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Recipes
Roasted Beets and Celery Root with Goat Butter
By BobD
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy
- 1 1/4 pounds trimmed baby beets, preferably golden, scrubbed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons goat butter
- 1 pound celery root, peeled and cut into 2-by- 1/2-inch batons
- 2 thyme sprigs
- Salt and freshly ground pepper
- 1 cup vegetable stock
ROAST CHICKEN w/HERB & GARLIC PAN DRIPPINGS
By BobD
Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve
- This herb-scented, brined bird packs more flavor than a basic roast chicken.
- 6 tablespoons kosher salt plus more
- 3 tablespoons sugar
- 2 3 1/2-pound chickens, backbones and wing tips removed, quartered
- 2 tablespoons (or more) vegetable oil, divided
- 4 heads of garlic, halved crosswise
- 20 sprigs thyme, divided
- 14 sprigs rosemary, divided
- 4 tablespoons unsalted butter, divided
- 1/2 lemon
CHESTNUT-CARAMEL ICE CREAM
By BobD
Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine
- 3/4 cup canned sweetened chestnut spread*
- 1 1/4 cups whole milk, divided
- Pinch of salt
- 1 cup sugar
- 1/3 cup water
- 1 1/2 cups whipping cream
- 2 tablespoons Armagnac
- 1 cup peeled roasted chestnuts, or jarred chestnuts, chopped
DUCK SATAY
By BobD
1. Place 16 12-inch bamboo skewers in water to soak
- 1 duck breast (magret)
- 1 teaspoon Chinese five-spice powder
- Salt and pepper
- Juice and grated zest of 1 orange
- 1/4 cup hoisin sauce
- 1 tablespoon sherry vinegar.
Summer Pizza
By BobD
Use the best tomatoes you can find for this seasonal pizza
- 4 tomatoes (about 2 pounds), seeded and chopped
- 1 teaspoon salt
- 1 small red onion, cut into thin slices
- 10 ounces fresh mozzarella, cut into small cubes (about 2 cups)
- 6 tablespoons chopped fresh basil
- 1/4 teaspoon fresh-ground black pepper
- 2 12-inch store-bought pizza shells, such as Boboli
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
WHOLE BLACK BASS W/GINGER & SCALLIONS
By BobD
Put oven rack in middle position and preheat oven to 400°F
- A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of th
- 1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
- 1/2 teaspoon salt
- 1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
- 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
- 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
- 1/4 teaspoon sugar
- 1 tablespoon peanut or vegetable oil
- Special equipment: a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok
MIXED BERRY PIE
By BobD
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch cir...
- Filling
- 3 cups fresh strawberries
- 3 cups fresh blackberries
- 3 cups fresh raspberries
- 2 tablespoons Grand Marnier
- 1/2 cup firmly packed brown sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons cinnamon
- Crumb Topping
- 2/3 cup flour
- 2/3 cup whole oats
- 2/3 cup firmly packed brown sugar
- 2/3 cup walnuts
- 1/2 cup (1 stick) cold butter
Tuna-Apple Mini Melts
By BobD
- 1 cup mayonnaise
- 1/2 cup diced Pink Lady apple*
- 1/3 cup finely chopped celery
- 2 tablespoons minced red onion
- 1 hard-cooked egg, peeled and chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 2 (12-oz.) cans solid white tuna in spring water, drained and flaked
- 3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
- 12 deli Havarti cheese slices, cut into 4 pieces each
- Garnish: thin Pink Lady apple slices
SMKD TROUT CROSTINI w/FENNEL & ONION
By BobD
On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and peppe...
- 10 SERVINGS
- 20 1/2 -inch-thick diagonal slices crusty baguette
- 20 1/2 -inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
- 20 1/2 -inch wedges red onion (from 2 large onions)
- Olive oil
- 3 4 1/2-ounce packages skinless smoked trout fillets, broken into chunks
PARSLEY SPREAD
By BobD
Squeeze and discard the excess water from the bread and combine the bread with the remaining ingredients except the...
- Parsley Spread (Maidanosalata)
- 1 thick slice (1 inch, 3 cm) rustic white or whole
- wheat bread, crusts removed and soaked in water
- 1 medium onion, coarsely chopped
- 2-4 cloves garlic, chopped
- 1 lb fresh parsley, stems trimmed
- 1/3 C extra-virgin olive oil
- 3 TB lemon juice
- 1 tsp balsamic vinegar
- Salt and freshly ground pepper to taste
- Crushed red pepper flakes to taste (optional)
- Black olives for garnish