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Recipes
PINEAPPLE, HONEYDEW & MANGO w/GINGER & HERBS
By BobD
Mix all ingredients except sesame seeds in large bowl
- 2 cups diced peeled fresh pineapple
- 1 cup diced seeded peeled honeydew melon
- 1 cup diced peeled pitted mango
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon thinly sliced fresh cilantro or mint
- 1 tablespoon minced crystallized ginger
- 1 tablespoon minced red bell pepper
- 1 tablespoon sesame seeds
Chopped-Olive Aioli
By BobD
Combine all of the ingredients in a medium bowl, stir well and serve right away
- 1 cup pitted green and black olives, chopped
- 1/4 cup mayonnaise
- 2 scallions, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped capers
- 2 teaspoons chopped oregano
- 1 jalapeño, seeded and minced
- 1 garlic clove, finely chopped
PAN ROASTED SQUAB w/MORELS
By BobD
1. To create this dish, start by prepping the squab, then make the morel puree, followed by the barley
- 4 SERVINGS
- • 2 fresh, boneless whole squab
- • 1 container D’Artagnan Duck and Veal Demi-Glace
- For the Barley
- • 1/4 cup onion, finely chopped
- • 1/4 cup carrot, finely chopped
- • 1/4 cup celery, finely chopped
- • 1/4 cup leek, finely chopped
- • 1 garlic clove, minced
- • 5 cups chicken stock
- • 1 cup Black Barley (available at IndianHarvest.com)
- • Water, as needed
- • 1 bay leaf
- • 8 thyme stems
- For the Morel Puree
- • 2 tablespoons butter
- • 1/4 cup cream
- • 1 cup fresh morel mushrooms *
- • 1 oz. white wine or champagne
- • Chicken stock, as needed
- • Black pepper, to taste
- • Salt, to taste
- *NOTE: to substitute dried morel mushrooms, reconstitute about 1/4 c of dried morels in warm water half an hour before use; for added flavor, add a little Brandy to the water. The resulting juice is g
- For the Sauteed Morels
- • Salt to taste
- • Black pepper to taste
- • 2 tablespoons butter.
- • 12 fresh morels (whole and as perfect-looking as possible)
CHOCOLATE S'MORE PIE
By BobD
Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.
- FOR CRUST
- 1 graham cracker crumb crust, baked and cooled completely
- FOR CHOCOLATE CREAM FILLING
- 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 mins
- FOR MARSHMALLOW TOPPING
- 1 teaspoon unflavored gelatin (from a 1/4-oz package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegtable oil for greasing
- SPECIAL EQUIPMENT: a candy thermometer
FOIE GRAS & JAM SANDWICHES
By BobD
Lay the slices of bread on a bread board
- 8 slices white sandwich bread (should be soft and buttery, not dry)
- 8 tablespoons foie gras mousse, at room temperature
- Coarse sea salt
- 4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)
WITCHES' BREW PUNCH
By BobD
In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 mi...
- FOR SPICE SYRUP:
- 13 CUPS
- 2 cinnamon sticks
- 5 whole cloves
- 3 tablespoons finely chopped peeled fresh ginger
- 1/3 cup water
- 1/3 cup sugar
- A chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups)
- A chilled 1-quart bottle cranberry juice cocktail
- A chilled 1-liter bottle club soda or seltzer water
- 1 cup dark rum if desired
- FOR SERVING: ice blocks in any shape (see cooks' note)
DARK CHOCOLATE & CARDAMOM ICE CREAM
By BobD
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the...
- 4 1/2 oz dark (70% cocoa solids) chocolate
- Seeds from 1/2 vanilla bean
- 2 cardamom pods
- 3/4 cup whole milk
- 1/3 cup superfine sugar
- 3/4 cup heavy cream
Spinach and Ricotta Gnudi with Tomato-Butter Sauce
By BobD
In a large, deep skillet, melt the butter
- 1 stick (4 ounces) unsalted butter
- 2 garlic cloves, smashed
- 1 small onion, halved
- 1 bay leaf
- Pinch of crushed red pepper
- One 28-ounce can diced Italian plum tomatoes, juices reserved
- Salt
- 2 cups spinach, stems discarded
- 2 pounds fresh ricotta
- 4 large eggs, lightly beaten
- Pinch of freshly grated nutmeg
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups all-purpose flour
Deviled Eggs with Country Ham
By BobD
Chef Ford Fry uses European techniques and flavors at the neighborhood bistro JCT
- 10 large eggs
- 1/4 cup plus 1 tablespoon mayonnaise
- 3 cornichons, minced
- 2 tablespoons goat cheese, room temperature
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced shallot
- 2 teaspoons snipped chives
- Kosher salt and freshly ground pepper
- 1 ounce country ham or prosciutto, thinly sliced torn into 20 pieces
CARDAMOM MILK PUDDING
By BobD
Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-qt heavy saucepan, then remove from heat and l...
- 6 SERVINGS
- 3 1/2 cups whole milk
- 1 tablespoon green or white cardamom pods, slightly crushed
- 1/3 cup arrowroot
- 1/2 cup sugar
- 2 tablespoons chopped pistachios or walnuts