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Recipes
DULCE DE LECHE TORTE (VOLADOR)
By BobD
MAKE PASTRY: Preheat oven to 400F with rack in middle
- 8 SERVINGS
- The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn't slice neatly-it's meant to be an informal dessert.
- FOR PASTRY
- 12 large egg yolks
- 1 teaspoon whole milk
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- FOR FILLING
- 2 cups dulce de leche
- 3 tablespoons water
- 1 tablespoon confectioners sugar
- ACCOMPANIMENT: naranjilla ice cream or vanilla ice cream
KOSHER SALT ENCRUSTED PRIME RIB ROAST
By BobD
Preheat oven to 210 degrees
- 2 cups coarse kosher salt
- 4 lb. prime rib roast
- 1 tbsp. ground black pepper
- 1 tbsp. seasoning salt
ROASTED CHERRIES
By BobD
Preheat the oven to 400F. Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to m...
- 2 cups pitted fresh or frozen (not thawed) red or black cherries
- 2/3 cup sugar
- 2 teaspoons cornstarch
- print a shopping list for this recipe
STEAK FAJITAS w/FRESH LIME
By BobD
Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper
- 4 SERVINGS
- 2 12-ounce skirt steaks, each halved
- 3 tablespoons fresh lime juice, divided
- 1 large onion, halved lengthwise, thinly sliced
- 4 large garlic cloves, pressed
- 1 1/2 tablespoons hot chili sauce (such as sriracha)*
- 1 tablespoon ground cumin
- 1 teaspoon finely grated lime peel
- 2 tablespoons olive oil
- 12 cherry tomatoes
- 1/3 cup thinly sliced fresh basil
SPICY SOUTH INDIAN CAULIFLOWER
By BobD
1. Place the cauliflower in a steaming basket above one inch of boiling water
- Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.
- 1 large cauliflower (1 3/4 to 2 pounds), broken into florets
- 2 tablespoons canola or peanut oil
- 1 -inch piece of ginger, peeled, sliced and cut into thin slivers or minced
- 1 teaspoon cumin seeds, lightly toasted and crushed
- 1 to 2 serrano chiles, to taste, seeded if desired and minced
- 1 cup chopped fresh or canned tomatoes
- 2 teaspoons coriander seeds, lightly toasted and ground
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- Salt to taste
- 1/4 cup chopped cilantro
- 1 lime, cut in wedges, for serving
SPINACH & MUSHROOM SALAD
By BobD
Turn on a toaster oven to broil, or use a regular oven
- 6 ounces portobello mushrooms
- 1/2 of 10-ounce package of fresh spinach
- 1 teaspoon reduced-sodium soy sauce
- 1 tablespoon balsamic vinegar
ROAST QUAIL w/SOUR APRICOT GLAZE
By BobD
Method: Day before the meal: Combine all marinade ingredients in a bowl
- For the marinade:
- This elegant, picture-perfect dish comes to us from John Johnson of Manhattan’s famed Town Restaurant. The boneless quail, as prepared, tastes incredible and the display is sure to impress. The aprico
- 1 or 2 sprigs of fresh thyme
- 2 garlic cloves
- zest of 1 orange
- freshly ground salt and pepper
- For the quails and garnish:
- 4 D’Artagnan Semi-Boneless Organic Quail
- 4 Thick-Cut Slices of D’Artagnan Foie Gras
- Clarified butter
- Fresh whole butter for sauting
- 1/2 cup salted almonds, preferrably Marcona
- 1 cup trimmed, washed watercress or arugula
- For the glaze:
- 1/4 cup orange juice
- 6 dried apricots
- 1/2 cup white wine
- 1 sprig of fresh rosemary
- 1 pinch of sugar
COOKED GRAINS SALAD w/TOM VINAIGRETTE
By BobD
1. Cut the tomatoes in half along the equator, and grate on the large holes of a box grater into a wide bowl
- You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.
- 1/2 pound ripe, locally grown tomatoes
- 1 garlic clove, green shoot removed, finely chopped or puréed
- Salt and freshly ground pepper to taste
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
- Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
- 1 medium cucumber, seeded and diced
- 1/4 cup chopped fresh dill, parsley or tarragon, or a combination
Flaky Pear Pie
By BobD
"I grew up watching my mom make pies," says Grant Achatz
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold vegetable shortening, in tablespoons
- 1/2 cup ice water
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 8 firm Bartlett or Anjou pears—peeled, cored and sliced 1/2 inch thick
- 1 tablespoon unsalted butter, cut into small bits
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 tablespoon unsalted butter, melted
CUPCAKE CHICKEN
By BobD
Heat a smoker to 300F. Using poultry shears, remove the knuckle on each end of each chicken thigh bone
- For the sauce:
- Yield: Makes 12 appetizer or 6 main-course servings
- 12 medium skin-on, bone-in chicken thighs
- 2 cups Jack's Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub
- 3/4 cups chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup Jack's Old South Vinegar Sauce or Basic Vinegar Sauce
- 2 cups Jack's Old South Hickory Sauce or Basic Hickory Sauce
- 1 cup ketchup
- 1 cup honey
- 1 cup maple syrup
- 1 1/4 cups seedless blackberry preserves
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- What you'll need:
- Poultry shears
- 1 silicone cupcake mold, with holes punched through each cup (or an aluminum cupcake pan, also with holes punched through each cup)
- 1 13 X 9-inch aluminum baking pan
- 1 aluminum baking sheet