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Recipes
APPLE PIE GRANITA
By BobD
In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved...
- 3 cups natural-style apple juice
- 1/2 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground allspice
ORZO SALAD w/SHRIMP, VEGGIES & PESTO VIN.
By BobD
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 6 SERVINGS
- 8 ounces orzo (about 1 1/3 cups)
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar, divided
- 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
- 1 red or yellow bell pepper, quartered
- 3 tablespoons purchased pesto
- 2 tablespoons fresh lime juice
- 1 pound uncooked large shrimp, peeled, deveined
- 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
- 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
- 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
GRILLED EGGPLANT PANINI
By BobD
1. Sprinkle the eggplant slices with salt and let sit for 15 minutes
- For each panini:
- 2 to 4 1/2 2 to 4 1/2-inch 1/2-inch thick slices eggplant (depending on the size of the eggplant)
- Salt
- Extra virgin olive oil
- 1 1 1 tablespoon pesto (optional)
- 1/2 1/2 2 to 3 pepper, or 2 to 3 slices tomato
- Freshly ground pepper
- 2 2 2 tablespoons grated cheese, such as mozzarella, fontina, Gruy, or Parmesan (or a combination of these)
- 2 2 2 thick slices country bread
DRIED FIG, APRICOT & CHERRY SLUMP
By BobD
Filling: Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stov...
- Filling:
- 2 cups fruity white wine (such as Riesling)
- 1 1/2 cups water
- 1 cup dried black Mission figs (about 6 ounces), stemmed, quartered
- 1 cup dried apricot halves (about 5 ounces), cut in half
- 1/2 cup dried tart cherries (about 3 ounces)
- 1/2 cup golden raisins (about 3 ounces)
- 1/4 cup matchstick-size strips crystallized ginger
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1/2 vanilla bean, split lengthwise
- Drop Biscuits:
- 1 1/2 cups all purpose flour
- 4 tablespoons sugar, divided
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 2/3 cup chilled buttermilk
- 1/8 teaspoon ground cinnamon
- Chilled heavy whipping cream
El Apio
By BobD
Recipe adapted from the Tasting Table Test Kitchen
- 5 stalks of celery, washed and cut into 4-inch-long pieces, plus leaves for garnish
- 2 ounces blanco tequila
- 1 ounce lime juice
- 1/2 ounce simple syrup (1:1)
- Ice
- Salt, for rimming the glass
- 1/4 ounce Cynar
BUCATINI w/ROAST CHIX, CURRENTS & PINE NUTS
By BobD
1. Preheat oven to 375 degrees
- 3 1/2 pounds bone-in, skin-on chicken thighs, patted dry
- Salt and freshly ground black pepper
- Paprika
- 3 tablespoons unsalted butter
- 1 1/2 pounds dried pasta, preferably bucatini or linguine
- 2 teaspoons crumbled dried rosemary
- 1/2 cup dried currants or raisins
- 2/3 cup pine nuts, toasted
- 3 tablespoons chopped parsley.
ROAST WOOD PIGEON w/WHITE TRUFFLE OIL
By BobD
Method 1. Remove the legs, wings, wishbones and undercarriages from the pigeons
- For the perfume of ceps:
- 4 x225g/8oz wood pigeons
- salt and white pepper, freshly ground
- vegetable oil
- 2 pigeon carcasses
- 100 g/4oz chicken wings
- 1 carrot, diced
- celeriac skin, thoroughly washed and diced
- 1 onion, peeled and diced
- 1.2 litre/2 pint chicken stock
- 1 bay leaf
- 1 sprig of thyme
- 2 egg, whites only
- 25 g/1oz dried ceps
- To serve:
- 2 carrots
- 1 small celeriac, peeled (use washed skin in the perfume of ceps)
- 50 g/2oz fresh green beans
- 2 baby leeks
- 25 ml/1fl oz truffle oil
HEAVENLY CAKE
By BobD
Preheat oven to 350 F. Lightly grease an 8 inch springform cake pan with olive oil
- Makes one 8-inch cake, 10 servings
- 1/2 cup extra virgin olive oil, plus more for the cake pan
- 1 1/2 cups unbleached all-purpose flour, plus more for the cake pan
- 2 teaspoons baking soda
- 2 large eggs
- 2 cups confectioners’ sugar
- Grated zest (orange part only without underlying white pith ) of 1 orange
- Grated zest (yellow part only without underlying white pith ) of 1 lemon
- 1/4 teaspoon salt
- 4 egg whites
TANGY CHICKEN w/SHIITAKE CRUST
By BobD
For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan
- FOR THE SAUCE:
- Zest from 1 orange, coarsely chopped
- 2 large shallots, peeled and coarsely chopped
- 1 cup dry white wine
- 1 cup balsamic vinegar
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 2 tablespoons minced fresh chervil, thyme or chives
- 2 tablespoons cold, unsalted butter, coarsely chopped
- FOR THE CHICKEN:
- 2 tablespoons olive oil
- 3/4 pound button mushrooms, trimmed and sliced
- 3/4 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, peeled and coarsely chopped
- 2 large cloves garlic, peeled and minced
- Salt and freshly ground black pepper to taste
- 6 large boneless, skinless chicken breasts, trimmed of fat, tendon removed
FUSILLI w/ZUCCHINI & MINT
By BobD
1. Bring a large pot of water to a boil for the pasta
- 2 tablespoons extra virgin olive oil
- 1-1/2 pounds zucchini, scrubbed and sliced very thin
- Salt and freshly ground pepper to taste
- 1/4 teaspoon sugar
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 1 teaspoon finely minced lemon zest
- 1 tablespoon chopped fresh mint
- 3/4 pound pasta, such as farfalle or fusilli
- Grated ricotta salata or Pecorino for serving (optional)