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Recipes
MUSHROOM SAUCE w/CHICKEN BROTH
By BobD
Melt 1 tablespoon of the butter in a saucepan and add the shallots, mushrooms, salt and pepper
- 3 tablespoons butter
- 4 tablespoons chopped shallots
- 1/2 pound mushrooms, sliced
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup dry white wine
- 1 cup fresh or canned chicken broth
FAVA BEANS w/CREME FRAICHE & MINT
By BobD
To prepare the favas, split open the pods and remove the beans
- 2 pounds young fava beans in the pod
- 1/2 cup crème fraîche
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup mint leaf chiffonade
- Finely grated zest of 1 lemon
PINE NUT AMARETTI
By BobD
Arrange one rack in the upper third of the oven and the other in the lower third
- Amaretti con Pignoli
- Makes 36 cookies
- Butter, softened for the pans, if using
- 1 pound canned almond paste
- 1 1/2 cups sugar
- 3 large egg whites
- 1 1/2 cups pine nuts
BLUEBERRY SHORTCAKES w/LEMON
By BobD
For berries: Combine all ingredients in large saucepan
- Berries:
- Blueberry Shortcakes with Lemon and Thyme Biscuits
- The secret to great shortcakes is a very moist dough, so don't be tempted to add more flour.
- Yield: Makes 6 servings
- 4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
- 2/3 cup powdered sugar
- 2 tablespoons water
- Biscuits:
- 3/4 cup chilled buttermilk
- 1 tablespoon finely grated lemon peel
- 1 teaspoon chopped fresh thyme
- 2 1/4 cups all purpose flour
- 1/2 cup (packed) golden brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
- 1 tablespoon raw sugar*
- Vanilla ice cream or lightly sweetened whipped cream
STEAMED WHOLE FISH w/SCALLION & GINGER
By BobD
Wash the fish in cold water and wipe dry
- In this classic southern Chinese dish, a whole fish is flavored lightly with salt, ginger, scallions, wine and sesame oil, then placed on a plate and steamed for less than 20 minutes. Any leftovers are very tasty cold.
- INGREDIENTS
- One 2-pound red snapper, black sea bass or salmon trout, cleaned and scaled
- 2 tablespoons minced fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine, dry white wine or dry sherry
- 1 teaspoon Asian sesame oil
- 8 scallions, halved crosswise, finely julienned, then cut into 1-inch lengths
- 1 tablespoon peanut oil or vegetable oil
RISOTTO w/MUSHROOMS & CHICKEN LIVERS
By BobD
Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane
- 1/2 pound chicken livers
- 3 tablespoons extra-virgin olive oil
- 3 1/2 to 4 cups well-seasoned chicken stock
- 1/2 cup finely chopped onion
- 10 ounces coarsely chopped cremini mushrooms
- 1 1/3 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon finely minced fresh thyme
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Roasted Zucchini with Ricotta and Mint
By BobD
Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor
- 8 medium zucchini (3 pounds), cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoons fresh lemon juice
- Fresh ricotta, for serving
- Mint leaves, for garnish
ROASTED CAPON w/TRUFFLE & CHANTERELLES
By BobD
To make the stuffing, combine the apricots and brandy and set aside
- FOR THE STUFFING:
- 10 dried apricots, finely sliced
- 3 tablespoons brandy
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3/4 pound chanterelles, coarsely chopped
- 2 minced shallots
- 1/2 cup homemade or low-salt chicken stock
- 1 cup Japanese-style (panko) bread crumbs (see note)
- 1 teaspoon minced thyme leaves
- Salt and freshly ground black pepper to taste
- FOR THE CAPON:
- 18 - to 9-pound capon or 1 very large roasting chicken
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons softened unsalted butter
- 1 tablespoon black truffle paste (see note) or 1 tablespoon very finely minced fresh truffle
- 2 teaspoons minced shallot
Fresh Shell Bean and Tomato Stew
By BobD
In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil
- 3 cups fresh cranberry beans (from 3 pounds in the shell)
- 1 quart water
- 2 garlic cloves, halved
- 2 thyme sprigs, plus 1/2 teaspoon thyme leaves
- Pinch of baking soda
- 1 pound tomatoes, diced
- 2 tablespoons unsalted butter
- Salt
Tomato-Ginger Compote
By BobD
This bright-flavored compote pairs beautifully with lamb pita pockets
- 1 quart water
- 2 pounds plum tomatoes, coarsely chopped
- 1/2 cup red wine vinegar
- 1/2 cup light brown sugar
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, minced
- Salt