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Recipes
Apple Pandowdy
By BobD
F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall dessert
- 1 1/2 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon cold unsalted butter, cubed
- 1/4 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
Bow Ties with Chicken, Watercress, and Walnuts
By BobD
Chicken and walnuts always taste great together
- 1/3 cup walnuts
- 8 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- Salt
- Fresh-ground black pepper
- 2 tablespoons red-wine vinegar
- 1/2 pound multicolored or plain bow ties
- 1 bunch watercress (about 5 ounces), large stems removed
DULCE DE LECHE TRUFFLES
By BobD
MAKE TRUFFLES: Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasi...
- 30 PIECES
- DULCE DE LECHE AND NUT-BUTTER TRUFFLES
- FOR TRUFFLES
- 4 oz 60%-cacao bittersweet chocolate, finely chopped
- 2 tablespoons dulce de leche at room temperature
- 2 tablespoons well-stirred natural almond butter or peanut butter
- FOR COATING
- 1/4 to 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 oz 60%-cacao bittersweet chocolate, finely chopped
CHICKEN SATES w/SPICY PEANUT SAUCE
By BobD
About 32 bamboo skewers, soaked in water for at least 20 minutes Remove the chicken tenders, if still attached, a...
- 2 boneless, skinless chicken breast halves (about 1 lb.)
- 2 Tbs. soy sauce
- 2 Tbs. fresh lemon juice
- 1 Tbs. vegetable oil
- 2 medium cloves garlic, minced
- 1/2 tsp. curry powder
- Kosher salt and freshly ground black pepper
- 1/3 cup crunchy natural peanut butter
- 1/3 cup unsweetened coconut milk
- 1 tsp. light brown sugar
- Pinch cayenne
BLUEBERRY PANCAKES
By BobD
Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingred...
- YIELS 16-4" PANCAKES
- To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry.
- 1 tablespoon lemon juice from 1 lemon
- 2 cups milk
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter , melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
- If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
ALMOND CRSTD SHRIMP CAKES w/LEMON MAYO
By BobD
MAKE LEMON SOY MAYONNAISE: Stir together all mayonnaise ingredients in a small bowl
- 8 SERVINGS
- ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE
- Wrapped in a coating of almonds, panfried shrimp cakes become nutty-crisp on the outside while staying moist and sweet within.
- FOR LEMON SOY MAYONNAISE
- 3/4 cup mayonnaise
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon finely grated fresh lemon zest (see Tips)
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon hot sauce, or to taste
- FOR SHRIMP CAKES
- 1 bacon slice, chopped
- 3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
- 1 slice firm white sandwich bread
- 1/4 cup milk
- 1/2 cup chopped scallions (about 4)
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 cups sliced almonds (6 oz)
- 3 tablespoons vegetable oil
- GARNISH: lemon wedges and fresh cilantro leaves
POLENTA CRUSTED BREASTS w/CAPER SAUCE
By BobD
Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl
- 4 SERVINGS
- Polenta makes a supercrisp coating for panfried chicken breasts. Here, it's crowned with wilted escarole and dressed with a bright and briny sauce.
- 2 large eggs
- 1/2 cup polenta (preferably quick-cooking)
- 1/2 cup all-purpose flour
- 1 1/2 lb skinless boneless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap
- 1/2 cup vegetable oil
- 1/3 cup plus 2 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 3 tablespoons capers, rinsed
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
- 1 lb escarole, torn into bite-size pieces
ROASTED MUSHROOMS a la ESCARGOT
By BobD
Preheat oven to 450F with rack in middle
- 4 SERVINGS
- 1 lb mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- ACCOMPANIMENT: crusty bread
TUSCAN BEAN SOUP w/PROSCIUTTO & PARM
By BobD
Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and...
- 4 SERVINGS
- 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
- 6 large garlic cloves, grated or minced (about 2 tablespoons)
- 3 teaspoons kosher salt
- 2 teaspoons fresh thyme leaves
- 4 large fresh basil leaves
- 2 cups shredded Napa cabbage (about 1/4 head)
- High-quality extra-virgin olive oil, for drizzling
- Parmigiano-Reggiano wedge, for grating
- 4 thin slices prosciutto (about 2 ounces)
MISO GLAZED TUNA KEBABS
By BobD
Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved
- 6 SERVINGS
- The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.
- 1 cup white miso (also called shiro miso)*
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 lb tuna steak, cut into 1-inch cubes
- EQUIPMENT: 8 (12-inch) wooden skewers, soaked in water 30 minutes