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Recipes
Manhattan Ice Cream Float
By BobD
At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan
- 2 pints vanilla ice cream, slightly softened
- 3 ounces bourbon
- 1/2 pint heavy cream
- 3/4 ounce sweet vermouth
- 1 tablespoon sugar
- Dash of Angostura bitters
- 1 liter cherry soda, or three 12-ounce bottles, chilled
- Maraschino cherries, for garnish
MAPLE APRICOT GRANOLA
By BobD
Preheat oven to 350F. Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pum...
- 10 CUPS
- 1/4 cup flaxseeds (1 1/4 oz)
- 6 cups old-fashioned oats (18 oz)
- 2 cups sliced almonds (8 oz)
- 1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
- 1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup pure maple syrup
- 1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
- 2 cups dried apricots (11 oz), finely chopped
- ACCOMPANIMENTS: plain yogurt or milk; honey or maple syrup
- SPECIAL EQUIPMENT: an electric coffee/spice grinder
SPICY GLAZED ASIAN EGGPLANT
By BobD
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes
- 6 SERVINGS
- 1 1/4 lb Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- 1/2 teaspoon finely grated peeled ginger (use a Microplane)
- 1/8 teaspoon Japanese seven-spice powder (sometimes labeled shichimi togarashi), or to taste
- 3 tablespoons vegetable oil
- 1 tablespoon finely chopped chives
WATERMELONADE
By BobD
Cut watermelon flesh into 2-inch chunks and discard rind
- 1 GALLON
- 1 (12-lb) watermelon (preferably seedless)
- 1/4 cup sugar, divided
- 4 teaspoons fresh lemon juice, divided
- 16 cups ice cubes, divided
- GARNISH: lemon slices; mint sprigs
Pumpkin Cake with Caramel-Cream Cheese Frosting
By BobD
In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets...
- 1 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
YELLOW SPLIT PEA SOUP w/CASHEWS
By BobD
In a large saucepan, heat oil over medium-high heat
- 2 tbsp. vegetable oil
- 2 onions, diced 2
- carrots, peeled and sliced
- 4 garlic cloves, sliced
- 2 cups yellow split peas, rinsed and drained 1/3 cup dry white wine
- 3 medium tomatoes cut into 1-inch dice
- 1 (14 oz.) can vegetable broth
- 2 tsp. dry mustard
- 2 tsp. sweet paprika
- 1/2 tsp. garlic salt
- 2 tbsp. Worcestershire sauce
- 1 cup whole roasted cashews
- Hot pepper sauce, to serve
STUFFED RABBIT LOIN w/RAMP & WILD MUSH
By BobD
Ingredients for the Rabbit • 2 boneless rabbit loin • 1 lb fresh ramps • 4 slices jambon de bayonne ...
- 4 SERVINGS
- Ramp Stuffed Rabbit Loin with Wild Mushroom Ragout
Fig-and-Prosciutto Flatbreads
By BobD
A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig...
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced
COLD BOILED CHICKEN a la CHINOIS
By BobD
1. Season the thighs generously with salt and pepper
- 6 large bone-in chicken thighs
- Salt and pepper
- 1 two-inch piece of ginger, peeled and thickly sliced
- 4 garlic cloves, sliced
- 3 star anise
- 4 scallions, 2 whole and 2 slivered
- 3 tablespoons chopped cilantro
- 1 jalapeño, thinly sliced, optional
- 2 tablespoons roasted sesame oil
- Lime wedges, for serving.
WARM CHOCOLATE CAKES w/DULCE de LECHE
By BobD
FOR THE CAKE BATTER: Preheat oven to 425 degrees F
- For the Cake Batter:
- 6 SERVINGS
- A chocolate cake with a molten interior of rich Dulce de Leche.
- 8 tablespoons (1 stick) unsalted butter, plus extra for the molds
- 1 tablespoon all-purpose flour, plus extra for molds
- 4 ounce bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 2 large egg whites
- 6 tablespoons Dulce de Leche (recipe follows)
- Vanilla or pecan ice cream, for serving
- Hot fudge sauce, for serving (optional)
- For the Dulce de Leche: (makes about 1 cup)
- 2 cups whole milk
- 1 cup canned unsweetened coconut milk
- 2 1/2 tablespoons dark corn syrup
- 1/4 cup sugar
- 2 cinnamon sticks, preferably Mexican cinnamon (canela)
- 1 vanilla bean, split lengthwise and seeds scraped
- 1/4 teaspoon baking soda