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Recipes
Chestnut-Chocolate Mousse
By BobD
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse
- 4 ounces semisweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 2 cups chilled heavy cream
- 1 cup vacuum-packed roasted chestnuts, chopped
- Salt
- 4 large egg whites
- 1/4 cup plus 2 tablespoons sugar
- Unsweetened whipped cream and crushed chocolate-covered espresso beans, for serving
CHEESY CHICKEN ENCHILADA
By BobD
Preheat oven to 350 degrees
- 4 skinless, boneless white meat chicken breast halves
- 1 red onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tbsp. dried parsley
- 1/2 tsp. n dried oregano
- 1/2 tsp. ground black pepper
- 1 (15 oz) can stewed tomatoes
- 1/2 cup water
- 1 tbsp. chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 oz.) jar taco sauce
- 3/4 cup shredded Jack Cheeses
COLANDER SPAETZLE
By BobD
1. Boil a large pot of salted water
- 1 cup ricotta cheese, Greek yogurt, or buttermilk
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon grated nutmeg
- 2 1/2 cups all-purpose flour
KALE & SMOKED BACON SALAD w/ZIN VINAIGRETTE
By BobD
Combine vinegar, shallots, and mustard in medium bowl
- 6 tablespoons Zinfandel vinegar or other red wine vinegar
- 1/2 cup chopped shallots (about 2 large)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 12 ounces smoked bacon
- 2 tablespoons coarse kosher salt plus additional (for seasoning)
- 4 bunches kale, center stems removed, leaves torn into large pieces
- Special equipment: Salad spinner
PINEAPPLE GLAZED BREASTS w/SALSA
By BobD
Preheat oven to 400F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to di...
- 4 SERVINGS
- ALSO GREAT WITH PORK OR FISH
- 1/4 cup pineapple juice
- 2 tablespoons (packed) brown sugar
- 1 tablespoon yellow mustard
- 3/4 cup 1/4-inch cubes fresh pineapple
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons finely chopped red onion
- 1 1/2 tablespoons canned sliced jalapeno chiles, drained, coarsely chopped
- 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Slow Cooker Beef Goulash
By BobD
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 2-inch lengths
- 1/4 cup sweet paprika
- 1 tablespoon ground caraway
- 1 teaspoon ground coriander
- 3 cups chicken stock or low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- Sour cream and buttered noodles, for serving
SWEET BOWS
By BobD
In the top of a double boiler, melt the butter, then add the sugar, milk and salt
- Crostoli
- 36 About 36 pieces
- 6 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 2-1/4 cups flour
- 1 whole egg plus 1 yolk
- 3 tablespoons dark rum
- Grated zest 1 lemon
- Juice 1/2 lemon
- Vegetable oil for deep-frying
- Confectioners’ sugar
PEAR & RED WINE SORBET
By BobD
1. Peel, core and quarter the pears
- 2 1/2 pounds ripe pears (4 medium to large pears, like Bartlett pears)
- 1/2 cup sugar, preferably organic fair-trade
- 1 1/2 cups red wine
- 1 1/2 cups water
- 1 2- or 3-inch cinnamon stick
- 1/2 teaspoon vanilla extract
- Pinch of freshly ground black pepper
- 2 tablespoons fresh lemon juice
Herring-and-Beet Salad
By BobD
In a medium saucepan, cover the beets with water and bring to a boil
- 2 medium beets (3 ounces each) stem end trimmed
- 1 small cucumber, cut into 1-by-1/4-inch sticks
- Pinch of salt
- Pinch of sugar
- 3 ounces pickled herring, cut into 1-by-1/4-inch strips (1/2 cup)
- 1/2 cup mayonnaise
- 2 tablespoons minced red onion
- 2 teaspoons wasabi powder whisked with 2 tablespoons hot water
Chicken Shawarma with Green Beans and Zucchini
By BobD
Chef Way: To fill this sandwich wrap, Ana Sortun coats chicken thighs with a lengthy list of spices that includes a...
- 1 pound zucchini, sliced 1/4 inch thick
- 1/2 pound green beans
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 6 skinless, boneless chicken thighs
- 1 garlic clove, minced
- 1 cup plain low-fat yogurt
- 2 tablespoons fresh lemon juice
- Six 6-inch pitas, split horizontally
- 1/2 small red onion, thinly sliced