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Recipes
HOMEMADE CHILI POWDER
By BobD
Combine all of the ingredients in a small mixing bowl and stir until thoroughly blended
- YIELD 1 CUP
- 1 cup ancho powder
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
BLACK SESAME SEED PEANUT BUTTER
By BobD
Preheat oven to 350F with racks in upper and lower thirds
- 4 DOZEN
- 1 cup creamy peanut butter (not natural)
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon baking soda
- 5 tablespoons black sesame seeds
CURRIED WALDORF SALAD
By BobD
1. Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt
- For the Dressing:
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons mayonnaise
- 1/2 1/2 1/2 cup plain low-fat yogurt
- 3/4 3/4 3/4 teaspoon curry powder
- 1/2 1/2 1/2 teaspoon ground cumin
- to to taste
- For the salad:
- 2 2 2 fuji apples
- 2 2 2 teaspoons fresh lemon juice
- 1/3 1/3 1/3 cup lightly toasted walnut halves
- 1 1 1 cup thinly sliced celery, from the heart of the celery
- 1/4 1/4 1/4 cup raisins
- 1/4 1/4 2 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped
ICE CREAM CAKE w/LEMON MOUSSELINE
By BobD
The volcano bakes quickly, in 10 to 12 minutes, and should be brought to the table as it comes out of the oven
- 10-12 SERVINGS
- The lemon mousseline cake-holds the ice cream in the center, can be made a day or two ahead and stored in a plastic bag. A genoise or a sponge cake or pound cake can be substituted as can ladyfingers.
- Lemon mousseline cake
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1/2 cup potato starch (3 to 3 1/2 ounces)
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter (for buttering pan and platter)
- Volcano filling
- 1 quart vanilla ice cream
- 3 tablespoons cognac
- Souffle Mixture
- 8 egg whites from large eggs
- 4 egg yolks, beaten with a fork
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- Hollowed-out shell of 1/2 lemon
- 1 tablespoon confectioners' sugar, for dusting the cake
- For flambe
- 1/3 cup warm cognac
PARSNIP AGNOLOTTI w/SPECK & APPLES
By BobD
1. Make the pasta: On a clean work surface, combine the 2 cups of flour and salt and gather into a small mound
- Pasta:
- 2 cups all-purpose flour, plus more as needed
- 1 teaspoon kosher salt
- 2 large eggs
- 4 large egg yolks
- Filling:
- 2 pounds parsnips, peeled and roughly chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 cups whole milk
- 1 medium shallot, thinly sliced
- 2 tablespoons unsalted butter
- Sauce:
- 5 tablespoons unsalted butter, divided
- 2 fresh sage leaves, finely chopped
- 6 slices speck
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, whole
- 2 sprigs fresh thyme, leaves removed and stems discarded
- 1 medium turnip, peeled and finely chopped
- Salt and freshly ground black pepper
- Thinly shaved Pecorino Romano
- 1 Honeycrisp apple, cut into thin sticks
Buttermilk Cake with Riesling-Poached Pears
By BobD
"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses througho...
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large egg yolks
- Finely grated zest of 1 lemon
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup buttermilk
- 5 Bartlett pears
- One 750-milliliter bottle Riesling
- 1 cup water
- 1 cup sugar
- 1/2 vanilla bean, split and seeds scraped
- One 3-inch-long strip of orange zest
- 3 star anise pods
- 1 cup crème fraîche
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/4 cup confectioners' sugar
ENDIVE CHEESE TARTE
By BobD
For the dough: In a mixing bowl, combine sugar, flour and salt
- FOR THE DOUGH:
- Time: 2 hours 45 minutes
- 1/2 cup confectioners’ sugar
- 1 cup all-purpose flour
- Pinch of salt
- 4 1/2 tablespoons unsalted butter, at room temperature, cut into small pieces
- 1 large egg
- FOR THE FILLING:
- 3 pounds small Belgian endives, trimmed of brown edges
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 pound Époisses cheese.
SUGAR SNAP PEAS w/MINT & ORANGE
By BobD
Cook peas in large saucepan of boiling salted water for 2 minutes; drain
- 6 SERVINGS
- 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon water
- 1 1/2 tablespoons thinly sliced fresh mint leaves
- 1/2 teaspoon finely grated orange peel
COLD EGGPLANT w/SESAME & SOY DRESSING
By BobD
1. If you can find Japanese eggplant, cut them in half lengthwise, then cut into pieces that will fit into your ste...
- 2 pounds 2 pounds eggplant, preferably Japanese eggplants
- 1 tablespoon 1 tablespoon soy sauce
- 1 tablespoon 1 tablespoon freshly squeezed lime juice
- 1 tablespoon 1 tablespoon seasoned rice wine vinegar
- 1 small 1 small garlic clove, minced
- 1 to 2 teaspoons 1 to 2 teaspoons minced fresh ginger (to taste)
- 1 tablespoon 1 tablespoon Asian sesame oil or walnut oil
- 2 tablespoons 2 tablespoons extra virgin olive oil
- Pinch Pinch of cayenne or red pepper flakes
- 1 tablespoon 1 tablespoon chopped chives or cilantro
- Optional: 1 small serrano chile, seeded if desired and minced
- 1 bag 1 bag baby arugula, washed and dried, for serving
- 1 small 1 small red bell pepper, cut in thin slices, for garnish (optional)
RED CABBAGE SALAD w/GRN APPLE & LINGONBRY PRESERVES
By BobD
Puree 1 tablespoon preserves, mustard, and vinegar in blender
- 3 tablespoons lingonberry preserves, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup canola oil
- 1 large unpeeled Granny Smith apple, coarsely grated, divided
- 1/2 cup walnut halves, toasted , divided
- 4 cups thinly sliced red cabbage