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Recipes
ROULADE OF TROUT w/MOREL DUXELLES
By BobD
Put the mushrooms into a small saucepan with two cups of water and bring to a boil
- 1 ounce dried morels
- 2 tablespoons unsalted butter
- 6 tablespoons chopped shallots
- 2 cups chopped fresh white button mushrooms
- 1/2 teaspoon soy sauce
- Salt to taste
- 4 fillets, taken from 2 8-ounce boned rainbow trout, skin left on
- 4 cups warm fish stock
- 1/4 cup Sherry vinegar
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 pound (1 stick) cold unsalted butter, cut into small cubes
- Freshly ground white pepper to taste
ANGEL'S KISSES
By BobD
Preheat oven to 350 F and place one rack in the top third and the other in the lower third position
- Makes 6 servings
- 7 egg yolks
- 3/4 cup sugar
- Grated zest (yellow part only without underlying white pith) of 1 lemon
- Grated zest (orange part only without underlying white pith) of 1 orange
- 4 egg whites
- 5 tablespoons all-purpose flour
- 1/2 cup plus 2 tablespoons Vin Santo, Malvasia, Verduzzo or other sweet white wine
- 1 1/2 cups heavy cream
- Confectioners’ sugar
- 1 cup chopped toasted hazelnuts (see Note below)
SOUFFLED BLACK BEAN CANAPES
By BobD
1. Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet
- 24 to 30 thin slices French baguette bread or unsalted round tortilla chips
- 1 cup cooked, drained black beans (fresh or canned)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- Salt
- 2 large egg whites
- 3 tablespoons sour cream
STROZZAPRETI w/ROASTED TOMATOES
By BobD
1. For the sauce: Preheat oven to 300 degrees
- FOR THE SAUCE:
- 12 ounces (about 22) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- 2/3 cup finely grated pecorino cheese
- 1/4 cup, firmly packed, fresh basil or parsley leaves
- FOR THE PASTA:
- 1 cup grano duro flour or unbleached all-purpose flour, more as needed
- 2 large eggs
- Salt.
Cold and Creamy Mango-Coconut Terrine
By BobD
- 3/4 cup sugar
- 1/4 cup plus 3 tablespoons water
- 1/4 cup sesame seeds
- 1 pint mango sorbet, softened slightly
- 1 envelope unflavored gelatin
- One 15-ounce can cream of coconut (such as Coco López)
- 1 1/2 cups chilled heavy cream
- 1/4 teaspoon pure coconut extract (optional)
- Diced fresh mango and fresh coconut shavings, for garnish
STUFFED AVOCADO w/HERBED SCALLOP CEVICHE
By BobD
Combine the scallops with the juice of two limes and allow to marinate at least eight hours
- 1 pound small scallops
- Juice of 3 limes
- 4 tablespoons finely chopped scallions
- 4 tablespoons chopped fresh coriander leaves
- 4 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)
- Salt and freshly ground black pepper to taste
- 3 ripe Haas avocados
- Lettuce leaves
VEAL w/ARTICHOKE, OLIVES & MUSHROOMS
By BobD
Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat
- 1 1/2 teaspoons olive oil
- 8 large white mushrooms, thinly sliced
- 1 13 3/4-ounce can of artichoke hearts, well drained and thinly sliced
- 1/2 cup pitted imported black olives, coarsely chopped
- Kosher salt and freshly ground pepper to taste
- 8 2-ounce pieces of veal leg, pounded thin
- 1/4 cup all-purpose flour
MARILYN MONROE'S STUFFING
By BobD
1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes
- No garlic
- A 10-ounce loaf sourdough bread
- 1/2 pound chicken or turkey livers or hearts
- 1/2 pound ground round or other beef
- 1 tablespoon cooking oil
- 4 stalks celery, chopped
- 1 large onion, chopped
- 2 cups chopped curly parsley
- 2 eggs, hard boiled, chopped
- 1 1/2 cups raisins
- 1 cup grated Parmesan
- 1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
- 2 teaspoons dried crushed rosemary
- 2 teaspoons dried crushed oregano
- 2 teaspoons dried crushed thyme
- 3 bay leaves
- 1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon pepper.
Chocolate Lava Cakes with Strawberries
By BobD
Chris Yeo doesn't take credit for inventing this dessert—these individual cakes with molten centers appear on alm...
- 2 sticks (1/2 pound) unsalted butter, plus more for coating
- 3/4 cup sugar, plus more for coating
- 3/4 pound semisweet chocolate, chopped
- 6 large eggs
- 1/2 cup all-purpose flour
- Strawberry ice cream and sliced strawberries, for serving
SWEET POTATO w/CREAM CHEESE & SAGE
By BobD
Broil until lightly browned
- Roast or boil chunks of sweet potato, put them in an oiled baking dish, top with dots of cream cheese, and sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh sage.