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Recipes
CORNED BEEF w/HORSERADISH SAUCE
By BobD
In a medium pot, over high heat, combine the water, salt, sugar and the pickling spices
- 8 cups water
- 1 1/4 cup kosher salt
- 1 cup sugar
- 3 tablespoons pickling spices
- 1 4-pound brisket.
VIETNAMESE COFFEE SUNDAES
By BobD
1. Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves
- 1 cup granulated sugar
- 3 1/2 cups very strong hot black coffee
- 2 teaspoons cocoa powder
- 1 1/2 cups sweetened condensed milk
- 2 cups light cream
- 1 cup crème fraîche or heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
- 1/4 cup dark chocolate shards, optional.
THE HANDY MAN COLLINS
By BobD
Put the bourbon, lemon zest and sugar in a cocktail shaker, fill with ice and shake vigorously
- 2 ounces bourbon
- Grated zest of a half lemon
- 2 teaspoons sugar
- 5 ounces chilled Saison beer
- 1 lemon wheel.
Raspberry Granola Bars
By BobD
Preheat the oven to 350°
- 1 cup pecans, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, melted, plus more for greasing the pan
- 1 cup raspberry preserves
INDIVIDUAL GRAPE & VIN SANTO CAKES
By BobD
Preheat oven to 375F with rack in middle
- 6 SERVINGS
- In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor played up by the addition of plump grapes.
- 1 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2/3 plus 2 tablespoons granulated sugar, divided
- 2 large eggs
- 1 tablespoon grated orange zest
- 2/3 cup Vin Santo or other sweet wine
- 1 1/4 cups seedless red grapes (7 oz)
- EQUIPMENT: a jumbo/Texas muffin pan with 6 large (6- to 8-oz) cups
- GARNISH: confectioners sugar
SHIRRED EGGS w/PESTO
By BobD
Preheat oven to 325F with rack in middle
- 4 SERVINGS
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons store-bought basil pesto
- EQUIPMENT: 4 (4- to 6-oz) ramekins
- ACCOMPANIMENT: toasts or baguette slices
SESAME SOBA NOODLES w/CUKES & BOK CHOY
By BobD
Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth
- 6 SERVINGS
- Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
- 1/2 cup fresh orange juice
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated orange peel
- 1 tablespoon soy sauce
- 2 garlic cloves, peeled
- 1 1/2 teaspoons finely grated lime peel
- 2 teaspoons dried crushed red pepper, divided
- 1/3 cup canola oil
- 8 ounces soba noodles
- 1 teaspoon Asian sesame oil
- 3 cups (loosely packed) mixed baby greens
- 2 heads of baby bok choy, cored, thinly sliced crosswise
- 1 English hothouse cucumber, cut into matchstick-size strips
- 3 green onions, cut into matchstick-size strips
- 1/3 cup chopped fresh cilantro plus sprigs for garnish
- 2 tablespoons chopped fresh mint
- Salted roasted peanuts
QUICHE MUSHROOM & FONTINA QUICHE
By BobD
Preheat oven to 450°F. Unroll crust completely
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 tablespoons (1/4 stick) butter
- 2/3 cup chopped shallots (about 3 medium)
- 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
- 4 large eggs
- 2/3 cup half and half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided
APPLE TORT w/BREADCRUMBS & HAZELNUT
By BobD
For apple filling: Arrange apples in even layer in heavy large skillet
- Apple filling:
- The delicious breadcrumb crust was probably created when white flour wasn't readily available in Friuli.
- 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
- 1/3 cup sugar
- 1 cup hard apple cider or dry white wine
- Crust:
- 8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor)
- 1 cup hazelnuts, toasted , husked
- 10 tablespoons sugar, divided
- 4 teaspoons finely grated lemon peel
- 1/4 teaspoon (generous) salt
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
- Powdered sugar (for dusting)
- Whipped cream
- Special equipment: 9-inch-diameter tart pan with removable bottom
ROASTED CAULIFLOWER w/TAHINI SAUCE
By BobD
1. Preheat the oven to 400 degrees
- This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. Its traditionally served with falafel and keftes, fish, salads, deep-fried vegetables or just with pita bread.
- 1 large cauliflower, broken into florets
- Salt to taste
- Freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 to 3 garlic cloves, to taste, cut in half, green shoots removed
- 1 cup sesame tahini
- 1/4 to 3/4 cup fresh lemon juice, to taste
- 1 cup finely chopped flat-leaf parsley (2 bunches)