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Recipes
GRILLED HALIBUT w/BASIL SHALLOT BUTTER
By BobD
Finely chop basil and shallot in mini food processor
- 6 SERVINGS
- 1 1/2 cups (loosely packed) fresh basil leaves
- 1 large shallot, coarsely chopped
- 8 tablespoons (1/2 cup) unsalted butter, room temperature
- 1 teaspoon grated lemon peel
- 6 6-ounce halibut fillets
- Extra-virgin olive oil
SMOKED TROUT CHOWDER
By BobD
In a large pot, melt the butter over moderately low heat
- Smoked fish--already cooked and intensely flavorful--is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
- 1 tablespoon butter
- 2 ribs celery, chopped
- 6 scallions, white bulbs and green tops chopped and reserved separately
- 2 cloves garlic, minced
- 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
- 1/4 cup dry white wine
- 2 cups water
- 1 quart canned low-sodium chicken broth or homemade stock
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/4 teaspoons salt
- 1 cup half and half
- 2 fillets peppered smoked trout, skin removed, fish flaked
STRAWBERRY VACHERIN
By BobD
Lightly grease an 8-cup charlotte mold with grapeseed oil
- For the Mousse:
- 10 SERVINGS
- 3 cups strawberries
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons unflavored gelatin
- 3/4 cup hot water
- 1 1/4 cups cream, whipped
- For the Meringue:
- 8 egg whites
- Pinch of cream of tartar
- 1 cup superfine sugar
- 1 1/2 cups confectioners' sugar
- Whipped cream, to decorate
- 2 cups strawberries, to decorate
- *grapeseed oil for greasing the pan
SMOKED SALMON SANDS w/CAPER & ONION RELISH
By BobD
Mix red onion, sugar, and vinegar in small bowl
- 4 APPETIZER SERVINGS
- 1 cup finely chopped red onion
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 4 ounces cream cheese, room temperature
- 3 tablespoons chopped chives
- 2 tablespoons creme fraiche or sour cream
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 tablespoon drained capers
- 12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches available in the refrigerated deli section of supermarkets)
- 6 ounces thinly sliced smoked salmon
PERFECT CHOCOLATE BLACK OUT CAKE
By BobD
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake
- 10-12 SERVINGS
- It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. We set out to recreate one of its most beloved recipes.
- Pudding
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon table salt
- 2 cups half-and-half
- 1 cup whole milk
- 6 ounces unsweetened chocolate , chopped
- 2 teaspoons vanilla extract
- Cake
- 8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
- 1 1/2 cups all-purpose flour , plus extra for dusting pans
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch-processed cocoa powder
- 1 cup brewed coffee
- 1 cup buttermilk
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chicken, Cheese and Mushroom Enchiladas with Sour Cream Slaw
By BobD
A crunchy coleslaw made with a sour cream dressing is a cooling accompaniment to this spicy sauced enchiladas
- 4 medium tomatoes, quartered and seeded
- 4 garlic cloves, smashed
- 3 serranos, halved and seeded
- 1 medium white onion, quartered
- 1 poblano chile, halved and seeded
- 1/4 cup olive oil
- Salt and fresh ground black pepper
- 1 tablespoon tomato paste
- 1 chipotle in adobo, minced
- 2 cups chicken stock
- 1 teaspoon sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 pound white mushrooms, quartered
- Salt
- 3 cups shredded cooked chicken
- 12 soft corn tortillas
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/4 cup vegetable oil
- Sour Cream Slaw, sour cream and hot sauce, for serving
VENISON RACK w/SPICY FRUIT CHUTNEY
By BobD
1. Rub venison with Szechuan peppercorns
- 4 SERVINGS
- Adapted from Jean-Georges Vongeritchen. Serve over japonica rice.
- • 1 rack of venison, 8 or 9 ribs, frenched and blotted dry
- • 3 tablespoons Szechuan peppercorns, cracked
- • 4 Thai chilies, seeded and chopped
- • 3 kaffir lime leaves
- • 2 teaspoons crushed garlic
- • 1 stalk lemongrass, coarse outer stems removed, lower 6 to 8 inches finely chopped
- • 1 tablespoon peanut oil
- • 2 teaspoons fish sauce (nam pla, available in Asian groceries and some supermarkets)
- • Spicy Fruit Chutney (recipe follows)
BLT Burger with Garlicky Mayonnaise
By BobD
Light a grill. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes
- 8 strips of bacon
- 8 oil-packed, sun-dried tomatoes, drained (1/4 cup)
- 1 garlic clove
- 1 chipotle in adobo sauce, seeded, or 1 teaspoon hot sauce
- 1 teaspoon cider vinegar
- 1/2 cup mayonnaise
- Salt and freshly ground pepper
- 2 pounds ground beef chuck
- Extra-virgin olive oil, for brushing
- 4 kaiser rolls, split
- 1 bunch arugula, thick stems removed (6 ounces)
BAKED FARFALLE w/SPECK & CREAMY ASIAGO
By BobD
Preheat the oven to 375°
- 1 1/2 cups (4 ounces) shredded Asiago D'Allevo DOP
- 1 1/2 cups (4 ounces) shredded Asiago Pressato DOP
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups 1% milk
- 1 cup (6 ounces) diced Speck Alto Adige IGP
- 12 ounces farfalle pasta, cooked to al dente
- Freshly ground pepper
RISOTTO w/MUSSELS, SHRIMP & SCALLOPS
By BobD
1. Place mussels in a saucepan with 1/2 cup chardonnay
- 24 mussels, scrubbed and debearded
- 1 cup chardonnay
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced shallots
- 2 teaspoons minced fresh ginger
- 1 cup Arborio rice
- 4 cups hot fish stock, approximately
- Salt and freshly ground white pepper
- 12 sea scallops, tough tendon removed, quartered
- 1/2 pound medium shrimp, shelled and deveined
- 1 tablespoon unsalted butter
- 1 tablespoon minced chives.