BobD's profile page
Recipes
Joel Robuchon's Eggs Cocotte w/Mushrooms and Parsley Puree
By BobD
Joël Robuchon cooks these eggs in martini glasses in a professional steam oven; the F&W Test Kitchen got great res...
- 6 ounces flat-leaf parsley, leaves only
- 1/2 pound white mushrooms, coarsely chopped
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 2 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 small shallot, thinly sliced
- 1/4 pound small chanterelles or other wild mushrooms, sliced 1/4 inch thick
- 4 large eggs
PAN SEARED SNAPPER w/HONEY MANGO SAUCE
By BobD
FOR FISH: In a glass or porcelain dish combine the barbecue sauce with the vegetable oil
- For Fish:
- 2 tablespoons barbecue sauce
- 2 tablespoons vegetable oil
- Six 6-ounce red snapper or Chilean sea bass fillets
- Vegetable oil cooking spray for cooking the fish
- For Sauce:
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped onion
- 1 cup diced fresh mango
- 1 cup orange juice
- 1 teaspoon chopped fresh habanero or scotch bonnet pepper
- 1 tablespoon clover honey
- Salt
- For Relish:
- 1 cup frozen corn kernels, thawed and patted dry
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon red onion cut into 1/4-inch dice
- 2 tablespoons fresh red bell pepper, cut into 1/4-inch dice
- 1 tablespoon Japanese rice vinegar
- 2 tablespoons vegetable oil
- Salt and freshly ground pepper
GRILLED LEMON CORIANDER MAHI MAHI
By BobD
FOR SMOKY SUMMER VEGETABLES: Prepare barbecue (medium-high heat)
- For Smoky Summer Vegetables:
- Grilled Lemon-Coriander Mahi Mahi with Smoky Summer Vegetables
- 1 medium eggplant, cut lengthwise into 6 pieces
- 1 medium zucchini, quartered lengthwise
- 1 medium summer squash, quartered lengthwise
- 1 red bell pepper, quartered, seeded
- 2 ears corn, shucked
- 1 red onion, cut into 1-inch rings
- 2 ripe plum tomatoes, halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- For Mahi Mahi:
- Four 8-ounce mahi mahi steaks, 1 inch thick
- 1/4 cup cracked coriander seeds
- 2 tablespoons canola oil
- 1 tablespoon grated lemon peel
CHICAGO STYLE PEPPERONI PAN PIZZA
By BobD
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees
- Dough
- 1/2 cupolive oil
- 3/4 cupskim milk plus 2 additional tablespoons, warmed to 110 degrees
- 2 teaspoonssugar
- 2 1/3 cups all-purpose flour, plus extra for counter
- 1 package instant yeast
- 1/2 teaspoontable salt
- Topping
- 1 (3.5-ounce) package sliced pepperoni
- 1 1/3 cups tomato sauce
- 3 cups shredded part-skim mozzarella cheese
PORTUGUESE CILANTRO SAUCE
By BobD
Heat oven to 350 degrees. Roast nuts on a sheet until golden, 8 to 10 minutes
- 1/2 cup whole almonds, shelled
- 3 cups cilantro leaves and tender stems (about 2 bunches), rinsed
- 1 or 2 garlic cloves, smashed
- 1/2 cup extra virgin olive oil, more as needed
- 2/3 cup grated aged sheep's milk cheese like Nisa, Serpa or pecorino-Toscano
- Salt and freshly ground black pepper.
Walnut-Yogurt Sauce
By BobD
When this creamy sauce, inspired by Georgian bazhe, is first made, the onion flavor is intense, but it mellows over...
- 1 1/2 cups walnuts (1/2 pound)
- 1 1/2 cups plain whole-milk yogurt
- 2 teaspoons Sriracha sauce
- 1 small garlic clove, minced
- 1/2 small onion, minced
- Salt
- 1/2 cup thinly sliced basil leaves
TOMATO FRITTATA w/MARJORAM or THYME
By BobD
Divide the tomatoes into two batches
- 6 SERVINGS
- 1 1/4 pounds ripe, locally grown tomatoes
- 1 or 2 garlic cloves (to taste), minced or puréed
- Salt and freshly ground pepper
- 1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
- 8 large eggs
- 2 tablespoons low-fat milk
- 1 tablespoon extra virgin olive oil
Double-Peach Tart
By BobD
Bill Bowick uses peaches two ways in this tart: He bakes them into the filling, then piles slices on top just befor...
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- Pinch of salt
- 1 stick unsalted butter, cut into cubes
- 3 ounces cream cheese, cut into cubes
- 10 small, ripe peaches (about 4 pounds)
- 1/3 cup unsalted butter (5 1/3 tablespoons), softened
- 3/4 cup granulated sugar, plus more for sprinkling
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons cornmeal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
MUSHROOM HASH w/BLACK RICE
By BobD
Heat the olive oil over medium heat in a large, heavy nonstick skillet
- When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 2 stalks celery, finely chopped
- 2 pounds mushrooms, stems trimmed, chopped
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste, dissolved in 1/4 cup water
- 1 cup cooked black rice (optional but recommended)
- 1/4 cup chopped flat-leaf parsley
- Poached eggs for serving (optional)
Raisin and Pine Nut Agrodolce
By BobD
Agrodolce is the term for any Italian sweet-and-sour sauce made with vinegar and sugar
- 1 cup golden raisins
- 1 cup warm water
- 1/2 cup pine nuts
- 2 cups red wine vinegar
- 1 cup sugar
- 1 red onion, finely chopped
- 1 tablespoon fennel seeds
- 1 cup seedless red grapes, halved
- 1/4 cup extra-virgin olive oil
- Salt