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Recipes
PEAR & CHOCOLATE TARTE
By BobD
Stir the sugar and water together in a medium skillet
- For the Caramel:
- Makes 12 servings
- 2/3 cup sugar
- 2 tablespoons water
- For the Torta:
- 16 amaretti cookies, crushed
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/3 cup milk
- 2 large eggs, plus 1 large egg yolk
- 1 tablespoon rum
- 1/2 teaspoon baking powder
- 3/4 cup plus 2 tablespoons heavy cream
- 3 ripe Bosc pears, peeled, cored, and cut into very thin slices
ROAST LEG w/POMEGRANATE SAUCE
By BobD
REMOVE ALL FAT FROM LAMB BONE AND SAVE THE TRIMMINGS & BONE (CUT INTO 2" PIECES) MELT 3 TBS
- 1 LEG OF LAMB
- 3 TBS. BUTTER
- 2 RIBS CELERY CUT INTO 2" PIECES
- 1 CARROT CUT INTO 2" PIECES
- 1 MED. ONION QUARTERED
- SPRIG OF ROSEMARY OR 1/4 TSP. DRIED
- 2 CLOVES GARLIC
- 5-1/2 C VEAL STOCK OR WATER
- 2/3 C DRY WHITE WINE
- LEMON JUICE TO TASTE
MINTED HONEY MANGO SAUCE
By BobD
Puree 2 cups mango with water, honey, and sugar in a blender until smooth
- 3 cups chopped peeled mangoes (preferably Champagne mangoes), divided
- 6 tablespoons water
- 2 tablespoons mild honey
- 2 tablespoons sugar
- 1 tablespoons finely chopped mint
- Eccompaniment: tangy frozen Greek yogurt or vanilla ice cream
BROWN BUTTER RASPBERRY TARTE
By BobD
For crust: Position rack in center of oven and preheat to 375F
- Crust:
- Yield: Makes 8 to 10 servings
- 7 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup plus 1 tablespoon all purpose flour
- Pinch of salt
- Filling:
- 1/2 cup sugar
- 2 large eggs
- Pinch of salt
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, diced
- 2 6-ounce containers fresh raspberries
NORMANDY SEAFOOD STEW
By BobD
Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole
- La Marmite Dieppoise hails from Normandy, a historic region in Northwest France along the English Channel. It is a lovely, elegant stew to serve in winter and spring. I like to garnish this stew with fresh lemon zest.
- 1 1/2 pounds live mussels, scrubbed, debearded
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 medium onions, chopped, divided
- 5 fresh Italian parsley stems
- 2 tablespoons (1/4 stick) unsalted butter
- 2 large leeks (white part only), chopped
- 1 fennel bulb, trimmed, chopped
- 4 cups fish stock
- 1 bouquet garni (see note)
- 1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces
- 8 ounces sea scallops
- 1 cup creme fraiche or heavy cream
- 2 large egg yolks
- 1/2 cup fresh Italian parsley leaves, coarsely chopped
- Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)
- Sea salt and freshly ground black pepper
PAUPIETTES de SOLE au VIN BLANC
By BobD
Run the fingers lengthwise down the center of each fillet
- 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
- 1 1/4 cups shrimp mousse, approximately
- 2 tablespoons plus 1 teaspoon butter
- 3 tablespoons finely chopped shallots
- Salt and freshly ground pepper to taste
- 8 small snow-white mushroom caps, stems removed
- 1/2 cup dry white wine
- 3/4 cup fish veloute
- 1 cup heavy cream
- Juice of half a lemon
VELOUTE de POISSON
By BobD
Melt the butter in a saucepan and add the flour, stirring with a wire whisk
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup fish stock
CHICKEN IN CLAY
By BobD
Preheat the oven to 350 degrees
- 1 chicken, 2 1/2 pounds ready-to-cook weight, plus giblets
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 large cloves garlic
- 1 tablespoon rosemary
- 11 pounds, approximately, sculptor's or potter's earth clay (see note)
- 3 tablespoons corn, peanut or vegetable oil
- 3 tablespoons finely minced shallots
- 3/4 pound fresh mushrooms, coarsely chopped, about 4 cups
- 1/4 cup dry sherry
- 1 tablespoon finely chopped parsley, preferably flat leaf
PESCE IN SAOR
By BobD
Rinse fish fillets quickly under cold running water
- 2 pounds fish fillets, preferably flounder, sole or whitefish
- 1/3 cup flour
- 3/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- Salt to taste
- 4 medium onions, very thinly sliced (about 4 cups, loosely packed)
- 1/2 cup dry white wine
- 1 1/2 cups white-wine vinegar
- 3 tablespoons golden raisins
- 3 tablespoons pine nuts
GRILLED CHICKEN HEART BROCHETTES
By BobD
FOR GRILLED BREAD AND CHICKEN HEARTS About 25 (1-inch-thick) slices baguette Vegetable oil for brushing EQUI...
- 25 BROCHETTES
- The dish tastes as straightforward as it looks-tender chicken hearts dressed with a fresh vinaigrette. The bread acts as an edible napkin, soaking up all the juices for the very last bite.
- FOR CHICKEN HEARTS
- 1 qt cold water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 1 1/2 lb chicken hearts, visible arteries trimmed (do not trim fat)
- FOR TXIMITXURRI
- 1/4 cup water
- 1 garlic clove, grated (use a Microplane)
- 3/4 cup olive oil plus additional if desired
- 1/2 cup finely chopped flat-leaf parsley
- 2 tablespoons Sherry vinegar plus additional if desired
- 1 teaspoon sugar plus additional if desired
- 1/4 teaspoon dried oregano
- 1/8 teaspoon hot red pepper flakes