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Recipes
BLUEBERRY & BASIL GRANITA
By BobD
Blend blueberries, water, basil, lime juice, honey and salt in a food processor or blender until smooth
- Yield: Makes 4 servings
- 1 pint blueberries
- 1/2 cup water
- 8 basil leaves
- Juice of 1 lime
- 4 teaspoons honey
- 1/4 teaspoon salt
- 4 sprigs of fresh basil
Smoked Pork Tenderloin with Bourbon-Rosemary Sauce
By BobD
Because stovetop smoking is so fast, lean pork tenderloin won't become too dry
- 1/2 cup bourbon
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- Juice of 1 lemon
- 3 large rosemary sprigs, bruised, plus 1 teaspoon chopped rosemary
- Two 1-pound pork tenderloins
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 1/2 cup low-sodium beef broth
- 2 tablespoons unsalted butter
- Smoked-Onion Soubise
CHOCOLATE CHIP PASTRY CREAM
By BobD
1. In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth
- 3 egg yolks
- 1/4 cup sugar
- 1 1/4 tablespoons cornstarch
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup milk
- 1/2 vanilla bean, split lengthwise
- 2 ounces bittersweet chocolate, roughly chopped
- 2 1/2 ounces semisweet chocolate chips.
RED ONION PICKLES
By BobD
Slice red onions into 1/4-inch rings, then break rings apart
- Red onions, large 4 each
- Canola oil as needed
- Red wine vinegar as needed
- Salt as needed
- Freshly ground black pepper as needed
Mushroom Kufteh with Green Harissa and Asparagus Pesto
By BobD
In a nonstick skillet, heat the 2 tablespoons of olive oil
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups)
- Salt
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 2 large egg whites
- Green Harissa and Asparagus Pesto, for serving
SWEET POTATO & KALE SOUP
By BobD
Simmer until the sweet potatoes can be pierced with a knife, then add chopped kale and cook until wilted
- Sauté chopped onion in butter, then chunks of sweet potato and stock or water to cover.
Lamb Chops with Spicy Thai Peanut Sauce
By BobD
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells
- 2 large garlic cloves
- 1/3 cup cilantro leaves
- 1/3 cup unsalted natural peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons ketchup
- 1 tablespoon Thai green curry paste
- 1 tablespoon fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Eight 1-inch-thick loin lamb chops (about 2 pounds)
CHOPPED FENNEL GRATIN
By BobD
Sprinkle with thyme and shaved pecorino, then bake at 400 degrees for about 20 minutes, until bubbly and thickened
- Cook a lot of chopped fennel in a skillet with butter until pretty much tender. Transfer to a baking pan and add milk, half-and-half or cream to about halfway up the fennel.
SMOKED FISH w/FENNEL & ARUGULA SALAD
By BobD
Overlap fish on one side of platter
- 8 SERVINGS
- 1 1/4 pounds thinly sliced smoked fish (such as sable, trout, or whitefish)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 fresh fennel bulb, trimmed, halved vertically, cored, sliced paper-thin
- 2 cups (packed) baby arugula leaves
- 3 tablespoons chopped fresh chives
POACHED ORANGES
By BobD
Peel the oranges with a sharp knife, removing all the white membrane
- 8 large seedless oranges
- 7 tablespoons sugar
- 1/2 cup water
- 2 tablespoons Grand Marnier
- 1 sprig fresh mint, for garnish