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Recipes
STUFFED PORTOBELLO MUSHROOMS
By BobD
Preheat the oven to 450 degrees
- 2 carrots, peeled
- 1 medium turnip, peeled
- 1 medium yellow onion, peeled
- 2 tablespoons extra-virgin olive oil
- 1 tomato, peeled, seeded and finely chopped
- 2 cloves garlic, peeled and finely chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded
- 1 large egg, lightly beaten
- 1/4 cup fine dry bread crumbs
- 2 tablespoons cold unsalted butter
Crab Imperial with Red Pepper
By BobD
Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce
- 1 stick unsalted butter—6 tablespoons melted, plus more for greasing
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely diced
- 1/2 red bell pepper, cut into 1/4-inch dice
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- Finely grated zest of 1 lemon
- Hot sauce, such as Crystal or Tabasco
- 1 pound lump crabmeat, picked over
- Toasted baguette slices, for serving
BAKED BREASTS w/PARMESAN CRUSTS
By BobD
Preheat oven to 500F. Whisk first 3 ingredients in large bowl
- 4 SERVINGS
- 1/3 cup extra-virgin olive oil
- 2 large garlic cloves, pressed
- 1/2 teaspoon salt
- 1 12-ounce container grape tomatoes
- 1 1/2 teaspoons dried oregano
- Large pinch of dried crushed red pepper
- 4 skinless boneless chicken breast halves (about 6 ounces each)
- 1 1/4 cups finely grated Parmesan cheese, divided
- 6 ounces fresh mozzarella cheese in water, drained, thinly sliced
Harvest Mousse with Spiced Almond Tuiles
By BobD
This fluffy mousse could just as easily be made with fresh or canned pumpkin
- 2 medium butternut squash (3 pounds), halved lengthwise and seeded
- 1/2 cup superfine sugar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon each of ground cloves, ginger, cardamom, nutmeg and allspice
- 1 envelope unflavored powdered gelatin
- 2 tablespoons cold water
- 3 large egg whites
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split, seeds scraped
- 1/2 teaspoon freshly ground pepper
- 1 cup diced peeled butternut squash (1/2-inch cubes)
- Lightly sweetened whipped cream and Spiced Almond Tuiles, for serving
ZUPPA ARCIDOSSANA
By BobD
1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally
- 1/4 pound sweet Italian sausage, removed from casings
- 1 cup 1/2-inch diced carrots
- 1 large onion, chopped
- 3 or 4 cloves garlic, chopped
- Salt and black pepper
- 1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
- 1/2 pound spinach, trimmed, washed and roughly chopped
- 1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may be substituted)
- 1/4 cup freshly chopped parsley, optional.
RABBIT ETOUFFEE w/CHEESE GRITS
By BobD
Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp
- 8 ounces bacon, chopped
- 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
- 1 tablespoon butter
- 1 large red onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, chopped
- 6 large fresh thyme sprigs
- 2 bay leaves
- 2 cups dry red wine
- 3 cups low-salt chicken broth
- 2 cups canned crushed tomatoes with added puree
- Baked Cheese Grits
Smoked Salmon Panini
By BobD
Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide ...
- 8 slices brioche
- Dijon mustard, for spreading
- 8 thin slices Gruyère cheese
- 1/2 pound thinly sliced smoked salmon
- Finely grated zest of 1 lemon
- Salt and freshly ground pepper
SAUTEED SOLE w/LEMON CREAM SAUCE
By BobD
In a large nonstick frying pan, melt the butter over moderate heat
- You can use any type of sole for this dish, such as Petrale, lemon, or gray. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets.
- 2 tablespoons butter
- 2 pounds sole fillets, cut to make 4 pieces
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup flour
- 3/4 cup heavy cream
- Grated zest of 1/2 lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Riesling-Pear Pops
By BobD
In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar
- 2 tablespoons sugar
- 2 tablespoons water
- 2 Bartlett pears (7 ounces each)—peeled, cored and chopped
- 1 tablespoon fresh lemon juice
- 1/2 cup Riesling, preferably 10.5-percent alcohol
OYSTER MUSHROOM TIMBALES w/SMOKED DUCK
By BobD
Skin the duck breasts and remove all fat and connective tissues
- THE SAUCE:
- 4 smoked (or regular) duck breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2 cups brown duck stock (or use half chicken, half beef stock)
- 1/2 cup Marsala wine
- 1/4 cup chopped shallots
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons butter
- Salt and freshly ground pepper to taste
- THE TIMBALES:
- 3/4 cup half-and-half
- 1/2 cup brown duck stock (or use half chicken, half beef stock)
- 4 large eggs
- Salt and freshly ground pepper to taste
- 1 1/2 cups chopped oyster mushrooms, browned in 2 tablespoons of butter
- THE GARNISH:
- 3 cups whole oyster mushrooms, trimmed and cleaned
- 3/4 cup hazelnuts, toasted, skinned and chopped
- Sprigs of fresh herbs (optional)