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Recipes
VIDALIA ONION BREAD PUDDING
By BobD
Preheat a gas grill to 400 to 500F or a charcoal grill until hot
- 6 SERVINGS
- 8 tablespoons (1 stick) butter
- 1 tablespoon olive oil
- 8 cups thinly sliced Vidalia or Texas Sweet onions
- 1/4 cup dry vermouth (optional)
- 1 clove garlic, crushed
- 6 cups French bread in 1-inch chunks
- 6 cups grated Emmenthaler or Swiss cheese
- 3 eggs
- 1 1/2 cups half-and-half
- 1 teaspoon sea salt or kosher salt, or to taste
- Freshly ground black pepper
ESCAROLE SALAD w/CREAMY ANCHOVY DRESSING
By BobD
Make the dressing: In the bowl of a food processor, combine the anchovies with the mustard and garlic and pulse unt...
- Anchovy Dressing
- 1 1/2 ounces anchovies (about 10 to 12), rinsed and deboned (if necessary)
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, roughly chopped
- 1 large egg yolk
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 1/4 cup finely grated Parmesan cheese
- Salt and freshly ground pepper
- Escarole Salad
- 2 cups white wine vinegar
- 2 medium heads escarole, quartered lengthwise
- 1 cup toasted bread crumbs
- Anchovies, for garnish
BLOOD ORANGE & OLIVE CAKE
By BobD
1. Preheat oven to 350 degrees
- Time 1 hour 20 minutes plus cooling
- Butter for greasing pan
- 3 blood oranges
- 1 cup sugar
- Buttermilk or plain yogurt
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
- Honey-blood orange compote, for serving, optional (see note)
- Whipped cream, for serving, optional.
RICE NOODLES w/ZUCCHINI, TOMS & MINT
By BobD
* To seed the tomatoes, cut the tomatoes in half along the equator, place a strainer over a bowl and seed the tomat...
- Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes.
- 2 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves (to taste), minced
- 1 pound zucchini, cut in 1/4-inch dice
- 1 pound tomatoes, peeled, seeded* and cut in 1/4-inch dice, or 1 14-ounce can diced tomatoes, partially drained
- Salt and freshly ground pepper to taste
- 7 to 8 ounces thin rice sticks
- 3 to 4 tablespoons chopped fresh mint
- 1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional)
Roasted Chicken Legs with Potatoes and Kale
By BobD
For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the ...
- 1 1/2 pounds tender, young kale, stems and inner ribs removed
- 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 8 whole chicken legs (about 10 ounces each)
- 1 teaspoon paprika
- Lemon wedges, for serving
GRILLED HERB POTATOES
By BobD
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure
- Yield: Makes 4 servings
- 2 pounds large Yukon Gold or other yellow-fleshed potatoes
- 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
- 2 garlic cloves, smashed
- 1/3 cup extra-virgin olive oil
- 1 lemon wedge plus additional for serving
Buttermilk Cake with Riesling-Poached Pears
By BobD
"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses througho...
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large egg yolks
- Finely grated zest of 1 lemon
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup buttermilk
- 5 Bartlett pears
- One 750-milliliter bottle Riesling
- 1 cup water
- 1 cup sugar
- 1/2 vanilla bean, split and seeds scraped
- One 3-inch-long strip of orange zest
- 3 star anise pods
- 1 cup crème fraîche
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/4 cup confectioners' sugar
Chilled Mango and Cucumber Soup
By BobD
Finely chop 1 mango and 1 cucumber and set aside
- 2 mangoes, peeled and pitted (2 pounds total)
- 2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
- 3 tablespoons finely chopped red onion
- 3 tablespoons fresh lime juice, or to taste
- 2 tablespoons chopped fresh cilantro
BLUEBERRY JAM SANDWICHES
By BobD
For jam: Combine blueberries, fruit pectin, and butter in large nonstick skillet
- Jam:
- Yield: Makes about 24
- 2 cups fresh blueberries (12 ounces)
- 2 tablespoons powdered fruit pectin
- 1/2 teaspoon unsalted butter
- 1 cup sugar
- Cookies:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 tablespoons finely grated lemon peel
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 1/4 cups all purpose flour
- Raw sugar* (for sprinkling)
RED SNAPPER w/HAWAIIAN PESTO SAUCE
By BobD
FOR THE SAUCE: In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil
- For the Pesto Sauce:
- 4 tablespoons vegetable oil
- 1/2 cup fresh ginger, sliced into matchstick shapes
- 4 cloves garlic, peeled and minced
- 1/4 cup nuts (macadamia nuts, cashew, pine nuts, or any combination)
- 1/4 cup minced cilantro leaves
- 1/4 cup minced basil leaves
- Juice of 1 lemon
- Tabasco sauce, to taste
- 1 tablespoon sesame oil
- For the Red Snapper:
- Juice of 1 lemon
- 2 cups fish stock (or chicken stock or water)
- 1 pound red snapper fillets, cut into four 4-ounce portions