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Recipes
PERFECT POPOVERS
By BobD
Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter
- YIELD 6 POPOVERS
- We create a foolproof recipe that produces tall popovers with a crisp exterior and custardy interior every single time.
- Vegetable shortening (see note)
- 3 large eggs
- 2 cups low-fat milk , heated to 110 degrees
- 3 tablespoons unsalted butter , melted and cooled slightly
- 2 cups bread flour (see note)
- 1 teaspoon salt
- 1 teaspoon sugar
Ginger-Roasted Chicken
By BobD
Preheat the oven to 425° and position a rack in the lower third of the oven
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 minced
- 1 tablespoon grated ginger plus 12 thin ginger slices
- Salt and freshly ground pepper
- One 4-pound chicken, at room temperature
- 1 onion, quartered
- 2 serrano chiles, seeded and thinly sliced
- 1 lime, quartered
- 1/2 cup chicken stock or low-sodium broth
- 1 tablespoon Asian fish sauce
Stir-Fried Chicken with Chinese Cabbage
By BobD
A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry ...
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
- 1 tablespoon plus 4 teaspoons soy sauce
- 3 tablespoons dry sherry
- 1/4 teaspoon cayenne
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 tablespoon wine vinegar
- 1/2 head Chinese cabbage (about 1 pound), sliced
- 3/4 cup drained sliced water chestnuts (from one 8-ounce can)
- 2 teaspoons tomato paste
- 1/4 teaspoon dried red-pepper flakes
- 3 tablespoons water
- 3 tablespoons chopped cilantro or scallion tops
- 1/8 teaspoon salt
CARROT CAKE MUFFINS
By BobD
1. Preheat the oven to 375 degrees with the rack in the upper third of the space
- These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup raw brown (turbinado) sugar
- 1/3 cup canola oil
- 1 1/3 cups buttermilk
- 1 teaspoon vanilla extract
- 2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
- 1 1/2 cups grated carrots
SHRIMP TIKKA w/FRESH MANGO CHUTNEY
By BobD
MARINATE SHRIMP: Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender unti...
- 6 SERVINGS
- FOR SHRIMP
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 (1-inch) piece fresh jalapeno chopped (about 2 tsp)
- 1 (1-inch) piece peeled ginger, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala (Indian spice blend)*
- 3/4 teaspoon turmeric
- 1/8 teaspoon grated nutmeg
- 2 lb large shrimp in shell, peeled, leaving tail fan attached
- FOR CHUTNEY
- 1 teaspoon ground cumin
- 1 (3/4-lb) unripe mango, chopped
- 1/3 seedless cucumber, peeled and chopped (3/4 cup)
- 1/2 cup chopped red onion
- 1 to 2 teaspoons minced fresh jalapeno with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
- EQUIPMENT: 10 (12-inch) wooden skewers, soaked in water 30 minutes
- ACCOMPANIMENT: lime wedges
MESCLUN & CHERRY SALAD w/WARM GOAT CHSE
By BobD
Preheat oven to 400F. Whisk first 5 ingredients in small bowl
- 6 SERVINGS
- 2 tablespoons roasted almond oil or olive oil
- 2 tablespoons finely chopped shallot
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon finely grated lemon peel
- 3/4 cup sliced almonds (about 3 ounces)
- 1 large egg
- 1 tablespoon water
- 1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
- 6 cups (packed) mixed baby greens or baby spinach
- 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
- 1/2 cup 2x1/4-inch strips fresh fennel bulb
PUREED CARROT SOUP
By BobD
1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 pounds sweet carrots, peeled and thinly sliced
- Salt to taste
- 1/4 teaspoon sugar
- 2 quarts water, chicken stock, or vegetable stock
- 6 tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
- 1 cup toasted croutons for garnish (optional)
Seared Halibut with Coriander & Carrots
By BobD
by Sarah Copeland
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- Pinch of cayenne pepper
- Two 6-oz/170-g Alaskan or Pacific halibut fillets
- Sea salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 small bunches orange, red, or yellow baby carrots, trimmed and peeled
- 2 tbsp extra-virgin olive oil
- Sea salt
- 1 shallot, thinly sliced
- 3/4 tsp mustard seeds
- 3/4 cup/180 ml whole-milk yogurt
- 1 tsp extra-virgin olive oil
- 1/2 tsp grated fresh ginger
- Sea salt
- Freshly ground black pepper
- 2 tbsp coarsely chopped fresh parsley
LEMON MERINGUE PIE w/GRAHAM CRUST
By BobD
For crust: Preheat oven to 375
- Crust:
- 1 cup whole wheat graham flour (such as Bob's Red Mill whole grain stone-ground graham flour)
- 1/2 cup unbleached all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon finely grated lemon peel
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
- Filling:
- 1 cup sugar
- 4 teaspoons cornstarch
- 2/3 cup fresh lemon juice
- 4 large eggs
- 1 tablespoon finely grated lemon peel
- Meringue:
- 6 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon coarse kosher salt
- 1 cup sugar
- Blackberry sauce
MUSHROOMS & CHIVES w/TOFU CROUTONS
By BobD
For the tofu croutons: Pat tofu very dry on paper towels
- FOR THE TOFU CROUTONS
- 1/2 pound firm tofu
- 2 tablespoons cornstarch
- 3 cups vegetable oil
- Salt
- FOR THE MUSHROOMS AND CHIVES TOPPING
- 3 tablespoons vegetable oil
- 2 tablespoons julienned fresh ginger
- 2 cups yellow or green chives (or both), trimmed, cut crosswise into 2-inch pieces
- 1 cup prince mushrooms (sold in Asian stores) trimmed, sliced diagonally 1/4 -inch thick, and then sliced into 1/4-inch wide strips
- 1 cup oyster mushrooms, trimmed and halved or quartered lengthwise
- 1 cup baby portobello or baby shiitake, stemmed and halved or quartered
- 1 1/2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons vegetarian oyster sauce
- 1 1/2 teaspoons cornstarch
- Salt and white pepper, to taste
- 2 teaspoons sesame oil
- 1 teaspoon vinegar.