BobD's profile page
Recipes
SMOKED SALMON HASH w/POTATOES & FENNEL
By BobD
Preheat oven to 400F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large b...
- 6 SERVINGS
- Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.
- 10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
- 5 tablespoons bacon drippings (from about 12 bacon slices)
- 1 1/2 teaspoons fennel seeds
- 1 cup chopped onion
- 1 cup chopped fennel bulb
- 1 red bell pepper, cut into strips
- 6 ounces thinly sliced smoked salmon, cut into strips
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 1 tablespoon distilled white vinegar
- 6 to 12 large eggs
COLD POT AU FEU OF DUCK w/FOIE GRAS
By BobD
1. Place the medallion of foie gras in the freezer to harden
- 4 SERVINGS
- Cold Pot Au Feu of Duck with Foie Gras and Truffles
- • 4 duck leg confit
- • 1 medallion of foie gras with truffles (6 oz)
- • 2 tubs of of duck and veal demi-glace (6.5 oz each)
- • 2 teaspoons gelatin powder
- • mesclun
- • vinaigrette
FIG SALAD w/GOAT'S MILK YOGURT & PEPPER CRESS
By BobD
Whisk together first 5 ingredients in medium bowl
- 6 SERVINGS
- 1/2 cup goat's milk yogurt
- 1/2 cup soft fresh goat cheese, crumbled
- 2 teaspoons honey
- 1/2 teaspoon (scant) vanilla extract
- 2 tablespoons fresh lemon juice
- 24 ripe black Mission figs, halved lengthwise
- Fleur de sel
- 2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
- 1 cup (loosely packed) small mint leaves
- Extra-virgin olive oil
- 1 dried Indonesian long pepper**
CRISPY KALE
By BobD
Preheat oven to 500 degrees
- 6-8 SERVINGS
- 1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
- 3 to 4 tablespoons olive or vegetable oil
- 3 to 4 cloves garlic, minced
- Kosher salt, to taste.
MOLASSES SPONGE CANDY
By BobD
Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil
- YIELDS 1 POUND
- The sponge candy's tender crunch melts in your mouth.
- 1 1/2 cups sugar
- 1/3 cup water
- 3 tablespoons unsalted butter
- 1/4 teaspoon cream of tartar
- 1/2 cup mild molasses
- 2 1/2 teaspoons baking soda
ASPARAGUS & PARM OMELET or FRITTATA
By BobD
1. Steam the asparagus until tender, about 5 minutes
- This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
- 5 thin or medium stalks asparagus, trimmed
- 4 large or extra-large eggs
- Salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon low-fat milk
- 1 tablespoon plus 1 teaspoon freshly grated Parmesan
- 1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
KIELBASA & CABBAGE SOUP
By BobD
Simmer all ingredients except kielbasa in a large pot with 1/2 tsp salt and 1/4 tsp pepper, covered, until vegetabl...
- 8 SERVINGS
- Don't be tempted to add the accompanying potatoes directly to the simmering soup-cooking them separately preserves their looks and firmer texture.
- 2 carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1/4 of a large cabbage, cored and cut into 1/2-inch pieces
- 1/2 medium onion, coarsely chopped
- 1 tablespoon chopped dill
- 2 cups water
- 1 3/4 cups good-quality bottled borscht such as Gold's Russian Style
- 1 3/4 cups beef broth
- 1/2 lb kielbasa, cut into 1/2-inch pieces
- ACCOMPANIMENTS: boiled potato halves; chopped dill; sour cream
Honey-Roasted Plums with Mascarpone and Pistachios
By BobD
In Turkey, cooks use a type of cream made from buffalo milk, called kaymak, rather than the mascarpone Ana Sortun o...
- 1 cup mild honey, such as clover
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange flower water (optional)
- 8 large firm-ripe red or black plums, halved and pitted
- 1/2 cup mascarpone, at room temperature
- 1/4 cup roasted unsalted pistachios, finely chopped
SPICY OMELETS w/SCALLION SAUCE
By BobD
Roast, peel & slice peppers
- 4 SERVINGS
- Don't skip the verdant topping of scallion, parsley, and lemon-it adds nice freshness and acidity.
- 1 medium red bell pepper
- 2 scallions, thinly sliced diagonally
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 1 1/2 cups coarsely grated Gruyere (1/4 lb)
- 4 to 5 teaspoons coarse Korean hot red-pepper flakes, divided
- 6 large eggs
- 1/4 cup heavy cream
- 4 teaspoons unsalted butter, divided
CREAMED SPINACH
By BobD
1. Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan
- Classic creamed spinach, the kind you’re likely to be served in a restaurant, is rich with cream and butter. But it tastes just as rich when you use olive oil béchamel. This dish makes a terrific accompaniment to fish.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallot or onion (optional)
- 2 tablespoons flour
- 2 cups low-fat (1 percent) milk, plus additional for thinning out the creamed spinach if desired
- Salt to taste
- Freshly ground white or black pepper
- 2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed
- Pinch of freshly grated nutmeg