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Recipes
GNOCCHI w/WILD MUSHROOM SAUTE
By BobD
Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stem...
- 1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, peeled and sliced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine or chicken or mushroom stock
- Pinch red-pepper flakes
- 2 teaspoons tomato paste
- 1 pound homemade or store-bought gnocchi
- 1/4 cup coarsely chopped fresh chives for garnish
- Grated Parmesan for serving
CHOCOLATE & BANANA CREPES
By BobD
In a medium bowl, stir together 1/2 cup milk, 1 1/2 tbsp
- Crêpe Batter:
- 1/2 cup whole or 2% milk
- 11/2 tbsp. melted butter
- 1 egg yolk
- 1 tsp. vanilla
- 2 tsp. hazelnut liqueur
- 1 tbsp. cocoa
- 2 tbsp. confectioners' sugar
- 1/3 cup white flour
- 2 ripe bananas, sliced
- Chocolate Sauce:
- 1/2 tbsp. butter
- 1 tbsp. whole or 2% milk
- 2 tsp. hazelnut liqueur
- 1 tbsp. cocoa
- 2 tbsp. confectioners' sugar
SWEET CORN & LIMA MEANS
By BobD
Cut the kernels from the ears of corn until you have 4 or 5 cups
- 4 to 6 ears sweet corn
- 3-1/2 to 4 pounds fresh lima beans in the shell
- 3 tablespoons extra-virgin olive oil
- 3 or 4 plump garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon peperoncino
- 1/4 to 1/2 cup water
Speedy Ratatouille with Goat Cheese
By BobD
In traditional ratatouille, vegetables simmer together until they're falling-apart tender
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 pound eggplant, peeled and cut into 1-inch dice
- 5 large garlic cloves, minced
- Salt and freshly ground black pepper
- 1 zucchini, cut into 1/2-inch dice
- 1 yellow squash, cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 2 pounds tomatoes, cored and finely chopped
- 1 cup loosely packed shredded basil leaves
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon fresh lemon juice
- 1/2 cup crumbled aged goat cheese
Sweet-and-Sour Braised Cabbage
By BobD
In a pot, melt the butter
- 4 tablespoons unsalted butter
- 2 tart apples, cut into 1/2-inch pieces
- 1 medium red onion, finely diced
- 1 large head of red cabbage, cored and very thinly sliced (12 cups)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1/4 cup light brown sugar
- 1/2 cup dried sour cherries
- Pinch of ground cloves
- 1 small bay leaf
- 2 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
HERBED POLENTA
By BobD
Bring four-and-a-half cups of stock to a simmer in a heavy saucepan
- 4 1/2 to 5 cups chicken stock
- 1 1/2 cups yellow cornmeal
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon minced fresh sage or 1/2 teaspoon dried
- 2 teaspoons minced fresh parsley
- 1/4 cup freshly grated Parmesan cheese
Joel Robuchon's Chicken Tagine w/Artichoke Hearts and Peas
By BobD
To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth
- One 4-pound chicken—legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed
- Salt and freshly ground black pepper
- 2 medium onions—1 coarsely chopped, 1 minced
- 1 1/2 cups chicken stock or low-sodium broth
- 6 saffron threads, crumbled
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/4 teaspoon turmeric
- 2 medium tomatoes, cut into eighths
- 1/4 preserved lemon, rind only, minced (see Note)
- 8 frozen artichoke hearts, thawed and quartered
- 1 cup frozen petite peas, thawed
BRAISED WHOLE FISH w/GINGER
By BobD
Slice the ginger into paper thin rounds
- One (2-inch) piece fresh ginger, peeled
- One (2 pound) snapper, scaled, trimmed, gutted, and gills removed
- 2 tablespoons vegetable oil
- 4 scallions, white and green parts, sliced into 1-inch strips
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 1 1/2 cups chicken broth
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
CURRIED LAMB BURGERS w/MINT RAITA
By BobD
For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl
- Raita:
- An Indian-spiced burger that's balanced by a cooling raita (yogurt sauce).
- Yield: Makes 6
- 1 cup plain whole-milk yogurt (preferably Greek-style)
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1 1/4 teaspoons finely grated lime peel
- Coarse kosher salt
- Burgers and vegetables:
- 4 tablespoons olive oil, divided
- 1 1/4 cups chopped onion
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons coarse kosher salt, divided
- 2 teaspoons Madras curry powder
- 1 3/4 pounds ground lamb
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons cracked black pepper, divided
- 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
- 6 green onions, trimmed
- 1 fresh poblano chile,* quartered, seeded
- 6 small naans (Indian flatbreads; about 6 inches long) or pita breads
- 1 large tomato, thinly sliced
MINT CHOCOLATE CHIP ICE CREAM
By BobD
In medium saucepan, bring cream and chopped mint to a simmer
- YIELD 1-1/2 QUARTS
- 1 quart heavy cream
- 5 cups packed fresh mint leaves (about 4 ounces), coarsely chopped
- 1 cup sugar
- 10 large egg yolks
- 10 ounces bittersweet chocolate, chopped
- 1 cup whole mint leaves