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Recipes
MUSHROOM & CHEESE QUESADILLAS
By BobD
Make the mushroom filling
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced (optional)
- 6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
- 1 to 2 garlic cloves, minced
- 1 jalapeño or serrano chili, minced (seeded for a milder flavor)
- 1 tablespoon chopped cilantro or epazote
- Salt and freshly ground pepper
- 4 corn tortillas
- 2 ounces grated Monterey Jack, Cheddar, or mixed cheeses (1/2 cup)
- Salsa for serving (optional)
LE CIRQUE'S PASTA PRIMAVERA
By BobD
1. Trim broccoli and break into florets
- This recipe appeared in an article in The Times by Craig Claiborne with Pierre Franey.
- 1 bunch broccoli
- 2 small zucchini, unpeeled
- 4 asparagus spears
- 1 1/2 cups green beans
- Salt
- 1/2 cup fresh or frozen peas
- 3/4 cup fresh or frozen pea pods
- 1 tablespoon peanut, vegetable or corn oil
- 2 cups thinly sliced mushrooms
- Freshly ground black pepper
- 1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
- 1/4 cup finely chopped parsley
- 6 tablespoons olive oil
- 1 teaspoon minced garlic
- 3 cups 1-inch tomato cubes
- 6 basil leaves, chopped
- 1 pound spaghetti
- 4 tablespoons butter
- 2 tablespoons chicken broth
- 1/2 cup heavy cream, approximately
- 1/2 cup grated Parmesan
- 1/3 cup toasted pine nuts.
Gin Genie
By BobD
2001 Cocktail Challenge winner Wayne Collin's show stopping Gin Genie
- 1/2 ounce Simple Syrup
- 1 ounce sloe gin
- 1 ounce gin
- Crushed ice
- 1 ounce fresh lemon juice
- 8 mint leaves
ICED MAPLE CREAM w/BERRIES
By BobD
Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl
- An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.
- Yield: Makes 6 servings
- 3 large egg yolks
- 3/4 cup chilled whipping cream, divided
- 1/3 cup pure maple syrup
- 1/4 teaspoon maple extract
- 2 tablespoons raspberry jam
- 3 cups mixed berries (such as blackberries, raspberries, and blueberries)
SEA BASS VERACRUZANA
By BobD
Sprinkle the fish fillets on both sides with salt and pepper
- Seaside restaurants in Veracruz regularly feature fish cooked with onion, garlic, chilies and tomatoes. Sea bass, which takes well to searing and cooks evenly without flaking, makes a good choice. Be sure to get the pan very hot before adding the fish.
- 1 1/2 pounds sea bass or other firm-fleshed fish fillets, cut into 4 equal portions
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 fresh jalapeno chili peppers, stemmed and cut into rounds 1/4 inch thick
- 1 lime, cut into 8 wedges
- 1 ripe tomato, seeded and cut into strips
- 1 1/2 tablespoons coarsely chopped fresh oregano
- 1/2 cup small Spanish green olives or other small green olives such as French picholines, pitted
- 1/2 cup dry white wine
- 3/4 cup fish stock or bottled clam juice
SIMPLE GRILLED LAMB CHOPS
By BobD
1. Preheat a grill or cast-iron grill pan over high heat
- 6 to 8 loin lamb chops
- 4 cloves garlic, peeled and smashed
- Kosher salt
- Freshly ground black pepper to taste.
Curried Apricot-and-Tomato Ketchup
By BobD
In a medium saucepan, heat the vegetable oil
- 1 teaspoon vegetable oil
- 1/2 cup coarsely chopped onion
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, minced
- 1/2 cup coarsely chopped dried apricots
- 1 large tomatopeeled, seeded and chopped
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon Madras curry powder
- Salt
TARTE TATIN
By BobD
Preheat oven to 425F. Roll pastry sheet into a 10-1/2 inch square on a floured work surface with a floured rolli...
- 8 SERVINGS
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup sugar
- 7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
- SPECIAL EQUIPMENT: a well-seasoned 10-inch cast-iron skillet
PINEAPPLE GLAZED CHIX w/JALAPENO SALSA
By BobD
Preheat oven to 400F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to di...
- 4 SERVINGS
- 1/4 cup pineapple juice
- 2 tablespoons (packed) brown sugar
- 1 tablespoon yellow mustard
- 3/4 cup 1/4-inch cubes fresh pineapple
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons finely chopped red onion
- 1 1/2 tablespoons canned sliced jalapeno chiles, drained, coarsely chopped
- 4 boneless chicken breast halves with skin (1 3/4 pounds total)
TAGLIATELLE w/SMOKED SALMON CREAM SAUCE
By BobD
Bring clam juice and cream to boil in heavy large skillet over high heat
- 4 SERVINGS
- 1 8-ounce bottle clam juice
- 1 cup whipping cream
- 1/4 cup chopped fresh dill or 2 teaspoons dried dillweed
- 1 teaspoon fresh lemon juice
- 12 ounces tagliatelle or linguine, freshly cooked
- 4 ounces smoked salmon, cut into thin strips
- Lemon wedges