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Recipes
SAKE MARINATED SEA BASS w/COCONUT CURRY
By BobD
Puree first 7 ingredients in blender
- 6 SERVINGS
- 1/4 cup sake
- 1/4 cup tamari or regular soy sauce
- 2 tablespoons yellow miso (fermented soy bean paste)
- 2 tablespoons rice vinegar
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon brown sugar
- 6 6-ounce sea bass fillets
- 1 tablespoon vegetable oil
- Steamed white rice
- Coconut-Curry Sauce
- Chopped fresh cilantro
BAKED PORK CHOPS w/SWISS CHARD
By BobD
Heat the oven to 450 degrees F
- 4 SERVINGS
- 1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- Fresh-ground black pepper
- 4 pork chops, about 1 inch thick (about 2 pounds in all)
- 1 1/2 tablespoons grated Parmesan cheese
- 2 ounces grated fontina cheese (about 1/2 cup)
CORN ICE CREAM
By BobD
Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally,...
- YIELDS 2 QUARTS
- 3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
- 1 qt whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 5 large egg yolks
- EQUIPMENT: an ice cream maker
FRESH TOMATO SAUCE
By BobD
1. In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic
- This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you dont have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
- 1 tablespoon extra virgin olive oil
- 2 to 3 garlic cloves, minced or thinly sliced (to taste)
- 3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you dont
- 1/8 teaspoon sugar
- 2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
- Salt
- 1 tablespoon slivered fresh basil
- Freshly ground pepper
Spicy Tomato-and-Watermelon Gazpacho with Crab
By BobD
The Lees created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first...
- 1 habanero chile, preferably red
- 4 cups seedless watermelon chunks (1 1/2 pounds)
- 1 large garlic clove, mashed to a paste
- 2 pounds tomatoes, cored
- 2 tablespoons red wine vinegar
- Salt
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup buttermilk
- 1/4 cup extra-virgin olive oil
- 1 pound jumbo lump crab, picked over
- 2 small Hass avocados, cut into 1/2-inch dice
- 1 large poblano, finely diced
Pork with Arugula, Prosciutto and Tomatoes
By BobD
In a very large skillet, heat the olive oil
- 2 tablespoons olive oil
- 5 ounces thinly sliced prosciutto, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 pound arugula, stems discarded and leaves chopped
- 1 pound plum tomatoes, chopped
Caramelized Onion Dip
By BobD
In a large skillet, melt the butter
- 2 tablespoons unsalted butter
- 3 medium onions, halved and thinly sliced
- 1 1/2 cups sour cream, at room temperature
- 1/2 pound cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Potato chips, for serving
TIRAMISU BASIC RECIPE
By BobD
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, ...
- Yield: Makes 4 to 6 generous servings
- Active Time: 25 min
- Total Time: 6 1/2 hr (includes chilling)
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Greek-Style Leg of Lamb
By BobD
In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano
- 1/4 cup extra-virgin olive oil
- 1/2 onion, coarsely chopped
- 1 garlic clove
- 2 dill sprigs
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried oregano
- 2 pounds boneless leg of lamb, in one piece
- Salt and freshly ground pepper
CARAMELIZED TOMATO TARTE TATIN
By BobD
Preheat oven to 425 degrees
- Time: 1 hour 15 minutes
- 1 14-ounce package all-butter puff pastry
- 2 tablespoons unsalted butter
- 3 red onions, halved and thinly sliced
- 1/4 cup plus a pinch of sugar
- 1/2 teaspoon sherry vinegar
- 1/4 cup chopped pitted Kalamata olives
- 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste.