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Recipes
BEAN JELLY w/CHILI VINEGAR
By BobD
Make jelly: Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over ...
- A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish refle
- For jelly
- 2 3/4 cups water
- 1/2 cup mung-bean starch
- 1/2 teaspoon salt
- For sauce
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (preferably Chinkiang)
- 2 teaspoons sugar
- 2 teaspoons Sichuan-pepper oil, or to taste
- 1 teaspoon red-chile oil, or to taste
- 1 teaspoon finely grated (with a rasp) peeled fresh ginger
- 1/2 teaspoon finely grated (with a rasp) garlic
- 3 large scallions (white and pale green parts only), cut into very thin shreds
- 1 (3-inch) piece daikon (also called Chinese radish or luo bo), peeled and cut into matchsticks
- Garnish: chopped scallion greens; chopped roasted peanuts
SEAFOOD PAELLA
By BobD
Fry the onion in the oil in a 16-inch paella pan until soft, stirring often
- ARROZ a la MARINERA VALENCIA
- This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish.
- You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
- In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas.
- 1 large 1 large onion, finely chopped
- 5 tablespoons 5 tablespoons olive oil
- 2 2 garlic cloves, crushed to a paste or finely chopped
- 2 2 tomatoes, peeled and chopped
- 1/2 teaspoon 1/2 teaspoon sugar
- Salt
- 1 teaspoon 1 teaspoon pimentulce (or sweet paprika)
- A good pinch of saffron threads
- 4 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
- 2 cups 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
- 3 cups 3 cups fish or chicken stock, plus more if needed
- 1 cup 1 cup dry white wine
- 12 jumbo 12 jumbo shrimp in their shells
- 16 16 mussels, scrubbed and debearded
BRAISED FENNEL w/ CAPERS
By BobD
Pour the olive oil into the skillet, set it over medium heat
- Recommended equipment:
- FINOCCHIO AL TEGAME CON CAPERI
- Serves 6
- 1/3 cup extra-virgin olive oil
- 3 pounds fresh fennel, trimmed and cut into 1-inch chunks
- 2-1/2 cups sliced onions
- 1/4 cup small capers, drained
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
- · A heavy-bottomed skillet or sauté pan, 12-inches diameter or larger, with a tight-fitting cover
CHOCOLATE BREAD PARFAIT
By BobD
Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water
- Pane di Cioccolato al Cucchiaio
- Serves 6
- Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 8 ounces country- style white bread, crusts removed
- 1/2 cup freshly brewed espresso
- 2 tablespoons dark rum
- 2 tablespoons sugar
- 1 1/2 cups chilled heavy cream
- 1 cup sliced almonds, toasted
- Recommended equipment: A large rimmed tray or baking sheet, such as a half- sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon
Bacon squared
By BobD
1. To braise belly, score fat side very lightly, season with salt, pepper and tandoori spices, and roast in 350-deg...
- Pork belly, fresh 1 Lb
- Salt and freshly ground black pepper as needed
- Tandoori spice blend as needed
- Thyme sprigs 4 each
- Red verjus, 750-ml bottle of 1 each
- Chicken or pork stock 2 qts
- Apricots, dried 20 each
- Sugar 13 tsp
- Apple cider vinegar 3/4 C
- Pecans 1/2 C
- Corn oil 2 tsp
- Cumin 1 tsp
- Coriander 1 tsp
- Cayenne pinch
- Japanese eggplants 2 each
- Vegetable oil 3 TBS
- Rice wine vinegar 2 tsp
- Bacon, thin 18 each
- Micro greens as needed
SQUASH BLOSSOMS STUFFED w/RICOTTA
By BobD
Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirrin...
- For tomato sauce:
- Yield: Makes 4 (first course) or 2 (main course) servings
- 1 garlic clove, minced
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 pound plum tomatoes, finely chopped
- 1/2 cup water
- 1/2 teaspoon sugar
- For squash blossoms:
- 1 cup whole-milk ricotta (preferably fresh)
- 1 large egg yolk
- 1/4 cup finely chopped mint
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3/4 cup chilled seltzer or club soda
- 3 About 3 cups vegetable oil for frying
- Equipment: a deep-fat thermometer
Baked Orecchiette with Pork Sugo
By BobD
In Italian cuisine, a sugo is a gravy or sauce
- 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 garlic cloves, very finely chopped
- One 14-ounce can diced tomatoes
- 1 1/2 cups dry red wine
- 4 thyme sprigs
- 5 cups chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1/2 teaspoon crushed red pepper
- 1 1/2 pounds orecchiette
- 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)
EMERIL'S MAYONNAISE
By BobD
In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 cups olive oil
Omelet Soufflé
By BobD
Preheat the broiler and position a rack in the center of the oven
- 3 large eggs, separated
- Pinch of sea salt
- 1 1/2 tablespoons unsalted butter
- 1/2 cup shredded Gruyère cheese
FLUFFY BUTTERMILK PANCAKES
By BobD
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt
- YIELD 15 PANCAKES
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups buttermilk
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 1 ½ tablespoons unsalted butter, divided, plus more for serving
- Pure maple syrup