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Recipes
POTATOES w/SUGAR SNAP PEAS & PARSLEY
By BobD
Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until fi...
- Sugar Snap Peas and Potatoes with Parsley Pesto
- Yield: Makes 8 servings
- 4 cups flat-leaf parsley sprigs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup pine nuts
- 2 garlic cloves, chopped
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound small (1-to 1 1/2-inch) red potatoes, halved
- 1 1/2 pounds sugar snap peas, strings removed
- Garnish: flat-leaf parsley sprigs
CITRUS BEURRE BLANC
By BobD
Sweat shallot, garlic and thyme in 1 tablespoon butter
- Shallot, minced 1/2 each
- Garlic clove, minced 1 each
- Thyme, bunch 1/4 each
- Butter, cut into 1-inch cubes 1 Lb
- White wine 2 C
- Lemons, juice of 3 each
- Salt as needed
- White pepper as needed
Chicken Grilled Under a Brick
By BobD
In a bowl, mix all of the ingredients except the chickens
- 1 tablespoon fresh lemon juice
- 1 tablespoon kosher salt
- 1 teaspoon sweet smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- Two 3-pound chickens, backbones cut out
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped parsley
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1 teaspoon red wine vinegar
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
CREME BRULEE TARTE
By BobD
MAKE TART SHELL: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor)
- 8 SERVINGS
- FOR TART SHELL
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 3 to 5 tablespoons ice water
- FOR CUSTARD FILLING
- 1/2 vanilla bean
- 1 1/4 cups heavy cream
- 2/3 cup whole milk
- 4 large egg yolks
- 1 whole large egg
- 1/2 cup sugar, divided
- 1/8 teaspoon salt
- EQUIPMENT: a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or dried beans; a small blowtorch
CARROT GINGER SOUP w/CHILE BUTTER & PNUTS
By BobD
For chile butter: Mix all ingredients in small bowl
- Chile butter:
- 6 SERVINGS
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons finely chopped green onions (white and green parts only)
- 1/4 teaspoon dried crushed red pepper
- Soup:
- 2 tablespoons (1/4 stick) butter
- 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
- 1 1/4 cups chopped onion
- 1 5-ounce white-skinned potato, peeled, chopped
- 2 1/2 tablespoons minced peeled fresh ginger
- 5 cups (or more) vegetable broth or chicken broth
- 6 tablespoons unsalted roasted peanuts, finely chopped
RYE PECAN PIE
By BobD
1. Make the crust: In a mixer fitted with paddle attachment, combine flour, salt and white sugar at low speed
- FOR THE CRUST:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons granulated sugar
- 1/2 pound cold unsalted butter, cut into dice
- 1/2 cup ice water, more as needed
- 5 About 5 cups dried beans (for baking)
- FOR THE FILLING:
- 5 eggs
- 1 1/4 cups light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/3 cup molasses, dark or unsulfured
- 1/3 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3 tablespoons rye or bourbon, not more than 90 proof
- 2 cups finely chopped pecans
- 2 1/2 cups pecan halves
- Whipped cream, for serving.
CHEWY NUT & CEREAL BARS
By BobD
Preheat oven to 350F with rack in middle
- 10 BARS
- 1 1/2 cups sliced almonds (4 1/2 oz)
- 1/3 cup sesame seeds
- 1/3 cup mild honey
- 3 tablespoons packed light brown sugar
- 1 tablespoon vegetable oil
- 3 cups crisp rice cereal (preferably brown-rice)
- 1 cup roasted salted cashews (1/4 lb), coarsely chopped
- 2 large egg whites
WHOLE WHEAT & WALNUT BREADSTICKS
By BobD
1. Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer
- I used walnut oil instead of olive oil in these nutty breadsticks. Chop the walnuts finely so that they don’t tear the dough when you shape the breadsticks.
- 2 teaspoons active dry yeast
- 1 1/2 cup lukewarm water
- 1 teaspoon honey, agave nectar, malt extract or rice syrup
- 1/4 cup walnut oil
- 2 cups whole-wheat flour
- 1 1/3 About 1 1/3 cups unbleached all-purpose flour
- 1/2 cup finely chopped walnuts
- 1 1/2 teaspoons salt
SEAFOOD & TURKEY SAUSAGE GUMBO
By BobD
Sprinkle flour over bottom of heavy large pot
- 4 SERVINGS
- 1/4 cup all purpose flour
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 low-fat Italian turkey sausages (about 10 ounces), casings removed
- 1 28-ounce can diced tomatoes in juice
- 1 cup canned low-salt chicken broth or vegetable broth
- 2 teaspoons Creole or Cajun seasoning
- 8 uncooked large shrimp, peeled, deveined
- 2 6-ounce catfish fillets, each cut into 4 pieces
FRICASSEE OF GAME HEN w/SHALLOTS
By BobD
1. Blanch 12 of the shallots in boiling salted water for 3 minutes, then drain, peel, and set aside
- 2 SERVINGS
- Prepared as a traditional fricassee, the bird, along with a healthy handful of shallots, is first sautéed in butter-then simmered with wine,cream, & lemon juice-served over pasta.
- • 14 shallots
- • 9 scallions
- • 1 guinea hen, 2 1/2 pounds, giblets and neck removed
- • Salt and freshly ground black pepper to taste
- • 8 tablespoons unsalted butter
- • 1 cup dry white wine
- • 1 cup plus 2 tablespoons water
- • 1 cup heavy cream
- • Juice of 1/2 lemon
- • 1 teaspoon sugar
- • 1/2 pound fresh pasta
- Prepared as a traditional fricassee, the bird, along with a healthy handful of shallots, is first sautéed in butter. It is then simmered with wine, cream, and lemon juice to devastating deliciousness,
- Ingredients
- • 14 shallots
- • 9 scallions
- • 1 guinea hen, 2 1/2 pounds, giblets and neck removed
- • Salt and freshly ground black pepper to taste
- • 8 tablespoons unsalted butter
- • 1 cup dry white wine
- • 1 cup plus 2 tablespoons water
- • 1 cup heavy cream
- • Juice of 1/2 lemon
- • 1 teaspoon sugar
- • 1/2 pound fresh pasta