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Recipes
Maple-Apple Upside-Down Cake
By BobD
This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the d...
- 1 cup pure maple syrup
- 3 Granny Smith apples—peeled, cored and cut into eighths
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- Crème fraîche, for serving
PUMPKIN, CORN & LEMONGRASS SOUP
By BobD
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife
- 8 SERVINGS
- 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 3/4 lb kabocha or butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
- 2 1/2 cups fresh or frozen corn kernels (10 oz; from 2 to 3 ears)
- 5 cups water
- GARNISH: cilantro leaves
ROASTED RED PEPPER & WALNUT SPREAD
By BobD
Puree roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp salt in a food processor unt...
- 2 (7- to 8-ounce) jars roasted red peppers, rinsed and drained
- 1 cup coarse fresh bread crumbs (from a baguette)
- 1 cup walnuts (4 ounces), toasted (see Tips)
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
Mexican Spice-Rubbed Rib Eyes with Lime Butter
By BobD
For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious ...
- 4 tablespoons unsalted butter, softened
- 1 small garlic clove, minced
- 1/4 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle powder
- Four 12-ounce, 1-inch thick, boneless rib eye steaks
- Vegetable oil, for the grill
BULGAR, GRATED APPLE & GINGER STUFFING
By BobD
Bake at 375 in an oiled dish, use as stuffing or serve as a salad
- Combine cooked bulgur with chopped or grated apple, minced orange rind, grated ginger and chopped parsley.
VEAL SCALOPPINE w/MUSHROOMS BORDELAISE
By BobD
Pound the scaloppine on a flat surface with a flat mallet
- 12 slices veal scaloppine, about 1 1/4 pounds
- 3/4 pound mushrooms
- 2 tablespoons olive oil
- 1/4 cup peanut, vegetable or corn oil
- 1/4 cup flour
- Freshly ground pepper to taste
- 2 tablespoons butter
- 1/3 cup finely chopped shallots
- 1/3 cup dry white wine
- 1/4 cup finely chopped parsley
LASAGNA w/PARMESAN & BESCIAMELLA
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- LASAGNA IN BIANCO
- 3/4 cup minced shallots (about 6)
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon grated nutmeg
- 3 3/4 cups whole milk
- 1 cup rich chicken stock or reduced-sodium chicken broth
- 2 large eggs, lightly beaten
- 1/2 cup dry Marsala
- 1/2 teaspoon fine sea salt
- 1/4 lb grated Parmigiano-Reggiano (1 cup), divided
- 12 (7- by 3-inch) no-boil egg lasagne sheets
KEY LIME MERINGUE TARTE
By BobD
For Key lime curd: Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl
- Key lime curd:
- 8 SERVINGS
- 3 large eggs
- 3 large egg yolks
- 1/2 cup sugar
- 1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon coarse kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
- Crust:
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3 ounces chilled cream cheese, cut into 1/2-inch cubes
- 1 tablespoon sugar
- 3/4 cup unbleached all purpose flour
- 1/4 teaspoon coarse kosher salt meringue
- Meringue:
- 4 large egg whites, room temperature
- 2/3 cup sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse kosher salt
- Special equipment: 9-inch-diameter tart pan with removable bottom, Kitchen torch
SALMON & VEGETABLE CHOWDER
By BobD
Heat oil in heavy large pot over medium heat
- 4-6 SERVINGS
- 1 tablespoon vegetable oil
- 1 leek (white and pale green parts only), sliced
- 1 teaspoon fennel seeds
- 1 large russet potato, peeled, diced
- 1 large zucchini, diced
- 1 cup frozen corn kernels
- 1 carrot, diced
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 3 cups canned low-salt chicken broth
- 1/2 cup dry white wine
- 1 pound skinless salmon fillet, cut into 3/4-inch pieces
- 1 cup whipping cream
LEMON PASTA
By BobD
Preheat oven to 400 degrees
- 8 oz. spaghetti
- 1/3 cup unsalted butter
- 1 (8 oz.) container sour cream
- 1 tsp. lemon zest
- 3 tbsp. fresh lemon juice
- 3 tbsp. chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and ground black pepper to taste