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Recipes
ASIAN STEAK w/MUSHROOMS & GINGER DRESSING
By BobD
Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon ses...
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 4 1/2 teaspoons vegetable oil, divided
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon Asian chili-garlic sauce
- 1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
- 1/4 cup chopped fresh cilantro
- 2 12-ounce rib-eye steaks
- 2 tablespoons toasted sesame seeds
- 8 ounces crimini (baby bella) mushrooms, quartered
- 8 cups mixed greens
GINGERY BEEF & CABBAGE SOUP
By BobD
Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften
- 8 dried Chinese black mushrooms
- 1 cup hot water
- 2 tablespoons cooking oil
- 3 tablespoons sliced fresh ginger
- 1 large clove garlic, sliced
- 1/2 teaspoon Chinese five-spice powder
- 1 cup chopped onion
- 4 cups shredded Chinese cabbage
- 1 pound lean beef chuck or flank, in 1/2-inch cubes
- 8 cups beef stock or water
- Salt and freshly ground black pepper
Deep Dark Chocolate Coconut Cake
By BobD
MAKE THE GLAZE Preheat the oven to 350°
- One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped
- 1/2 cup sweetened condensed milk
- 1 large egg white
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- Scant 1/2 teaspoon baking soda
- Scant 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 3 large eggs
- 3 ounces bittersweet or semisweet chocolate, melted and cooled
- 2 1/4 teaspoons pure vanilla extract
- 1 1/2 cups plain nonfat yogurt
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
SWIRLED PERSIMMON SEMIFREDDO
By BobD
1. Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventu...
- 4 soft hachiya (heart-shaped) persimmons, the redder the better (see note)
- 1/4 cup Grand Marnier
- 1/2 cup sugar
- 2 large egg whites, at room temperature
- 2 cups heavy cream
- 3 tablespoons amaretto cookie crumbs.
Coconut Crème Caramel
By BobD
Coconut milk enriches and flavors this custard
- 1 cup granulated sugar
- 1/4 cup water
- 10 large egg yolks
- 3/4 cup light brown sugar
- 2 cups heavy cream
- One 13-ounce can unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
- 1/2 cup sweetened shredded coconut, toasted
Slow Cooker Barbecued Pulled Pork
By BobD
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sli...
- 1 small onion, finely chopped
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons sambal oelek or other Asian chile sauce
- 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
- Kosher salt and freshly ground pepper
RED VELVET CAKE w/CREAM CHEESE FROSTING
By BobD
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 12 SERVINGS
- Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons red food coloring
- 12 tablespoons (1 1/2 sticks) unsalted butter , softened
- 1 1/2 cups granulated sugar
- Frosting
- 16 tablespoons unsalted butter , softened
- 4 cups confectioners' sugar
- 16 ounces cream cheese , cut into 8 pieces, softened
- 1 1/2 teaspoons vanilla extract
- Pinch salt
Jacques Pepin's Tapenade
By BobD
Jacques Pépin adds dried figs to his tapenade, a spread that is often called the "butter of Provence
- 3/4 cup pitted oil-cured black olives (about 4 ounces)
- 3/4 cup pitted kalamata olives (about 4 ounces)
- 6 small dried figs (about 2 ounces), coarsely chopped
- 2 tablespoons capers, rinsed
- 2 small garlic cloves, crushed
- 1/4 cup packed mint leaves
- 4 anchovy fillets
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Bagel chips, for serving
Grilled Turmeric and Lemongrass Chicken Wings
By BobD
Cooking the wings slowly over medium-low coals and turning them often makes for crisp results; the skin will brown ...
- 1 cup canned unsweetened coconut milk
- 3 shallots, chopped
- 3 garlic cloves
- 2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
- 2 jalapeños, stemmed
- 1 1" piece ginger, peeled, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
- 1 tablespoons fish sauce (such as nuoc nam or nam pla)
- 2 teaspoons kosher salt
- 1 teaspoon turmeric
- 3 pounds whole chicken wings
- Vegetable oil (for grill)
- Lime wedges
FOIE GRAS IN A PUMPKIN TERRINE
By BobD
1. Preheat oven to 275°F
- 8-10 SERVINGS
- To keep all of the flavors of the foie gras in the terrine, it shouldn’t be exposed to air during cooking. When the pumpkin is wrapped in aluminum foil it is airtight, and no outside flavors can mingl
- • 1 whole Grade A foie gras, about 1 1/2 pounds, at room temperature, cleaned and deveined
- • Coarse salt and freshly ground black pepper to taste
- • 1 pumpkin, 3 to 4 pounds, top, seeds, and membranes carefully removed
- • 1 cup Banyuls or tawny port