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Recipes
Vanilla Bean Ice Cream
By BobD
This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and crea...
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened (3 tablespoons)
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1 vanilla bean, split and seeds scraped
- 1/8 teaspoon kosher salt
Coconut Baked Alaska with Pineapple Meringue
By BobD
In a blender, puree the pineapple until smooth; you should have 1 cup
- 8 ounces fresh pineapple, coarsely chopped
- One 16-ounce homemade or store-bought pound cake, cut into eight 1/2-inch-thick slices
- 2 pints coconut ice cream
- 1/2 cup Simple Syrup
- 5 tablespoons egg white powder (see Note)
- 1 gram ( 1/4 teaspoon) xanthan gum
CURRIED MONKFISH w/APPLE & DATE COMPOTE
By BobD
Mix honey, mustard, curry and thyme in large bowl
- 4 SERVINGS
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
- 2 teaspoons curry powder
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 4 6-ounce monkfish or sea bass fillets, each cut in half
- 6 tablespoons (3/4 stick) unsalted butter
- 2 large tart green apples, peeled, cored, cut into 1/2-inch pieces
- 20 pitted dates, coarsely chopped
- 1/2 cup water
- 2 teaspoons cider vinegar
BROILED ORANGE ROUGHY w/PARSLEY & CAPERS
By BobD
Preheat broiler. Mince first 5 ingredients together
- 2 SERVINGS
- 1 1/4 -inch-thick onion slice
- 2 fresh parsley sprigs
- 2 anchovies
- 2 teaspoons drained capers
- 1 small garlic clove
- 2 6-ounce orange roughy fillets (about 3/4 inch thick)
- 1/2 lemon
Smoky Tomato-Braised Veal Shoulder with Potatoes
By BobD
Humanely raised veal is becoming more widely available at top butcher shops
- 2 tablespoons vegetable oil
- One 6-pound boneless veal shoulder, cut into 8 equal chunks
- Kosher salt and freshly ground pepper
- 2 cups dry red wine
- One 28-ounce can whole fire-roasted tomatoes, crushed
- 1 cup chicken stock
- One 6-ounce can tomato paste
- 5 garlic cloves, smashed
- 3 bay leaves
- Three 3-inch rosemary sprigs
- 2 star anise pods
- 3 celery ribs, cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick
- 2 teaspoons finely grated lemon zest
MIXED MUSHROOM STROGANOFF
By BobD
Cook the noodles in plenty of rapidly boiling water until al dente
- Note:
- 10 to 12 ounces ribbon-style noodles (see Note)
- 1 1/2 tablespoons light olive oil
- 1 large onion, chopped
- 12 to 16 ounces white mushrooms, sliced (see Tip)
- 4 to 6 ounces fresh shiitake mushrooms, sliced
- 4 to 6 ounces cremini or baby bella mushrooms, sliced
- 1/2 cup dry white wine, vegetable stock, or water
- One 12.3-ounce container silken tofu, puree
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground pepper
- 2 tablespoons nonhydrogenated margarine
- Salt, to taste, optional
- Minced fresh parsley for topping, optional
- Paprika for topping, optional
- Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.
SAUTEED FOIE GRAS w/APPLES & CIDER
By BobD
1. About 1 hour ahead, combine reduced cider and sherry vinegar with the demi-glace in a small saucepan
- 4 SERVINGS
- • 2 tablespoons cider reduction (about 2 cups apple cider reduced to a syrupy thickness)
- • 1 tablespoon sherry vinegar
- • 1 tablespoon demi-glace
- • 3 tablespoons unsalted butter
- • Pinch of salt
- • 1 tablespoon green peppercorns, in brine (canned)
- • 1 Granny Smith apple, cut into 1/8 julienne.
- • 2 tablespoons extra virgin olive oil
- • 1 tablespoon lemon juice
- • 1 cup frisée lettuce (curly endive-preferably as yellow as possible) or mesclun greens
- • 4 slices of foie gras, about 2 oz. each. Our sliced-to-order foie gras is the perfect ingredient for this recipe. Or, if preparing this dish as an entrée for more than 4 people, use a whole lobe of
BACON WRAPPED RACK OF VENISON
By BobD
Set the venison in a glass or ceramic baking dish and rub with the smashed garlic
- 4 SERVINGS
- The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight.
- One 8 rib rack of venison, 2.75#
- • 4 garlic cloves, smashed
- • 1/4 cup extra-virgin olive oil
- • Salt and freshly ground pepper
- • 1/2 cup plus 2 tablespoons coarsely chopped cilantro
- • 6 thin slices of ventreche
- • 1/2 cup demi-glace
- • 1 tablespoon unsalted butter
SAUTEED LOBSTER w/OYSTER MUSHROOMS
By BobD
Heat oil in a large skillet over medium-high heat
- 3 tablespoons peanut or safflower oil
- 2 inches ginger, peeled and finely chopped
- 1 fat garlic clove, finely chopped
- 6 ounces oyster mushrooms, sliced
- 2 ounces maitake or shiitake mushrooms, sliced
- 1/3 cup sliced scallions, white and light green parts only
- 2 1 1/4- to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
- 1/3 cup chicken stock
- 1 tablespoon soy sauce, more to taste
- 2 teaspoons rice wine vinegar, more to taste
- 1 1/2 teaspoons sesame oil
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving (optional).
STEEL CUT OATMEAL & BLUEBERRY MUFFINS
By BobD
1. Preheat the oven to 375 degrees with the rack positioned in the upper third
- Make more oatmeal than you need for breakfast, and use the leftovers in these moist, nourishing muffins.
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups buttermilk
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 cup cooked steel-cut oats
- 1 cup blueberries tossed with 1 teaspoon flour