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Recipes
Buttermilk Biscuit and Ham Sandwiches with Tomato Salad
By BobD
When Mashaney makes biscuits, she chills the flour and the butter in the freezer for 15 minutes before combining th...
- Biscuits:
- Cold unsalted butter, 1 1/2 sticks (cut into 1/2-inch cubes)
- All-purpose flour, 3 cups plus extra for rolling
- Baking powder, 1 tablespoon
- Baking soda, 3/4 teaspoon
- Salt, 1 teaspoon
- Granulated sugar, 1 1/2 teaspoons
- Buttermilk, 1 1/2 cups
- Melted unsalted butter, 2 tablespoons
- Thick-cut ham steaks, 2 (about 3/4 pound)
- Extra-virgin olive oil, 2 teaspoons
- Tomato Salad:
- Extra-virgin olive oil, 3 tablespoons
- Champagne vinegar, 1 1/2 tablespoons
- Fresh mint leaves, 1/4 cup (finely chopped)
- Fresh flat-leaf parsley, 1/4 cup (finely chopped)
- Kosher salt
- Freshly ground black pepper
- Cherry tomatoes, 2 cups (halved)
CLAM DIP
By BobD
In a medium-size bowl, beat together the cream cheese, 2 tablespoons of the reserved clam juice, and the garlic, sc...
- One 8-ounce package cream cheese, softened
- One 8-ounce can chopped clams, drained and juice reserved
- 1 clove garlic, mashed1 scallion (white and tender green parts), chopped
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- Chopped fresh parsley for garnish
CALIFORNIA DATE SHAKE
By BobD
In a blender, blend dates and milk until smooth and very frothy
- 4 pitted Medjool dates (about 3 ounces), coarsely chopped
- 1/4 cup very cold milk
- 1 1/4 cups vanilla ice cream.
BLUEBERRY ICE CREAM
By BobD
Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth
- Rinse the berries just before using, no sooner.
- Yield: Makes 1 1/2 quarts
- 2 1/2 cups fresh blueberries, rinsed
- 1 cup sugar
- Juice of 1 small lemon
- 3 cups whole cream
Pumpkin-Gingersnap Tiramisù
By BobD
Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup
- 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
- 2 tablespoons water
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups plus 1 tablespoon sugar
- 1 quart whole milk
- One 15-ounce can pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon cinnamon
- 1 pound mascarpone (2 cups)
- 3 tablespoons Calvados or other apple brandy
- 1 1/4 pounds gingersnaps, 1/4 pound finely crushed
WATERMELON MARGARITA ICE POPS
By BobD
Puree all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, ...
- Yield: Makes 8 ice pops
- 5 cups chopped seedless watermelon (1 1/4 pounds)
- 2 tablespoons fresh lime juice
- 3 tablespoons superfine granulated sugar
- 1/4 cup water
- 1/4 cup silver tequila
- Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
Quick Apple Crumble with Lebneh
By BobD
The blend of flavors and textures here—crunchy, smooth, nutty, sweet, tart—makes this simple dessert irresistib...
- 6 tablespoons unsalted butter
- 2 large Granny Smith apples—peeled, halved, cored and thinly sliced (see Note)
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 2 cups lebneh (16 ounces)
- 1 cup granola
Cheesy Farro-and-Tomato Risotto
By BobD
Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apa...
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups farro
- 1/4 cup dry white wine
- 1 quart of water
- 1 cup drained canned tomatoes, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons sliced basil leaves
LAMBSICKLES w/PORT, FIG & APRICOT CHUTNEY
By BobD
In a large saucepan combine port, brown sugar, shallots, lemon zest, cinnamon stick, salt, allspice and cloves and...
- Port wine 2 C
- Light brown sugar 1/2 Lb
- Shallots, chopped 4 each
- Lemon, zest of 1 each
- Cinnamon stick 1 each
- Kosher salt 1 tsp
- Ground allspice 1/4 tsp
- Ground cloves 1/8 tsp
- Dried apricot halves 1/2 Lb
- Fresh figs, firm, stemmed, halved 1 Lb
- American lamb rack, frenched, roasted to medium-rare 1 each
BUTTER BEAN RISOTTO w/CHARD & OKRA
By BobD
For fried okra: Preheat oven to 375F
- Fried okra:
- 4 SERVINGS
- 1/2 cup 1/2-inch pieces trimmed fresh okra
- 1/2 cup buttermilk
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- Risotto:
- 2 teaspoons olive oil
- 3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves)
- 4 cups low-salt chicken broth
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 1/4 cup chopped onion
- 3/4 cup arborio rice or medium-grain white rice
- 1/4 cup dry white wine
- 1 15- to 16-ounce can butter beans, rinsed, drained
- 1 tablespoon freshly grated Parmesan cheese plus additional for serving