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Recipes
Country Apple Galette
By BobD
Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and...
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- 4 Golden Delicious apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey, preferably wildflower
- 1 tablespoon unsalted butter, cut into small pieces
Pecan-Honey Buns
By BobD
The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy wh...
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup milk, warmed
- 4 tablespoons unsalted butter, melted, plus more for buttering
- 3 large egg yolks
- 2 tablespoons honey, preferably orange blossom or clover
- 1 teaspoon pure vanilla extract
- 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 cup honey, preferably orange blossom or clover
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, plus more for brushing
- 1 1/2 cups pecans (6 ounces), coarsely chopped
- 3/4 cup packed light brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, softened
Straits Sling
By BobD
According to cocktail historian Ted Haigh, the dry, refreshingly bitter Straits Sling originated at the Long Bar of...
- Ice
- 2 ounces gin
- 1/2 ounce kirsch (cherry eau-de-vie)
- 1/2 ounce Bénédictine (brandy-based herbal liqueur)
- 2 dashes of orange bitters
- 2 dashes of Angostura bitters
- 1 1/2 ounces chilled club soda
- 1/4 orange wheel
- 1 brandied cherry
Coconut-Mango Frozen Yogurt
By BobD
Sophie Dahl's coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle
- 1 cup plain coconut water
- 1/2 cup sugar
- 1 small mango (about 10 ounces), peeled and diced
- 1 cup fat-free Greek yogurt
- 1 cup light coconut milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons shredded unsweetened coconut
SEA BASS w/MARINATED VEGETABLES
By BobD
MARINATE VEGETABLES : Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds
- 6 SERVINGS
- FOR MARINATED VEGETABLES
- 1 ripe medium tomato
- 1 garlic clove, smashed
- 4 basil leaves
- 1 fresh thyme spring
- 6 green olives, such as picholine, pitted and chopped
- 12 Nicoise olives, pitted and chopped
- 1 tablespoon drained capers
- 1 celery rib, peeled and diced
- 1/2 small fennel bulb, stalks discarded and bulb diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 About 2 cups extra-virgin olive oil, divided
- 1 pinch saffron, crumbled
- 1 lemon, peel and pitch cut off and lemon quartered and diced
- FOR FISH
- 6 (6-oz) pieces sea bass or striped bass fillet with skin, small bones removed
- 1/4 teaspoon fine sea salt
- Extra-virgin olive oil for drizzling
- 1 teaspoon chopped fresh chives
- Coarse sea salt to taste
DUCK a l'ORANGE
By BobD
1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck
- 2-4 SERVINGS
- To serve 4, carve the duck into slices or cut it into quarters. Serve it with long-grain or wild rice. A Gamay or Merlot goes will with this.
- • 1 quart orange juice, preferably freshly squeezed
- • 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two
- • 1/2 cup honey
- • 1 Pekin Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under
- • Salt and freshly ground black pepper to taste
- • 1 large onion, thinly sliced
- • 2 tablespoons all-purpose flour
- • 1 thin-skinned orange, washed and cut into thin slices
- • 1/2 cup Cointreau or triple sec
- • Cooked long-grain or wild rice (optional)
- • 2 to 4 sprigs watercress, to garnish
GRILLED CORN ON THE COB IN THEIR HUSKS
By BobD
Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk
- 8 SERVINGS
- 8 ears of unhusked corn
- Cilantro pesto
- 1/2 cup cilantro leaves, large stems removed
- 2 tablespoons freshly squeezed lime juice
- 1 garlic clove, peeled, and grated on a Microplane grater
- 1 teaspoon kosher salt
- 1 teaspoon finely ground fresh black pepper
- 1/4 cup canola or vegetable oil
- 1/4 cup extra virgin olive oil
- 4 limes, each cut into 4 to 6 wedges
- Fleur de sel
- 16 tablespoons (8 ounces) unsalted butter, cut into pats
HANDMADE SEMOLINA PAST PEARLS
By BobD
You will need 3 large, rimmed baking sheets; parchment paper; a fine-mesh wire strainer or sieve, about 8 inches wi...
- 2 cups semolina flour
RISOTTO w/VENISON & PORCINI
By BobD
1. Soak porcini in 2 cups of hot water until softened, about 20 minutes
- 6 SERVINGS
- Before serving, a generous spoonful of the tender meat and rich sauce is spooned on top of the risotto.
- • 2 ounces dried porcini mushrooms
- • 1/2 cup olive oil
- • 1 onion, minced
- • 1/2 cup minced ventreche or bacon
- • Salt and freshly ground black pepper to taste
- • 2 pounds venison tenderloin or flank steak and cut into 1-inch cubes
- • 2 bay leaves
- • 1 sprig fresh rosemary + small sprigs to garnish, if desired
- • 2 whole cloves
- • 1/2 cup dry red wine, preferably Barolo
- • 2 tablespoons tomato paste
- • 2 quarts chicken stock, reserving 6 cups for risotto
- • 1 shallot, minced
- • 2 cups Arborio rice
- • 1/2 cup dry white wine
- • 2 tablespoons unsalted butter, cut into small pieces
- • 1/2 cup freshly grated Parmigiano-Reggiano
RISOTTO w/TOMATOES & FAVA BEANS
By BobD
Peel fava beans and steam until they are tender (about 10 minutes)
- 2 pounds fresh fava beans
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 1 1/2 cups of arborio rice
- 1 cup dry white wine
- 3 tomatoes, peeled, seeded and
- chopped
- 1 tablespoon fresh thyme leaves
- Coarse sea salt and freshly ground pepper to taste
- 4 to 5 cups hot chicken stock, preferably homemade
- 1/2 cup basil leaves, snipped
- 1/2 cup freshly grated Parmesan to taste, plus more to pass at table.