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Recipes
VENISON OSSO BUCO w/ORANGE FENNEL BROTH
By BobD
1. Combine venison shanks, carrots, celery, onions, fennel, orange zest, bay leaf, thyme, black peppercorns, and re...
- 4 SERVINGS
- Venison Osso Buco with Orange-Fennel Broth with Celery Root Purée
- Served over a luscious celery root purée, and topped with a full-flavored reduced broth-with glazed pearl onions, and dried cherries. Add a generous spoonful of minted baby peas for color.
- • 8 venison osso buco
- • 3 carrots, chopped
- • 3 stalks celery, chopped
- • 2 onions, chopped
- • 1 large fennel bulb with fronds, chopped, reserve 4 small fronds for garnish Grated zest of 1 orange
- • 1 bay leaf
- • 1 sprig fresh thyme or 1 teaspoon dry thyme leaves
- • 12 whole black peppercorns
- • 1 750-ml bottle full-bodied red wine
- • Salt and freshly ground pepper to taste
- • 11/2 tablespoons olive oil
- • 2 cups orange juice
- • 1 quart venison or chicken stock
- • 2 ounces duck & veal demi-glace
- • 1/4 cup sun-dried cherries soaked in 2 tablespoons brandy for 1 hour, to garnish
- • 20 caramelized pearl onions, blanched, peeled and sautéed with butter and sugar, to garnish
FRIED GREEN TOMATOES NYT
By BobD
1. Slice the tomatoes about 1/2 inch thick
- Classic Southern fried green tomatoes are cooked in bacon drippings in a cast iron skillet. This version is more Mediterranean using a heavy nonstick skillet, which requires less oil than cast iron, but either will work.
- 1 pound firm green tomatoes
- 1/2 cup cornmeal (you will not use all of it)
- Salt and freshly ground pepper
- Extra virgin olive oil or canola oil for frying
COCONUT CHIFFON CAKE w/COCONUT CRAN SORBET
By BobD
Position rack in bottom third of oven and preheat to 325 degrees F
- 10 SERVINGS
- 1 cup flaked sweetened coconut (about 3 ounces)
- 2 cups sugar
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 2 1/2 teaspoons vanilla extract
- 7 large egg yolks
- 7 large egg whites
- 1/4 teaspoon cream of tartar
- Fresh cranberries (optional)
- Fresh mint (optional)
- Other necessary recipes: Coconut-Cranberry Sorbet
WILTED GREEN SALAD w/WARM SHERRY VIN.
By BobD
Mince and mash garlic to a paste with 1/4 tsp salt
- 8 SERVINGS
- We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season.
- 1 small garlic clove
- 3 tablespoons cream Sherry
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon plus 1/8 tsp sugar
- 1/3 cup olive oil (not extra-virgin)
- 3/4 lb mixed seasonal baby greens (20 cups)
BUTTER PECAN ICE CREAM
By BobD
Preheat oven to 350F. Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 ...
- 2 cups pecans (1/2 lb), finely chopped
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 2 teaspoons cornstarch
- 4 large eggs
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 teaspoon vanilla
SEARED RADISH CROSTINI
By BobD
Remove leaves and stems from radishes; trim the tails
- 4 SERVINGS
- 1 bunch radishes
- 9 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 8 anchovy fillets, finely chopped
- 4 large garlic cloves, finely chopped
- Pinch red pepper flakes
- 8 thin slices crusty bread, toasted
- 4 teaspoons chopped parsley.
CUBAN BURGERS w/GRILLED HAM & CHEESE
By BobD
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- 4 SERVINGS
- Patties
- 1 pound freshly ground sirloin
- 1 teaspoon minced garlic
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- 5 dashes tabasco Pepper Sauce
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for brushing on the grill rack
- 4 slices baked ham
- 4 thick slices Monterey Jack cheese
- 4 large sesame seed buns, split and brushed with butter
- Mustard-Pickle Spread
- 1/4 cup dill pickle relish
- 1/4 cup yellow American mustard
- 1/4 cup spicy brown mustard
BACCALA MANTECATO
By BobD
When the baccala's sufficiently soaked, cut it into small pieces-6 inches or so-and put them in a saucepan or deep ...
- YIELD 4 CUPS
- Enjoy on everything-good crusty bread, grilled bread, carckers, crostini, bread sticks, carrot sticks, celery sticks, even spaghetti, gnocchi, risotto.
- 1 pound boneless baccala salt cod), soaked to remove salt
- 1 medium russet potato (about 1/2 pound)
- 2 plump garlic cloves, finely minced
- 1 cup extra-virgin olive oil
- 1/2 cup half-and-half or light cream
- 1/2 cup poaching water from cooking the baccala freshly ground black pepper to taste
- Recommended Equipment
- A heavy-duty electric mixer with the paddle attachment or a food processor
Orzo Risotto with Buttery Shrimp
By BobD
Bring a large saucepan of salted water to a boil
- 16 thin asparagus (6 ounces)
- 1 3/4 cups orzo (12 ounces)
- 6 tablespoons unsalted butter, at room temperature
- 1/2 pound shelled and deveined medium shrimp
- Salt and freshly ground pepper
- 1 cup chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup grated Parmesan cheese, plus more for serving
INSIDE OUT EGGPLANT PARMESAN
By BobD
MAKE TOMATO SAUCE: Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and g...
- 6 SERVINGS
- FOR TOMATO SAUCE
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 (14-oz) can whole tomatoes in juice
- 1/2 cup water
- 1/2 teaspoon sugar
- 3 tablespoons finely chopped basil
- FOR EGGPLANT STACKS
- 2 (1-lb) eggplants
- 6 tablespoons olive oil, divided, plus additional for drizzling
- 3/4 cup plain dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup finely chopped flat-leaf parsley
- 2 garlic cloves, minced, divided
- 6 large eggs, lightly beaten
- 1/2 cup water
- 1/4 teaspoon hot red-pepper flakes
- 1/2 lb arugula, coarse stems discarded, coarsely chopped
- 1 cup packed basil leaves, coarsely chopped
- 1/2 lb cold fresh mozarella, ends trimmed and remainder cut into (1/2-inch-thick) slices