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Recipes
ZEPPOLE DI SAN GIUSEPPE
By BobD
A day before preparing the filling: Line a sieve with a double thickness of cheesecloth or a basket-type coffee fil...
- For the Filling:
- Zeppole di San Giuseppe can still be found today in the Italian bakeries New York on St. Joseph’s Day on March 19th. Zeppole can be fried or baked.
- 3 cups fresh ricotta (preferably buffalo)
- 1/2 cup confectioners’ sugar
- 1/4 cup finely diced candied orange peel
- 1/4 cup finely diced candied lemon peel
- 1/4 cup small chocolate chips, or bittersweet chocolate chopped in small pieces
- 3 tablespoons
- For the zeppole:
- 1 cup water
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unbleached, unsifted flour
- 4 large eggs
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 6 cups vegetable oil (if frying the zeppole)
- Confectioners’ sugar
SALMON BURGERS w/GINGER & GARLIC
By BobD
Mash salmon and potato; mix in soy sauce, ginger and garlic
- 1 medium potato, baked or boiled, peeled
- 2 tbsp. soy sauce
- 1 1/2 tsp. freshly grated ginger
- 2 garlic cloves, crushed
- 1/2 tsp. cracked black pepper
ZUCCHINI LATKES
By BobD
Grate zucchini using medium shredding disk of a food processor
- 36 PIECES
- 3 lb zucchini
- 1 1/3 cups plain fine dry bread crumbs
- 2 large eggs, lightly beaten
- 1 teaspoon dried marjoram
- 1 About 1 cup vegetable oil for frying
- ACCOMPANIMENT: sour cream
- EQUIPMENT: a deep-fat thermometer
AVOCADO MAYONNAISE
By BobD
Puree all ingredients in blender, scraping down sides occasionally
- YIELD 1-1/2 CUPS
- 1 1/2 large avocados, pitted, quartered
- 5 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 3/4 teaspoon hot pepper sauce (such as Tabasco)
ALSATIAN CHOUCROUTE & DUCK CONFIT
By BobD
1. Preheat the oven to 300 degrees
- 4 FIRST COURSE SERVINGS
- • 4 pieces of duck leg confit
- • 1 lb bacon, diced in small pieces
- • 1 lb ventrèche, diced in large pieces
- • 4 boudin blanc
- • 4 knockwurst
- • 2 bags sauerkraut rinsed and drained
- • 3 medium white onions, sliced thin
- • 10 juniper berries, crushed
- • 2 tablespoons fresh thyme leaves
- • 4 bay leaves
- • 3 cups dark beer (Chef Scarduzio recommends a Belgian beer such as Leffe)
- • 4 tablespoons duck fat
- • 1/3 cup veal demi-glace
- • 4 tablespoons butter (plus additional for greasing a sheet of parchment or waxed paper)
- • Salt and pepper
FRESH PASTA FOR MALEFANTE & TACCOZZE
By BobD
To make the pasta dough: Put the flour in the bowl of the food processor, and process for a few seconds to aerate
- 3 1/4 cups all-purpose flour, plus more as needed
- 1 1/4 cups very cold water, plus more as needed
CARROT CAKE WHOOPIE COOKIES
By BobD
1. Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated ...
- Cookies:
- 2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tablespoon crystallized ginger, finely chopped
- 2 cups old-fashioned oats
- 1 1/2 cups of peeled and grated carrots (from about 2 to 3 medium carrots)
- 1 cup raisins, soaked in warm water for 10 minutes and drained
- Cream Cheese Icing:
- 2 sticks unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons honey
- 12 ounces cream cheese, cut into pieces, softened
MOUSSE OF FOIE GRAS w/CANDIED HAZELNUTS
By BobD
1. Allow mousse to sit at room temperature for ½ hour to soften
- The creaminess of the foie gras is complemented by the sweetness of the raisins and the crunchiness of the hazelnuts.
- • 1 8 oz. D’Artagnan Mousse of Foie Gras
- • 1 loaf of bread (semolina with raisins)
- • 1 cup of whole hazelnuts
- • 1/2 cup honey Coarse sea salt
VENISON "STEAK" AU POIVRE
By BobD
1. Pre-heat oven to 425 degrees F
- 4 SERVINGS
- • 4 Venison Medallions
- • Salt and cracked black pepper to taste
- • 1 tablespoon duck fat (or vegetable oil)
- • 3 oz. Armagnac or Brandy
- • 6.5 oz D’Artagnan Demi-Glaze (optional)
- • 3 oz. heavy cream
GREEN TOMATO & LEMON MARMALADE
By BobD
1. Bring lemon slices to a boil in a pot of water
- 1 lemon, thinly sliced and seeded
- 2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
- 3 1/4 cups sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt.