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Recipes
QUAIL ESCABECHE
By BobD
Heat 1/3 cup oil in a 3 1/2- to 4-qt heavy saucepan over medium heat until it shimmers
- 6 SERVINGS
- This marinated quail has a well-balanced acidic bite to it. Use Chardonnay vinegar for this dish-if you can't find it, try Champagne vinegar, which is often made from Chardonnay grapes.
- 2/3 cup extra-virgin olive oil, divided
- 1 medium red onion, sliced
- 1 large carrot, thinly sliced
- 3 garlic cloves, thinly sliced
- 4 Turkish or 2 California bay leaves
- 10 black peppercorns
- 3 thyme sprigs
- 1 cup dry white wine
- 3/4 cup good-quality Chardonnay vinegar or Champagne vinegar
- 1 1/4 cups water
- 1 cup all-purpose flour
- 6 semiboneless quail, cut into quarters
- 3 tablespoons finely chopped curly parsley
ALMOND BREAD
By BobD
Preheat the oven to 350 degrees
- 3 egg whites
- 1/2 cup caster sugar
- 1/2 tsp. vanilla essence
- 3 oz. plain flour
- 3 oz. almonds
Cold Peanut Noodles with Tofu and Red Peppers
By BobD
A vast improvement on the usual sesame noodles made famous by a million Chinese take-out menus, this silky version ...
- 1/2 pound firm tofu, cut into 1/2-inch dice
- 1/4 cup plus 2 tablespoons soy sauce
- 3/4 pound Chinese chow mein noodles or thin linguine
- 1/2 cup creamy peanut butter
- 1/2 cup chicken stock or low-sodium broth
- 1 tablespoon rice vinegar
- 3/4 teaspoon Chinese chile-garlic sauce
- 1 tablespoon chopped fresh ginger
- 1 garlic clove
- 3/4 teaspoon Asian sesame oil
- 2 large red bell peppers, thinly sliced
- 3 large scallions, cut into 2-inch lengths and julienned
- Cilantro sprigs, for garnish
Bacon-Wrapped Shrimp with Passion Fruit Mustard
By BobD
Jean-Georges Vongerichten planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion f...
- 1 cup passion fruit juice
- 1 Thai red chile, halved lengthwise
- 1/2 teaspoon cumin seeds
- 3 tablespoons honey
- 1 Thai green chile, coarsely chopped
- 1 tablespoon water
- 1 tablespoon dry mustard
- 1 tablespoon Dijon mustard
- Salt
- 8 large shrimp, shelled and deveined with tails left on
- 8 thin slices lean bacon
- 1 Hass avocado, quartered and thinly sliced
- Extra-virgin olive oil, for drizzling
- 1 passion fruit, halved and seeds scooped out (optional)
- Cilantro leaves, for garnish
ROASTED COD BRUSCHETTA
By BobD
Preheat oven to 475F. Combine first 3 ingredients in large bowl
- 4 SERVINGS
- 1 pound plum tomatoes, cored, diced
- 1/2 cup finely chopped red onion
- 5 anchovy fillets, minced
- 3 large garlic cloves (2 minced, 1 halved)
- 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
- 5 tablespoons olive oil, divided
- 4 1/2 -inch-thick slices country white bread
- 1/2 cup fresh basil leaves
White Asparagus and Ham Gratin
By BobD
Like a frugal Alsatian housewife, Jean-Georges Vongerichten uses the asparagus peels to make a fragrant broth
- 2 pounds fat white or green asparagus, peeled and tied into 6 bundles, peels reserved
- Salt
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Freshly ground pepper
- 1 teaspoon fresh lemon juice
- Pinch of freshly grated nutmeg
- 6 thin slices of smoked ham, such as Virginia ham or Black Forest
- 1 cup shredded Comté or Gruyère cheese (1/4 pound)
CLASSIC SCONES
By BobD
1. Heat the oven to 450 degrees
- 2 cups cake flour, more as needed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into pieces
- 1 egg
- 1/2 to 3/4 cup heavy cream, more for brushing.
MALFATTI
By BobD
1. Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to packag...
- Mrs. Sebastiani’s Malfatti
- 2 pounds fresh spinach (weighed after trimming) or 2 packages frozen
- 6 ounces crusty Italian bread (about half a loaf)
- Hot water
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- 1/2 to 1 cup dry, coarse bread crumbs
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 4 eggs, lightly beaten
- Flour
- 3 cups hot tomato sauce, preferably homemade.
HONEY-ORANGE CRUMB
By BobD
With a sharp paring knife or vegetable peeler, shave off the peel of the oranges in long strips
- Makes about 75 pieces
- 4 medium oranges, washed and dried
- 2 cups honey
- 1 cup fine dry bread crumbs
- 2 cups finely chopped toasted walnuts
- Vegetable oil for rolling the cookie
- Recommended equipment: A heavy- bottomed saucepan, 3- quart capacity; a clean, smooth, hard countertop or other work surface, about 2 feet square, such as a large metal baking sheet; a long metal spat
EGYPTIAN HOLIDAY COOKIES
By BobD
1. Prepare starter 30 minutes in advance
- THE STARTER:
- Kach al Ayid
- 2 teaspoons granular yeast
- 3 tablespoons lukewarm water
- 1/4 cup flour
- Salt to taste if desired
- 2 teaspoons sugar
- THE DOUGH:
- 1/4 cup unsalted butter
- 6 to 8 cups unsifted flour
- 1 1/2 teaspoons rosewater
- 1/2 teaspoon pure vanilla extract
- 3 or 4 tablespoons lukewarm water
- Date filling (see recipe), optional
- Confectioners' sugar