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Recipes
CARAMEL APPLE SHORTCAKES
By BobD
FOR THE SHORTCAKES: Preheat the oven to 375 degrees F
- For the Shortcakes:
- In this fall rendition, apples are caramelized to an almost candied sweetness and paired with flaky biscuitlike shortbread and refreshing sour cream whipped cream.
- INGREDIENTS
- 1 1/2 cups all-purpose flour, plus extra for forming the biscuits
- 1/4 cup plus 3 tablespoons sugar
- 1 tablespoon plus 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 About 1 cup buttermilk
- 2 tablespoons whole milk or heavy cream
- Apple Cider Reduction (recipe follows)
- For the Apples and Cream:
- 3 tablespoons unsalted butter
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 5 Granny Smith apples, peeled, cored, and cut into eighths
- 1/2 cup sugar
- 1/4 cup apple brandy such as applejack
- 3/4 cup very cold heavy cream
- 3/4 cup very cold sour cream
- For the Apple Cider Reduction: (makes about 1 cup)
- 1 quart apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple brandy, such as applejack
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 cinnamon stick
CHOCOLATE TRUFFLE PIE w/ORANGE SABAYON
By BobD
For truffle pie: Preheat oven to 350F
- Truffle pie:
- 1/4 cup almond meal or very finely ground almonds
- 1/4 cup matzo cake meal
- 1/4 teaspoon salt
- 1 pound plus 1 ounce bittersweet chocolate (do not exceed 61% cacao), chopped
- 6 tablespoons (3/4 stick) plus 1 tablespoon unsalted pareve margarine
- 3 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon finely grated orange peel
- Sliced almonds, lightly toasted
- Strawberries:
- 1 1/4 pounds strawberries, hulled, sliced
- 2 tablespoons sugar
- 1 teaspoon finely grated orange peel
- Orange-champagne sabayon
Mom's Chocolate Cake
By BobD
This is a real old-fashioned American chocolate layer cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 eggs, lightly beaten
- Chocolate Frosting
RADICCHIO, GOAT CHEESE & RAISIN SALAD
By BobD
Put the raisins in a small bowl and pour the vinegar over them
- This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course
- 3/4 cup golden raisins
- 3 tablespoons balsamic vinegar
- 2 pounds radicchio, cut in 1-inch shreds
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 pound fresh goat cheese (or gorgonzola)
PETRALE SOLE w/LEMON-SHALLOT BRUSSELS SPR
By BobD
Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl
- 2 SERVINGS
- Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.
- 1/4 cup all purpose flour
- 2 teaspoons finely grated lemon peel
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground white pepper plus additional for seasoning
- 3 tablespoons olive oil, divided
- 12 ounces petrale sole fillets
- 3/4 cup thinly sliced shallots
- 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
- 1 cup vegetable broth
- 1 tablespoon unsalted butter
- 1 teaspoon chopped fresh Italian parsley
COQ au VIN w/SHIITAKE MUSHROOMS
By BobD
Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened
- 1 ounce dried shiitake (Oriental black) mushrooms
- 1 cup warm water
- 1 ounce slab bacon, finely diced
- 1 tablespoon cooking oil
- 3 1/2 pound frying chicken, cut up
- 6 ounces small white onions, peeled
- 1/4 cup finely chopped carrot
- 2 tablespoons minced shallots
- 1/2 cup finely chopped onion
- 1 tablespoon flour
- 1 1/2 cups dry red wine
- Salt and freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons cognac or brandy
- 1 tablespoon finely chopped parsley
SICHUAN PEPPER-SALT ROAST CHICKEN
By BobD
Preheat oven to 425F with rack in middle
- 4 SERVINGS
- 1 tablespoon Sichuan peppercorns, toasted
- 2 teaspoons coarse salt
- 1 whole chicken (about 3 1/2 lb)
- 1 tablespoon olive oil
- EQUIPMENT: an electric coffee/spice grinder; an instant-read thermometer
BLACK COD w/ENOKI & SANSHO PEPPER
By BobD
MAKE BROTH: Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to ...
- 6 SERVINGS
- FOR BROTH
- 1 cup water
- 6 tablespoons reduced-sodium soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1/8 teaspoon ground sansho pepper (sometimes labeled sansyo), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
- 1 shallot, sliced
- 3 garlic cloves, thinly sliced, divided
- 2 teaspoons vegetable oil
- 7 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
- 5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
- FOR FISH
- 6 (6-oz) pieces black cod fillet with skin
- 1 teaspoon vegetable oil
- GARNISH: thinly sliced scallion greens
BRIE & PEAR CROSTINI
By BobD
Lay the bread slices on a tray or baking sheet
- Best when the Brie is ripe and left at room temperature for at least 2 hours. Put a dribble of honey on it with a crack of pepper.
- 16 thin slices French baguette
- 1 pound Brie
- 1 perfectly ripe pear, cored and thinly sliced
- 1/4 cup honey
- Salt and freshly ground pepper
NORTH CAROLINA PULLED PORK BBQ
By BobD
Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepa...
- 8 SERVINGS
- 3 1/2 cups cider vinegar (20 fl oz)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons hot red-pepper flakes
- 1 (8- to 10-lb) bone-in pork shoulder roast (preferably butt end) with skin
- EQUIPMENT: a 22 1/2-inch charcoal kettle grill fitted with a hinged rack and a thermometer; 10 lb hardwood charcoal; a disposable aluminum roasting pan (about 13 by 9 by 2 inches); 2 neoprene or silic
- ACCOMPANIMENTS: hamburger buns and coleslaw