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Recipes
CHIVE BLOSSOM SALAD w/MUSHROOMS
By BobD
Wipe the dirt off the mushrooms with paper towels
- 1 pound raw white mushrooms
- 1/2 cup extra-virgin olive oil
- 12 About 12 chive blossoms
- 1/3 cup chopped chives
- Coarse salt and freshly ground pepper to taste
Chocolate Chip-Pretzel Bars
By BobD
These bars were inspired by the candy and cookies you'd mail to a homesick kid at summer camp
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- One 12-ounce bag bittersweet chocolate chips
- 1 1/2 cups mini pretzels, coarsely chopped
- 2 tablespoons chocolate sprinkles
Boston Lettuce Salad with Herbs
By BobD
SUGGESTED PAIRING Citrusy, light-bodied Spanish Albariño
- 1/2 cup flat-leaf parsley leaves
- 1 large scallion, white and pale green parts only, chopped
- 2 teaspoons coarsely chopped tarragon
- 3 tablespoons vegetable oil
- 2 teaspoons white wine vinegar
- 1 tablespoon water
- Salt and freshly ground pepper
- 1 head of Boston lettuce, separated into leaves
- Chervil or tiny tarragon sprigs, for garnish
Shiitake-and-Scallion Lo Mein
By BobD
Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls
- 1 pound wide lo mein noodles
- 1/4 pound snow peas, halved diagonally
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 teaspoons toasted sesame oil
- 3 tablespoons canola oil
- 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 6 scallions, cut into 1-inch lengths
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 2 tablespoons chopped cilantro
Pear-and-Fig Pie-in-a-Jar
By BobD
Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it wi
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 sticks unsalted butter, cut into 1/2-inch dice and chilled
- 1/4 cup plus 3 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 cup dried black Mission figs, stemmed and quartered
- 1 pound Bosc pears—peeled, cored and cut into 1/2-inch dice (2 cups), plus 8 pear slices, for garnish
- 2 1/2 cups apple cider
- 1 cup pear eau-de-vie
- 1/4 cup honey
- Two 1-inch-wide strips of lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- Pinch of salt
- 1/2 cup walnuts
- 1 cup mascarpone
- 1/2 cup crème fraîche
- 2 1/2 tablespoons honey
- 2 1/2 tablespoons maple syrup
- 3 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- Pinch of salt
Warm Chocolate Cakes with Mascarpone Cream
By BobD
In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with ma...
- 8 ounces bittersweet chocolate, chopped, plus shavings for garnish (optional)
- 1 1/2 sticks (6 ounces) unsalted butter
- 3 large eggs, plus 3 large egg yolks, at room temperature
- 1/2 cup sugar
- 1/4 cup cake flour
- 1/2 cup heavy cream
- 1/2 vanilla bean, split and seeds scraped
- 2 tablespoons light brown sugar
- 1/2 teaspoon finely grated lemon zest
- 1 cup mascarpone (8 ounces)
- 1 teaspoon fresh lemon juice
- 1/2 About 1/2 cup brandied cherries or kirsch-soaked sour cherries
Jean-Georges' Celery Root Remoulade with Scallops and Caviar
By BobD
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- 1 pound celery root—quartered, peeled and cut on a mandoline into thin julienne strips
- Salt and freshly ground pepper
- Four 2-ounce sea scallops
- Pinch of cayenne
- 1 tablespoon melted butter
- Osetra caviar, for garnish
BAKED TOMATOES w/ARUGULA PESTO
By BobD
1. Preheat the oven to 425 degrees
- 6 medium or large ripe, firm tomatoes
- Salt and freshly ground pepper to taste
- 6 tablespoons arugula pesto (1/2 recipe)
Jean-Georges' Sour Cherry-Yuzu Bellinis
By BobD
Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at the pig roast
- 1/2 pound pitted fresh or frozen sour cherries (2 cups)
- 1/2 cup sugar
- 4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
- One 750-milliliter bottle plus 2 cups chilled brut Champagne
- Ice
CHICKEN SOUP w/BULGUR & YELLOW SQUASH
By BobD
Place the chicken stock in a saucepan, and bring to a simmer
- 5 cups chicken stock
- 3/4 cup coarse (#3) bulgur
- Salt and freshly ground pepper to taste
- 3/4 pound yellow squash, sliced
- 1/2 to 1 cup shredded chicken breast, to taste
- 1 to 2 tablespoons fresh lemon juice, to taste
- 1 tablespoon chopped fresh tarragon