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Recipes
APPLE CHEESE CRUMBLE
By BobD
Spread apples in a 7- by 10-inch oval au gratin pan, 8-inch-square cake pan, or shallow 2-quart casserole
- 1/4 cup golden raisins
- 3/4 tsp ground cinnamon
- 2 Tbsp. cold butter or margarine
- Vanilla frozen yogurt or ice cream (optional)
- 4 large tart green-skinned apples such as Granny Smith, peeled, cored, and sliced
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
VENISON & CHERRY PATE EN CROUTE
By BobD
1. Combine dried cherries with 2 tablespoons of the cherry wine
- 10 SERVINGS
- A glorious pate that is fairly easy to make with the benefit of frozen puff pastry. Ask the butcher to grind the pork butt for you. The pork should not be too lean.
- 1/2 cup dried cherries
- • 4 tablespoons cherry wine or cherry liqueur
- • 1 small black truffle, finely chopped (optional)
- • 4 ounces mousse of foie gras
- • 1 egg white
- • 1 pound ground pork butt
- • 6 ounces duck or chicken liver
- • 1 teaspoon salt
- • Pinch white pepper
- • 1/2 tablespoon lemon juice
- • 2 tablespoons full-bodied red wine, such as Cabernet Sauvignon
- • 1 pound well-trimmed venison stew meat with fat and silver skin removed, plus 1 venison fillet
- • 2 pounds all-butter puff pastry, defrosted according to package directions
- • 1 egg beaten with 1 tablespoon water
- • 1 1/2 cups water
- • 2 tablespoons unflavored gelatin powder
- • 2 tablespoons duck and veal demi-glace
SEARED BLACKFISH w/TOM WATER, HERBS & OLIVES
By BobD
1. To make the tomato water, line a colander with a thin dish towel and place it over a bowl
- 1 1/2 pounds very ripe tomatoes, coarsely chopped (3 cups)
- 1 small, bushy rosemary sprig, leaves and stem roughly chopped
- 1/4 teaspoon fine sea salt, more as needed
- 4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed
- Black pepper
- Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)
- 1/4 cup extra virgin olive oil, more for serving
- 1/2 cup pitted, chopped black olives
- Mint leaves, torn, for garnish
- Basil leaves, torn, for garnish
- Flaky sea salt or fleur de sel, for serving.
Carrot-and-Ricotta Ravioli
By BobD
Preheat the oven to 400°
- 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 teaspoons unsalted butter
- 1 tablespoon minced shallot
- 1 tablespoon heavy cream
- 5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- 1 large egg yolk
STUFFED CHERRY TOMATOES
By BobD
Cut 1/4-inch slice off top of each tomato and gently scoop out seeds
- Make-Ahead Note: This easy appetizer can be refrigerated for up to 1 day. Garnish with parsley just before serving.
- 1 pint cherry tomatoes
- 4 ouncesplain goat cheese
- 2 tablespoonsprepared green or black olive tapenade
- 2 tablespoonsminced fresh parsley leaves
LOBSTER PIZZA
By BobD
Prepare the dough by combining the yeast and water in a large bowl, stirring often until the yeast dissolves
- The dough:
- 1 package active dry yeast (1/4 ounce)
- 1 cup warm water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup virgin olive oil, plus extra oil for greasing bowl and pan
- 2 3/4 cups all-purpose flour, and as needed during kneading
- The pizza topping:
- 1/2 pound shredded mozzarella cheese
- 1/2 pound shredded Italian fontina cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1 1/2 to 2 cups chopped fresh raw lobster, well drained and patted dry
- 8 strips crisp cooked bacon, coarsely chopped
- 1/2 cup seeded, drained and diced tomato, or use canned Italian plum tomatoes
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
ASIAGO CHEESE w/GLAZED CIPOLLINE
By BobD
Bring a large saucepan of lightly salted water to a boil
- 4 SERVINGS
- Asiago is a little softer than aged Parm, with a nutty, sweet flavor that is gorgeous with glazed onions. Fantastic red wine cheese, and goes quite nicely with a dessert Sauternes.
- 1 1/2 pounds cippoline onions, skins on
- 3/4 cup dry sherry
- 1/3 cup raisins
- 3 tablespoons honey
- 1 1/2 tablespoons unsalted butter
- Juice of 1 orange
- 1 teaspoon chopped fresh thyme
- Kosher salt and cracked black pepper
- 1 tablespoon sherry vinegar
- 1/2 pound Asiago cheese
- Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil
FENNEL, CAULI & ASP SALAD w/CRMY GARLIC VIN.
By BobD
Trim fennel (reserving fronds) and remove tough outer layer
- 8 SERVINGS
- ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING
- Tossing the salad right before serving ensures that it retains its crunch.
- 2 medium fennel bulbs
- 1/4 head cauliflower, broken into large florets
- 1/2 lb asparagus, trimmed
- 3 large egg yolks
- 1 garlic clove, grated (use a Microplane)
- 2 flat anchovy fillets in oil, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/2 cup vegetable oil
RISOTTO w/ASPARAGUS & PORCINI
By BobD
1. Heat stock to a simmer
- 4 to 5 cups no-salt-added chicken stock
- 1/2 ounce dried porcini or other dried mushrooms
- 2 ounces, or 1/2 cup, chopped onion
- 1 tablespoon olive oil
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 pound asparagus
- 2 ounces Parmigiano Reggiano ( 1/2 cup grated)
- 1/8 teaspoon salt
- Freshly ground black pepper to taste.
CHOCOLATE CHIPOTLE SHORTBREAD
By BobD
Preheat oven to 350F with rack in middle
- 16 COOKIES
- Deeply chocolaty shortbread cookies get a kick from chipotle chile powder-wait a day before serving the cookies,their flavor improves over time.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 stick unsalted butter, softened
- 1/3 cup superfine granulated sugar