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Recipes
CARROT COOKIES
By BobD
Cream brown sugar and white sugar with butter
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 cups rolled oats
- 1 cup raisins
- 1 cup grated raw carrots
- 1 cup chopped nuts
- 1 tbsp. spicy rum
Red Wine-Braised Lamb Shanks
By BobD
Preheat the oven to 325°
- 2 tablespoons extra-virgin olive oil
- Four 1-pound lamb shanks
- Salt and freshly ground pepper
- 5 garlic cloves, peeled
- 4 medium carrots, sliced 1/4 thick
- 4 medium celery ribs, sliced 1/4 inch thick
- 1 large onion, coarsely chopped
- One 750-milliliter bottle dry red wine
- 1 cup water
- 3 bay leaves
- 12 peppercorns
- Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving
SANDY CAKE
By BobD
Standing electric mixer with the paddle attachment; Butter the cake pan bottom, cover it with a parchment circle, t...
- Torta Sabbiosa cookbook
- Sabbiosa means "sandy" and that's a good description of this delightful cake. At first bite, it seems dry but then it melts in your mouth and you will love its golden hue as well.
- 2/3 2/3 2/3 cup finely milled corn flour, (not corn meal or polenta)
- 7 7 7 ounces soft butter, plus more for the cake pan
- 1/4 1/4 1/4 cup potato starch
- 1/4 1/4 1/4 cup all-purpose flour, plus more for the cake pan
- 1 1 1 teaspoon active dry yeast, (1/2 packet)
- 1 1 1 cup sugar
- 2 2 2 eggs, separated
- 1/8 1/8 1/8 teaspoon salt
- powdered sugar, for dusting the cake, or other toppings (optional)
VODKA GINGER SMASH
By BobD
- 2 Parts ABSOLUT ORIENT APPLE
- 1/2 Part Simple Syrup
- 1 Part Soda Water
- 2-3 Lemon Wedges
- 4-5 Pieces of Mint
Smoky Barbecued Chicken
By BobD
In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper
- 1 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 4 garlic cloves, minced
- 3 small shallots, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup olive oil
- Two 3 1/2-pound chickens
- 1 tablespoon plus 1/2 teaspoon granulated sugar
- 1 tablespoon plus 1/2 teaspoon light brown sugar
- 1 tablespoon plus 1/2 teaspoon garlic salt
- 1 tablespoon plus 1/2 teaspoon smoked sweet paprika
- 1 teaspoon dehydrated onion flakes
- 1 teaspoon pure chile powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano or marjoram
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1/2 cup apple juice
- Kansas City-Style Barbecue Sauce
MULTICOLORED TOMATO TARTLETS
By BobD
1. Preheat oven to 425 degrees
- 2 to 3 small firm heirloom tomatoes, preferably in different colors
- Flour for dusting
- 1 14-ounce package puff pastry, defrosted but cold
- 1/4 cup mascarpone, optional
- 2 tablespoons chopped fresh basil
- Coarse sea salt, to taste (fleur de sel is a good choice)
- Freshly ground black pepper
- 2 tablespoons grated Parmesan cheese.
VENISON MEDALLIONS w/WILD MUSHROOMS
By BobD
1. Sprinkle venison with salt and pepper
- 2 SERVINGS
- 4 venison medallions (each about 1/2 to 3/4-inch thick)
- • Salt, pepper
- • 2 tablespoons butter
- • 1 ounce dried mix of wild mushrooms (reconstituted in hot water)
- • 2 small garlic cloves, minced
- • 2 tablespoons duck and veal demi-glace
- • 1/2 cup Tawny Port
- • 4 teaspoons Worcestershire sauce
- • 1/2 teaspoon balsamic vinegar
- • Salt and pepper, to taste
BAKED EGGS w/PANCETTA & ROSEMARY
By BobD
Preheat the oven to 375˚ and place a rack in the middle
- 2 tablespoons extra-virgin olive oil
- 1/2 small yellow onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 rosemary sprig, leaves removed and stem discarded (about 1 1/2 tablespoons)
- 1 sage leaf
- 4 cups whole peeled canned tomatoes, preferably San Marzano
- Pinch of red-pepper flakes
- 1 tablespoon finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 3 oil-cured pitted black olives, halved
- 12 large eggs
- 6 slices pancetta, cut 1/4-inch-thick
- Toasted bread, for serving
RIGATONI w/SAUSAGE, PEPPERS & ONIONS
By BobD
Heat the oil in a large, heavy skillet over medium heat
- 4-6 SERVINGS
- Using turkey sausages instead of the more traditional pork makes it a little lighter.
- 1/4 cup extra virgin olive oil
- 1 pound sweet Italian turkey sausages
- 2 red bell peppers, cored, seeded, and sliced
- 2 yellow onions, sliced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, chopped
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (14.5 ounce) can diced tomatoes, with juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pound rigatoni pasta
- Freshly grated Parmesan cheese, for garnish
Beet Salad with Watercress and Fresh Pecorino
By BobD
Seattle chef Ethan Stowell uses beets two different ways in this recipe
- 2 pounds small beets (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline
- 3/4 cup extra-virgin olive oil, plus more for rubbing
- Salt and freshly ground black pepper
- 1/4 cup fresh orange juice
- 1/4 cup white balsamic vinegar
- 3 bunches watercress (6 ounces each), thick stems discarded
- 6 ounces young Pecorino cheese, such as Toscano or Sardo, shaved