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Recipes
GRANITA OF CHICKEN & ZUCCHINI
By BobD
GENTLY SAUTÉ AND REMOVE WHEN BROWN CUT ZUCCHINI ON BIAS (@3 SLICES PER CUTLET) SAUTÉ FLOURED ZUCCHINI PIE
- POUND CHICKEN BREAST SEASON AND LIGHTLY FLOUR
- OLIVE OIL AND BUTTER
APPLE STRUDEL
By BobD
Make the strudel dough. In a small bowl toss the raisins with the rum
- Strudel di Mele
- Makes 10 servings
- 1 recipe Strudel Dough (recipe follows)
- 1 cup golden raisins
- 2 tablespoons dark rum
- 1 lemon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup dry plain bread crumbs
- 1 1/2 cups granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 pounds tart green apples, such as Granny Smith
- Olive oil
- Confectioners’ sugar
GRILLED CHIVE POTATOES
By BobD
Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes
- 6 red-skinned potatoes, scrubbed
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons chopped fresh chives
- 1 teaspoon finely grated lemon peel
- Nonstick vegetable oil spray
Beluga Lentil Caviar on Blini
By BobD
Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water
- Beluga Lentil Caviar:
- 1/2 cup black beluga lentils
- 2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons minced capers, packed in brine
- 2 tablespoons brine from the caper jar
- Vegan Sour "Cream"
- 4 tablespoons vegan mayonnaise
- 1 tablespoon Miso Mayo or white miso paste
- Blini:
- 1/2 cup buckwheat flour
- 1/2 cup organic, unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 cups nondairy milk (almond, soy, or rice)
- 3 tablespoons vegan butter, melted
- Vegan butter or nonstick cooking spray, as needed
- 1/2 bunch fresh chives, minced for garnish
BERRY & BROWN SUGAR PAVLOVA
By BobD
Make meringue: Preheat oven to 275F with rack in middle
- For meringue:
- Three -Layer Berry and Brown Sugar Pavlova
- Yield: Makes 8 servings
- Confectioners sugar for dusting
- 1 cup superfine granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoon distilled white vinegar
- 3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
- For berries:
- 1 1/2 pounds strawberries, trimmed and quartered
- 1 pound blackberries
- 2 tablespoons granulated sugar
- For cream:
- 1 cup chilled heavy cream
- 1/3 cup chilled sour cream
CRISPY GARLIC & GARLIC OIL
By BobD
Slice the garlic cloves very thin
- 10 medium-size cloves of garlic, peeled
- 1/4 cup peanut oil
Apple Crisp with Granola Topping
By BobD
Preheat the oven to 350°
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 stick (4 ounces) unsalted butter
- 2 cups granola without dried fruit
- 3 1/2 pounds Granny Smith apples, peeled and cut into 3/4-inch pieces
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
SHRIMP SANDWICHES w/TARRAGON CAPER MAYO
By BobD
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl
- 6 SERVINGS
- 1/3 cup mayonnaise
- 2 tablespoons drained capers, finely chopped
- 1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon celery seeds
- 1/4 teaspoon (or more) hot pepper sauce
- 1/2 cup finely chopped celery heart with leaves
- 2 tablespoons (1/4 stick) butter, room temperature
- 12 small (3-inch round) soft sandwich rolls or 6 hot dog buns
- 1 pound cooked peeled deveined large shrimp, each cut horizontally in half
- Tomato slices (optional)
- Avocado slices (optional)
- Thinly sliced butter lettuce (optional)
UPSIDE-DOWN APPLE TARTS
By BobD
MAKE PASTRY CREAM: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
- 8 SERVINGS
- FOR PASTRY CREAM
- 1/2 vanilla bean, split lengthwise
- 1 1/4 cups whole milk
- 1/3 cup sugar, divided
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 whole large egg
- 1 large egg yolk
- 1 1/2 tablespoon unsalted butter, cut into bits
- FOR PASTRY AND TOPPING
- 2 lb Golden Delicious apples (about 4)
- 1 lb frozen all-butter puff pastry, thawed
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light corn syrup
- 2 teaspoons water
- EQUIPMENT: a 6-inch-diameter bowl or plate; a 1 1/2-inch round cookie cutter; a 10-inch disposable pastry bag or sealable plastic bag
- ACCOMPANIMENT: vanilla ice cream
GRILLED SALMON w/BLACK BEANS & PIMENTO MAYO
By BobD
Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl
- 4 SERVINGS
- The mildly spicy piment d'Espelette Mayonnaise is France's very own chili powder. It's available at specialty foods stores and from zingermans.com.
- 1/3 cup plus 3 tablespoons olive oil
- 5 garlic cloves; 2 pressed, 3 minced
- 1 tablespoon finely grated lemon peel
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 6 7-ounce salmon fillets with skin
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped plum tomatoes
- 2 tablespoons (scant) chopped jalapeno chiles with seeds
- 2 15-ounces cans black beans, rinsed, drained
- 1 teaspoon ground cumin
- Freshly ground black pepper
- Nonstick vegetable oil spray
- 1/4 cup chopped fresh cilantro plus leaves for garnish
- Piment d'Espelette Mayonnaise