BobD's profile page
Recipes
SWEET TARTE DOUGH
By BobD
Put the flour, salt, and sugar into the bowl of a food processor fitted with the metal blade
- 2-1/4 cups all purpose flour
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 8 ounces (2 sticks) very cold butter, cut in 1/2-inch pieces
- 4 egg yolks
- 2 tablespoons ice water,or more as needed
COGNAC & CALVADOS COCKTAIL
By BobD
Mix first 6 ingredients in cocktail shaker
- 1/4 cup Cognac (VS)
- 1/4 cup Calvados
- 2 tablespoons Cointreau or other orange liqueur
- 2 tablespoons pear liqueur (such as Rothman and Winter or Mathilde)
- 4 1/2 teaspoons fresh lime juice
- 2 dashes of Angostura bitters
- Ice cubes
- 2 lime slices
Arugula Salad with Grilled Mushrooms and Goat Cheese
By BobD
Sweet corn kernels take two different forms in these crispy cakes
- 1/2 cup dry white vermouth
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound mixed mushroomsoyster, shiitake, portobello and cremini
- 1 tablespoon white wine vinegar
- 1 tablespoon very finely chopped shallot
- 4 ounces baby arugula
- 1/4 cup coarsely chopped walnuts
- 1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)
PUMPKIN CAKE w/SAGE ICE CREAM
By BobD
MAKE ICE CREAM: Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate hea...
- The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta.
- If you decide to use fresh pumpkin puree for this cake, be sure you drain it for the full eight hours we recommend in the procedure.
- FOR SAGE ICE CREAM
- 2 cups heavy cream
- 2 cups half-and-half
- 1/3 cup coarsely chopped fresh sage
- 4 (2- by 1/2-inch) strips lemon zest
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- FOR PUMPKIN CAKE
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed light brown sugar
- 4 large eggs
- 1 cup safflower or canola oil
- 1 1/2 cups fresh pumpkin pureed or canned solid-pack pumpkin
- FOR COMPOTE
- 1/2 cup dried tart cherries
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)
- ACCOMPANIMENT: arrop (Spanish candied pumpkin) syrup*
- GARNISH: confectioners sugar
- SPECIAL EQUIPMENT: an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter
CRANBERRY ORANGE SAUCE
By BobD
and a bit of minced jalapeño or chipotle
- Cook a bag of fresh cranberries with orange and lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste)
SAUTEED TROUT w/MUSHROOMS & LIME
By BobD
Put the trout in a dish and add the milk, salt and pepper
- 4 trout, about 1/2 pound each, cleaned weight
- 2 tablespoons milk
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 large mushrooms, about 1/4 pound
- 2 fresh limes
- 1/4 cup flour
- 1/3 cup corn, peanut or vegetable oil
- 4 tablespoons butter
Double-Crust Apple Pie
By BobD
In a food processor, pulse 2 1/2 cups of the flour and the salt
- 2 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 sticks plus 1 tablespoon cold unsalted butter, cubed
- 1/2 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
Sliced Beef with Lemony Arugula and Mushroom Salad
By BobD
In a shallow dish, mix 1/4 cup of the olive oil with the garlic and rosemary
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 teaspoons chopped rosemary
- Four 3/4-inch slices of beef tenderloin, pounded 1/2 inch thick
- 2 teaspoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
- 5 ounces arugula leaves (2 cups)
- 1 cup very thinly sliced mushrooms
- 1/4 pound Parmesan cheese, shaved with a vegetable peeler
GREEN PEAS IN CREAM
By BobD
Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly a...
- 4 SERVINGS
- 3 cups fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound)
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped chervil, chives, or mint
CHOCOLATE PUMPKIN LAYER CAKE
By BobD
1. Heat oven to 350 degrees
- 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
- 2 cups flour, more for dusting
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cup plain pumpkin puree canned, frozen or fresh
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 2 1/2 cups confectioners sugar
- 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
- 1 teaspoon vanilla extract.