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Recipes
CELERY TONIC
By BobD
In a small saucepan, combine sugar and 1/2 cup water over low heat, stirring often, just until sugar is dissolved
- 12-16 SERVINGS
- 1/2 cup sugar
- 2 cups vodka
- 2 teaspoons celery seeds
- Seltzer or club soda
- Thin lemon slices, for garnish.
CORN & POTATOES w/HEIRLOOM TOMS
By BobD
Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp
- 6 SERVINGS
- 1 lb bacon (4 slices), chopped
- 1 shallot, minced
- 1 teaspoon kosher salt, divided
- 1/4 cup dry white wine
- 1/2 lb Yukon Gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups)
- 1 1/4 cups cups plus 1 tablespoon water, divided
- 4 cups corn (from 8 ears), divided
- 1 1/2 teaspoons sweet Spanish smoked paprika
- 1/4 teaspoon chopped fresh thyme
- 1/2 lb heirloom or cherry tomatoes, chopped or halved
LIME CUMIN VINAIGRETTE
By BobD
Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup
- This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
- 2 tablespoons plus 2 teaspoons fresh lime juice
- 1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
- 1 small garlic clove, puréed
- Salt to taste
- 1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
- 1/2 to 1 teaspoon Dijon mustard, to taste
- Freshly ground pepper to taste
- 1/4 cup canola oil or grapeseed oil
- 1/4 cup extra virgin olive oil
Mini Cheesecakes with Wine Gelées
By BobD
Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most chee...
- 3 tablespoons unsalted butter, melted, plus more for brushing
- 7 whole graham crackers
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 large egg yolk
- Pinch of salt
- One 10 1/2-ounce log of fresh goat cheese, softened
- 1/2 cup plus 2 tablespoons crème fraîche (5 ounces)
- 1 envelope unflavored gelatin
- 2 1/2 tablespoons cold water
- 3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port
- 4 teaspoons sugar
DUCK CONFIT OVER TORTE NORMANDE
By BobD
1. Marinate duck legs in sea salt, garlic cloves, & thyme for 8 hours in the refrigerator 2
- 4 SERVINGS
- • 4 Moulard Duck Legs
- • 3 tablespoons coarse sea salt
- • 2 sprigs thyme
- • 2 cloves garlic
- • 2 quarts duck fat
- Above items may be replaced, for greater convenience, with Duck Leg Confit
- Ingredients for Tourte Normande
- • 2 granny smith apples, diced 1/4 inch
- • 4 oz. black mission figs, diced 1/4 inch
- • 2 oz. dried apricots, diced 1/4 inch
- • 1 oz. olive oil
- • 2 oz. lightly salted butter
- • 2 oz. blackberry brandy
RIGATONI w/FOIE GRAS & PORCINI
By BobD
1. Boil water for cooking the pasta
- 2 SERVINGS
- • 4 oz foie gras, diced
- • 4 oz cepe/porcini mushrooms, sliced
- • 8 oz rigatoni pasta
- • 8 oz duck demi-glace
- • 2 oz butter
- • 2 tablespoons parsley
- • Salt & Pepper to taste
ROSH HASHANA POT ROAST
By BobD
Rub beef with peanut oil, salt and pepper
- 6 SERVINGS
- 3 pound eye-round roast or brisket
- Peanut oil
- Salt, if desired Pepper
- 8 cups beef stock
- 12 2-inch new potatoes
- 12 baby carrots
- 18 5-inch batons of celery
- 12 baby turnips
- 3 leeks
- 12 cherry tomatoes
- 11 tablespoons ( 3/4 cup minus 1 tablespoon) softened unsalted butter or margarine
- 1 cup flour
- Onion confit (see recipe).
MIMOSA CAKE
By BobD
To Make the Sponge Cake Whisk the eggs and sugar in a mixer until stiff
- For The Sponge Cake:
- 2 1/2 ounces all-purpose flour
- 2 1/2 ounces potato starch
- 5 ounces sugar
- 6 eggs
- For the Custard:
- 2 cups milk
- 2 eggs
- 2 egg yolks
- 3 1/2 ounces sugar
- 1 ounce all-purpose flour sieved
- Zest of 1 lemon
- 1/2 teaspoon vanilla
- Whipped Cream:
- 7 ounces heavy cream
- 1 3/4 ounce confectioners' sugar
- For the Syrup:
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup orange juice
- 2 ounce sugar
Chipotle-Citrus Mayonnaise
By BobD
In a small bowl, combine all of the ingredients and mix well
- 1/2 cup mayonnaise
- 3 chipotles in adobo, finely chopped
- 1 tablespoon fresh orange juice
- 1 teaspoon fresh lime juice
- 3/4 teaspoon minced fresh oregano
- 1 tablespoon minced red onion
- 1 tablespoon minced cilantro
- Salt
BOURBON STREET MILKSHAKE
By BobD
Measure ice cream and keep in freezer until ready to mix
- YIELD 1 MILKSHAKE
- 1 cup vanilla ice cream made with egg yolks
- 2 tablespoons whole milk
- 1 1/2 ounces bourbon
- 2 tablespoons hazelnut spread
- 1 teaspoon malt powder (optional).