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Recipes
UPSIDE DOWN LEMON PUDDING CAKE
By BobD
Adjust an oven rack to the middle position and heat the oven to 350 degrees
- 2 LARGE EGGS, ROOM TEMP, SEPARATED
- 2 TBS. SOFTENED UNSALTED BUTTER
- 2/3 CUP SUGAR
- 2 TBS. ALL PURPOSE FLOUR
- 2 TBS LEMON ZEST
- 1/8 TSP SALT
- 1/4 CUP LEMON JUICE (ABOUT 2 LEMONS)
- 1 CUP MILK
STRAWBERRY DUMPLINGS
By BobD
Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, ab...
- 6 SERVINGS
- Simply stir an easy biscuit dough into the boiling fruit, cover, and cook until the dough bakes up into a fluffy, cakelike dumpling dripping with sweet, juicy strawberries.
- 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
- 2/3 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup whole milk
- ACCOMPANIMENT: heavy cream
HOT & SOUR PEANUT SAUCE
By BobD
1. Place all of the ingredients in a blender, and blend until smooth
- Buckwheat noodles are my favorite food to serve with this pungent, spicy, rich-tasting sauce. It also goes well with any number of grains and with raw and cooked vegetables.
- 2 tablespoons crunchy unsalted, unsweetened peanut butter
- 2 tablespoons roasted peanuts
- 1 to 2 tablespoons soy sauce (to taste)
- 1/4 cup rice vinegar or champagne vinegar
- 1 to 3 teaspoons hot red pepper oil (available in the Asian food section of most supermarkets)
- 1/2 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 3 or 4 quarter-size slices fresh ginger, peeled
- 3 garlic cloves, skinned
- 1/4 cup vegetable or chicken stock, plus additional to taste
SEARED RIB CHOPS w/QUICK CHERRY SAUCE
By BobD
Preheat oven to 250F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate
- 4 SERVINGS
- 3 tablespoons all purpose flour
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 3/4 - to 1-inch-thick lamb rib chops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium red onion, halved, thinly sliced (about 2 cups)
- 1 cup unsweetened black cherry juice
- 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
- 1/3 cup thinly sliced fresh basil, divided
- Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.
QUAIL w/PORTABELLOS
By BobD
1. Trim mushrooms and wipe clean with a damp dishtowel
- (serves 4)
- 4 large Portobello mushrooms
- 4 tablespoon duck fat
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 8 sprigs fresh thyme
- 4 quail, whole
- Salt and freshly ground black pepper
- 1/4 cup veal demi-glace
- 2 Tbsp. balsamic vinegar
INFUSED OILS
By BobD
1. Combine ingredients in a saucepan over low heat
- Flavorfully Infused Oils
- • 1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf
- • 2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc.
- • 4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or
- A combination of your choice
- Pinch salt
- 1 cup extra virgin olive oil.
MUSHROOM & EGGPLANT BISQUE
By BobD
Heat the oil in a large, heavy saucepan
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 clove garlic, minced
- 2 cups chopped fresh mushrooms
- 1/2 teaspoon fresh or dried thyme
- 1 medium eggplant, about 1 pound, peeled and cubed
- 4 cups chicken stock or water
- 2 1/2 cups low-fat milk
- Salt and freshly ground black pepper to taste
- 1/2 cup sliced mushrooms
- Thyme sprigs for garnish
SQUAB SALAD w/BACON & CHESTNUTS
By BobD
Place the shallots in a small bowl
- THE VINAIGRETTE:
- 2 shallots, peeled and minced
- 2 teaspoons Dijon mustard
- 4 teaspoons apple-cider vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- Freshly ground pepper to taste
- THE SALAD:
- 6 slices bacon, cut into 1/2-inch cubes
- 6 squab breasts
- Salt and freshly ground pepper to taste
- 4 cups torn spinach leaves
- 1 cup shelled chestnuts
SMOKED TROUT MOUSSE
By BobD
1. Remove skin and all bones from the trout
- 2 smoked trout
- 10 tablespoons butter, at room temperature
- 2 tablespoons lemon juice
- 2 tablespoons sour cream
- Salt and freshly ground white pepper to taste
- Toast bread or crackers
- Whitefish, salmon or sturgeon caviar or minced parsley for garnish
CHICKEN CANZANESE
By BobD
1. Add 3 tablespoons kosher salt or coarse sea salt to a large bowl
- Kosher or coarse sea salt
- One 3-pound chicken, cut into serving pieces
- 2 sage leaves
- 2 bay leaves
- 1 clove garlic, sliced lengthwise
- 6 whole cloves
- 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
- 12 black peppercorns, crushed
- 1 dried hot red chile, broken and seeded
- One 1/8-inch-thick slice prosciutto (about 4 ounces)
- 1/2 cup dry white wine
- 1/4 cup water