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Recipes
BREAST OF DUCK w/CREAMY POLENTA
By BobD
1. Season both sides of duck with salt and pepper
- 4 SERVINGS
- Breast of Pekin Duck With Creamy Polenta, Olives, Raisins, and Dried Tomatoes
- The polenta is irresistibly creamy, while rosemary-infused Chianti is reduced to a lush sauce. Serve with sautéed Swiss chard and a Chianti wine.
- • 2 whole Pekin duck breasts, excess fat removed, skin and fat scored diagonally scored into small squares
- • Salt and freshly ground black pepper to taste
- • 4 to 5 tablespoons olive oil
- • 2 1/2 cups low-fat milk
- • 1/2 cup polenta
- • 1/4 cup grated imported Parmesan cheese
- • 3 tablespoons unsalted butter
- • 1/3 cup golden raisins
- • 1 tablespoon tawny port
- • 4 white onions, about 11/2 inches in diameter
- • 4 cloves garlic
- • 1 1/2 cups Chianti wine
- • 1 1/2 cups duck & veal demi-glace
- • 2 large sprigs rosemary + small sprigs rosemary, to garnish
- • 1 small eggplant (about 3/4 pound) peeled and cut into 1/2-inch dice Zest of 1 orange, minced
- • 1/2 cup pitted and sliced imported green olives
- • 1/3 cup julienned oven-dried or sundried tomatoes (not in oil)
Tunisian Relish
By BobD
Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs
- 1 cup dried currants
- 2 cups pitted green olives, chopped
- 1 cup sweet Peppadew peppers, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- Kosher salt
MUSHROOM TERRINE
By BobD
Place dried mushrooms in a bowl to soak with 1 cup hot water
- 1/2 ounce dried black trumpet or tree ear mushrooms
- 12 ounces shiitake mushrooms, stemmed and coarsely chopped
- 1 pound other assorted mushrooms, coarsely chopped
- 1/4 cup extra virgin olive oil, plus oil for pan
- 3 ounces smoked bacon, diced
- 3/4 cup minced shallots
- 3 cloves garlic, minced
- 1/2 cup walnuts, toasted and ground
- 1/4 cup minced flat-leaf parsley
- 3/4 cup heavy cream
- Salt and freshly ground black pepper
- 3 large eggs
- 1/4 cup brandy
SMOKED SABLE TARTARE w/BEETS & CRESS
By BobD
Preheat oven to 450F with rack in middle
- 8 SERVINGS
- Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. Balance its sea-saltiness with earthy rstd beets & fresh cress.
- 3 medium beets (about 1 1/2 lb with greens)
- 1/4 cup finely chopped shallots
- 2 tablespoons white-wine vinegar
- 2 1/2 tablespoons fresh lemon juice, or to taste
- 1/4 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/2 lb sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
- 2 bunches watercress, torn into small sprigs (6 cups)
- EQUIPMENT: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle
JUNIPER BRAISED SHORT RIBS
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- These wonderful ribs are delicious with mashed potatoes, which happily lap up the meat's savory juices.
- 5 lb short ribs
- 4 tablespoons olive oil, divided
- 2 medium onions, coarsely chopped
- 3 carrots, cut into roughly 1-inch pieces
- 2 celery ribs, cut into roughly 1-inch pieces
- 2 garlic cloves, sliced
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons juniper berries, chopped
- 1 cup dry red wine
- 1 qt reduced-sodium chicken broth
LATIN CRANBERRY BEAN SOUP
By BobD
1. In a large, heavy-bottomed pot, combine 1 tablespoon of the canola oil and the chorizo and cook over medium heat...
- 2 tablespoons canola oil, divided
- 1 cup diced dry-cured chorizo sausage (about 5 ounces)
- 1/2 medium onion, diced (about 1/2 cup)
- 2 tablespoons garlic, minced
- 8 ounces dried cranberry beans (1 1/3 cups)*
- 8 cups chicken stock (preferably homemade)
- 1 cup brussels sprouts, trimmed and leaves separated
- Salt and freshly ground black pepper
- 1/2 cup garlic sausage, sliced into thin rounds (about 1 link)
SHRIMP in TOMATILLO & HERB SAUCE
By BobD
Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste
- 4 SERVINGS
- 5 large garlic cloves, peeled and halved
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1/2 pound tomatillos, husked
- 2 serrano chilies, stemmed
- 1/2 cup fresh basil leaves
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh tarragon leaves
- 1 1/4 pounds medium shrimp, peeled and deveined
- Freshly ground pepper
ROAST PORK LOIN w/GARLIC & ROSEMARY
By BobD
Preheat oven to 400°F Line 13 x 9 x 2-inch roasting pan with foil Mix first 4 ingredients in bowl Rub gar...
- 8 SERVINGS
- 4 large garlic cloves (pressed)
- 4 tsp fresh rosemary (chopped fresh rosemary or 2 teaspoons dried)
- 1-1/2 tsp coarse salt
- 1/2 tsp black pepper (ground)
- 2-1/2 lb pork loin (boneless pork loin roast well trimmed)
- sprig fresh rosemary
THE RICHARD JENKINS
By BobD
Jenkins played the deceased father on the popular HBO show Six Feet Under
- 1 DRINK
- 3 thin lime slices
- 2 tsp superfine granulated sugar
- 1/2 oz water (1 Tbsp)
- 2 oz (1/4 cup) Woodford Reserve or other small-batch bourbon
- 1 large egg white
- Angostura bitters
Mixed-Herb Pesto
By BobD
Instead of making a pesto with basil alone, Grace Parisi blends it with two of summer's most prolific tender herbsâ...
- 2 large garlic cloves
- 8 lightly packed cups basil leaves
- 2 lightly packed cups flat-leaf parsley leaves
- 1 cup lightly packed mint leaves
- 1 cup roasted nuts, such as walnuts, smoked almonds, pine nuts or pistachios
- 3 cups extra-virgin olive oil, plus more for packing
- 1 stick unsalted butter, softened
- 4 ounces Pecorino Romano cheese, grated (1 cup)
- Salt