BobD's profile page
Recipes
BASIC TIRAMISU
By BobD
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, ...
- Tiramisu
- Makes 4 to 6 generous servings.
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 Savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
BAKED APPLES w/CREME FRAICHE
By BobD
Preheat oven to 350 degrees
- 3 tbsp. apple cider vinegar
- 1 cup apple juice
- 3 tbsp. unsalted butter, cut into pieces
- 1/2 cup sugar
- 8 Gala apples
- 3 tbsp. brandy
- 1/2 cup crème fraiche
- Vanilla Ice Cream
RED CABBAGE MINESTRONE w/CHICK PEAS
By BobD
1. Drain the chick peas and set aside
- 1 heaped cup chick peas, washed and picked over, soaked for 6 hours or overnight in 1 quart water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- Salt to taste
- 4 garlic cloves, minced
- 1 (28-ounce) can tomatoes, seeded and chopped, with juice
- 1 1/2 pounds cabbage, outer leaves removed, cored and coarsely chopped (about 1 medium cabbage)
- 2 1/2 quarts water
- A bouquet garni made with 1 Parmesan rind, a bay leaf, and a few sprigs each parsley and thyme
- Freshly ground pepper
- 1/2 cup elbow macaroni or small shells
- Freshly grated Parmesan for serving
DOTORIMUK (KOREAN ACORN JELLY)
By BobD
1. For the jelly: In a blender, combine the acorns with 1 cup water
- FOR THE JELLY
- 2 cups shelled and quartered acorns
- 2 tablespoons cornstarch
- 3/4 teaspoon sea salt
- Vegetable oil
- FOR THE DRESSING
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon kochukaru (Korean red pepper flakes) or other red pepper flakes to taste
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon minced garlic
- 1 scallion, cut into 2-inch lengths and julienned.
Jean-Georges' Tangy Tomato and Mango Salad
By BobD
In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St
- 10 medium tomatoes (3 pounds), sliced 1/4 inch thick
- 3 large, ripe mangoespeeled, pitted and sliced 1/4 inch thick
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt
- 3 large shallots, thinly sliced (1 cup)
- 2 cups thinly sliced basil leaves
Baked Ricotta w/Balsamic Brown Butter
By BobD
1. Dampen a doubled, large piece of cheesecloth with cold water and use it to line a fine-mesh strainer
- Ricotta:
- 2 cups whole milk ricotta
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons dried red pepper flakes
- 1 pound white button mushrooms, stemmed and thinly sliced
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- Balsamic Brown Butter:
- 1 stick unsalted butter
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1 small loaf rustic bread, thickly sliced
CHIX, GREEN BEAN, CORN & FARRO SALAD w/CHEVRE
By BobD
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes
- 1/2 cup semi-pearled farro* or spelt berries
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces skinless boneless chicken breast halves
- 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
- 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
- 3 green onions, thinly sliced (about 3/4 cup)
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
MEYER LEMON & BLOOD ORANGE MARMALADE
By BobD
Place several small plates or saucers in the freezer
- 3 medium Meyer lemons, ends trimmed
- 1 medium blood orange, ends trimmed
- 1 1/4 cups granulated sugar
- 1 1/4 cups Demerara (raw) sugar.
BAKED CAMEMBERT w/THYME & GARLIC
By BobD
Preheat the oven to 400F. Remove the camembert from the box and discard any wax paper packaging
- If you don't have maple syrup on hand, use a spoonful of honey instead.
- 1 x 9oz camembert in its wooden box
- 1 garlic clove, peeled and sliced into matchsticks
- 1/2 teaspoon fresh thyme leaves
- 1 tablespoon maple syrup
- 1 small baguette, cut into 1/2 in slices
- 2 tablespoons olive oil, plus extra for brushing
- crushed sea salt
SPICED ZUCCHINI BREAD
By BobD
1. Preheat the oven to 350°
- 1 medium zucchini (about 12 ounces), shredded
- 1 ¼ teaspoons salt
- 2 large eggs, beaten
- ¾ cup sugar
- ¼ cup plus 2 tablespoons canola oil
- ¼ cup fresh orange juice
- 1 ½ teaspoons vanilla extract
- 2 teaspoons finely grated orange zest
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tablespoon caraway seeds
- 1 teaspoon ground coriander