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Recipes
SCOTTISH CRANACHAN
By BobD
Raspberries or loganberries are the traditional fruits, but any soft fruit can be used
- A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor.
- 1/3 cup pinhead or steel-cut oats
- 2 cups heavy cream
- 3 tbsp malt whisky or Drambuie
- 4 tbsp Scottish heather honey
- 4 oz fresh raspberries
EASTER BREAD
By BobD
Combine the raisins with the rum in a small bowl and toss to mix
- Makes 3 loaves
- 1 1/2 cups golden raisins
- 1/2 cup dark rum
- 1 cup of milk
- 1 cup granulated sugar plus 2 tablespoons
- Four 3/5-ounce cakes fresh yeast, crumbled
- (1/3 cup), or four 1-ounce packages instant dry yeast
- 9 cups unbleached all-purpose flour, or as needed, sifted
- 3 large eggs, at room temperature
- 6 large egg yolks, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the bowl of dough
- 1/2 cup Vin Santo, Verduzzo, or other sweet white wine
- Grated zest (yellow part only, without the underlying white pith) of 2 large lemons
- Grated zest (orange part only, without the white pith) of 1 orange
- 11/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
BASIC BUTTER COOKIES
By BobD
1. Preheat the oven to 375 degrees
- Butter or margarine for greasing cookie sheets
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 16 tablespoons unsalted butter, room temperature
- 2/3 cup superfine sugar
- 1 large egg
- 1 1/2 teaspoons vanilla or almond extract
- Glaze or flavored sugar (optional; see note below)
Asparagus-Cheese Tartines
By BobD
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunch...
- 12 thin asparagus spears
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced
- Salt and freshly ground pepper
- 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
- Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
- 1/4 cup tapenade
- Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
- 4 very thin slices of prosciutto
- Aged balsamic vinegar, for drizzling
Wild Mushroom and Burrata Bruschetta
By BobD
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stan...
- 1 pound shiitake mushrooms, stems discarded and caps quartered
- 1 pound cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped rosemary
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
- 1 pound burrata cheese, cut into 16 slices
NO YEAST PIZZA DOUGH
By BobD
Preheat oven to 400 degrees
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/8 tsp. black pepper
- 2 eggs, lightly beaten
- 2/3 cup milk
VIETNAMESE FRESH SPRING ROLLS
By BobD
Prepare the dipping sauce; set aside
- For the Filling:
- This variation on the traditional Vietnamese spring roll is refreshing, healthful and herbaceous. Vegetables, herbs and meats are wrapped in rice paper and eaten dipped in a blend of fish sauce and lime juice.
- Fish sauce and lime dipping sauce
- 3-4 ounces dried thin rice stick noodles
- Boiling water, as needed
- 3/4 pound boneless pork loin, in one piece
- 12 large shrimp, peeled and deveined
- For Assembly:
- 12 dried large rice paper rounds, each 8 1/2 inches in diameter
- 12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
- 1 large carrot, peeled and finely julienned, then tossed with 1 teaspoon sugar until softened, about 10 minutes
- 1 small English (hothouse) cucumber, peeled and finely julienned
- 12 fresh mint sprigs
- 12 fresh cilantro sprigs, plus extra leaves for filling
- 1 tablespoon coarsely chopped dry-roasted peanuts
- Other necessary recipes: Fish Sauce and Lime Dipping Sauce
UPSIDE-DOWN GRAPE-MASCARPONE CAKE
By BobD
Preheat oven to 350F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray
- Yield: Makes 8 to 10 servings
- Nonstick vegetable oil spray
- 3 1/4 cups red seedless grapes, divided
- 2 tablespoons frozen grape juice concentrate (with Concord grapes), thawed
- 1 cup sugar, divided
- 2 teaspoons cornstarch
- 1 1/2 teaspoons raspberry vinegar
- 1 1/2 8-ounce packages cream cheese, room temperature
- 1 1/2 tablespoons all purpose flour
- 1 8-ounce container mascarpone cheese
- 3 large eggs
SAFFRON ROUILLE FOAM
By BobD
1. Combine lobster stock, olive oil in a small pot
- Lobster stock 1 C
- Olive oil 1 Oz
- Saffron 1 pinch
- Lemon rind pieces 2 each
- Garlic cloves 1 each
- Espelette pepper (see note) to taste
- Egg whites 3 Oz
BAKED CHICKEN MEATBALLS w/PEPERONATA
By BobD
MAKE PEPERONATA: Preheat oven to 400F with racks in upper and lower thirds
- SERVES 4
- FOR PEPERONATA
- 3 red bell peppers, cut into strips
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons drained capers
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon hot red pepper flakes
- FOR MEATBALLS
- 3 slices Italian bread, torn into pieces (1 cup)
- 1/3 cup milk
- 3 oz sliced pancetta, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 lb ground chicken
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon tomato paste
- ACCOMPANIMENT: garlic bread made from remainder of Italian loaf