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Recipes
Slow Cooker Ham Hock & Chickpea Stew
By BobD
Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker
- 8 cups hot water
- 4 smoked ham hocks (2 1/2-pounds)
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 3 large carrots, cut into 2-inch lengths
- 1 medium onion, cut into 1-inch dice
- 2 bay leaves
- 2 thyme sprigs
- 3 medium (6-ounce) red-skinned potatoes, peeled and quartered
- 1/2 cup flat-leaf parsley, chopped
- Salt and freshly ground pepper
GARDEN BEIGNETS
By BobD
For beignet batter: Place warm milk in a large bowl
- Beignet batter:
- These savory, deep-fried little bites stuffed with sauteed greens, which change throughout the seasons depending on what's growing at the farm.
- 1 cup whole milk, warmed to 105F
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 large egg whites, room temperature
- Filling:
- 6 tablespoons olive oil
- 1 medium white onion (about 8 ounces), halved lengthwise, thinly sliced
- 8 ounces assorted baby greens (about 12 cups), such as mustard, mizuna, and arugula
- 1 cup (2 ounces) finely grated Parmesan
- 1 teaspoon kosher salt plus more for seasoning
- Vegetable oil (for frying)
- 1/4 cup vinegar powder
- 1/2 cup all-purpose flour
- Vinegar powder can be found at specialty foods stores and spicebarn.com.
PAN ROASTED WOOD PIGEON w/CURRIED ORZO
By BobD
1. Prepare Curried Orzo and keep warm 2
- 4 SERVINGS
- This orzo is a spectacular partner for any full-flavored red meat or poultry, from magret of duck to venison or wild hare. Rub the spice mixture on the meat too, if you want.
- Ingredients
- • Curried Orzo (recipe follows)
- • 4 wood pigeons, about 8 ounces each, rinsed and patted dry
- • 2 tablespoons olive oil
- • Salt and freshly ground black pepper to taste
- • 1 shallot, finely chopped
- • 1 cup tawny port
- • 1/4 cup good-quality balsamic vinegar
- • 1 cup duck and veal demi-glace
- • 1 teaspoon saffron threads
- • 1 tablespoon unsalted butter, at room temperature
- • 1 tablespoon minced flat-leaf parsley
- You could substitute purchased curry powder, but making your own is infinitely better. In any case, be sure to add the saffron. There’s a lot of it, but don’t stint. The results justify the indulgence
APPLE SOJU/SAKE COCKTAILS
By BobD
Cut apple into matchsticks with slicer, discarding core, then put in a pitcher and stir in soju
- 8 SERVINGS
- 1 Pink Lady or Granny Smith apple
- 2 cups soju or sake
- 5 cups chilled tonic water (40 fluid ounces)
- 8 lime wedges
- EQUIPMENT: an adjustable-blade slicer fitted with 1/4-inch julienne blade
BAKED CHERRY FRENCH TOAST
By BobD
FOR THE TOAST: Cut the loaf of white bread into cubes
- For the Toast:
- 1 unsliced loaf of white bread
- 1/2 loaf of French bread
- 4 cups of frozen cherries (rinsed and drained)
- 7 eggs
- 1 1/2 cups of milk
- 1 1/2 cups of half & half
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup of sugar
- For the Topping:
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 2 tablespoons dark corn syrup
- 1 cup chopped walnuts
CREME BRULEE FRENCH TOAST
By BobD
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth an
- 6 SERVINGS
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 2 tbsp corn syrup
- 8 round (loaf country-style bread)
- 5 large eggs
- 1-1/2 cup half-and-half
- 1 tsp vanilla
- 1 tsp grand marnier
- 1/4 tsp salt
MED BREAST SKEWERS w/TAHINI SAUCE
By BobD
For the chicken In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce
- FOR THE CHICKEN:
- 4-6 SERVINGS
- 1/3 cup peeled sliced ginger
- 6 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup lemon juice
- 1/2 teaspoon Tabasco or other hot sauce
- 1/2 cup extra virgin olive oil
- 2 pounds skinless boneless chicken breasts, cut into 1-inch cubes
- Vegetable oil or nonstick cooking spray, for broiling pan
- FOR THE TAHINI SAUCE:
- 1/2 cup tahini paste
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 1/2 tablespoons lemon juice
- 1/2 cup (packed) flat-leaf parsley leaves.
JAPANESE GRILLED SHIITAKE
By BobD
Preheat charcoal or gas-fired grill
- 12 large fresh shiitake mushrooms
- 3 tablespoons light soy sauce
- 3 tablespoons lemon juice
- 2 teaspoons mirin (see note)
- 2 teaspoons finely chopped scallions
- 1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste
TOMATOES STUFFED WITH MUSHROOMS
By BobD
Clean and boil whole mushrooms in salted water for 15 minutes
- 1 pound mushrooms
- 6 medium tomatoes
- 1 small onion, minced
- Salt to taste
- 2 tablespoons chopped parsley, plus parsley sprigs for garnish
- 2 tablespoons sour cream
- 9 raw cranberries
CUBAN COFFEE (CAFECITO)
By BobD
Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sur...
- No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee.
- Espresso ground coffee
- 1/4 1/4 1/4 cup sugar
- Special equipment: Stovetop espresso maker