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Recipes
RICOTTA CHEESECAKE w/CARAMEL ORANGE
By BobD
For crust: Position rack in center of oven; preheat to 350F
- Crust:
- 10 SERVINGS
- The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up.
- 1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
- 1/4 cup (packed) dark brown sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons water
- Filling:
- 1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
- 3 8-ounce packages cream cheese, room temperature
- 1/2 vanilla bean, split lengthwise
- 1 cup sugar
- 1 tablespoon finely grated orange peel
- 2 teaspoons vanilla extract
- 1/4 teaspoon coarse kosher salt
- 4 large eggs
- Caramel-Orange Sauce
- Special equipment:
- 9 -inch-diameter springform pan with 2 1/2-inch-high sides
- Cheesecloth
BUCATINI w/CHANTERELLES, PEAS, PROSCIUTTO
By BobD
If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3 to 5 minutes
- Makes 6 servings
- 1 cup shelled fresh peas or frozen peas, defrosted and drained
- Salt
- 1 pound fresh chanterelle mushrooms
- 5 tablespoons extra virgin olive oil
- 3 cloves garlic, peeled
- 2 ounces thinly sliced prosciutto di Parma, or San Daniele prosciutto chopped
- Freshly ground black pepper
- 1-1/2 pounds ripe fresh plum tomatoes, peeled, seeded and crushed, or 2 cups canned Italian plum tomatoes with their liquid, seeded and crushed
- 1/4 cup chopped fresh Italian parsley
- 1 pound bucatini
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
ROASTED PEARS & GRAPES
By BobD
Preheat the oven to 375 F
- Makes 6 servings
- 2 cups seedless red grapes
- 1 cup sugar
- 2/3 cup Moscato or other fruity white wine
- Juice of 2 lemons
- 2 tablespoons apricot jam
- 1/2 vanilla bean, split lengthwise
- 3 ripe but firm Bosc pears
Summer Berry Clafoutis
By BobD
Palladin's flourless dessert is more like a delicate custard with fruit than like the usual sturdy country clafouti...
- 8 large egg yolks
- 4 large eggs
- 1/2 cup sugar
- One 2-inch piece of vanilla bean, split, seeds scraped out
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 tablespoons kirsch
- 2 pints blueberries
- 1 pint raspberries
- Confectioners' sugar, for dusting (optional)
PEANUT DACQUOISE w/PEANUT BUTTER MOUSSE
By BobD
For meringue layers: Preheat oven to 275F
- Meringue layers:
- 1 1/4 cups roasted spanish salted peanuts with skin (6 to 6 1/2 ounces), divided
- 3/4 cup sugar, divided
- 6 large egg whites
- 1/8 teaspoon cream of tartar pinch of coarse kosher salt
- Mousse:
- 1/2 cup chunky natural-style peanut butter
- 1/4 cup (packed) golden brown sugar
- Pinch of coarse kosher salt
- 1 cup chilled heavy whipping cream, divided
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Glaze:
- 1/4 cup natural unsweetened cocoa powder
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 1 1/3 cups bittersweet chocolate chips
SALMON POACHED IN RED WINE SAUCE
By BobD
Cook the corn and the lima beans and set aside
- 1/2 cup fresh or frozen corn kernels
- 1 cup fresh or frozen baby lima beans
- 1 bottle Cabernet Sauvignon or other red wine
- 4 salmon fillets (about 3 ounces each)
- 3 tablespoons butter
- 1 cup sliced mushrooms
- 1 cup sliced scallion greens in 1-inch pieces
- 1/2 teaspoon salt
Apple Pie Bars
By BobD
Apple pie reinvented as a bar with a nutty, streusel-like topping and a crisp, buttery shortbread crust
- 3 sticks unsalted butter, softened
- 3/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
- 1 tablespoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 cup water, as necessary
- 3/4 cup walnuts
- 3 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
BEET GREENS & POTATO HASH
By BobD
Place the diced potatoes in a steamer above an inch of boiling water
- 1 1 1/2 pound red boiling potatoes or baby Yukon golds, cut in small dice (about 1/2 inch)
- 1 1 1/2 bunch beets, roasted, peeled and cut in small dice (about 1/2 inch)
- 1 1 2 1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water
- 2 2 2 tablespoons extra virgin olive oil
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper
- 1 1 1 tablespoon vinegar — sherry, red wine or Champagne (optional)
- Poached eggs, if desired, for serving
Pamplemousse
By BobD
Mixologist Ryan Fitzgerald thinks the Pamplemousse makes a terrific brunch cocktail: "It's bright, refreshing and l...
- Ice
- 1 ounce London dry gin
- 1/2 ounce St-Germain elderflower liqueur
- 1 ounce fresh grapefruit juice
- 1/2 ounce fresh lemon juice
- 1 large basil leaf, for garnish
MEYER LEMON SHORTCAKES w/MEYER CURD
By BobD
For Meyer lemon curd: Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bo...
- Meyer lemon curd:
- 8 SERVINGS
- In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream.
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
- 1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon (generous) coarse kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
- Biscuits:
- 1 3/4 cups unbleached all purpose flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 2 tablespoons chilled heavy whipping cream
- 1 tablespoon raw sugar*
- Topping:
- 1 cup chilled heavy whipping cream
- 2 tablespoons sugar
- Mixed Citrus "Marmalade"
- Powdered sugar