BobD's profile page
Recipes
GRILLED WOOD PIGEON w/PISTACHIO AIOLI
By BobD
Remove the wood pigeon from the package and pat dry with paper towels
- 4 SERVINGS
- Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette
- Pomegranate Vinaigrette
- • 2 cups Pomegranate Juice
- • 1/4 cup Grape Seed Oil
- • 1/4 tsp Salt
- • 2 tsp Verjus
- Place the pomegranate juice in a pan on high heat. Boil until there is 1/2 cup left. Remove to a mixing bowl, whisk in salt, verjus and grape seed oil.
- Pistachio Aioli
- • 2 Egg Yolks
- • 11/2 tbsp Sherry Vinegar
- • 1/4 cup Grape seed Oil
- • 1 tsp Garlic Oil
- • 1 cup Pistachio Oil
- • 1 tsp Salt
- • Water to thin if necessary
- Place the yolks, salt and sherry vinegar in a food processor. Let it run for 2 minutes, then drizzle in the grape seed oil first, then the garlic oil, followed by the pistachio oil. Thin with water as
- Scottish Wood Pigeons
- • 4 Whole Scottish Wood Pigeons
- • 2 cups Baby Spinach
- • 1/2 cup Pistachio Nuts, roasted and coarsely chopped
- • 1 Whole Fresh Pomegranate, seeds removed and saved
- • Vegetable Oil
- • Ground Black Pepper
- • Salt
VENISON MEDALLIONS w/FRUIT & BEETS
By BobD
1. Combine onion, carrot, red wine, 1 cup of the wine vinegar, and the peppercorns in a flat nonreactive dish or re...
- 4 SERVINGS
- Medallions of Venison with a Mélange of Dried and Fresh Fruit with Pureed Pan-Roasted Beets and Pureed Sweet Potatoes
- • 1 medium onion, quartered
- • 1 medium carrot, coarsely chopped
- • 4 cups hearty red wine
- • 1 cup pus 2 tablespoons red wine vinegar
- • 12 black peppercorns
- • 8 venison strip loin medallions, 1 inch thick, blotted dry
- • 1/4 cup duck and veal demi-glace
- • 4 tablespoons unsalted butter
- • 2 firm ripe pears, peeled, cored, and cut into 1/2 inch dice
- • 4 tablespoons sugar
- • Pureed Pan-Roasted Beets and Pureed Sweet Potatoes (recipes follow)
- • Salt and pepper to taste
- • 1/2 ounce extra-bitter chocolate, finely grated
- • 8 each dried apricots and pitted prunes, softened in water if necessary, quartered
- • 2 tablespoons dried sour cherries, softened in water if necessary
- • Chervil or flat-leaf parsley sprigs, to garnish
BROWN SUGAR SPICE CAKE w/APPLES
By BobD
Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- BROWN-SUGAR SPICE CAKE WITH CREAM AND CARAMELIZED APPLES
- FOR CARAMELIZED APPLES
- 8 Gala apples (3 1/2 lb)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 3/4 cup packed light brown sugar
- FOR CAKE
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup dark amber or Grade B maple syrup
- 1/2 cup sour cream
- 1 teaspoon vanilla
- FOR CREAM
- 1 1/4 cups chilled heavy cream
- 1/2 cup sour cream
- 2 tablespoons sugar
- SPECIAL EQUIPMENT: an 8-inch square nonstick cake pan (2 inches deep)
SAGE ICE CREAM
By BobD
Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat
- 2 cups heavy cream
- 2 cups half-and-half
- 1/3 cup coarsely chopped fresh sage
- 4 (2- by 1/2-inch) strips lemon zest
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
RISOTTO w/FRESH HERBS
By BobD
1. Heat the oil in a heavy saucepan
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons minced shallots
- 1 1/2 cups imported arborio rice
- 4 1/2 cups hot chicken stock (approximately)
- 1 tablespoon minced fresh basil leaves
- 2 tablespoons minced Italian parsley leaves
- 1 tablespoon minced chives
- 1 tablespoon minced fresh chervil
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese.
WILD MUSHROOM STOCK
By BobD
Heat the oil in a large stockpot or kettle set over medium heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, peeled and smashed
- 1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
- 1/4 ounce dried porcini or other dried mushrooms
- 3 sprigs fresh thyme
- 1 bay leaf
- 10 peppercorns
- 1 teaspoon mushroom soy sauce or tamari
MIXED MUSHROOM RAGOUT
By BobD
Remove the stems from the mushrooms and set aside for the broth
- 4 pounds white mushrooms
- 2 pounds shiitake mushrooms
- 2 pounds wild mushroom like portobello or porcini
- 1 tablespoon porcini oil (through Williams-Sonoma) or olive oil
- 3 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons dry sherry
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 1 cup mushroom broth (see recipe)
- 2 cups rich chicken or beef broth
- 1/4 cup minced flat leaf parsley
Rib Eye Steaks with Pete's Barbecue Sauce
By BobD
In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by ha...
- 1 cup red wine vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons vegetable oil, plus more for grilling
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 2 tablespoons light brown sugar
- 2 plum tomatoes, coarsely chopped
- 1 cup smoky barbecue sauce
- 1 teaspoon sambal oelek
- Salt and freshly ground pepper
- 4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
- Rosemary sprigs, for garnish
MUSHROOMS & SOUR CREAM w/FRIED POTATOES
By BobD
Wipe the mushrooms with a damp cloth
- 3/4 pound fresh wild mushrooms (like chanterelles or small boletes)
- 2 tablespoons unsalted butter
- 4 1/2 tablespoons vegetable oil
- 4 medium-size boiling potatoes, peeled and cut into 1 1/2-by- 1/4-inch sticks
- Coarse salt and freshly ground black pepper to taste
- 1 cup finely chopped onions
- 3 tablespoons sour cream
TURKISH YOGURT CAKE
By BobD
Cake: Beat the egg yolks with the sugar to a thick, pale cream
- For the cake:
- 6 SERVINGS
- 4 large eggs, separated
- 1/2 cup superfine sugar
- 3 tablespoons all-purpose flour
- 1 2/3 cups strained Greek-style yogurt
- grated zest of 1 unwaxed lemon
- juice of 1 lemon
- For the optional syrup:
- 2/3 cup water
- 1 1/4 cups sugar
- 1 tablespoon lemon juice
- grated zest of 1 unwaxed orange