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Recipes
Apple Pie Sundaes with Cheddar Crust Shards
By BobD
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing bring...
- 3/4 cup all-purpose flour
- Kosher salt
- 4 tablespoons cold unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 2 1/2 tablespoons cold water
- 1/4 teaspoon cider vinegar
- 6 tablespoons unsalted butter
- 6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 2 pints vanilla frozen yogurt
GORGONZOLA CREAM SAUCE
By BobD
In a frying pan over high heat, bring the cream to a boil
- 2 cups heavy cream
- 2 oz sweet gorgonzola cheese, crumbled
- 3 tablespoons fruity Italian white wine
- 1 teaspoon Cognac or other brandy, optional
- salt and ground white pepper
- Freshly grated nutmeg
Four-Chile Chili
By BobD
Chili first made its appearance in the early 1800s as "chili con carne
- 2 tablespoons olive oil
- 3 1/2 pounds ground sirloin or chuck
- Salt and freshly ground black pepper
- 1 large Spanish onion (1 1/2 pounds), coarsely chopped
- 8 large garlic cloves, minced
- 3 large jalapeño chiles, seeded and minced
- 3 tablespoons ancho chile powder
- 2 1/2 tablespoons sweet paprika
- 1/4 cup tomato paste
- Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
- 3 cups chicken or beef stock or canned low-sodium broth
- Two 19-ounce cans kidney beans, drained and rinsed
- 2 chipotle chiles in adobo sauce, seeded and minced
- 1 tablespoon dried oregano
- Pinch of cinnamon
- Coarsely chopped cilantro, for serving
- Sour cream, for serving
BRUNSWICK STEW w/RABBIT
By BobD
Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper
- 6-8 SERVINGS
- Like all stews, this tastes even better the next day.
- 1 (3-lb) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon cayenne
- 1/4 cup vegetable oil, divided
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, finely chopped
- 1 Turkish or 1/2 California bay leaf
- 1 3/4 cups reduced-sodium chicken broth
- 1 (28-oz) can whole tomatoes in juice, drained, reserving juice, and chopped
- 1 (10-oz) package frozen corn
- 1 (10-ounce) package frozen lima beans
RADICCHIO & PARSLEY SALAD w/ANCHOVY VIN
By BobD
Mix radicchio and parsley in large bowl
- 6 SERVINGS
- 1 large head of radicchio, quartered, cored, sliced lengthwise
- 3/4 cup whole Italian parsley leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 1 teaspoon chopped anchovy fillets
- 1 small garlic clove, chopped
- 2 tablespoons extra-virgin olive oil
CRISPY CAULIFLOWER w/LEMON & MINT
By BobD
Preheat the oven to 400˚
- 4 SERVINGS
- 1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
- 4 tablespoons extra-virgin olive oil, divided
- Salt
- 1 ½ tablespoons fresh lemon juice
- ⅓ teaspoon red-pepper flakes
- 4 mint leaves, torn
Manhattan Ice Cream Float
By BobD
At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan
- 2 pints vanilla ice cream, slightly softened
- 3 ounces bourbon
- 1/2 pint heavy cream
- 3/4 ounce sweet vermouth
- 1 tablespoon sugar
- Dash of Angostura bitters
- 1 liter cherry soda, or three 12-ounce bottles, chilled
- Maraschino cherries, for garnish
SHRIMP PO BOYS w/OLD BAY MAYONNAISE
By BobD
Preheat oven to 350F with rack in middle
- 4 SERVINGS
- 4 (6-inch-long) pieces soft baguette, halved lengthwise
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 5 teaspoons Old Bay seasoning, divided
- 1 large egg
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 cup vegetable oil
- 16 peeled large shrimp (about 3/4 lb)
- ACCOMPANIMENTS: sliced tomato; lettuce; sweet pickle (or relish)
Pot-Roasted Chicken with Mushrooms
By BobD
David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef R...
- 20 thyme sprigs
- 4 bay leaves
- 2 tablespoons chamomile flowers or the contents of 4 chamomile tea bags
- One 3 1/2-pound chicken, patted dry
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter, softened
- 1 1/2 pounds fresh or thawed frozen pizza dough
- 3/4 pound brussels sprouts, thinly sliced
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, smashed
- 3/4 pound mixed wild mushrooms, such as shiitake and oyster, stemmed and thickly sliced
- 1/2 cup veal demiglace mixed with 1/2 cup of water
SEARED FOIE GRAS w/APPLE CLAFOUTIS
By BobD
1. Combine all ingredients, except quince, in a straight sided sautee pan or sauce pot large enough to hold the qui...
- Seared Foie Gras, Apple Cider Poached Quince Clafoutis, Apple Cider Gastrique
- If you can’t find quince you can use a firm apple such as Fuji in it’s place. The Clafoutis, a kind of cake, can be made up to two days in advance and just warmed before serving.
- APPLE CIDER POACH QUINCE CALFOUTIS
- Ingredients
- • 6 Quince, peeled, seeded, and cut into rectangles 1/2 inch thick
- • 2 cups Apple Cider
- • 1 Star Anise
- • 1 Cinnamon Stick
- • 6 Peppercorns
- • 2 Cloves
- • 4 Allspice Berries
- • 1 Vanilla Bean, split