Salad with Charred Lamb
By BobD
Because Jean-Georges Vongerichten is constantly opening new restaurants, it's easy to forget his break-out place: V...
- 1/4 cup distilled white vinegar
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 2 red or green Thai chiles, minced
- 1 tablespoon Asian fish sauce
- 1 tablespoon vegetable oil, plus more for rubbing
- Salt and freshly ground pepper
- 2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces
- 3 medium carrots, finely julienned
- 2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline
- 10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)
- 1 cup mung bean sprouts
- 1/4 cup small mint leaves
- 1/4 cup chopped cilantro
- 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)
SWEET POTATO HASH w/BLACK FOREST HAM
By BobD
Heat oil in a large nonstick skillet over medium-high heat
- 4 SERVINGS
- Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, thinly sliced
- 1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
- 1/4 teaspoon salt
- 1/3 cup finely diced Black Forest ham (2 ounces)
- 1 teaspoon chopped fresh thyme
Chicken alla Diavola
By BobD
In a small jar, combine the white wine vinegar with the dried oregano
- 1/2 cup white wine vinegar
- 1 tablespoons dried oregano
- 1/2 cup extra-virgin olive oil
- Two 3- to 3 1/4-pound chickens
- 2 teaspoons dried sage
- 1 teaspoon kosher salt
- 1 teaspoon piment d' Espelette or Aleppo pepper, or 1/2 teaspoon crushed red pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
HOT TODDY PUDDING CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- The subtle, malty flavor of good Scotch whisky is carried by a pudding cake, which separates into two layers as it bakes. Eat while still warm from the oven.
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/3 cup fresh lemon juice
- 1/4 cup Scotch (optional)
- 1/2 stick unsalted butter, melted and cooled
- 3 tablespoons mild honey
- 1 teaspoon grated lemon zest
- 3 large eggs, separated, at room temperature 30 minutes
- 1/3 cup sugar
BEET FILLED RAVIOLI FROM THE DOLOMITES
By BobD
To make the filling, heat a large skillet over medium heat
- interesting.
- to very colorful red filling will show nicely through the dough once cooked. You may omit the ricotta and add some cooked pancetta or even bacon to the stuffing if you like a little bit of smoked flavor.
- FILLING
- 1/2 1/2 1/2 cup (1 stick) unsalted butter
- 1/2 1/2 1/2 cup coarsely chopped flat-leaf parsley
- 1 1 1 tbsp chopped sage
- 1 1 1 tbsp minced rosemary
- 1 1 1 cup diced yellow onions
- 1 1/2 1 1/2 1/2 lb beets, peeled and diced
- 1 1/2 1 1/2 1/2 cups diced parsnips
- 1 1/2 1 1/2 1/2 cups diced Yukon gold potatoes
- 2 2 2 cups grated Parmigiano-Reggiano (8 oz)
- 2/3 2/3 2/3 cup drained fresh ricotta (optional)
- 1 1 1 tsp finely grated orange zest
- Pinch Pinch of ground cinnamon
- Kosher salt and freshly ground black pepper, as needed
- 3 3 3 egg yolks
- 1/2 1/2 1/2 cup fine dry bread crumbs, or as needed
- PASTA DOUGH
- 2 3/4 2 3/4 3/4 cups all-purpose or “00” flour (11 oz)
- 3/4 3/4 3/4 cup semolina (durum) flour (5 oz)
- 4 4 4 large eggs
- 1 1 1 tbsp olive oil
- 3 3 3 tbsp unsalted butter
- 6 6 6 sage leaves
- Grated Parmigiano-Reggiano, for serving
- 2 2 2 tbsp poppy seeds, or as needed
HAM & CAMEMBERT BAGUETTE SANDWICH
By BobD
Slice the baguette in half lengthwise, cutting about three-quarters of the way through
- 1 (24-inch) sweet baguette
- 1 teaspoon olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fig jam
- 4 ounces thinly sliced baked ham
- 3 ounces Camembert cheese, cut lengthwise into 1/4-inch-thick slices
- 1 cup loosely packed baby arugula
HOT & SOUR SOBA SALAD
By BobD
1. Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix
- You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
- 1 to 2 tablespoons peanut butter (to taste)
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2 teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- 1 large garlic clove, minced
- 2 teaspoons finely minced fresh ginger
- Salt and freshly ground pepper to taste
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1/2 cup vegetable or chicken broth
- 1/2 pound Japanese buckwheat noodles
- 1 cup diced or julienned cucumber
- 1/4 cup chopped cilantro
- 1/4 cup coarsely chopped walnuts
- Lettuce, baby spinach, radicchio or arugula for serving (optional)
VEGGIES BLISTERED GREEP PEPPERS W/SHERRY VINEGAR
By BobD
If using bell peppers, peel with a vegetable peeler
- Time: 30 minutes
- 2 to 2 1/2 pounds sweet or mildly hot green peppers: cubanelle, Anaheim, bell or a combination
- 3 tablespoons olive oil, duck fat or bacon fat
- 2 teaspoons sherry vinegar, more to taste
- Salt and freshly ground black pepper
- Freshly cracked coriander seeds (optional).
CARAMELIZED WINTER FRUIT CUSTARDS
By BobD
For spiced chiffon muffins: Preheat oven to 350�F
- Spiced Chiffon Muffins:
- These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layer
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 6 tablespoons lukewarm water
- 1 teaspoon vanilla extract
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large egg whites, room temperature
- 2 tablespoons sugar
- Caramelized Winter Fruit:
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup sugar
- 2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 1 cup fresh or frozen cranberries
- Custard:
- 2 cups half and half
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided
RUSTIC FRENCH MEATLOAF
By BobD
Preheat oven to 475°F with rack in middle
- Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.
- 1 cup fine fresh bread crumbs (preferably from a rustic loaf)
- 1/2 cup whole milk
- 3/4 cup finely chopped onion
- 3 large garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
- 3/4 pound ground pork
- 3/4 pound ground veal
- 1/4 cup chopped prunes
- 1/4 cup shelled pistachios
- 2 teaspoons thyme leaves
- 2 large eggs, lightly beaten
- 1/3 cup chopped flat-leaf parsley
- Accompaniment: Dijon mustard