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Recipes
VODKA SPIKED CHERRY TOMS
By BobD
Cut a small X in bottom of each tomato
- 3 pints firm small mixed cherry and grape tomatoes
- 1/2 cup vodka
- 3 tablespoons white-wine vinegar
- 1 tablespoon superfine granulated sugar
- 1 teaspoon grated lemon zest
- 3 tablespoons kosher salt
- 1 1/2 tablespoons coarsely ground black pepper
WHOLE ROASTED SNAPPER w/PARSLEY VINAIGRETTE
By BobD
Heat the oven to 450 degrees F
- 1 3 1/2-pound whole red snapper, cleaned and scaled
- 8 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon plus 2 teaspoons lemon juice
- 2 large sprigs rosemary (optional)
- 2 tablespoons wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup chopped flat-leaf parsley
FILLETS OF SOLE w/TOMATO & MUSHROOM SAUCE
By BobD
Preheat the oven to 400 degrees
- Filets de Sole Pavillon
- 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
- 1 teaspoon plus 2 tablespoons butter
- 3 tablespoons finely chopped shallots
- 1/2 pound mushrooms, thinly sliced, about 2 cups
- 1 cup canned drained red, ripe tomatoes, preferably imported
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine
- 1 cup fish stock (see recipe for fumet de poisson)
- 3/4 cup fish veloute (see recipe for veloute de poisson)
- 1 cup heavy cream
- 2 tablespoons finely chopped parsley
- 1 egg yolk
PUMPKIN & PORCINI MUSHROOMS
By BobD
Soak the porcini mushrooms in warm water to cover for about 25 to 30 minutes until soft
- 1 1/2 ounces dried porcini mushrooms
- Flour and salt for dredging
- 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch
- 2/3 cup olive or vegetable oil
- 3 ounces thick sliced bacon, cut into 1/2-inch pieces
- 1 cup finely chopped onion
- 1/2 cup dry Marsala
- 5 juniper berries, crushed
- 1 teaspoon salt, or to taste
- Freshly ground black pepper to taste
- 2 tablespoons balsamic vinegar
Steamed Mussels with Coconut Milk and Thai Chiles
By BobD
Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup
- 4 garlic cloves, coarsely chopped
- 2 Thai chiles, thickly sliced
- One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
- 1 cup cilantro leaves
- Finely grated zest of 1 lime
- 1/4 cup extra-virgin olive oil
- Two 13 1/2-ounce cans unsweetened coconut milk
- Juice of 2 limes
- Salt
- One 11- to 12-ounce bottle lager
- 5 pounds mussels, scrubbed
MUSSELS STEAMED IN BEER w/CREME FRAICHE
By BobD
Preheat oven to 375F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coa...
- 6 SERVINGS
- 4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh chervil (optional)
- 2/3 cup creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain brown mustard or whole grain Dijon mustard
- 3 tablespoons butter
- 4 large garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 5 pounds mussels, scrubbed, debearded
- 3 cups diced seeded tomatoes (about 4 large)
- 1 cup chopped green onions (about 4)
- 1 12-ounce bottle Belgian white beer (such as Hoegaarden)
BLACKBERRY WALNUT
By BobD
Preheat oven to 350F with rack in middle
- 20 COOKIES
- 2 sticks unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup walnuts, toasted, cooled, and finely chopped
- 1/2 About 1/2 cup seedless blackberry or raspberry jam
- GARNISH: confectioners sugar for dusting
Braised Baby Artichokes with Tomato Coulis
By BobD
This healthy, zippy Provençal classic is known as artichokes barigoule
- 2 lemons, halved
- 36 baby artichokes (3 pounds)
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, quartered lengthwise
- 2 carrots, thinly sliced on the bias
- 1 medium onion, thinly sliced
- 1 tablespoon thyme leaves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- Fresh Tomato Coulis, for serving
FIVE SPICE PECANS
By BobD
Heat oven to 350. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat
- 4 teaspoons vegetable oil
- 2 tablespoons plus 1 teaspoon dark brown sugar
- 4 teaspoons water
- 1 1/2 teaspoons five-spice powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 cups pecan halves
- 1/4 teaspoon kosher salt
Garlicky Olivada
By BobD
In a bowl, combine all of the ingredients
- 1 cup mixed pitted brine-cured olives, coarsely chopped
- 1 tablespoon chopped capers
- 2 small garlic cloves, smashed
- 1/2 teaspoon crushed red pepper
- 3 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil