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Recipes
Spice-Braised Chicken Legs with Red Wine and Tomato
By BobD
Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W
- 3 tablespoons canola oil
- 6 whole chicken legs, split into drumsticks and thighs, skin and fat removed
- Salt and freshly ground pepper
- 1/2 teaspoon cumin seeds
- 2 large onions, thinly sliced
- 3 garlic cloves, smashed
- 2 tablespoons grated fresh ginger
- One 3-inch cinnamon stick, broken in half
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 1 cup dry red wine
- 1 cup chicken stock or low-sodium broth
- One 28-ounce can whole tomatoes, chopped, with their juices
PERFECT ALL AMERICAN POTATO SALAD
By BobD
Make sure not to overcook the potatoes or the salad will be quite sloppy
- 4-6 SERVINGS
- 2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
- 1 1/2 teaspoons table salt
- 3 tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
- 1 tablespoon yellow mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 onion, red (small) , chopped fine
- 1 rib celery , chopped fine
- 2 hard-cooked eggs , peeled and cut into 1/4-inch dice (optional)
Roasted Chicken with Lemon & Bay Leaf
By BobD
Rinse the chicken inside and out under cold water and pat it thoroughly dry with paper towels
- One 3 1/2-pound chicken
- Kosher salt
- 1 lemon, thinly sliced
- 2 bay leaves
- 1 small onion, peeled and quartered
- 3 garlic cloves
- 8 thyme sprigs
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
PEACH ICE CREAM
By BobD
Cut an X in bottom of each peach, then blanch in boiling water 15 seconds
- 2 pounds ripe peaches
- 2 teaspoon fresh lemon juice
- 1 cup plus 2 tablespoons sugar, divided
- 1 1/2 tablespoons cornstarch
- 1 3/4 cups heavy cream
- 1 3/4 cups whole milk
- 4 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
GARLICKY SHRIMP w/GINGER YOGURT DIP
By BobD
Shrimp Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan
- 18 PIECES
- The Shrimp
- Pinch of salt
- 1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed
- The Marinade
- 1 tomato, seeded and cut into 1/4-inch dice
- 1 yellow bell pepper, cored, seeded, and cut into small dice
- 1 medium shallot, minced
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Ginger Yogurt Dip
- 1 cup yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated ginger
- 2 small garlic cloves, minced
- Salt
- Freshly ground pepper
- Garnish
- 1 medium bunch fresh basil, stems removed
ROASTED w/ PANCETTA & BLACK OLIVES
By BobD
Preheat oven to 450F with rack in middle
- 8 SERVINGS
- This dish works with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
- 2 chickens (about 3 1/2 lb each), backbones cut out and each chicken cut into 12 pieces
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon fine sea salt
- 1/2 to 1 teaspoon hot red-pepper flakes
- 10 garlic cloves, peeled
- 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
- 1 cup dry white wine
- 24 oil-cured black olives
CHEESE STRAWS
By BobD
1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees
- Pepperidge Farm Puff Pastry, sold in the supermarket freezer case, works well with this recipe. Thaw the puff pastry on the counter as you preheat the oven and grate the cheese.
- Completely cooled cheese straws can be stored in an air-tight container at room temperature for up to 3 days--but they won't last that long.
- 1 sheetfrozen puff pastry(1/2 box), thawed on counter for 10 minutes
- 1 cupgrated Parmesan cheese
- 1/4 teaspoontable salt
- 1/4 teaspoonground black pepper
RED DATE STICKY TOFFEE PUDDING
By BobD
MAKE CAKE: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- FOR CAKE
- 6 oz dried red dates (1 3/4 cups)
- 1 3/4 cups water
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- Scant 1/4 teaspoon salt
- 1 stick butter, softened
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- FOR STICKY TOFFEE GLAZE
- 1 cup heavy cream
- 1 stick unsalted butter
- 1/2 cup packed dark brown sugar
- 1 tablespoon light corn syrup
- 1/8 teaspoon salt
Almost-Instant Hot Kimchi
By BobD
"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten
- 2 tablespoons vegetable oil
- 1 small red onion, thinly sliced
- 1 teaspoon coriander seeds
- 1 tablespoon gochugaru (Korean red pepper powder); see Note
- 2 tablespoons gochujang (Korean red chile paste); see Note
- 3 tablespoons sherry vinegar
- 3 tablespoons Asian fish sauce
- One 3 1/4-pound head Napa cabbage—cored and cut into 2-inch pieces
- 1 small Asian pear—peeled, cored and coarsely chopped
- 1 kirby cucumber, sliced crosswise
SLIGHTLY SWEET DILL PICKLES
By BobD
Divide sliced onion between two 1-quart wide-mouth glass jars
- YIELD 2 QUARTS
- Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.
- 1 small sweet onion (such as Vidalia or Maui), thinly sliced
- 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
- 1 large bunch dill, coarsely chopped (stems included)
- 1 tablespoon yellow mustard seeds
- 2 teaspoons whole white peppercorns
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 cup sugar
- 3 tablespoons coarse kosher salt
- 2 teaspoons dill seeds