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Recipes
Frozen Hazelnut Mousse Cakes with Armagnac
By BobD
This sophisticated dessert was inspired by a recipe from Lindsey Shere, founding pastry chef at Chez Panisse in Ber...
- 2 cups roasted and skinned hazelnuts, chopped (7 ounces)
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 8 large eggs, separated
- 3/4 cup sugar
- Salt
- 1 stick unsalted butter, melted
- 1/4 cup pure maple syrup
- 2 tablespoons Armagnac
- 3/4 cup sugar
- 1/3 cup water
- 8 large egg yolks
- 1 3/4 cups heavy cream
- 2 tablespoons Armagnac
- 1/2 teaspoon pure vanilla extract
- 1/2 cup roasted and skinned hazelnuts, chopped
- 6 ounces bittersweet chocolate, chopped (1 1/2 cups), 1 cup melted
CAPPELLINI w/SPAGHETTI SQUASH & CHICKEN
By BobD
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 4 plump garlic cloves, crushed
- 1 small onion, thinly sliced, (1 cup slices)
- 3 cups spaghetti squash
- 1/2 pound ground chicken, or turkey breast
- 1 teaspoon Coarse sea salt, or kosher salt, or to taste
- 2 cups canned Italian plum tomatoes, preferably San Marzano
- 1 pound Cappellini
- 8 basil leaves, shredded
- 1 cup Grana Padano, freshly grated
Roasted Chicken with Garlic-Thyme Butter
By BobD
Grant Achatz's favorite comfort food is a simple roasted chicken
- 1 stick unsalted butter, softened
- 6 garlic cloves2 minced, 4 crushed
- 1 1/2 teaspoons chopped thyme, plus 2 thyme sprigs
- Salt and freshly ground pepper
- One 4 1/4-pound chicken
- 1 lemon, quartered
- 1/4 cup water
- Mustardy Potato Pierogies
WOOD GRILLED FOIE GRAS w/FRUIT & PORT
By BobD
1. Slice the lobe of foie gras into 6-8 nice escalopes; set aside in a cool place
- 6-8 SERVINGS
- • 1.5 # lobe of fresh foie gras
- • 4 pears
- • 4 royal gala apples
- • 4 figs
- • 6 small bunches of white grapes (5-6 per bunch)
- • 6 small bunches of red grapes (5-6 per bunch)
- • 4 ounces Duck Fat
- • 8 teaspoons sugar
- • Sea salt
- • Cracked black pepper
- • 2-1/2 cups port
JACK BRAISED PHEASANT UNDER CABBAGE
By BobD
1. Heat 2 tablespoons of the butter with 1 tablespoon of the oil in a large heavy casserole over medium-high heat
- 4 SERVINGS
- Jack Daniel’s Pheasant Braised Under Cabbage
- The earthy, complex flavors of bourbon do magic for a lot of game meats- we use Jack Daniel’s but any fine-quality bourbon will do. It marries elegantly with the cream and mustard in the sauce
- • 3 tablespoons unsalted butter
- • 1 1/2 tablespoons canola oil
- • 2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves
- • 1 large green cabbage (about 2 1/2 pounds), tough ribs cut off, cored and shredded
- • Salt and freshly ground black pepper to taste
- • 7 to 8 juniper berries, crushed
- • 1 pheasant, 3 to 3 1/2 pounds, giblets and neck removed, patted dry
- • All-purpose flour for dredging
- • 2 thick slices unsmoked bacon, ventreche, or pancetta
- • 1/2 cup Jack Daniel’s or other bourbon
- • 1 cup heavy cream
GRILLED EGGPLANT ROUNDS w/LEBNEH
By BobD
If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 ...
- If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining.
- Active time: 20 min Start to finish: 50 min
- Yield: Makes 6 side-dish servings
- 1/2 cup lebneh* (thick Middle Eastern style yogurt) or 1 cup whole-milk plain yogurt
- 1 garlic clove
- 1 teaspoon salt
- 2 to 4 tablespoons water
- 2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
- 1/2 cup olive oil
- Garnish: fresh mint leaves
RISOTTO w/TOMATOES, SHRIMP & SCALLOPS
By BobD
Soften the shallots with the garlic in the butter
- For the Seafood:
- 3 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 2 cups canned peeled tomatoes
- with their juice, chopped, or 2
- cups crushed tomatoes in puree
- 2 tablespoons flat-leafed parsley, chopped
- 6 About 6 cups chicken stock
- Coarse sea salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 18 medium shrimp, peeled and deveined (shells in the chicken stock)
- 12 sea scallops.
CARAMEL CORN CLUSTERS
By BobD
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop
- 12 CUPS
- 2 tablespoons vegetable oil
- 1/3 cup popcorn kernels
- 1 stick (1/2 cup) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup salted peanuts (5 ounces)
- SPECIAL EQUIPMENT: a candy thermometer
FRIED SAUERKRAUT CAKES w/KIELBASA
By BobD
Preheat oven to 250F. Pat sauerkraut dry between paper towels to remove as much moisture as possible, then trans...
- 4 SERVINGS
- 1 (1-lb) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 cup chopped scallion greens
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 3/4 cup vegetable oil
- 1 lb smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
- ACCOMPANIMENT: warm applesauce
GRILLED SCALLOPS, ZUCCHINI & WHITE BEANS
By BobD
Prepare grill. Soak skewers in warm water 30 minutes
- 4 SERVINGS
- We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.
- eight 10-inch wooden skewers
- a 15 1/2-ounce can small white beans
- 1/2 cup packed fresh cilantro sprigs
- 1 lemon
- 1 teaspoon Dijon mustard
- 8 large scallions
- 2 medium zucchini
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 24 large sea scallops (about 1 1/4 pounds)
- 2 teaspoons olive oil
- GARNISH: fresh cilantro sprigs