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Recipes
Peach-Maple Ice Cream
By BobD
Bring a small pot of water to a boil and fill a medium bowl with ice water
- 3/4 pound ripe peaches
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 vanilla bean, split, seeds scraped
- 2 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- Pinch of salt
- 1/4 cup pure maple syrup
- 1 tablespoon bourbon, or more to taste
FARRO & VEGETABLE SOUP
By BobD
1. Soak the farro just covered in water for one hour or longer
- 1 1/2 cups farro (spelt), rinsed
- 1 1 (about 1 cup) dried porcini mushrooms
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 1/2 pound carrots, chopped
- 2 celery stalks with leaves, chopped
- 1/2 pound cabbage, shredded or finely chopped
- 2 to 4 to garlic cloves, to taste, minced
- A bouquet garni made with a bay leaf, a few sprigs of thyme and parsley, and a couple of Parmesan rinds, all tied in a cheesecloth
- 2 tablespoons tomato paste
- 2 1/2 quarts water, chicken stock or vegetable stock
- Salt and freshly ground pepper
- 1/4 cup chopped fresh parsley
- 2 ounces Gruyère cheese, grated (1/2 cup) (Parmesan may be substituted)
LEMON GRASS PANNA COTTA WITH YUZU CURD TART, LIME MERINGUE, COCONUT CAKE AND GRILLED PINEAPPLE SORBET
By BobD
1. Mix together cream, milk, sugar, vanilla, lemon grass, kaffir lime leaves and salt
- Cream 7 C
- Milk 1 C
- Sugar 8 Oz
- Vanilla bean 1/2 each
- Lemon grass 15 g
- Kaffir lime leaves 3 g
- Salt 2 g
- Gelatin sheets, gold 6 each
- Passionfruit caramel 0 as needed
- Lime meringue 1 1/4 C
- Shiso leaves, small 20 each
- Coconut cake, 1/4-inch squares 20 each
- Yuzu tarts, halved 10 each
- Cilantro whipped cream, 1-ounce quenelles (see note) 20 each
- Sesame brittle dust 0 as needed
- Grilled pineapple sorbet, 1/4-ounce quenelles 20 each
- Toasted coconut 0 as needed
RHUBARB GALETTE
By BobD
Preheat the oven to 375°
- 2 cups plus 3 tablespoons all-purpose flour, divided, plus more for dusting
- 1 cup granulated sugar, divided
- 1/2 teaspoon salt
- 2 sticks cold unsalted butter--cut into cubes and divided
- 1/3 cup plus 1 teaspoon ice water, divided
- 3 tablespoons ground almonds
- 2 1/2 pounds fresh rhubarb (about 10 to 12 stalks), washed and dried
- 2 tablespoons apricot preserves
- 1 1/2 tablespoons Cognac
- Sweetened crème fraîche, for serving (optional)
ORANGE CHOC CHIP PANCAKES
By BobD
Whisk together all ingredients except chips until just combined
- 4 SERVINGS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons grated orange zest
- 1 rounded cup semisweet mini chocolate chips
- ACCOMPANIMENT: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade
HONEY LAVENDER ICE CREAM
By BobD
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stir...
- 2 cups heavy cream
- 1 cup half-and-half
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers*
- 2 large eggs
- 1/8 teaspoon salt
BLACK BEANS & RICE
By BobD
1. Heat the oil in a large, heavy saucepan or skillet over medium heat, and add the onion
- 1 1 1 tablespoon canola oil or extra virgin olive oil
- 1/2 1/2 1/2 medium onion, thinly sliced across the grain
- 2 2 2 garlic cloves, minced
- 2 2 2 cups cooked medium- or long-grain white rice, or brown basmati rice
- 1 1/2 1 1/2 1/2 cups cooked black beans with about 1/2 cup of their cooking liquid
- to to taste
BEETS, CORN & TOMATOES IN RED WINE VINAIGRETTE
By BobD
1. Preheat the oven to 350 degrees
- 4 medium beets
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Sea salt and freshly ground pepper to taste
- 3 ears of corn, blanched and scraped off the cob
- 1 pint cherry tomatoes, cut in half
- 1 tablespoon chervil leaves, chopped
- 2 tablespoons fresh tarragon leaves.
MUSTARD CHICKEN STEW
By BobD
Preheat the oven to 400F. Peel the outer layers of skin from the head of garlic until you reach the individual c...
- 4-6 SERVINGS
- 1 whole head garlic
- Extra virgin olive oil
- Fine sea salt and freshly ground pepper
- One 3- to 3 1/2-pound whole free-range chicken, cut in 8 serving pieces (2 breasts, 2 thighs, 2 wings, and 2 drumsticks, with bones and skin), thawed if frozen
- 6 medium red onions, about 2 pounds
- One 28- to 32-ounce can good-quality whole peeled tomatoes, drained
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
- 2 bay leaves
- A good pinch of ground chile powder
- 1/3 cup dry white wine
- 3 tablespoons old-fashioned Dijon mustard with whole mustard seeds (substitute 1/4 cup regular Dijon mustard)
Lobster-and-Corn Fritters
By BobD
These crisp, light fritters taste like nothing but fresh lobster and sweet corn
- One 1 1/2-pound lobster
- 1/2 cup basil leaves
- 1/2 cup mayonnaise
- Salt
- Freshly ground pepper
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1 large egg, separated
- 1 ear of corn, kernels cut from the cob
- 2 tablespoons minced chives
- 1 tablespoon unsalted butter, melted
- Vegetable oil, for frying
- Lemon wedges, for serving