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Recipes
Pasta with Pistachio Pesto
By BobD
Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of ...
- 1 1/2 cups unsalted, shelled roasted natural pistachios
- 1 cup chopped tomato
- 2 cloves garlic
- a handful of fresh mint leaves
- a handful of Parmesan, freshly grated
- a pinch of crushed red pepper flakes
- a pinch of freshly ground black pepper
- 2 tablespoons olive oil (or more)
- 1 pound freshly cooked pasta
Frozen Crème Caramel
By BobD
To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo
- 1 2/3 cups heavy cream
- 3/4 cup milk
- 1/2 vanilla bean, split and seeds scraped
- 3 large yolks
- 1 large egg
- 1/2 cup sugar
- Pinch of salt
- 2/3 cup sugar
- 1/4 cup plus 3 tablespoons water
- Whipped cream, for serving (optional)
SCRAMBLED EGGS w/SMOKED SALMON & ONIONS
By BobD
Whisk eggs, 1 tablespoon dill, salt and pepper to blend in large bowl
- 4 SERVINGS
- 8 large eggs
- 1 1/2 tablespoons chopped fresh dill or chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 3/4 cup thinly sliced Vidalia onion
- 2 tablespoon cream cheese
- Sour cream (optional)
- 3 ounces smoked salmon, cut into 1/2-inch-wide strips
GROUSE w/WARM POTATO SALAD
By BobD
1. Prepare Warm Potato Salad
- 4 SERVINGS
- • Warm Potato Salad
- • 4 grouse, 1 pound each, neck and giblets removed, rinsed and patted dry
- • Grapeseed or canola oil
- • Salt and freshly ground black pepper to taste
- • 1 teaspoon dried thyme
Smoky Barbecued Chicken
By BobD
In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper
- 1 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 4 garlic cloves, minced
- 3 small shallots, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup olive oil
- Two 3 1/2-pound chickens
- 1 tablespoon plus 1/2 teaspoon granulated sugar
- 1 tablespoon plus 1/2 teaspoon light brown sugar
- 1 tablespoon plus 1/2 teaspoon garlic salt
- 1 tablespoon plus 1/2 teaspoon smoked sweet paprika
- 1 teaspoon dehydrated onion flakes
- 1 teaspoon pure chile powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano or marjoram
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1/2 cup apple juice
- Kansas City-Style Barbecue Sauce
HONEY TREE BARK BISCUITS
By BobD
Preheat oven to 350F with racks in upper and lower thirds
- Excellent accompaniment to a cheese course-particularly with a nice triple-creme.
- 1 3/4 cups all-purpose flour
- 1 cup walnut pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 stick unsalted butter, cut into 1/2-inch cubes
- 1/2 cup honey
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar such as Sugar in the Raw
- EQUIPMENT: a large offset spatula
- ACCOMPANIMENT: blueberries in gin syrup
CHEESE BALL w/CUMIN, MINT & PISTACHIOS
By BobD
In a large bowl, beat cream cheese and goat cheese with a wooden spoon until creamy and light
- 1 cup cream cheese (8 ounces), softened
- 1/2 cup goat cheese (chévre), (4 ounces), softened
- 1 tablespoon lemon juice
- Grated zest of 1 lemon
- 1/2 cup grated Pecorino Romano, preferably Fulvi
- 1 teaspoon toasted and ground coriander seeds
- 1 teaspoon toasted and ground cumin seeds
- 1/2 cup finely sliced celery hearts, with leaves
- 1/3 cup chopped mint
- 1/4 teaspoon freshly ground black pepper
- Sea salt
- 1/3 cup salted pistachio nuts, coarsely ground
CHICKEN NOODLE SOUP
By BobD
Preheat the oven to 350 degrees F
- 6 SERVINGS
- 1 whole (2 split) chicken breast, bone in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 quarts homemade Chicken Stock
- 1 cup medium-diced celery (2 stalks)
- 1 cup medium-diced carrots (3 carrots)
- 2 cups wide egg noodles
- 1/4 cup chopped fresh parsley
BRANDIED DRIED FRUIT BREAD PUDDING
By BobD
Preheat oven to 375F with rack in middle
- 8 SERVINGS
- 1 baguette
- 2 cups heavy cream
- 2 cups whole milk
- 3 large eggs
- 2 large egg yolks
- 2/3 cup plus 1 tablespoon sugar, divided
- 1/4 teaspoon salt
- 1/2 cup brandy
- 1/2 cup water
- 1 1/4 cups chopped mixed dried fruit such as prunes, apricots, and cranberries
Pea-and-Bacon Risotto
By BobD
In a skillet, cook the bacon over moderate heat until crisp, 6 minutes
- 6 ounces lean bacon, diced
- 2 cups frozen baby peas, thawed
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 7 cups simmering chicken stock
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 cups small pea shoots