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Recipes
Corn on the Cob with Seasoned Salts
By BobD
Prepare the salts in 3 small bowls: Mix the Maldon salt with the orange zest, the kosher salt with the paprika and ...
- 1 1/2 tablespoons Maldon or Halen Môn Welsh sea salt
- 2 teaspoons finely grated orange zest
- 1 1/2 tablespoons kosher salt
- 1 teaspoon hot smoked paprika
- 1 1/2 tablespoons coarse smoked salt
- 1 tablespoon coarsely ground black pepper
- 8 ears of corn, shucked
- Vegetable oil, for drizzling
- Unsalted butter, for serving
EGGPLANT & TOMATO GRATIN
By BobD
1. Roast the eggplant. 2
- For the tomato sauce:
- This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
- 1 tablespoon extra virgin olive oil
- 1 small or 1/2 medium onion, chopped
- 2 to 4 garlic cloves (to taste)
- 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
- Salt and freshly ground pepper
- 1/8 teaspoon sugar
- 2 sprigs fresh basil
- For the gratin:
- 2 pounds eggplant, roasted
- Salt and freshly ground pepper
- 2 tablespoons slivered fresh basil leaves
- 2/3 cup freshly grated Parmesan
- 1/4 cup bread crumbs
- 1 tablespoon extra virgin olive oil
PEACH ICE CREAM
By BobD
Cut an X in bottom of each peach, then blanch in boiling water 15 seconds
- Equipment:
- YIELD 2 QUARTS
- 2 pounds ripe peaches
- 2 teaspoon fresh lemon juice
- 1 cup plus 2 tablespoons sugar, divided
- 1 1/2 tablespoons cornstarch
- 1 3/4 cups heavy cream
- 1 3/4 cups whole milk
- 4 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- an ice cream maker
Apple Pie Sundaes with Cheddar Crust Shards
By BobD
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing bring...
- 3/4 cup all-purpose flour
- Kosher salt
- 4 tablespoons cold unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 2 1/2 tablespoons cold water
- 1/4 teaspoon cider vinegar
- 6 tablespoons unsalted butter
- 6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 2 pints vanilla frozen yogurt
CHESTNUT PANCAKES W/ BACON & CREME FRAICHE
By BobD
Cook bacon in large skillet over medium heat until brown and crisp
- 6 slices thick-cut bacon, chopped
- 3/4 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
- Créme fraîche or sour cream
- Chopped chives or maple syrup
ROAST EGGPLANT CAPONATA
By BobD
1. Roast the eggplant, then allow to cool
- 1 1/2 1 1/2 1/2 pounds eggplant (1 large), roasted
- 2 2 2 tablespoons olive oil
- 1 1 1 medium onion, chopped
- 2 2 2 stalks celery, from the tender inner stalks, diced
- 3 3 3 large garlic cloves, minced
- 2 2 2 red bell peppers, diced
- to to taste
- 1 1 1 14-ounce ripe tomatoes, preferably Romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
- 3 3 3 heaped tablespoons capers, rinsed and drained
- 3 3 3 tablespoons coarsely chopped pitted green olives
- 2 2 2 tablespoons sugar, plus a pinch
- 3 3 to tablespoons red or white wine vinegar, or sherry vinegar (more to taste)
- to ground pepper to taste
ONION SOUP w/SAGE BROWN BUTTER
By BobD
Melt 6 tablespoons butter in heavy extra-large pot over medium-high heat
- 8 SERVINGS
- 12 tablespoons (1 1/2 sticks) butter, divided
- 24 cups thinly sliced onions (about 5 3/4 pounds)
- 8 cups (or more) low-salt chicken broth
- 1 1/2 cups 1/2-inch pieces torn crustless country-style bread
- 16 fresh sage leaves
- 1 1/2 tablespoons (or more) Sherry wine vinegar
- 2 teaspoons finely grated lemon peel
PREHEATED OVEN POPOVERS
By BobD
1. Preheat the oven to 375 degrees
- Maida Heatter’s Preheated Oven Popovers
- Unsalted butter, for greasing the molds
- 6 large eggs
- 2 cups milk
- 6 tablespoons melted butter
- 2 cups sifted flour
- 1 teaspoon salt.
CILANTRO MARINATED SHRIMP
By BobD
1. Heat broiler. If using an electric oven, place rack on top level and heat to broil/high
- 8 tablespoons lime juice
- 3 tablespoons olive oil
- 1 1/4 cups trimmed, washed cilantro plus 75 nice leaves for garnish
- 6 jalapeno peppers, seeded, de-veined and cut into chunks
- 3 pounds peeled shrimp (20 to 24 a pound)
- Kosher salt, to taste
- 6 limes, sliced into thin wedges
Harvest Cake with Grapes and Sangiovese Syrup
By BobD
Preheat the oven to 350°
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2 large eggs
- 2/3 cup granulated sugar
- 1/3 cup milk
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter, melted
- Finely grated zest of 1 lemon
- Finely grated zest of 1 small orange
- 1 teaspoon pure vanilla extract
- 2 cups seedless red grapes
- 1 quart unsweetened grape juice
- Confectioners' sugar, for dusting