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Recipes
Clay-Pot Tarte Tatin
By BobD
Flameware is perfect for preparing this French tart, as an ordinary clay pot may not be able to withstand the high ...
- 10 Golden Delicious apples—peeled, cored and halved
- Juice of 2 lemons
- 1 stick plus 2 tablespoons unsalted butter
- 3/4 cup plus 1 tablespoon sugar
- Pinch of salt
- 1/2 pound chilled all-butter puff pastry
GRATINEED CHICKEN IN CREAM SAUCE
By BobD
Pat chicken dry and season with salt and pepper
- 4 SERVINGS
- POULET A LA FERMIERE
- 2 lb chicken thighs and drumsticks
- 1 tablespoon unsalted butter
- 6 fresh parsley sprigs
- 2 fresh thyme sprigs
- 1 bay leaf (not California)
- 4 carrots, cut diagonally into 1-inch-thick slices
- 2 cups frozen small whole onions, thawed and patted dry
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 lb (1 1/2-inch) boiling potatoes, peeled and halved
- 2/3 cup creme fraiche
- 1 cup frozen baby peas, thawed
- 1 cup coarsely grated Gruyere
- SPECIAL EQUIPMENT: a small square of cheesecloth
GLAZED CHOCOLATE CAKE
By BobD
MAKE CAKE: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- FOR CAKE
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs at room temperature 30 minutes
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- FOR GLAZE
- 1/4 cup heavy cream
- 3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped
- 2 teaspoons light corn syrup
- Colorful confectionary sprinkles and/or nonpareils
- EQUIPMENT: a 9- by 2-inch round cake pan
CURRIED DUCK SOUP w/CUCUMBER RICE
By BobD
1. Heat curry powder in a small skillet over medium-high heat until lightly toasted, shaking pan often
- 4 SERVINGS
- A chilled Gewurztraminer will balance the flavors.
- • 1 tablespoon Madras curry powder
- • 2 tablespoons rendered duck fat,
- • 1 small onion, diced
- • 1/2 small rib celery, diced
- • 1 small carrot, diced
- • 1/2 cup dry white wine
- • 2 cups duck stock made with duck carcass
- • 1/2 cup cooked jasmine rice
- • 1/2 small cucumber, peeled, seeded and cut into 1/8-inch dice
- • 1 tablespoon chopped cilantro, plus cilantro sprigs, to garnish
- • 2 tablespoons sour cream
- • 1 tablespoon minced red onion
- • 1/2 tablespoon lime juice
- • Salt and freshly ground black pepper to taste
- • 1 cup coconut milk
- • 1 cup half-and-half
- • 1 Thai (or other small hot) chili, thinly sliced
- • Grated zest 1 lime
- • 4 to 6 tablespoons minced cooked duck meat
Zesty Braised Chicken with Lemon and Capers
By BobD
Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid
- 8 bone-in chicken thighs with skin (6 ounces each)
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large peeled garlic cloves
- 1 1/2 cups Sauvignon Blanc
- 1 1/2 cups chicken stock, preferably homemade
- Four 1-inch strips of lemon zest
- 4 thyme sprigs
- 1 tablespoon capers, drained
- 1 bay leaf
PERFECT ICE BOX KEY LIME PIE
By BobD
Be sure to use instant pudding that requires no stovetop cooking for this recipe
- 8-10 SERVINGS
- An eggless refrigerator recipe as bright and custardy as the original.
- Crust
- 8 whole graham crackers , broken into smaller pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter , melted
- Filling
- 1/4 cup sugar
- 1 tablespoon grated lime zest
- 8 ounces cream cheese , softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup instant vanilla pudding mix
- 1 1/4 teaspoons unflavored gelatin
- 1 cup fresh lime juice from 6 to 8 limes
- 1 teaspoon vanilla extract
VENISON DAUBE a l'ARMAGNAC
By BobD
Heat oil in a large skillet over high heat
- 6 SERVINGS
- Flavors get better as it sits, so prepare a couple of days before. Keep it as long as possible over a slow simmer and let it perfume your house. Serve with boiled potatoes or wide buttered noodles.
- 3 tablespoons canola oil
- • 3 pounds venison stew meat, well-trimmed and cut into 2-inch cubes, blotted dry
- • Salt and freshly ground black pepper to taste
- • 6 tablespoons all-purpose flour
- • 3/4 cup + 2 tablespoons Armagnac
- • 3 tablespoons D’Artagnan Duck Fat or unsalted butter
- • 1/2 pound Wild Boar Prosciutto, finely chopped
- • 3 medium carrots, finely chopped
- • 1 large onion, finely chopped
- • 11/2 tablespoons finely chopped garlic
- • 1 750-ml bottle full-bodied red wine
- • 1 quart water
- • 1 bouquet garni of 5 sprigs parsley, 1 bay leaf, 1 sprig thyme and several celery leaves, tied together in cheese cloth
- • 6 slices good quality white bread
GARLICKY TOM GAZPACHO w/CRUNCHY PECORINO
By BobD
1. Heat a large nonstick skillet over medium heat
- 6 tablespoons grated pecorino Romano
- 2 large tomatoes (about 1 pound), cored and roughly chopped
- 1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
- 1/4 cup extra virgin olive oil, more for serving
- 12 basil leaves, roughly chopped, more for serving
- 2 large garlic cloves, peeled and roughly chopped
- 2 scallions (white and light green parts), roughly chopped
- 2 ice cubes
- 1 3/4 teaspoons kosher salt, more to taste
- 1 1/2 teaspoons red wine vinegar, more to taste
- Pinch cayenne pepper
- Ground black pepper to taste.
CHEESE FONDUE
By BobD
Grate both cheeses and rub fondue pot with the garlic
- ½ lb. Gruyere cheese
- ½ lb. Emmenthaler cheese
- 1 clove garlic, halved
- 1 cup apple juice
- 1 tbsp. cornstarch
- 3 tbsp. fresh lemon juice
- Sweet paprika
- Freshly grated nutmeg
STEAK DIANE
By BobD
Generously season the steaks with salt and pepper and set aside
- 4 SERVINGS
- At The Tar Pit, a new 1940s-style restaurant and lounge in Los Angeles, chef Mark Peel has revived the dish with a neo-version that skips the pyrotechnics & swaps the filet for more flavorful hanger
- Four 6-ounce hanger steaks
- Kosher salt and cracked black peppercorns
- 2 tablespoons vegetable oil
- 8 medium cremini mushrooms, sliced 1/4 inch thick
- 2 small shallots, finely chopped
- 1 teaspoon crushed green peppercorns (optional)
- 1/4 cup brandy
- 1/2 teaspoon Worcestershire sauce
- 10 tablespoons unsalted butter, cut in 1/2-inch cubes
- 1 tablespoon finely chopped parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard