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Recipes
SPIKED MUSHROOM TEA
By BobD
In a large stock pot, combine all the ingredients except the liquor and simmer over low heat for at least 6 hours a...
- 3 pounds mushrooms, cleaned and quartered
- 3 pounds chicken parts or scraps
- 1 medium white onion, quartered
- 2 carrots, trimmed
- 1 rib celery
- 12 black peppercorns
- 1/4 teaspoon ground allspice
- 2 bay leaves
- 1/2 bunch parsley
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon salt
- 2 gallons water
- Salt and freshly ground pepper to taste
- 8 ounces aquavit or vodka
COCONUT MACADAMIA NUT COOKIES
By BobD
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds
- Although pecans or almonds are delicious additions to these cookies, there really is no substitute for the mild, buttery taste of macadamias. They usually cost a little more, but we think they're worth it.
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup dairy sour cream
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 cups coconut
- 1 1/2 cups chopped macadamia nuts, pecans, or almonds
Brown Butter Mashed Potatoes
By BobD
Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche
- Salt
- 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup crème fraîche
APPLE SPICE CAKE
By BobD
For cake: Position rack in center of oven and preheat to 325°F
- APPLE SPICE CAKE WITH BROWN SUGAR GLAZE
- This moist cake keeps beautifully for a day or two after you make it.
- Cake
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1/2 cup (packed) golden brown sugar
- 1 teaspoon grated lemon peel
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Glaze
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
PICADILLO AREPA PIE
By BobD
MAKE PICADILLO: Preheat oven to 450F with rack in middle
- 4 SERVINGS
- FOR PICADILLO
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 lb ground beef chuck
- 1/4 cup raisins
- 3/4 cup tomato sauce
- 1/2 cup water
- 1/4 cup chopped pimento-stuffed green olives
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 pinch ground cloves
- FOR TOPPING
- 3/4 cup white arepa flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick cold unsalted butter, cut into small pieces
- 3/4 cup well-shaken buttermilk
RECONSTITUTED STEAMED COUSCOUS
By BobD
Have the stew at a simmer
- Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesnt lump. The couscous will now be fairly soft; fluff it with a fork or with your hands.
- to a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout.
BUBBLE TOP BRIOCHE
By BobD
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment
- 1/4 cup warm water (110°F to 115°F)
- 1/4 cup warm whole milk (110°F to 115°F)
- 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 3 large eggs, room temperature
- 3 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg beaten to blend with 1 teaspoon water (for glaze)
GRILLED JAPANESE EGGPLANT w/LEMNON & SOY
By BobD
Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside
- 2 2 2 tablespoons soy sauce
- 4 4 4 teaspoons lemon juice
- 2 2 2 teaspoons olive oil
- 4 4 1 Japanese eggplants (about 1 pound)
- 1/4 1/4 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional
ROASTED ACORN SQUASH SALAD
By BobD
Preheat the oven to 400 F
- For Dressing:
- 3 pounds acorn squash (1 large or 2 small ones)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon salt, or more to taste
- 1/4 cup slivered almonds, toasted in the oven or on a dry skillet
- 1 tablespoon or so of reduced balsamic vinegar, thickened for drizzling
- 2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata
WINE CAKE w/GRAPES or BERRIES
By BobD
Arrange a rack in the middle of the oven and preheat to 375°
- For topping the cake during baking:
- A 9-inch cake, serving 8 or more
- 1 1/2 cups all-purpose flour, plus extra to flour the cake pan and to coat the grapes
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 6 tablespoons soft butter, plus 1 tablespoon for the cake pan
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon or orange zest, or a combination
- 3/4 cup dry white wine
- 2 cups small red seedless grapes, stemmed, rinsed and patted dry, or 2 cups blueberries or raspberries, fresh or frozen
- 2 tablespoons butter, cut into small bits
- 1 tablespoon zucchero di canna or white sugar
- Recommended Equipment:
- A 9-inch springform cake pan