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Recipes
CHERRY CAIPIRISSIMA
By BobD
In a cocktail shaker, press and mix the simple syrup, cherries and lime quarters with a muddler or wooden spoon
- 3/4 ounce simple syrup
- 3 cherries, pitted and halved
- Half a lime, cut into quarters
- 2 ounces white rum.
RED LENTIL SOUP w/SPICED OIL
By BobD
In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fi...
- FOR THE SPICED OIL:
- 6 SERVINGS
- 1 cup cup red lentils (available at natural foods stores, East Indian markets, and some supermarkets), picked over
- 2 onions, chopped
- 2 tablespoons vegetable oil
- 5 garlic cloves, minced
- 4 teaspoons grated peeled fresh gingerroot
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 3 cups chicken broth
- 1 cup drained canned tomatoes
- 2 tablespoons vegetable oil
- 2 teaspoons minced seeded fresh red chili (wear rubber gloves) or 1/4 teaspoon dried hot red pepper flakes
- 1/4 teaspoons cuminseed
- 1/4 teaspoon turmeric
- fresh coriander sprigs for garnish if desired
- FOR THE PAPPADAMS (CRISP LENTIL WAFERS):
- pappadams (available at East Indian markets and specialty foods shops)
- vegetable oil for frying the pappadams
LEMON VERBENA ICE CREAM
By BobD
Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then ...
- 1 cup packed fresh lemon verbena sprigs
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup sugar
Greek Grilled Scallop Sandwiches
By BobD
Michael Psilakis uses a grilled, sliced scallop as the "bread" in his playful version of a finger sandwich, filled
- 1/4 cup Greek-style whole-milk yogurt
- Pinch of saffron threads, crumbled
- 1 1/2 teaspoons rice vinegar
- Sea salt and freshly ground pepper
- 1 small black plum, thinly sliced
- Extra-virgin olive oil
- 12 large sea scallops (1 1/4 pounds)
- 2 thin slices of prosciutto, cut into thin strips
- 36 pea tendrils (1 cup)
Lemon Ripple Cheesecake Bars
By BobD
For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 cup cold water
- 2 large egg yolks
- 1 3/4 cups sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/4 pounds cream cheese, softened
- 2 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Herb-and-Spice Lamb Chops with Minted Asparagus
By BobD
"When I lived in Singapore, I really learned how to use spices in different ways," says chef Jason Wilson of Crush ...
- 1 cup extra-virgin olive oil
- 4 garlic cloves, thickly sliced
- 1/4 cup rosemary leaves
- 3 tablespoons flat-leaf parsley leaves
- 2 tablespoons marjoram or oregano leaves
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground fennel
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon balsamic vinegar
- 12 lamb loin chops, 1 1/2 inches thick
- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 shallot, minced
- 1 teaspoon finely grated lemon zest
- 1/4 cup mint leaves
- Salt and freshly ground pepper
- 1 1/2 pounds pencil-thin asparagus
FRUIT GALETTES
By BobD
1. Make the crust: On a cutting board, slice 13 tablespoons of the butter into ½-inch cubes
- 15 tablespoons unsalted butter, divided
- 3 cups plus 3 tablespoons all-purpose flour, plus extra for rolling
- 5 tablespoons granulated sugar, divided
- Kosher salt
- 4 to 6 tablespoons ice water
- 3 pounds fresh fruit (such as berries, sliced apples or pears, sliced plums, quartered figs or fresh cranberries)
- 1 large egg
BARLEY RISOTTO w/ROASTED CAULIFLOWER
By BobD
Preheat oven to 425F with rack in upper third
- 4 SERVINGS
- Studded with roasted cauliflower and enriched with butter and Parmigiano-Reggiano, this one-dish dinner tastes just right on a chilly night.
- 1 medium head cauliflower, cored
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup pearl barley
- 3 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 4 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped flat-leaf parsley
RABBIT LEGS w/PEAS, COLLARDS & HAM
By BobD
Place peas in a nonreactive bowl and allow to soak overnight in refrigerator
- 4 SERVINGS
- 1 cup Sea Island red peas, from Anson Mills, or substitute pigeon peas
- 8 rabbit legs, roughly 2-1/2 to 3 pounds
- Kosher salt
- 3 tablespoons vegetable oil
- 1/2 cup dry white wine
- 2 carrots, cut into 1/2-inch dice, approximately 1 cup
- 2 large white onions, cut into 1/2-inch dice, approximately 2 cups
- 2 ribs celery, cut into 1/2-inch dice, approximately 1 cup
- 1 bay leaf
- 2 cloves garlic, peeled and chopped fine
- 2 bunches fresh collard greens, stemmed, rolled and cut into 1/2-inch ribbons
- 1 medium Spanish onion, peeled, halved and thinly sliced
- 1/4 pound country ham, diced, or substitute slab bacon, diced and cooked crisp
- 1-1/2 tablespoons grainy mustard
- 1 tablespoon lemon juice
- 4 pats unsalted butter
- 2 tablespoons finely chopped parsley.
Braised Turkey with Gravy
By BobD
Braising turkey parts can be a great way to keep them from drying out—simmering the meat in a covered pot is an i...
- Salt and pepper
- 1 cup sugar
- 1 (5- to 7-pound) whole bone-in turkey breast, trimmed
- 4 pounds turkey drumsticks and thighs, trimmed
- 3 onions, chopped
- 3 celery ribs, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, peeled and crushed
- 2 bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1/2 ounce dried porcini mushrooms, rinsed
- 4 tablespoons unsalted butter, melted
- 4 cups low-sodium chicken broth
- 1 cup dry white wine
- 3 tablespoons all-purpose flour
- Salt and pepper