BobD's profile page
Recipes
Mustard Green-and-Sweet Onion Frittata
By BobD
Preheat the oven to 350°
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion, diced
- 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
- 16 large eggs, beaten
- Kosher salt and freshly ground pepper
- 1/3 cup grated Parmigiano-Reggiano
Joel Robuchon's Two-Mushroom Velouté
By BobD
In a bowl, toss the chopped white mushrooms with the lemon juice
- 1 1/4 pounds white mushrooms—1 pound finely chopped, 1/4 pound thinly sliced
- 1 tablespoon fresh lemon juice
- 4 1/2 cups chicken stock or low-sodium broth
- 1 pound shiitake mushrooms, stems discarded and caps finely chopped
- 2 large garlic cloves, minced
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/4 cup crème fraîche
- 1 1/2 teaspoons ground coriander
- Chopped chervil or parsley, for garnish
RSTD RED ONIONS w/POM & ORANGE GREMOLATA
By BobD
For onions: Position rack in center of oven and preheat to 425F
- Onions:
- 5 tablespoons extra-virgin olive oil
- 1/4 cup pomegranate molasses
- 2 tablespoons red wine vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon black pepper
- 5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece
- Gremolata:
- 2/3 cup fresh pomegranate seeds
- 1 tablespoon chopped fresh Italian parsley
- 2 teaspoons finely grated orange peel
- Ingredient info: Pomegranate molasses is available at some supermarkets, Middle Eastern markets, and adrianascaravan.com.
MEXICAN FISH STEW VERACRUZ
By BobD
Remove the fillets from the fish, skin, and cut into 2-inch pieces
- This rich soup from Veracruz coast can be served as an appetizer or as a meal itself. The masa harina is used as a thickner and also gives the soup a distinctive flavor. If it is not available, you can just omit it; the stock will be slightly thinner.
- 2 lb red snapper or sea bass, cleaned and scaled, with the head and bones reserved
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1 1/2 teaspoons salt, or to taste
- 6 cups water
- 8 oz small shrimp (prawns), unpeeled
- 4 dried cascabel chiles or large guajillo chiles, 3 with seeds and stems removed and 1 whole
- 1 lb tomatoes, peeled, seeded. And roughly chopped
- 1/3 cup olive oil
- 1 small onion, grated 1 small onion. Grated
- 1 large clove garlic, minced
- 1 lb squid, cleaned, with tentacles removed and cut into 1/4-inch rings
- 2 tablespoons masa harina (tortilla flour) blended with 1/2 cup cold water
- 1 small bay leaf
SHRIMP w/CHEESE GRITS
By BobD
Bring the water to boil and gradually add the grits, stirring
- 3 1/2 cups water
- 3/4 cup regular grits (do not use instant quick-cooking grits)
- Salt to taste
- 1 pound fresh shrimp in the shell
- 12 drops Tabasco
- 6 ounces finely grated sharp Cheddar cheese
- 3 tablespoons butter
- 2 1/2 ounces finely diced bacon, about 1/2 cup
- 1/4 cup corn, peanut or vegetable oil
- 1 cup finely chopped scallions, including green part
- 6 ounces mushrooms, thinly sliced, about 3 cups
- 1 clove garlic, finely minced
- Juice of 1 lemon
- 1/4 cup finely chopped parsley
SZECHWAN CHICKEN & NOODLE SALAD
By BobD
Put a steamer rack in bottom of a 6- to 8-quart stockpot and add enough water to reach just below rack, then bring ...
- FOR CHICKEN AND NOODLES:
- 4 SERVINGS
- 1 cup (3-lb) chicken, rinsed and patted dry
- 1 tablespoon mild honey
- 1 (8.8-oz) package mung-bean sheets (sometimes called green-bean starch sheets) or 2 (2-oz) skeins dried bean thread noodles
- 3 preserved duck eggs, peeled, rinsed, patted dry, and diced
- FOR DRESSING:
- 1 teaspoon Sichuan peppercorns
- 1/2 cup soy sauce
- 2 1/2 tablespoons Chinese black vinegar (preferably Zhejiang)
- 2 tablespoons sugar
- 1 tablespoon minced peeled ginger
- 1 tablespoon minced garlic
- 1 tablespoon chopped cilantro
- 1/4 cup Asian sesame oil
- 2 tablespoons Asian chile oil, or to taste
- FOR TOPPING:
- 1 celery rib (preferably Chinese), including leaves, chopped (1/3 cup)
- 1 tablespoon sesame seeds, toasted (see Tips)
- 2 tablespoons dry-roasted peanuts, coarsely chopped
- EQUIPMENT: an electric coffee/spice grinder
SOLE MEUNIERE
By BobD
For fish: Place flour in pie dish
- Fish:
- 2 SERVINGS
- 1/2 cup all purpose flour
- 4 sole fillets (each about 3 to 4 ounces)
- Coarse kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons (1/4 stick) unsalted butter
- Sauce:
- 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges
CHOCOLATE MAYONNAISE CAKE
By BobD
For cake: Preheat oven to 350F
- Cake:
- 10-12 SERVINGS
- Mayonnaise replaces the oil that's typically used in chocolate cakes. It gives this cake an incredibly moist and tender texture.
- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1 cup (packed) dark brown sugar
- 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- Frosting:
- 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- Special equipment: Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
CRANBERRY VANILLA COFFEE CAKE
By BobD
Preheat oven to 375F with rack in middle
- 8 SERVINGS
- 1/2 vanilla bean, split lengthwise
- 1 3/4 cups sugar
- 2 cups fresh or thawed frozen cranberries (6 oz)
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, softened, divided
- 2 large eggs
- 1/2 cup whole milk
- GARNISH: confectioners sugar
Lemon Cake with Lemon Frosting
By BobD
This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery
- 3 cups sifted all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons finely grated lemon zest
- 1/2 pound unsalted butter, softened
- 1 large egg yolk (optional)
- 1 pound confectioners' sugar
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice