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Recipes
Sizzling Shrimp Scampi
By BobD
Scampi refers to shrimp that are split, brushed with garlicky butter and broiled
- 2 sticks unsalted butter, softened
- 3 large garlic cloves, very finely chopped
- 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 3 pounds large shrimpshelled and deveined, tails left on
- 1 tablespoon thinly sliced basil leaves
- Crusty bread, for serving
MOONSHINE CARAMEL CORN
By BobD
Line a baking sheet with a nonstick baking mat or greased wax paper and set aside
- 1 tablespoon vegetable oil
- 1 cup unpopped popcorn
- 1/4 cup water
- 2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 vanilla bean, split and scraped, pod reserved
- 1 teaspoons salt
- 1 sticks unsalted butter, cut into cubes
- 2 tablespoons moonshine liquor (found online or at your liquor store)
SPAGHETTI w/SICILIAN SALSA VERDE & CABBAGE
By BobD
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- 4 SERVINGS
- Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
- 1/2 14.5-ounce package multi-grain spaghetti (the Bon App�t Test Kitchen used Barilla Plus) or whole wheat pasta
- 3/4 cup coarsely chopped Italian parsley
- 6 tablespoons olive oil, divided
- 3 tablespoons drained capers
- 3 anchovy fillets
- 3 garlic cloves, chopped, divided
- 6 cups thinly sliced savoy cabbage
- 1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
- 1 1/2 cups grated Parmesan cheese, divided
PIGWICHES
By BobD
Make the cookies: Preheat the oven to 325˚
- Cookies:
- YIELD 22 PIECES
- 1 ½ sticks (12 tablespoons) butter, at room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tablespoons cocoa powder
- 6 ounces milk chocolate, melted
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Filling:
- 4 ounces rendered bacon fat
- 1/8 teaspoon salt
- ½ vanilla bean scraped, pod reserved for another use
- 1 teaspoon light brown sugar, packed
- 3 ½ cups confectioners' sugar
- 2 tablespoons milk
MARSHMALLOW SEMIFREDDO w/HZLNUTS, APRICOTS
By BobD
Using electric mixer, beat cream and orange peel in medium bowl until peaks form
- 10 SERVINGS
- Marshmallow Semifreddo with Hazelnuts, Dried Apricots, and Chocolate
- 2 cups chilled heavy whipping cream
- 1 tablespoon finely grated orange peel
- 2 7-ounce jars marshmallow creme
- 2/3 cup (2 1/2 ounces) coarsely grated bittersweet chocolate (do not exceed 61% cacao) plus 6 ounces chopped
- 2/3 cup chopped toasted hazelnuts
- 2/3 cup (5 ounces) diced dried apricots or halved dried tart cherries
- 2 tablespoons orange liqueur or frozen orange juice concentrate, thawed
MUSHROOM LASAGNA
By BobD
Soak porcini in hot water 15 minutes
- 12 SERVINGS
- 1/2 oz dried porcini (about 1/2 cup)
- 1 1/4 cups boiling-hot water
- 4 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 lb white mushrooms, sliced 1/4 inch thick
- 1 tablespoon soy sauce
- 6 tablespoons medium-dry Sherry, divided
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon grated nutmeg
- 1/4 lb grated Parmigiano-Reggiano (about 1 cup), divided
- 1/2 cup chilled heavy cream
- 12 Barilla no-boil lasagne noodles (from 1 box)
CHICKEN LIVER CROSTINI w/PICKLED EGGS
By BobD
For pickled eggs: Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in ...
- Pickled eggs:
- YIELD 12 PIECES
- 1 1/2 cups red wine vinegar
- 1/2 cup water
- 2 large shallots, sliced into rounds
- 4 fresh thyme sprigs
- 4 whole cloves
- 1 bay leaf
- 1 tablespoon salt
- 1 1/2 teaspoons sugar
- 6 hard-boiled eggs, peeled
- Chicken liver topping:
- 1/2 cup olive oil plus additional for brushing bread
- 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided
- 4 garlic cloves; 3 peeled, 1 minced
- 2 bay leaves, divided
- 1/2 teaspoon salt
- 1 chicken heart and 1 chicken gizzard, trimmed
- 6 ounces chicken livers, deveined
- 2 tablespoons (1/4 stick) butter
- 1 cup finely chopped onion
- 1/4 cup dry white wine
- 3 tablespoons ruby Port
- 12 1/3 -inch-thick diagonal baguette slices
ORANGE CINNAMON SWEET ROLLS
By BobD
Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment and let stand ...
- 12 ROLLS
- 3 tablespoons warm water (105-115F) plus 2 teaspoons water at room temperature
- 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
- 1/2 cup plus 1 teaspoon sugar
- 5 to 5 1/2 cups unbleached all-purpose flour
- 1 tablespoon finely grated fresh orange zest
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 cup warm milk (105-115F)
- 1 1/2 teaspoons vanilla
- 3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for greasing bowl
- 4 large eggs at room temperature 30 minutes, or submerged in a bowl of warm water (105F) 5 minutes
- SPECIAL EQUIPMENT: an instant-read thermometer (for checking water and milk temperatures); a stand mixer with paddle and dough hook attachments; a clean kitchen towel (not terry cloth); parchment pape
- ACCOMPANIMENT: orange butter
TOASTED COCONUT MARSHMALLOW SQ.
By BobD
Preheat oven to 350F with rack in middle
- 4 DOZEN
- 2 cups unsweetened dried coconut
- 3 (1/4-oz) envelopes unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- EQUIPMENT: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
STIR FRY CABBAGE SALAD
By BobD
1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt
- Salad
- 1 small red cabbage (about 1/2 pound), quartered
- 1 small green cabbage (about 1/2 pound), quartered
- 3 tablespoons extra-virgin olive oil
- Salt
- 1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
- 1/4 cup mixed herbs, such as Thai basil, mint and cilantro
- 1/4 cup pomegranate seeds (from about 1/4 pomegranate)
- Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 small Thai bird or serrano chile--roasted, seeded and finely chopped (about 1 1/2 teaspoons)
- Salt