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Recipes
Jam-Filled Mezzaluna Cookies
By BobD
In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar
- 1 1/2 cups pastry flour, plus more for dusting
- 2 tablespoons granulated sugar, plus more for sprinkling
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
- 1 tablespoon pure vanilla extract
- 1 large egg white
- 1/2 cup seedless raspberry or blackberry jam
- 1/2 cup thinly sliced blanched almonds
- Sifted confectioners' sugar, for dusting
BREAST OF QUAIL w/WILD MUSHROOMS
By BobD
Preheat oven to 450 degrees
- 4 fresh quail
- 2 tablespoons butter
- 2 ounces dry vermouth
- 1 cup veal stock
- 1 cup chicken stock
- 2 ounces heavy cream, boiled for 1 minute
- 4 ounces wild mushrooms, washed, dried and diced
- 1/2 teaspoon chopped shallots
- 8 quail eggs, boiled and peeled
- 1/2 cup heavy cream
- 2 pieces puff pastry, about 3 by 2 inches
- 1 teaspoon chopped chives
- 2 ounces tender young green beans, cooked al dente
- 2 tablespoons diced tomatoes, peeled and seeded
BEEF GRILLED SKIRT STEAK & ARUGULA SALAD
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas) Whisk together ketchup, mustard, sug...
- 4 SERVINGS
- GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING
- 1 tablespoon ketchup
- 2 tablespoons grainy mustard
- 2 teaspoons sugar
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 lb skirt steak, trimmed of excess fat and halved crosswise
- 2 bunches arugula (3/4 lb), tough stems discarded
- 1/2 cup crumbled Roquefort or other blue cheese (1/4 lb)
COCONUT CAKE W/CHOCOLATE CHUNKS & COCONUT DRIZZLE
By BobD
Cake: Preheat oven to 350F
- Cake:
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut*
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons (packed) finely grated orange peel
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned unsweetened coconut milk**
- 6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
- 1/2 cup sweetened flaked coconut
- Coconut Drizzle:
- 3/4 cup powdered sugar
- 2 tablespoons (or more) canned unsweetened coconut milk**
- 1/2 teaspoon vanilla extract
- Vanilla ice cream
GRILLED QUAIL w/ARTICHOKE VINAIGRETTE
By BobD
In a large baking dish, combine 1/2 cup of the balsamic vinegar, 1 cup of the olive oil, the honey, thyme and peppe...
- Ingredients:
- (Serves 6)
- The secret to grilling quail is to add a little sugar or other sweetener to the marinade (in this case, balsamic vinegar and honey) to caramelize and brown the skin. Without the sweetener, by the time
- • 1/2 cup plus 2 tablespoons balsamic vinegar
- • 1 1/2 cups extra-virgin olive oil
- • 2 tablespoons honey
- • 1 tablespoon dried thyme, crumbled
- • 2 tablespoons freshly ground black pepper, plus more to taste
- • 12 semi-boneless quail, like D’Artagnan’s Whole Semi-Boneless Natural Quail
- • 1 medium red onion, finely chopped
- • 6 garlic cloves, peeled and smashed
- • 24 fresh mint leaves
- • 1 cup dry white wine
- • Grated zest and juice of 2 lemons
- • 12 baby artichokes
- • Kosher salt
CHOC SEMIFREDDO w/STAR ANISE CARROT CAKE
By BobD
Make the semifreddo 1. Put the chocolate in a heatproof glass bowl and melt slowly in the microwave
- For the milk chocolate semifreddo
- 8 8 8 ounces milk chocolate, chopped
- 1 1 1 cup heavy cream
- 2 2 2 egg whites
- 1 1 1 cup sugar
- For the star anise carrot cake
- 2 2 2 large eggs
- 2 2 2 tablespoons olive oil
- 1/2 1/2 2 cup plus 2 tablespoons sugar
- 1/4 1/4 1/4 teaspoon coarse salt
- 3/4 3/4 3/4 cup whole-wheat flour
- 1 1/2 1 1/2 1/2 teaspoons ground star anise
- 1/8 1/8 1/8 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 2 2 2 cups shredded carrots, with greens reserved (for garnish, optional)
- For the carrot soup
- 2 2 2 cups fresh carrot juice
- 2 2 2 tablespoons cornstarch
- 1 1 1 tablespoon sugar
- Pinch Pinch coarse salt
ZABAGLIONE
By BobD
In a medium-size copper or other heatproof bowl, whisk the egg yolks, Marsala, and sugar together until smooth
- Yields about 2 cups; 3 to 4 dessert servings or 6 servings as a sauce for fruit
- 6 Egg yolks, at room temperature
- 1/4 cup dry Marsala wine
- 1/4 cup granulated sugar
Seared Scallops with Bacon-Braised Chard
By BobD
In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes
- 2 thick slices of bacon, cut crosswise into 1/4-inch strips
- 1 small onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 medium tomato, seeded and diced
- 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
- 2 teaspoons soy sauce
- Kosher salt and freshly ground pepper
- 12 large sea scallops (1 1/2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
BAKED TOMS w/HAZELNUT BREAD CRUMBS
By BobD
Preheat oven to 350F with rack in middle
- 2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
- 4 to 6 large beefsteak tomatoes (about 3 pounds total)
- 1 1/2 tablespoons chopped lemon thyme or regular thyme, divided
- 1/2 stick unsalted butter
- 1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped
Creamy Smoked Gouda Grits
By BobD
The use of Gouda cheese and whipping cream transforms this famous Southern side into the perfect complement to frie...
- 1 cup stone ground grits
- 3 cups chicken broth
- 1 cup whipping cream
- 4 oz. shredded smoked Gouda cheese
- Salt
- White pepper