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Recipes
RICE & BUTTERNUT SQUASH
By BobD
Trim, peel, and remove seeds from the squash
- 2 2 2 pounds butternut squash
- 1 1 to 1-inch onion, cut in to 1-inch chunks
- 1 1 1-inch cup carrot, cut into 1-inch chunks
- 1 1 1-inch cup celery , cut into 1-inch chunks
- 3 3 3 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons butter
- 1 1 1 tablespoon kosher salt
- 5 5 5 cup hot water, plus more if needed
- 2 2 2 cups Italian short-grain rice, such as Arborio or Carnaroli
- For Finishing
- 2 2 2 teaspoons butter, cut in pieces
- cup cup Parmigiano-Reggiano, freshly grated, plus more for passing
SPICED PUMPKIN LAYER CAKE
By BobD
For cake: Position rack in center of oven and preheat to 350F
- Cake:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 3/4 teaspoons ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1 cup (packed) golden brown sugar
- 1 cup canola oil
- 4 large eggs
- 1 15-ounce can pure pumpkin
- 1 tablespoon vanilla extract
- 1 tablespoon grated orange peel
- 3/4 cup raisins
- 3/4 cup sweetened flaked coconut plus additional for garnish
- Frosting:
- 1 8-ounce package cream cheese, room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract or vanilla paste
- 4 1/2 cups powdered sugar (measured, then sifted)
CHERRY-CRANBERRY SAUCE
By BobD
Heat butter in a medium saucepan over medium-high heat
- 1 tablespoon unsalted butter
- 1 piece ginger (about 1 inch), peeled
- 1/2 teaspoon cinnamon
- 1/4 cup amaretto
- 1 bag (15 ounces) frozen or fresh cranberries
- 1 bag (10 ounces) frozen cherries
- 1/4 cup sugar
SPAGHETTI w/WHITE & BLACK EGGPLANT & TOMS
By BobD
1. If you are working with small eggplants, not more than 3 inches long, trim the ends and cut them into 1/2-inch t...
- Use small white and purple eggplants from a local farmers market. If you can't find small eggplants, use a large one and cut it into 3-inch wedges.
- 1 pound small white and purple eggplants
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups fresh tomato sauce
- 1 tablespoon fresh marjoram leaves
- 3/4 to 1 pound fettuccine or whole wheat spaghetti
- 1/2 cup freshly grated Pecorino, ricotta salata or Parmesan (or a combination of these)
DOVER SOLE MEUNIERE
By BobD
Seasonal vegetables and roasted potatoes as accompaniments TO PREPARE THE FISH: Season the flour with the salt a...
- Four 12-ounce whole Dover soles, fins, head, and skin removed
- 1/2 cup all-purpose flour
- Salt and pepper
- 8 tablespoons unsalted butter
- Juice of 2 lemons
- 1/4 cup chopped fresh chives
PUMPKIN GINGER CHEESECAKE PIE
By BobD
Make gingersnap crumb crust and reserve
- SERVES 8
- 1 gingersnap crumb crust, baked and cooled
- 3/4 cup sugar
- 1/4 cup chopped crystallized ginger
- 8 oz cream cheese, softened
- 2 large eggs
- 1/4 cup whole milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup canned solid-pack pumpkin (from a 15-oz can)
Chicken Pad Thai
By BobD
Our version of pad Thai, the satisfying rice-noodle dish from Thailand, is made with chicken, tofu, bean sprouts, a...
- 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
- 5 tablespoons plus 1 teaspoon Asian fish sauce
- 1/2 pound firm tofu, cut into 1/4-inch cubes
- 1 cup water
- 2 tablespoons lime juice
- 1 1/2 teaspoons rice-wine vinegar
- 3 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 3/4 pound linguine
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 2/3 cup salted peanuts, chopped fine
- 2 cups bean sprouts
- 1/2 cup lightly packed cilantro leaves
Slow Cooker Chicken with 40 Cloves of Garlic
By BobD
Pour 1/4 cup of the white wine into a small bowl
- 1/2 cup dry white wine
- Large pinch of saffron threads
- 6 skinless chicken drumsticks
- 6 skinless chicken thighs (bone-in)
- 3 tablespoons unsalted butter
- 2 medium leeks, white and tender green parts only, coarsely chopped
- 1/8 teaspoon freshly grated nutmeg
- 2 1/2 cups chicken stock or low-sodium broth
- 1/4 cup sweet sherry
- Salt and freshly ground pepper
- 3 large heads of garlic, separated into unpeeled cloves
- 1/3 cup Niçoise olives
- 1/3 cup picholine olives
- Salt and freshly ground pepper
- Toasted bread, for serving
Creamy Green Chile and Avocado Sauce
By BobD
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces ...
- 1 firm Hass avocado—quartered, pitted and skin left on for grilling; remove skin when blending
- 1 small onion, quartered
- 2 tomatillos—husked, cored and halved
- 4 peeled garlic cloves
- 1 jalapeño—stemmed, seeded and quartered
- 1 poblano chile—stemmed, seeded and quartered
- 1/4 cup cilantro leaves
- 1/4 cup water
- 2 tablespoons fresh lime juice
Four-Cheese Ravioli
By BobD
In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and ...
- 7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)
- 3 ounces Italian Fontina cheese, shredded (2/3 cup)
- 3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 large egg, lightly beaten