BobD's profile page
Recipes
Joel Robuchon's Frothy Lettuce Soup with Onion Custard
By BobD
This stunning recipe calls for a head of Boston lettuce per person, resulting in a soup with pure, intense flavors ...
- Salt
- Four 6-ounce heads of Boston lettuce, trimmed, 2 medium lettuce leaves reserved
- 2 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice (1/3 cup)
- 5 tablespoons cold unsalted butter
- One 1/2-pound white onion, thinly sliced
- 1 1/4 cups chicken stock or low-sodium broth
- 1 large egg
- 1/2 cup milk
- Freshly ground pepper
- Pinch of freshly grated nutmeg
- 3 tablespoons crème fraîche
ROSEMARY TROUT w/CHERRY TOMATOES
By BobD
Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl
- Yield: Makes 4 servings
- 1 pint cherry tomatoes (preferably assorted colors), halved
- 1 large shallot, chopped
- 1 tablespoon balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
- 4 tablespoons olive oil, divided
- Coarse kosher salt
- 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired
CRISPY FILLET OF STRIPED BASS w/PIPERADE
By BobD
FOR THE PIPERADE: Using a mandoline or a sharp knife, slice the onions crosswise as thinly as possible
- For the Pipérade:
- This true piperade -- a mixture of tomatoes, bell pepper, onions and seasonings -- is a signature sauce of the Basque country in southwestern France. The crunchiness of the sautéed skin makes the bass fillets especially flavorful.
- 2 white onions
- 1/4 cup olive oil
- 2 green bell peppers, seeded, deribbed and thinly sliced crosswise
- 5 cloves garlic, crushed
- 2 tomatoes, coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
- Pinch of sugar
- For the Bass Fillets:
- 1 tablespoon olive oil
- 4 striped bass fillets with skin intact, about 1/4 pound each
RSTD STRIPED BASS w/FENNEL, TOMS & OLIVES
By BobD
Position rack in center of oven and preheat to 400F
- 6 SERVINGS
- Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
- 2 cups dry white wine
- 1 cup (about) extra-virgin olive oil
- 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
- 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
- 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
- 1/4 cup (about) all purpose flour
- 6 large garlic cloves, peeled, crushed, divided
- 3/4 cup chopped fresh Italian parsley, divided
- 1 pound cherry tomatoes, halved
- 1/2 cup oil-cured black olives, pitted, halved
CREAM OF ARTICHOKE SOUP w/PORCINI
By BobD
MAKE VEGETABLE STOCK: Wash leek
- 4 SERVINGS
- FOR VEGETABLE STOCK
- 1 leek, halved lengthwise
- 1 large onion
- 3 large carrots
- 3 celery ribs with leaves
- 4 flat-leaf parsley sprigs
- 6 cups water
- FOR PORCINI
- 1/2 oz dried porcini mushrooms (1/2 cup)
- 1 garlic clove
- 1 fresh thyme sprig
- 1 tablespoon unsalted butter
- FOR FRIED ARTICHOKES AND SOUP
- 1 lemon, halved
- 3 large artichokes (2 lb total)
- 1 1/2 About 1 1/2 cups extra-virgin olive oil for frying
- 1/4 cup all-purpose flour
- 1/2 russet (baking) potato
- 1 1/2 tablespoons chopped scallion
- 2 tablespoons unsalted butter
- 3 oz fresh soft goat cheese (optional)
- EQUIPMENT: a deep-fat thermometer
REA ROSE MARTINI
By BobD
Combine gin, St-Germain, lemon juice, and rose water over ice in a shaker glass and stir
- 3 ounces Earl Grey-infused gin
- 1 ounce St-Germain liqueur
- 1/2 ounce fresh lemon juice
- 1 ounce rose water
- Ice
- Lemon twist, for garnish
BAKED WHOLE RED SNAPPER w/GARLIC
By BobD
Place 24x18-inch piece of foil on heavy large baking sheet
- 4 SERVINGS
- If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
- 1 2-to 2 1/4-pound whole red snapper, cleaned
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon seafood seasoning
- 2 tablespoons (1/4 stick) chilled butter, cut into pieces
- 6 fresh thyme sprigs
- 6 thin lemon slices
CHICKEN CORDON BLEU
By BobD
Wash the chicken and pat dry
- 4 SERVINGS
- Supremes de Volaille Cordon Bleu
- 2 whole boneless chicken breasts, skinned, split into halves, and trimmed
- 2 ounces thinly sliced uncooked country ham or prosciutto
- 4 ounces Gruyere cheese
- Dijon mustard
- 1/4 cup all-purpose flour
- 1 large egg
- 1 1/2 cups dry bread crumbs
- Peanut oil, for frying
PERFECT GRILLED MUSTARD GLAZED PORK LOIN
By BobD
Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), ...
- 6-8 SERVINGS
- We dress up pork roast by giving it a flavorful, deeply caramelized crust on the grill and serve it with a savory-sweet mustard glaze.
- 1/2 cup grainy mustard
- 6 tablespoons apple jelly
- 2 tablespoons dark brown sugar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove , minced
- 2 teaspoons minced fresh thyme leaves
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly and tied (see note)
STEWED CAPON IN SUGARCANE BRANDY
By BobD
1. Heat a large casserole over medium heat
- 6 SERVINGS
- Stewed Capon in Sugarcane Brandy
- Typical Grenadian ingredients-sugar cane brandy and tannias (eg taro or cassava), plus and old Fr technique of sautéing in caramelized cane sugar-lush,exotic flvrd.
- • 4 tablespoons coconut oil (available to Caribbean groceries) or vegetable oil
- • 2 tablespoons raw cane sugar (available at some supermarkets and health food stores) or brown sugar
- • 1 capon, 8 pounds, giblets, neck, and excess fat removed, cut into 18 pieces, patted dry
- • 1 teaspoon sea salt or to taste
- • 2 each small onions and tomatoes, diced
- • 4 small tannias (or substitute taro root), peeled and diced (about 4 cups)
- • 5 bay leaves
- • 4 Grenadian seasoning chilies or 3 habanero (Scotch bonnet) chilies, seeded and minced
- • 1/2 teaspoon ground mace
- • 1 stick cinnamon
- • 1/2 teaspoon freshly grated nutmeg
- • 2 cups coconut milk
- • 1 cup sugarcane brandy or dark rum
- • 1 teaspoon aromatic bitters
- • sea salt and freshly ground black pepper to taste