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Recipes
PINA PISCO SOURS
By BobD
Puree pineapple in a blender until very smooth
- Yield: Makes 8 drinks
- 3 cups (1-inch) pineapple chunks (from 1/2 pineapple)
- 1 1/2 cups pisco (preferably Peruvian; 12 ounces)
- 1/2 cup fresh lime juice (preferably Key lime)
- 4 large egg whites
- 1/3 cup superfine granulated sugar
- 8 drops Angostura bitters
POTATO CROQUETTES
By BobD
Scrub the potatoes well, but don’t peel them
- Crocchette di Patate
- 1 1 1 pound potatoes, preferably Yukon Gold
- 4 4 4 tablespoons unsalted butter
- salt
- freshly ground white pepper
- freshly ground nutmeg
- 3 3 3 large eggs
- ½ cup Italian prosciutto, chopped
- 1 1 1 tablespoon fresh Italian parsley, chopped
- all-purpose flour
- 2 2 2 cups fine, dry breadcrumbs, or as needed
- 2 2 2 cups vegetable oil
CHICKPEA TANGINE w/CHICKEN & APRICOTS
By BobD
Put oil in a large, deep pot over medium-high heat
- 4 SERVINGS
- 2 tablespoons olive oil
- 4 skinless chicken thighs
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped dried apricots
- 1 cup chopped tomato (fresh or canned or boxed, with juice)
- 2 cups cooked or canned chickpeas, drained, with the liquid reserved
- 1 to 2 cups chicken stock, bean liquid or water, or more as needed
- 1/2 cup bulgur
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley, for garnish.
Baby Potato Salad with Radishes and Celery
By BobD
Bring a large pot of salted water to a boil
- 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
- 1 cup extra-virgin olive oil 1/4 cup
- Champagne vinegar
- Kosher salt and freshly ground black pepper
- 2 celery hearts, thinly sliced (about 4 cups)
- 2 bunches radishes, thinly sliced
- 8 small scallions, white and light green parts only, thinly sliced (1 cup)
MAHI MAHI w/FRESH CILANTRO CHUTNEY
By BobD
Coarsely puree first 5 ingredients in processor
- 2 SERVINGS
- 1 cup (packed) chopped fresh cilantro
- 1 large kiwi, peeled, cubed
- 1/4 cup canned unsweetened coconut milk*
- 1 large garlic clove, peeled
- 2 teaspoons chopped jalapeno chile
- 2 6- to 7-ounce mahi-mahi fillets
- Ground cumin
- 1 tablespoon extra-virgin olive oil
BAKED SALMON w/SESAME PEPPERCORN CRUST
By BobD
Preheat oven to 350F. Lightly grease large baking sheet
- 4 SERVINGS
- 1/4 cup sesame seeds
- 1 tablespoon four-peppercorn spice mix
- 1 lemon, quartered
- 4 6-to-7 ounce skinless salmon fillets
- Dried dillweed
- Garlic powder
- 2 tablespoons (1/4 stick) butter
PEANUT BRITTLE BROWNIES
By BobD
Preheat oven to 350F with rack in middle
- 32 2" SQUARES
- 1 1/2 sticks unsalted butter
- 1/2 cup chunky peanut butter
- 4 oz unsweetened chocolate
- 2 cups packed light brown sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups coarsely crushed peanut brittle
Poached Pear and Frangipane Tart
By BobD
- Dough:
- 2 1/4 cups plus 1 tablespoon all-purpose flour, plus extra for rolling
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1 3/4 sticks cold, unsalted butter sliced lengthwise into long, thin planks
- 3 to 4 tablespoons ice water
- Poached Pears:
- 3 cups granulated sugar
- 2 star anise pods
- 1 teaspoon freshly grated long pepper
- 1 cinnamon stick
- 1/4 cup Cocchi Americano or Lillet Blanc
- 2 Bosc pears, halved and cored
- Frangipane:
- 1/2 cup granulated sugar, divided
- 3/4 cup almond flour
- 1/4 teaspoon kosher salt
- 2 tablespoons Cocchi Americano
- 1 large egg, lightly beaten
- 1 tablespoon whole milk
- 7 tablespoons unsalted butter at room temperature
PARTRIDGE w/FOIE GRAS TERRINE
By BobD
1. Bone partridge, removing as much meat from legs and wings as possible
- 6 SERVINGS
- Eelegant first course. The breast meat is left in long, thin strips, remaining finely chopped. If you have a ceramic terrine mold, use it. Otherwise, a glass loaf pan is a perfect-game birds (pheasant
- Ingredients
- • 1 whole partridge, 10 to 12 ounces, or other game bird
- • Salt and freshly ground black pepper to taste
- • 1/4 cup Armagnac
- • 1 pound foie gras, cleaned
- • 3/4 pound fresh pork belly (or 1 pound if using a pheasant)
- • 1 egg
- • 2 teaspoons quatre epices, or 1/2 teaspoon each ground cinnamon, cloves, nutmeg, and black pepper
- • 3 ounces unsmoked bacon, pancetta, or ventreche, finely chopped
SPRING CHICKEN BREASTS w/CARROT BROTH
By BobD
1. Place the baby carrots in a large saucepan and fill with cold water
- 1 1/4 cups baby carrots, peeled
- 1 teaspoon extra-virgin olive oil
- 1 medium carrot--peeled, cut and sliced on the bias into 1-inch lengths
- 1/2 small white onion, thinly sliced
- 1 garlic clove, thinly sliced
- One 1 inch-long piece of ginger, peeled and thinly sliced
- 1/8 teaspoon ground turmeric
- 3 sprigs thyme
- Salt
- 5 whole black peppercorns
- 1 1/2 cups vegetable stock
- 1 1/2 cups carrot juice, preferably fresh
- 1 1/2 teaspoons fresh lemon juice, divided
- 4 skin-on, bone-in chicken breasts (about 3 to 4 pounds)
- 1 tablespoon vegetable oil
- 1 teaspoon unsalted butter
- 10 ounces fresh fettuccine noodles