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Recipes
BOILED COFFEE
By BobD
Bring all ingredients to a full boil in a large nonreactive saucepan, partially covered, then simmer, tightly cover...
- 8 SERVINGS
- Boiling this strong coffee with eggshells clarifies it by helping the grounds to settle.
- 10 tablespoons medium-ground full-flavored coffee
- 10 cups cold water (preferably filtered)
- 5 empty eggshells, crushed
SALMON COOKED ON SALT
By BobD
Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until s...
- 4 SERVINGS
- SAUMON L'UNILATERAL
- 2 cups coarse sea salt or kosher salt
- 1 (1 1/4-lb) center-cut piece salmon fillet
EGG, POTATO & PROSCIUTTO PIE
By BobD
Put a baking sheet in middle of oven and preheat oven to 375F
- 6-8 SERVINGS
- 1 (1-lb) package frozen puff pastry, thawed
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 tablespoons olive oil
- 4 to 5 oz thinly sliced prosciutto
- 1 large boiling potato (10 to 12 oz)
- 12 large eggs
LINGUINE w/SMOKED WHITEFISH, TOMS & GARLIC
By BobD
Heat oil in heavy large skillet over medium heat
- 4 SERVINGS
- 6 tablespoons olive oil
- 3/4 cup finely chopped shallots (about 3 large)
- 1 1/2 tablespoons finely chopped garlic
- 1 1/2 pounds cherry tomatoes, halved (about 24 tomatoes)
- 1/2 cup plus 2 tablespoons finely chopped fresh parsley
- 3/4 teaspoon dried crushed red pepper
- 18 ounces smoked whitefish (chubs),* skinned, boned, coarsely flaked
- 9 ounces fresh linguine
Coconut Cake with Saffron Cream
By BobD
Saffron's earthy yet sweet flavors make the spice versatile enough to work in both savory dishes and desserts
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 cup milk
- 2/3 cup unsweetened coconut milk
- Large pinch of saffron threads, crumbled
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 3/4 pound cream cheese, softened
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3 cups confectioners' sugar
- 1 1/2 cups sweetened shredded coconut or unsweetened coconut flakes
SLOW COOKED PORK SHOULDER ROAST
By BobD
Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 6-8 SERVINGS
- A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well.
- 1 boneless pork shoulder roast (Boston butt, about 6 pounds)
- 3 cloves garlic , minced
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons table salt
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaf
- 1 tablespoon fennel seeds , roughly chopped
- 2 large red onions , cut into 1-inch wedges
- 1 tablespoon vegetable oil (if necessary)
- 1 cup apple cider
- 1/4 cup apple jelly
- 2 tablespoons cider vinegar
VIETNAMESE CHICKEN SANDWICH
By BobD
Preheat oven to 350F with rack in middle
- BANH MI
- Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-p filling the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.
- 1/2 pound daikon, peeled
- 1 carrot, peeled
- 1/2 cup rice vinegar (not seasoned)
- 1 tablespoon sugar
- 1 (24-inch) soft baguette
- 2 tablespoons vegetable oil
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon soy sauce
- 1/4 pound liverwurst
- 2 fresh jalape thinly sliced
- 1/2 sweet onion, cut into 1/4-inch rings
- 3/4 cup packed cilantro sprigs
- 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
- Lettuce leaves
- 2 tablespoons mayonnaise
Honey-and-Lemon-Glazed Roast Chicken
By BobD
"I'm crazy for chicken," Piero Incisa della Rocchetta says
- 1/4 cup plus 1 teaspoon honey
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- Three 3-pound chickens
- Salt
- 9 large rosemary sprigs
- 9 garlic cloves, quartered
- 1 lemon, cut into 12 wedges
SEARED FOIE GRAS (VARIOUS)
By BobD
1. First prepare the sauce, and keep it warm while you cook the foie gras
- 4 SERVINGS
- The perfect complement to the taste of the foie gras is a mix of sweetness with acidity. 3 serving suggest using sautéed slices of foie gras.
- 4 slices of foie gras, about 2 oz. each. Ready-to-cook foie gras slices. Or, if preparing this dish as an entrée for more than 4 people, use our Hudson Valley Ready-to-Cook Grade A Duck Foie Gras Lobe
OSTRICH DAUBE
By BobD
1. Preheat the oven to 250 degrees F
- 1 Ostrich Fan 2.5 – 3 lb
- • 1/2 cup full bodied dry red wine
- • 1 tub of Duck and Veal Demi Glace 6.5oz
- • 2 tablespoons duck fat
- • 1 large yellow onion thinly sliced
- • 2 cloves garlic, thinly sliced
- • 3 carrots, peeled and slice into large pieces
- • 2 sprigs fresh thyme
- • Juice from 1/2 an orange
- • Orange peel from 1/2 an orange in large strips
- • 1 cup grape tomatoes halved
- • Salt and pepper