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Recipes
CHERRY VANILLA SCONES
By BobD
1. In a large bowl, sift together the flour, salt, baking powder and sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 sticks unsalted butter, chilled and cut into small cubes
- 2 eggs, divided
- 1 egg yolk
- 1 teaspoon vanilla extract
- cup heavy cream
- cup buttermilk
- 2 cups pitted, quartered Bing cherries
- 2 tablespoons water
LASAGNA BOLOGNESE w/SPINACH
By BobD
MAKE SAUCE: Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers
- 8 SERVINGS
- Barilla no-boil dried noodles produce an exemplary lasagne. An egg pasta, this one comes very close to the flavor and delicacy of homemade.
- FOR BOLOGNESE SAUCE
- 1/4 cup olive oil
- 3 oz sliced pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, chopped
- 2 lb ground beef chuck (not lean)
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 1/2 teaspoons thyme leaves
- FOR RICOTTA FILLING
- 2 (10-oz) packages frozen chopped spinach, thawed
- 2 (15-oz) containers whole-milk ricotta
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon grated nutmeg
- 3/4 cup whole milk, divided
- FOR ASSEMBLING LASAGNE
- 12 Barilla no-boil dried lasagne noodles (from 1 box)
- 1/2 cup grated Parmigiano-Reggiano
- EQUIPMENT: a 13- by 9-inch baking pan (3 inches deep)
SPICED CHICKEN WINGS
By BobD
Separate the chicken wings at the joints
- 18 chicken wings
- 1 medium onion
- 2 garlic cloves
- 3 scallions
- 1/2 cup soy sauce
- 2 teaspoons whole allspice, crushed in a mortar
- 2 teaspoons crushed hot red pepper flakes, or to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
VEGETABLE NOODLE SOUP
By BobD
Heat the oil in a large saucepan
- 2 small onions, cut into 1/4-inch dice
- 3 celery ribs, cut into 1/4-inch dice
- 4 carrots, thinly sliced
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 3/4 teaspoon chopped thyme
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 2/3 cup alphabet pasta
- 1/2 cup frozen peas, thawed
- 2 tablespoons snipped chives
STRAWBERRY BBQ SAUCE FOR PORK/CHICKEN
By BobD
In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic
- YIELD 5 CUPS
- FOR PORK OR CHICKEN
- 4 cups strawberries, chopped
- 1/2 cup chili sauce
- 1/4 cup apple cider vinegar
- 3 cloves garlic, minced
CHIPOTLE BRAISED CHICKEN
By BobD
Cook onion, garlic, and bay leaf in butter and 1/2 Tbsp oil with 1/8 tsp salt in a 12-inch heavy skillet over mediu...
- 4 SERVINGS
- Serve this with Warm Herbed Coriander Rice Salad.
- 1 large onion, halved lengthwise, then thinly sliced lengthwise
- 2 garlic cloves, minced
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons olive oil, divided
- 3 lb chicken parts
- 1 teaspoon chipotle chile powder
- 1 cup water
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- ACCOMPANIMENT: lime wedges
JUNIPER RUBBED DUCK BREAST w/SQUASH
By BobD
1. Make the duck: Preheat the oven to 200˚
- Duck
- 2 tablespoons juniper berries
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- Six 6-ounce duck breasts
- 2 tablespoons grapeseed oil, divided
- Squash and Rice
- 2 pounds delicata squash--peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
- Zest of 1 orange (about 2 tablespoons)
- 2 cups fresh orange juice (from about 4 oranges), strained
- 2 tablespoons unsalted butter
- 5 thyme sprigs
- 1 teaspoon rice wine vinegar
- Salt and freshly ground black pepper
- 3 cups cooked rice, kept warm
Grilled Porterhouse Steak with Summer Vegetables
By BobD
Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and or...
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped oregano
- Salt and freshly ground pepper
- 2 medium zucchini, sliced on the diagonal 1/3 inch thick
- 1 red onion, sliced 1/3 inch thick
- 1 red bell pepper, cored and quartered
- 1/4 pound shiitake mushrooms, stemmed
- 1 pound asparagus
- 1 bunch scallions, roots trimmed and bottom 6 inches only
- Two 1-inch-thick porterhouse steaks (1 pound each)
Pear-Cranberry Hand Pies
By BobD
These flaky little pies may be the ultimate grab-and-go dessert
- 2 Bosc pears (1 pound), peeled and cut into 1/2-inch dice
- 1/3 cup plus 1 1/2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for dusting
- 3/4 cup fresh or frozen cranberries
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- 1 pinch of salt
- One 14-ounce package cold all-butter puff pastry
- 1 egg, beaten
- Whipped cream or vanilla ice cream, for serving
FRISSE SALAD w/POACHED EGGS
By BobD
1. Combine the lettuce, herbs, red pepper and croutons in a large bowl
- For the salad:
- This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
- 2 heads frisee tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
- 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
- 1 sweet red pepper, very thinly sliced
- 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
- 6 large or extra-large eggs
- 1 tablespoon vinegar (any kind)
- Salt and freshly ground pepper to taste
- 1 teaspoon fresh thyme leaves
- For the dressing:
- 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pureed
- 1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil