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Recipes
Spicy Fried Okra with Crispy Shallots
By BobD
Okra is a common ingredient in Singaporean cooking; Chris Yeo was thrilled at how easy it is to find in Atlanta
- Vegetable oil, for deep frying
- 2 tablespoons dried shrimp
- 2 large shallots, thinly sliced
- 2 pounds okra, sliced diagonally 1/2 inch thick
- 3 tablespoons sambal oelek
- Salt
- 1/2 small red bell pepper, thinly sliced
German Chocolate Cake
By BobD
Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 195...
- 2 1/2 cups cake flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 6 ounces semisweet chocolate, melted and cooled
- 1 1/4 cup pecans
- 1 stick unsalted butter, softened
- 1 pound confectioners' sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 cup hot coffee
- 1/2 packed cup sweetened shredded coconut, plus more for garnish
Inside-out fish tacos with fried avocado and corn nuts
By BobD
1. Cut tuna into 18 thin slices
- Yellowfin tuna loin, sushi grade 10 Oz
- Green cabbage, thinly shaved 1/4 C
- Spicy lime mayonnaise 1/4 C
- Corn nuts, crushed 1/2 C
- Fried avocados 18 each
- Lime, peeled, segmented, minced 1 each
- Cilantro, leaves 1/8 C
Double-Chocolate Layer Cake
By BobD
"This is the most fabulous chocolate cake that I've ever made," says Ina Garten, host of Food Network's Barefoot Co...
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 6 ounces semisweet chocolate, coarsely chopped
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup plus 1 tablespoon confectioners' sugar, sifted
- 1 tablespoon instant coffee granules
CHOCOLATE CINNAMON CREAM PIE
By BobD
MAKE CRUST: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- FOR CRUST
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups cinnamon graham cracker crumbs (from about twelve 5- by 2 1/2-inch crackers)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- FOR FILLING
- 6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
- 2 tablespoons cornstarch
- 1/3 cup packed light brown sugar, divided
- 2 whole large eggs
- 2 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into tablespoons
- 1 teaspoon pure vanilla extract
- FOR WHIPPED CREAM
- 1 1/2 cups chilled heavy cream
- 5 tablespoons confectioners sugar
- 1/2 teaspoon cinnamon
- FOR CHOCOLATE CURLS
- 1 (3- to 4-inch-thick) chunk bittersweet chocolate
CRANBERRY PUMPKIN MUFFINGS
By BobD
Heat oven to 350 degrees. In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspi...
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose enriched flour
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon allspice
- 1/2 teaspoon salt (optional)
- 1/2 cup canola oil
- 2 1/2 cups canned pumpkin purée
- 2 eggs, lightly beaten
- 2 cups fresh cranberries, halved.
GRILLED MUSHROOMS IN FOIL PACKETS
By BobD
Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets ...
- 4 SERVINGS
- 1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick
- 2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram
- 2 to 4 garlic cloves, thinly sliced or chopped
- Salt and freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil, plus additional for brushing foil
ROSH HASHANA JAM CAKE
By BobD
Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan
- 10-12 SERVINGS
- Vegetable oil or nonstick spray for pan
- 3 cups all-purpose flour, plus additional for pan
- 1 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cups (one 18-ounce jar) seedless blackberry preserves
- 1 cup finely chopped pecans
- Confectioners' sugar, optional.
SEARED FOIE GRAS w/GRAPE SAUCE
By BobD
1. Heat a heavy skillet over high heat until hot
- 8-10 SERVINGS
- • 40 seedless green grapes, peeled if you have time
- • 1 tablespoon sugar
- • 1/2 cup fine red wine or balsamic vinegar
- • 1/4 cup duck and veal demi-glace
- • 1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and cut into 3/4-inch slices
- • Salt and Pepper
Not Your Usual Lemon Meringue Pie
By BobD
Chef Way: In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of...
- 3 sheets of phyllo dough, plus more in case of tearing
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup light brown sugar
- 5 large egg whites
- One 12-ounce jar lemon curd
- Raspberries, for garnish