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Recipes
SMOKE ROASTED APPLES w/JAP BEAN PASTE
By BobD
Advance Preparation The apples can be stuffed and refrigerated several hours ahead
- 4 SERVINGS
- 4 firm sweet-tart apples, such as Fujis
- 2 tablespoons azuki bean paste
- 2 tablespoons cream cheese (I use whipped cream cheese)
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- You'll Also Need
- 2 cups applewood chips or chunks, soaked for 1 hour in water to cover, then drained; grilling rings or aluminum foil rings for the apples
MARSHMALLOW SPREAD
By BobD
In bowl of mixer, whisk together powdered egg white and warm water until powder is dissolved
- 2 2 2 teaspoons powdered dried egg whites, such as Just Whites
- 2 2 2 tablespoons warm water
- 2/3 2/3 2/3 cup light corn syrup
- 1/2 1/2 1/2 cup confectioners' sugar
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 teaspoon pure vanilla extract
- Special equipment: Stand mixer
RUSTIC PLUM AND PORT TART
By BobD
Preheat oven to 375F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, a...
- 6 SERVINGS
- 2 cups tawny Port
- 1/2 cup (packed) plus 1 tablespoon golden brown sugar
- 1/4 teaspoon allspice
- 1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
- 1 tablespoon all purpose flour
- 1 refrigerated pie crust (half of 15-ounce package)
- Vanilla ice cream
BABY PUMPKINS W/SHRIMP OR SCALLOPS
By BobD
1. Preheat oven to 350 degrees
- 6 Jack Be Little mini-pumpkins
- 2 tablespoons light brown sugar
- 2 1/2 tablespoons unsalted butter
- 18 fresh bay scallops or 18 small shrimp, peeled and deveined, or 12 small cremini mushrooms, halved
- Salt and freshly ground white pepper
- 1 tablespoon flour
- 1 1/3 cup heavy cream, scalded
- 1/4 medium onion, peeled and stuck with 8 whole cloves
- 1/2 cup Spanish tetilla or other semisoft cheese, like fontina Val d’Aosta, diced
- 2 teaspoons minced chives.
CHOURIZO FILLED DATES
By BobD
Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and brea...
- 4 ounces fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely crumbled
- 1 tablespoon chopped Italian parsley
- 12 large Medjool dates
- 6 slices applewood-smoked bacon, cut crosswise in half
- 2 tablespoons olive oil
Jean-Geroges' Sweet Pea Puree with Jalapeños
By BobD
By roasting jalapeños before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a...
- 2 jalapeños
- 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas
- 1/4 cup water
- 1 tablespoon unsalted butter
- Salt
POLENTA w/MUSHROOMS, FAVAS & TOMS
By BobD
1. Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes
- The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.
- 1 recipe Oven-Baked Polenta
- 1 pound fava beans, shelled
- 1 tablespoon extra virgin olive oil
- 2 to 4 garlic cloves (to taste), preferably fresh green garlic, sliced thin
- Salt, preferably kosher salt, to taste
- 1/2 pound mushrooms, either regular or wild (or a combination), cleaned, trimmed and cut or torn in thick slices
- 1 teaspoon fresh thyme leaves
- 1/4 cup dry white or red wine
- 1 (14-ounce) can chopped tomatoes, with juice
- Slivered fresh basil
- 1/4 cup freshly grated Parmesan
SWEET POTATO SOUFFLE
By BobD
1. Preheat the oven to 425F
- This souffle's not too sweet to serve as a starter, but it also makes an impressive dessert. You can make individual souffle or one large one, which is easier to make than a pie.
- 2 pounds sweet potatoes
- 1 tablespoon unsalted butter
- 3 tablespoons sugar
- 1/4 cup mild honey, such as clover
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup plain low-fat yogurt
- 2 teaspoons freshly squeezed lime juice
- 8 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
PASTA w/CHERRY TOMATOES & ARUGULA
By BobD
1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl
- 1 pint cherry tomatoes, halved if small, quartered if large
- 1 plump garlic clove, minced or put through a press (more to taste)
- Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 pound fusille, farfalle, or orecchiette
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)