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Recipes
MOCHA CAKE w/MALTED SEMIFREDDO
By BobD
MAKE CAKE: Preheat oven to 350F
- 4 SERVINGS
- FOR CAKE
- 4 teaspoons instant-espresso powder or instant-coffee granules
- 3 tablespoons hot water
- 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 6 large eggs, separated
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsweetened Dutch-process cocoa powder
- FOR SEMIFREDDO
- 3 large eggs at room temperature for 30 minutes
- 1/3 cup packed light brown sugar
- 2/3 cup chilled heavy cream
- 1/2 teaspoon vanilla
- 1/3 cup malted milk powder
- GARNISH: unsweetened Dutch-process cocoa powder and chocolate curls
- SPECIAL EQUIPMENT: an 8 1/2- by 4 1/2-inch metal loaf pan
ARTICHOKE HEART FRITTATA
By BobD
If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes
- 4-6 SERVINGS
- 1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
- 8 eggs
- 2 tablespoons low-fat milk
- Salt, preferably kosher salt, and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
- 1 tablespoon freshly grated Parmesan or pecorino
SWEET POTATOES w/ONIONS & TOMATOES
By BobD
In a large pan, fry the onions in the oil until soft
- 6 SERVINGS
- 2 onions, chopped
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 3 tomatoes, peeled and chopped
- 1/2 teaspoon ground ginger
- 2 pounds sweet potatoes, peeled
- 2 to 3 tablespoons chopped cilantro
- salt and black pepper
GRILLED CHEESE w/SPINACH & TOMATOES
By BobD
FOR THE SAUCE: In a large saucepan, heat 2 tablespoons of the oil over moderately low heat
- For the Sauce:
- 4 SERVINGS
- Slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup canned crushed tomatoes in thick puree (from one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound spinach, stems removed, leaves washed well and shredded
- For the Sandwich:
- 8 thick slices from a large round loaf of country-style bread
- 1/2 pound mozzarella cheese, sliced
- 1/4 pound mild goat cheese, crumbled (about 3/4 cup)
Tuscan-Style Veal Chops
By BobD
Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 tablespoon rosemary leaves
- 1/4 cup sage leaves
- Four 12-ounce veal rib chops, cut 1 inch thick
- Salt and freshly ground black pepper
Steak Diane
By BobD
In a large skillet, melt the butter in the olive oil
- 1 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
- Kosher salt and freshly ground pepper
- 1 small shallot, minced
- 1 garlic clove, minced
- 1/4 pound button mushrooms, sliced 1/4 inch thick
- 1/4 cup Cognac or other brandy
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup veal demiglace (see Note)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon finely chopped scallions
- 1 teaspoon finely chopped flat-leaf parsley
- Hot sauce, such as Tabasco
TOMATO ELIXIR
By BobD
Have a couple of mixing bowls handy and place a sturdy wire sieve (with small but not tiny holes) in one of them
- 1-1/2 pounds very ripe and juicy summer tomatoes
- 1/4 to 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil—the best you have!
- 4 plump whole garlic cloves, peeled
- 6 large fresh basil leaves
- A pinch of dried peperoncino, optional
- A squeeze of fresh lemon juice, optional
HIBISCUS AQUA FRESCA
By BobD
Peel and thinly slice fresh ginger
- Look for dried hibiscus flowers at specialty food shops and Latin markets
- 1 fresh ginger, 2 1/2" piece
- 1 1/3 cups hibiscus flowers
- 3/4 cup plus 2 tablespoons sugar
FENNEL, OLIVE & CITRUS SALAD
By BobD
Toss all the ingredients and let marinate for 30 minutes before serving
- Insalata Di Agrumi E Olive
- Serves 4
- 2 cups pitted gaeta dried olives in oil
- 1 lemon, washed and cut in 1/8” cubes, including rind
- 2 cups fennel, diced into 3/8” cubes; use the green, tender part chopped
- 2 tbs. virgin olive oil
Apricot Crumble Parfait Recipe at Epicurious.com
By BobD
Molly Moon's in Seattle pairs apricot compote with vanilla ice cream, but you can experiment with other combos
- Compote:
- 1 cup dried California apricots, coarsely chopped
- 2 tablespoons sugar
- Crumble:
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/4 cup plus 2 tablespoons (packed) light brown sugar
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1/8 teaspoon kosher salt
- Pinch of cinnamon