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Recipes
SPICED & HERBED MILLET
By BobD
Place olive oil in a medium saucepan over medium-low heat
- 2 teaspoons olive oil
- 2 1/2 cups millet
- 1/2 teaspoon ground cumin
- 4 cups vegetable or chicken broth
- Juice of half a lemon
- 1/4 cup chopped parsley
- 2 tablespoons extra virgin olive oil
HALIBUT w/BABY CARROTS & SNAP PEA SAUCE
By BobD
Prepare an ice bath. In a pot of boiling salted water, blanch the baby carrots for 2 minutes or until crisp-ten...
- 4 SERVINGS
- 2 bunches baby carrots (about 16 carrots)
- 2 cups sugar snap peas
- 3 tablespoons extra-virgin olive oil, divided
- 1 small shallot, thinly sliced
- Salt and freshly ground white pepper
- 12 to 15 mint leaves, chopped
- 1/4 cup ice water
- 4 tablespoons vegetable stock, chicken stock or water, divided
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 tablespoon minced chives
- 1 tablespoon minced flat-leaf parsley
- Four 6-ounce skinless Alaskan halibut filets
Carrot-Potato Gnocchi
By BobD
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 4 large carrots, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup water
- Salt
- 2 large egg yolks
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
CLASSIC GINGERBREAD
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Scant 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup mild molasses (not robust or blackstrap)
- 3/4 cup well-shaken buttermilk
- 1/2 cup hot water
- ACCOMPANIMENT: lightly sweetened whipped cream
ANGRY LOBSTER w/LEMON RICE & CRISPY BASIL
By BobD
Lobster: Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag
- Lobster:
- 6 SERVINGS
- Rice, basil, and tomatoes can be made in advance-rice can be kept warm over hot water or reheated in microwave. The lobster can be cut up in advance.
- 2 cups Wondra flour
- 1/4 cup chili powder
- 2 tablespoons cayenne pepper
- 2 tablespoons coarse salt plus more to taste
- 3 2-pound live lobsters
- 1 cup peanut oil
- 8 cloves garlic, minced
- 1 tablespoon hot red pepper flakes
- 1 cup lobster or chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 loosely packed cup fresh basil leaves
- 1/2 cup julienned Oven-Dried Tomatoes
- Freshly ground black pepper
- Lemon Rice (recipe follows)
- Fried Basil (recipe follows)
- Lemon Rice:
- 1 1/2 tablespoons olive oil plus 2 optional tablespoons
- 1/2 cup finely diced onions
- 1 clove garlic, minced
- 3 cups converted rice
- 4 cups chicken stock or water
- 1 cup fresh lemon juice
- 1 1/2 teaspoons coarse salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 1 large zucchini, trimmed, seeded, and diced, optional
- Fried Basil:
- 4 cups vegetable oil
- 1 large bunch fresh basil, leaves only, well washed and dried
HERBED POLENTA 'FRIES'
By BobD
Brush an 8-inch square baking dish with oil
- 4-6 SIDES
- Polenta is cooled, cut into sticks, and broiled until the outer edges of the fries are golden and crisp, a fine contrast to the creamy interior.
- Olive oil for brushing
- 3 1/4 cups cold water
- 1 cup polenta (not quick-cooking)
- 1 teaspoon chopped sage
- 1 teaspoon chopped rosemary
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter, cut into bits
MADELEINE'S TAGLIATELLE w/LEMON
By BobD
Cook the tagliatelle in boiling salted water until al dente
- 4 SERVINGS
- 12 ounces tagliatelle
- 4 lemons
- 1 tablespoon olive oil
- 6 ounces creme fraiche
- 4 ounces Parmesan cheese
- Salt and freshly ground pepper
BOURBON BANANA PUDDING
By BobD
Make pudding and glaze pecans: Lightly beat yolks in a medium bowl
- 4 SERVINGS
- BOURBON BANANA PUDDING WITH GLAZED PECANS
- FOR PUDDING AND CANDIED PECANS
- 3 large egg yolks
- 3/4 cup plus 2 tablespoons packed light brown sugar, divided
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 5 teaspoons bourbon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons mild honey
- 1 1/2 teaspoons water
- 3/4 cup pecan halves
- FOR SPONGECAKE AND SYRUP
- 3 large eggs
- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- 2 1/2 tablespoons unsalted butter, melted and cooled
- 1/4 cup bourbon
- 1/4 cup water
- FOR ASSEMBLY
- 3 ripe medium bananas
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- EQUIPMENT: a 9-inch square cake pan
MESQUITE GRILLED RED SNAPPER
By BobD
Soak wood chips in a large bowl of water at least 30 minutes, then drain well
- 4 SERVINGS
- 2 cups mesquite wood chips
- 4 (1-lb) cleaned whole red snappers (with head and tail)
- 2 teaspoons coarse sea salt (preferably sel de Gunde) plus additional for sprinkling
- 8 (4-inch) sprigs epazote
- 8 sprigs thyme
- 8 sprigs rosemary
- 2 fresh serrano chiles, quartered lengthwise and seeded
- 2 tablespoon extra-virgin olive oil
- EQUIPMENT: a 22-inch kettle grill; a large chimney starter
- GARNISH: lime wedges; extra-virgin olive oil (preferably lemongrass)
BRAISED OCTOPUS w/POTATOES
By BobD
In a large, heavy-bottomed pot, warm the olive oil over medium-low heat
- 1/3 cup extra-virgin olive oil
- 1 cup sliced red onion
- 6 garlic cloves, smashed
- 3 dried chilies d’arbol
- 16 small, waxy potatoes (such as Yukon Gold), peeled
- 1 bunch thyme
- One 3-to-4-pound octopus, head removed (and defrosted, if
- bought frozen)
- 1 quart water
- Salt