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Recipes
MUSHROOM CROQUE MONSIEUR
By BobD
For mornay sauce: Melt butter in heavy-medium saucepan over medium heat
- Sandwiches:
- 1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
- 7 tablespoons butter, room temperature, divided
- 2 tablespoons minced shallot
- 12 1/3-inch-thick slices egg bread
- 6 thin ham slices
- 12 ounces Gruy cheese; 9 ounces thinly sliced, 3 ounces grated
- 2 tablespoons grated Parmesan cheese
- Fresh tarragon leaves (optional)
- Mornay sauce:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1 bay leaf
- 1/2 cup finely grated Parmesan cheese
- Pinch of freshly grated nutmeg
- Hot pepper sauce
RSTD SALMON, BEETS & POTS w/HRADISH CREAM
By BobD
Heat the oven to 450 degrees F
- 1 1/2 1 1/2 1/2-inch pounds beets, peeled and cut into 1/2-inch dice
- 2 2 2 tablespoons cooking oil
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon dried dill
- Fresh-ground black pepper
- 1 1/2 1 1/2 3), 1/2-inch baking potatoes (about 3), peeled and cut into 1/2-inch dice
- 1 1/2 1 1/2 1-inch 4 skinless salmon fillets, about 1-inch thick, cut into 4 pieces
- 1/2 1/2 1/2 cup heavy cream
- 2 2 2 tablespoons drained bottled horseradish
PUMPKIN FLAN w/SPICED PUMPKIN SEEDS
By BobD
MAKE CARAMEL: Put oven rack in middle position and preheat oven to 350F
- SERVES 8
- FOR CARAMEL AND FLAN
- 2 cups sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 5 whole large eggs plus 1 large egg yolk
- 1 (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling)
- 1 teaspoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- FOR SPICED PUMPKIN SEEDS
- 1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- SPECIAL EQUIPMENT: a 2-quart souffle dish or round ceramic casserole dish
BAKED PASTA w/SPINACH, RICOTTA & FONTINA
By BobD
Heat the oven to 450 degrees F
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10-ounce package frozen spinach, thawed
- 2 cups (about 1 pound) ricotta cheese
- 5 tablespoons grated Parmesan cheese
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina cheese, grated (about 1 1/2 cups)
WHOLE SALMON w/OYSTER MUSHROOM STUFFING
By BobD
Preheat the barbecue grill
- 1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact
- 2 tablespoons Dijon-style mustard
- 4 tablespoons unsalted butter
- 2 1/2 pounds oyster mushrooms, cut into julienne strips
- 3 medium leeks, cut into julienne strips
- 3 cloves garlic, finely chopped
- Salt to taste
- Freshly ground pepper to taste
- 2 cups coarsely chopped celery and celery leaves
- 2 cups parsley leaves
ARANCINI w/PISTACHIO & PEAS
By BobD
In a large saucepan, melt 2 tablespoons of the butter
- YIELD 16 PIECES
- 2 1/2 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- Pinch of saffron threads, crumbled
- Salt and freshly ground black pepper to taste
- 3 cups chicken stock, warmed
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 tablespoon all-purpose flour, plus more for dusting
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- 4 ounces fresh mozzarella, diced into ½ inch cubes
- 1/4 cup finely chopped salted pistachios
- 2 tablespoons peas, (if frozen, then thawed; if fresh, then blanched)
- 2 large eggs, beaten
- 2 cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
Pan-Roasted Chicken with Corn Relish
By BobD
In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight
- One 4-pound chicken, cut into 8 pieces
- 2 heads of garlic, cloves peeled
- 12 bay leaves, preferably fresh
- 4 ears of corn, shucked
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 cup roasted red pepper strips, finely chopped
- 1 large jalapeño, seeded and minced
- 2 tablespoons chopped basil
- 1 tablespoon chopped mint
- 1 tablespoon fresh lime juice
- 1/2 cup sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
MACADAMIA YELLOWTAIL w/MANGO PAPAYA SALSA
By BobD
Combine first 10 ingredients in large bowl and stir to blend
- 6 SERVINGS
- 2 large red bell peppers, cut into 1/4-inch pieces
- 1 mango, peeled, pitted, cut into 1/4-inch pieces
- 1 papaya, peeled, seeded, cut into 1/4-inch pieces
- 1 cup finely chopped fresh cilantro
- 1/2 small red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon finely chopped garlic
- 1/4 teaspoon cayenne pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 3 cups macadamia nuts
- 6 6-ounce yellowtail or red snapper fillets
- 4 tablespoons olive oil
Lemon-Ricotta Pancakes with Caramelized Apples
By BobD
In a large skillet, melt the 2 tablespoons of butter
- 2 tablespoons unsalted butter, plus more for greasing
- 2 crisp red or pink apples, preferably Honeycrisp—peeled, cored and cut into 1/2-inch pieces
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 1/4 teaspoons finely grated lemon zest
- Kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/2 cup fresh ricotta cheese
- Warm pure maple syrup, for serving
FIG JAM
By BobD
Bring all ingredients except argan oil and lemon peel to boil in large saucepan
- YIELD 2-1/4 CUPS
- Try serving the jam with goat cheese, pistachios, and mache.
- 2 1/2 cups water
- 12 ounces fresh Brown Turkey figs, quartered (about 1 3/4 cups)
- 12 ounces fresh black Mission figs, quartered (1 3/4 cups)
- 1 cup (packed) golden brown sugar
- 1/2 cup dry Sherry
- 1/4 cup sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1 cinnamon stick
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon salt
- 1 tablespoon argan oil*
- 1 tablespoon grated lemon peel