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Recipes
Gnocchi with Wild Mushrooms
By BobD
Chef Way: Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini...
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
- 2 shallots, minced
- 1/4 cup dry vermouth
- 3/4 cup chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 pounds fresh or frozen prepared gnocchi
- 6 tablespoons freshly grated Parmesan cheese
- 1 teaspoon white truffle oil (optional)
Chocolate Panna Cotta with Spiced Pepita Brittle
By BobD
In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened...
- 2 teaspoons unflavored powdered gelatin
- 2 3/4 cups whole milk
- 3/4 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- Vegetable oil
- 3/4 cup salted roasted pepitas
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1/2 tablespoon unsalted butter
MEXICAN STYLE PEPPER STEAK
By BobD
In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomato...
- 2 tablespoons extra virgin olive oil
- 1 medium onion, halved and sliced
- 2 medium Roma tomatoes, coarsely chopped
- 1 medium red bell pepper, cut into julienne strips
- 4 jalapeño or habañero chilies, sliced crosswise with seeds
- Kosher salt and black pepper
- 1 cup unsalted chicken broth
- 8 fresh bay leaves
- 1 pound shaved beefsteak
- 2 tablespoons chopped cilantro.
Tomato-Basil Pie
By BobD
DIRECTIONS 1. Make the dough: Using the food processor (or a large bowl and a whisk), pulse together 2½ cups all...
- inch pie INGREDIENTS All
- purpose flour, 2 1/2 cups, plus extra for rolling Kosher salt, 1 1/2 teaspoons Unsalted butter, 2 sticks, cut into 1/2
- inch cubes Ice water, 1/4 cup Mayonnaise, 1 1/2 cups Buttermilk, 1/4 cup Large egg, 1 Fresh basil leaves, 4 cups (stacked, rolled and thinly sliced crosswise) Parmigiano
- Reggiano cheese, 3/4 cup finely grated Scallions, 6 (finely chopped) Freshly ground black pepper, 1/4 teaspoon Medium tomato, 1 (halved and cut into 1/4
- inch
- thick slices) or 1 cup halved cherry tomatoes EQUIPMENT Measuring cups and spoons Food processor (or a large mixing bowl and a whisk) Chef’s knife Cutting board Plastic wrap Rolling pin Ruler 10
- inch tart pan, a 9 1/2
- inch deep
- dish pie plate or a fluted 10
- inch baking dish Fork Parchment paper or aluminum foil Pie weights or dried beans Whisk Medium mixing bowl Cheese grater Rubber spatula
LAMB KOFTE w/TARATOR SAUCE
By BobD
Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible
- Equipment:
- 4-6 SERVINGS
- 3 slices firm white sandwich bread, torn into pieces
- 1 medium onion, chopped
- 1/2 cup chopped flat-leaf parsley
- 1 1/2 pound ground lamb
- 1 teaspoon ground allspice
- 1 teaspoon Aleppo pepper or 1/2 teaspoon hot red-pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes
- Accompaniments:
- tarator sauce ; chopped tomatoes; chopped onion; pita bread
SAUTEED HERBED CHICKEN SALAD
By BobD
Heat 3 tablespoons of the oil in a large skillet
- THE DRESSING:
- 4 tablespoons safflower or peanut oil
- 4 to 5 large mushrooms (about 8 ounces), cut into 1/2-inch pieces (about 3 cups)
- 4 ears sweet corn, husked and the kernels cut off the cob (about 3 cups kernels)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 6 breasts of chicken (3 whole breasts, split), cleaned (about 6 ounces each)
- 2 teaspoons herbes de Provence
- 3 to 4 cloves garlic, peeled, crushed and finely chopped (2 teaspoons)
- 2 tablespoons corn or safflower oil
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 head red-leaf lettuce, leaves cut into 2-inch pieces, washed and thoroughly dried (about 12 cups lightly packed)
POACHED & SHREDDED CHICKEN BREASTS
By BobD
Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a si...
- 1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
- 2 1/2 quarts water
- 1 onion, quartered
- 2 garlic cloves, peeled and crushed
- 1/2 teaspoon dried thyme or oregano, or a combination
- Salt to taste (1 to 1 1/2 teaspoons)
CROCK POT CHINESE BEEF
By BobD
In a medium sized stainless steel pot mix garlic, water, sugar, soy sauces, Sherry, lemon juice and ginger and brin...
- Looing Sauce:
- 3 cloves garlic, finely chopped
- 4 cups water
- 3 tbsp. sugar
- 1 cup light soy sauce
- 1 cup dark soy sauce
- 1 cup dry sherry
- 1 tsp. fresh squeezed lemon juice
- 4 slices ginger about 1 inch thick each, diced
- 1 lb. lean beef top round steak, trimmed of fat and cut into 1 inch cubes
- 2 tbsp. sesame oil
- 1-2 small boiling onions
- 1 cup fresh button mushrooms, halved
- 1 cup sweet red bell pepper, seeded, deribbed and cut into 1 inch squares
- 1 tbsp. green peppercorns, uncrushed
Pear Bruschetta with Hazelnut Cream
By BobD
Jean-Georges Vongerichten has been making rustic fruit bruschetta (essentially, a fruit tart with a bread crust) in...
- Four 1/3-inch-thick slices of sourdough bread, 5-by-3-inches (6 ounces)
- 3/4 cup roasted, skinned and salted hazelnuts (3 ounces), chopped
- 1/2 cup confectioners' sugar, plus more for dusting
- 4 tablespoons unsalted butter, softened
- 2 teaspoons amaretto liqueur
- 1/2 teaspoon pure vanilla extract
- 1 large egg, chilled
- 2 large, ripe Bartlett pears
- 1 tablespoon fresh lemon juice
Marinated Mozzarella
By BobD
- 3 (8-oz.) blocks mozzarella cheese
- 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
- 1/2 cup olive oil
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish: flat-leaf parsley sprigs or fresh rosemary stems