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Recipes
DUCK CONFIT SALAD w/CRISPY CHESTNUTS
By BobD
1. Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saut...
- 2 Duck Leg Confit
- 5 tablespoons olive oil
- 2 cups roasted, shelled, and skinned chestnuts
- 2 firm-ripe red pears
- 1 teaspoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 head chicory (curly endive), torn (6 cups)
- 4 oz Stilton cheese, crumbled
BAKED APPLES IN HONEY & CIDER
By BobD
Preheat oven to 400 degrees
- 4 SERVINGS
- 2 cups fresh apple cider
- 1/2 cup honey
- 4 tablespoons sweet butter
- Generous pinch grated nutmeg
- 4 large baking apples, preferably Cortland
- 1/2 cup heavy cream, lightly whipped, optional.
ROAST BABY LAMB SHOULDER
By BobD
In a large bowl, toss all ingredients except the beef stock until well blended
- 5 pound baby lamb shoulder with bone, cut in 2-inch cubes
- 2 ribs celery, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large onion, sliced
- 1 cup dry white wine
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 sprigs fresh rosemary
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2 cups beef stock
GUINEA HEN w/GARLIC & LEMON SAUCES
By BobD
1. Combine lemons and half the peeled garlic with the salted water in a saucepan
- 4-6 SERVINGS
- two The two garlic-rich sauces of this dish – one with slowly reduced lemon slices, the other with garlic confit and port wine reduction – provide maximum of flavor.
- • 3 lemons, thinly sliced crosswise, seeds removed
- • 1 pound peeled garlic cloves, plus 2 cloves garlic, chopped
- • 2 quarts of water with 2 tablespoons of salt added
- • 1 1/4 cup heavy cream
- • 2 Guinea Hens, 2 1/2 pounds each, giblets and neck removed, patted dry
- • Salt and pepper
- • 1 tablespoon plus 1/2 cup rendered duck fat
- • 1 carrot, chopped
- • 1 onion, chopped
- • 5 ounces ruby port
WILD BOAR PROSCIUTTO CROSTINI
By BobD
1. Thinly slice the Wild Boar Prosciutto
- For the Drunken Fruits:
- Wild Boar Prosciutto Crostini with Drunken Fruits and Seasonal Herb
- • 1 D’Artagnan Wild Boar Prosciutto (1.3 –1.5 lbs)
- • 1 baguette style bread (traditional or semolina & raisin)
- • 1 sprig of fresh tarragon
- • 1 sprig of fresh thyme
- • 1 sprig of fresh parsley
- • 1/2 cup dried cherries
- • 1/2 cup prunes
- • 1/2 cup dates
- • 1 cup Armagnac (Brandy or your favorite wine can be substituted)
- • Zest from 1 lemon
- • Zest from 1 orange
- • 1/4 cup sugar
- • Salt to taste
MOREL & ASPARAGUS FRITTATA
By BobD
In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper
- 6 eggs
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper, plus more to taste
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 pound fresh morels, cleaned
- 15 stems fresh asparagus, blanched until tender but firm, drained and quartered
Peach Shortcake with Vanilla Whipped Cream
By BobD
- 2 sticks unsalted butter, melted and cooled slightly, plus more for buttering the dish
- 6 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 1 1/3 cups plus 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup peach schnapps
- 8 peaches, peeled and cut into wedges
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
FLATIRON STEAKS w/CREAMY JUNIPER SCE
By BobD
MAKE HASH BROWNS: Bring a 4-qt pot of salted water (1 Tbsp salt for 3 qt water) to a boil
- 4 SERVINGS
- FLATIRON STEAKS WITH CREAMY JUNIPER SAUCE AND HASH BROWNS
- 1 1/2 lb russet (baking) potatoes
- 1 medium onion, chopped
- 3 tablespoons unsalted butter
- 1/4 cup vegetable oil, divided
- 40 juniper berries
- 1 (1 1/2- to 1 3/4-lb) flatiron steak (about 1 1/2 inches thick), cut into 4 pieces
- 1/2 cup sliced shallot
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- EQUIPMENT: an electric coffee/spice grinder
MIDDLE EASTERN AVOCADO PUREE
By BobD
Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste
- YIELD 1 CUP
- Unlike guacamole, which should be chunky, this sauce is smooth. It makes a great dip for pita bread or vegetables.
- 2 cloves garlic, cut in half, green shoots removed
- Salt, preferably kosher salt, to taste
- 2 ripe avocados
- 3 tablespoons sesame tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds, lightly toasted and ground (to taste)
Goat Cheese-Stuffed Roasted Figs
By BobD
Quarter 12 figs, cutting three-quarters of the way down
- 12 figs
- Goat Cheese
- Warmed honey