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Recipes
BALSAMIC-BLACKBERRY CREME BRULE
By BobD
Put the blackberries and sprinkle with the vinegar
- Yield: Makes 6 servings
- 2 1/2 cups fresh blackberries
- 3 tablespoons 5- to 10-year-old balsamic vinegar
- 1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt
- 1/3 cup sour cream
- 1/4 cup orange blossom honey
- 6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar
RST LEG OF LAMB w/GRILLED SUMMER BEANS
By BobD
Using small sharp knife, make sixteen 1-inch-deep slits all over lamb
- 8-10 SERVINGS
- Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter
- 1 6 3/4-pound bone-in leg of lamb, well trimmed
- 11 anchovy fillets; 8 halved, 3 whole
- 7 garlic cloves; 4 quartered, 3 whole
- 10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb)
- 1 1/2 cups (lightly packed) fresh Italian parsley leaves
- 2 1/4 teaspoons finely grated lemon peel
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Coarse kosher salt
- 2 1/2 pounds summer beans (such as green, purple, and yellow wax beans)
- 1 1/2 tablespoons fresh lemon juice
- Special equipment: Grill basket for barbecue
FLOURLESS CARROT CAKE
By BobD
1. Heat the oven to 350 degrees with a rack in the middle
- 1 1/2 1 1/2 1/2 cups (1/2 pound) unsalted toasted almonds
- 1/4 1/4 1/4 cup raw brown (turbinado) sugar
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 teaspoon cinnamon
- 1/2 1/2 1/2 teaspoon freshly grated nutmeg
- 2 2 2 teaspoons grated lemon zest
- 4 4 4 large eggs
- 1/3 1/3 1/3 cup organic white sugar
- 1 1 1 teaspoon vanilla extract
- 2 2 10 cups finely grated carrots (about 10 ounces)
Green Curry Chicken
By BobD
Nigel Slater, a host of PBS's Great Food, says, "The first recipe I cooked on television was this green curry
- 4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
- 6 jalapeños, seeded and coarsely chopped
- 3 garlic cloves, smashed
- One 2-inch piece of peeled fresh ginger, thinly sliced
- 2 shallots, thinly sliced
- 1/4 cup chopped cilantro
- 1 teaspoon minced lime zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Thai fish sauce
- 1 tablespoon fresh lime juice
- 3 tablespoons peanut oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- One 14-ounce can coconut milk
- 2 cups chicken stock or low-sodium broth
- 8 lime leaves or one-inch-wide strips of lime zest
- 1 tablespoon brined green peppercorns, drained
- 2 tablespoons Thai fish sauce
- 1 cup chopped cilantro
- 1/2 cup shredded basil
- Steamed rice and lime wedges, for serving
White Peach Tart
By BobD
"This crust is not what you'd expect," Marco Canora says
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon finely grated lemon zest
- 7 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons peach preserves
- 3 to 4 firm white peaches, cut into 1/2-inch wedges
- Confectioners' sugar, for dusting
RED PEPPER DIP w/WALNUTS & POMEGRANATE
By BobD
Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all ...
- YIELD 3 CUPS
- "MUHAMMARA"
- 2 1/2 pounds red bell peppers
- 1 small hot chili, like Fresno or hot Hungarian
- 1 1/2 cups walnuts, coarsely ground
- 1/2 cup crumbled wheat crackers
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons pomegranate molasses, more to taste (see note)
- 1/2 teaspoon ground cumin, more for garnish
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, more for garnish
- 8 pita breads
Apple Crisp with Dried Cranberries
By BobD
For this dessert, chef Lee Woolver of The American Hotel in Sharon Springs, New York, recommends a tart apple, like...
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 1/2 sticks unsalted butter, cut into small pieces
- 1 cup rolled oats
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 8 medium Northern Spy or Granny Smith apples—peeled, cored and cut into 1/2-inch wedges
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 cup dried cranberries
- 1/2 cup unsweetened apple juice
- 4 tablespoons unsalted butter, melted
FARFALLE w/BACON & LEEK CREAM SAUCE
By BobD
Remove any excess fat from the bacon and cut it into large dice
- 8 oz bacon
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 1/2 lb baby leeks, well-washed, trimmed, and finely sliced
- 1 cup light cream
- 1/2 cup dry white wine
- 1/3 cup sour cream
- 3/4 cup plus 2 tablespoons parmesan cheese, freshly grated
- Freshly ground black pepper
- 3/4 cup walnuts, roughly chopped
- 1 lb farfalle
SPRING ROLL VINAIGRETTE
By BobD
Combine the first 10 ingredients in a small saucepan
- 1 jalapeno, seeded, deveined and minced
- 1 clove garlic, peeled and minced
- 1 tablespoon grated ginger
- 2 scallions, trimmed and minced
- 2 tablespoons minced red onion
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup red wine
- 1/2 cup plum wine
- 1/2 cup Port wine
- 2 cups rich meat broth, homemade or low-sodium canned
- 1 bunch scallions, trimmed and minced
- 1/2 cup grated ginger
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
MEXICAN SEAFOOD COCKTAIL
By BobD
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently...
- 6 SERVINGS
- 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon salt, or to taste
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 lb cooked baby shrimp
- ACCOMPANIMENT: oyster crackers or saltines (optional)