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Recipes
PERFECT STRAWBERRY POKE CAKE
By BobD
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 12 SERVINGS
- The top of the cake will look slightly overbaked-this keeps the crumb from becoming too soggy after the gelatin is poured on top.
- Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter , softened, plus extra for preparing pan
- 2 1/4 cups all-purpose flour , plus extra for preparing pan
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 6 large egg whites
- 1 3/4 cups sugar
- Syrup and Topping
- 4 cups frozen strawberries
- 6 tablespoons sugar
- 2 tablespoons orange juice
- 1/2 cup water
- 2 tablespoons strawberry-flavored gelatin
- 2 cups heavy cream
LIME FLAVORED ROASTED PARTRIDGE
By BobD
1. Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird...
- 4 SERVINGS
- • 4 D’Artagnan Red Leg Scottish Partridge
- • 2 limes
- • White Truffle Butter or olive oil
- • 4 rashers bacon
- • 4 slices French bread
- • 50g-75g paté
Crunchy Pork Kimchi Burgers
By BobD
In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 2 scallions, minced
- 1 pound ground pork
- 3/4 cup finely chopped kimchi
- Kosher salt
- All-purpose flour, for dusting
- 2 large eggs, beaten
- 1 cup panko (Japanese bread crumbs), lightly crushed
- Vegetable oil, for frying
- Two 5-ounce bags baby spinach
- 1/4 cup plus 2 tablespoons mayonnaise
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- Toasted sesame seeds, for garnish
Chocolate-Almond Bars
By BobD
Almonds and chocolate are a winning combination
- 1 cup salted almond butter
- 2 cups confectioners' sugar
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon baking soda
- 1 large egg
- 3/4 cup semisweet chocolate chips
- 1/2 cup salted roasted almonds, coarsely chopped
Wild Mushroom Crostini
By BobD
A mélange of sautéed mushrooms and wine is the earthy star of this crostini recipe
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for spreading and drizzling
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- 1/2 pound oyster mushrooms, sliced 1/2 inch thick
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon thyme, finely chopped
- 1 tablespoon parsley, finely chopped, plus more for garnish
- Kosher salt
- Black pepper, freshly ground
- Four slices rustic sourdough bread, 1/2 inch thick
- 1/2 pound (1 cup) fresh ricotta cheese
- 1/4 cup tarragon leaves
- 1/4 cup chives, snipped
ROASTED LAMB RIBS
By BobD
Heat the oven to 225 degrees
- 1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on (see note)
- Kosher salt and black pepper.
Chicken Breasts with Anchovy-Basil Pan Sauce
By BobD
Preheat the oven to 400°
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, thinly sliced
- 4 large anchovy fillets, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1/2 cup slivered basil
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter
GLAZED w/PORCINI & CRISP POTATOES
By BobD
Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes
- 4 SERVINGS
- Porcini infuse the bird with a woodsy aroma-then tossed with potatoes to serve alongside. Use leftover soaking liquid to make a glaze, tempering its earthiness with honey and Marsala.
- 2 cups dried porcini mushrooms (1 3/4 oz)
- 1 1/2 cups boiling-hot water plus 1/4 cup cold water
- 1 cup thinly sliced shallots (about 3 medium)
- 1/3 cup olive oil, divided
- 1 1/2 teaspoons chopped thyme plus 3 whole sprigs
- 5 tablespoons dry Marsala, divided
- 1 1/2 tablespoons mild honey
- 1 whole chicken (about 3 1/2 lb)
- 2 1/4 lb large Yukon Gold potatoes
- 1/2 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon white-wine vinegar
- EQUIPMENT: kitchen string
Crespelle with Ricotta and Marinara
By BobD
In a medium bowl, whisk the flour with the salt
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon melted unsalted butter
- Olive oil
- 1 1/2 cups ricotta cheese
- 1 tablespoon chopped parsley
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 1/2 cups marinara sauce
FRESH SEMOLINA FETTUCCINE
By BobD
MAKE DOUGH: Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on...
- YIELD 1-1/4 POUNDS
- GREAT WITH A WILD MUSHROOM SAUCE
- 2 1/2 cups semolina (sometimes called semolina flour) plus additional for dusting
- 1/2 cup plus 1/3 cup lukewarm water
- All-purpose flour for dusting
- EQUIPMENT: a pasta machine