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Recipes
CARAMELIZED TOM SALAD w/SAN SIMON CHEESE
By BobD
Preheat oven to 275F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8 x 8 x 2-inch metal baking dish
- 8 SERVINGS
- 2 cups olive oil
- 1 3/4 pounds cherry tomatoes, divided
- 1/2 cup sugar
- 2 large fresh thyme sprigs
- 1/3 cup Sherry wine vinegar
- 8 ounces San Simon cheese,* cut into 1/3-inch cubes
- 8 green onions, thinly sliced
- Fresh chervil sprigs (for garnish)
- 16 toasted baguette slices
GINGER SCALLION EGG DROP SOUP
By BobD
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-qt saucepan with water, broth, ginger, and 3/4 tsp sa...
- 4 SERVINGS
- 6 scallions, divided
- 2 cups water
- 1 1/2 cups reduced-sodium chicken broth
- 1 (2-inch) piece peeled ginger, sliced
- 1 skinless boneless chicken breast half (6 to 8 oz)
- 2 large eggs, lightly beaten
- 1/4 teaspoon white pepper (optional)
- ACCOMPANIMENT: Asian sesame oil
CELERY SALAD VICTOR
By BobD
Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached
- 4 SERVINGS
- 4 small bunches celery
- 2 tablespoons fresh lemon juice
- 1/3 cup white wine vinegar
- 1/8 teaspoon dried mustard
- 2/3 cup extra-virgin olive oil
- 12 butter lettuce leaves
- 16 anchovy fillets
- Chopped fresh parsley
SWEET CHERRY STEWED MEATBALLS
By BobD
Combine beef, pine nuts and 1/2 teaspoon allspice
- 6-8 SERVINGS
- 1 pound ground beef
- 1/2 cup pine nuts
- 1 1/2 teaspoons ground allspice
- Salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onions
- 1 tablespoon tamarind concentrate (sold in Middle Eastern stores and some fancy food shops)
- Juice of 1 lemon
- 1 tablespoon sugar
- 1 cup beef stock, optional
- 1 cup sweet red wine, ruby port or Concord grape juice
- 1 pound fresh cherries, pitted
- Boiled white rice or flatbread (pita) for serving
- 2 scallions, trimmed and chopped.
Tea-Smoked Roast Chickens
By BobD
"This recipe looks like a doozy, but it really delivers," says Andrea Reusing
- 2 quarts water
- 6 garlic cloves, smashed
- 5 dried red chiles
- 4 star anise pods
- 3 tablespoons honey
- One 2-inch piece of fresh ginger, peeled and thinly sliced
- Zest of 1 small orange or tangerine, removed in strips with a vegetable peeler
- One 1-inch piece of cinnamon stick
- 1 cup soy sauce
- 1 small yellow onion, quartered
- 1 tablespoon sugar
- Two 3 1/2-pound chickens, wing tips removed
- 1/2 cup jasmine rice
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup plus 2 tablespoons loose black tea
- 6 star anise pods, broken into pieces
- 4 dried red chiles, broken into pieces
- Vegetable oil, for rubbing
- 1 teaspoon Sichuan peppercorns, crushed
- Salt
- 6 scallions, white and pale green parts only, minced
- 3 tablespoons finely grated fresh ginger
- 1/4 cup vegetable oil
- Salt
DEVILS FOOD CAKE w/BR SUGAR BCREAM
By BobD
Preheat oven to 350F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or pa...
- 10 SERVINGS
- This rich chocolate cake is terrific the day it's baked but becomes even deeper over time-make it at least one day ahead. And it works particularly well as cupcakes, as shown.
- 1 cup boiling water
- 3/4 cup unsweetened cocoa powder (not Dutch-process)
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/4 cups packed dark brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- Brown sugar buttercream or chocolate sour cream frosting
- GARNISH: chocolate curls tipped with gold leaf
ROASTED TOMATO SOUP
By BobD
1. Preheat the broiler. Line 1 to 2 baking sheets (as needed) with foil and place the tomatoes on the foil
- Roasting intensifies the flavor of tomatoes, especially when your summer harvest is sweet and delicious to begin with. This rich-tasting bread-thickened soup will please vegetarians and vegans, and meat eaters too!
- 4 pounds ripe tomatoes
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 plump garlic cloves, minced
- 1/4 teaspoon sugar
- 2 ounces country bread (1 thick slice), lightly toasted
- 2 sprigs each basil, parsley, and thyme
- Salt and freshly ground pepper
- 2 cups water
- For garnish (optional)
- Fleur de sel
- Garlic croutons (thin slices of country bread or baguette, toasted, rubbed with garlic, drizzled with a little bit of olive oil and broken or cut into small pieces)
- Slivered basil leaves
BAKED FRENCH TOAST w/FRUIT TOPPING
By BobD
In a bowl, whisk together the eggs, cream, granulated sugar, nutmeg and vanilla until well blended
- For Topping:
- Called pain perdu, "lost bread," in French, this recipe rescues yesterday's bread by soaking it in an egg mixture before cooking. In a departure from tradition, these directions call for baking rather than frying French toast, with delicious results.
- 8 eggs
- 3 cups heavy cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 4 slices dense-textured white sandwich bread or brioche, each 1 inch thick
- 8 tablespoons unsalted butter
- 2 oranges, peeled and sectioned
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 8 strawberries, stems removed and halved lengthwise
- 1 tablespoon granulated sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- Confectioners' sugar
- Fresh mint sprigs
- Maple syrup, warmed
Cherry Tomato Tart with Basil
By BobD
Butter a 9-inch tart pan with a removable bottom
- 1 1/2 cups all-purpose flour
- Salt
- 7 tablespoons cold unsalted butter, cubed
- 1/2 cup cold heavy cream
- 2 pints cherry or grape tomatoes
- 2 tablespoons shredded basil leaves
Zucchini Soup with Crème Fraîche
By BobD
In a saucepan, heat the oil
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, coarsely chopped
- 1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
- 3 cups vegetable stock
- Salt and freshly ground pepper
- 3 tablespoons crème fraîche
- Sherry vinegar, for drizzling