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Recipes
PUMPKIN RISOTTO
By BobD
FOR THE PUMPKIN: Heat the oil in a nonreactive medium saucepan
- For the Pumpkin:
- 2 tablespoons olive oil
- 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
- 2 medium white onions, finely diced
- 3/4 cup dry Riesling
- 1 1/2 teaspoons freshly grated nutmeg
- 1 About 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- For the Rice:
- 7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1-1/2 cups arborio rice (about 11 ounces)
- 3 tablespoons finely chopped fresh flat-leaf parsley (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
RICE & ZUCCHINI CROSTATA
By BobD
For the Filling: In a large bowl, toss the rice and zucchini until evenly distributed
- For the Filling:
- 2 cups arborio rice
- 4 cups fancy zucchini, shredded
- 3 large eggs
- salt
- freshly ground black pepper
- 3 cups ricotta cheese
- 2 cups scallions , white and green partsonly, chopped
- 1 1/2 cups Parmigiano-Reggiano, freshly grated
- 1 1/2 cups half and half
- 1 egg yolk
- For the Crostata Dough:
- 2 cups all-purpose flour
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/3 cup water
PERFECT HARD COOKED EGGS
By BobD
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat
- 3 EGGS
- To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
- 3 LARGE EGGS
Roasted Herb Chicken with Morels and Watercress Salad
By BobD
Kevin O'Connor, former wine director at Spago restaurant in Beverly Hills, roasts chicken with white wine, whole ga...
- One 3 1/2-pound chicken
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup chopped mixed herbs, such as thyme, rosemary, oregano and parsley
- 2 heads of garlic, separated into unpeeled cloves
- 1 cup dry white wine
- 1 1/2 ounces dried morel mushrooms (see Note)
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon sherry vinegar
- 1/2 pound watercress, thick stems discarded
GRILLED CORN w/CHIPOTLE CREMA
By BobD
1. In a medium bowl, mix together the sour cream, heavy cream and salt
- 1 cup sour cream
- 1 cup heavy cream
- 1 teaspoon salt
- 8 ears corn, husks on and silks removed
- 2 canned chipotle chiles in adobo, stemmed
- 1 cup crumbled queso fresco or feta cheese
- 2 limes, cut into wedges
MUSHROOM SPRING ROLLS in LETTUCE CUPS
By BobD
To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt
- From Jean-Georges Vongerichten
- FOR THE DIPPING SAUCE
- 1/2 cup sambal oelek chili sauce (sold at Asian groceries)
- 1/2 cup honey
- 1/3 cup fresh lemon juice
- 1/4 cup rice wine vinegar
- 2 teaspoons salt.
- FOR THE SPRING ROLLS
- 8 tablespoons butter, cut into 1-inch cubes
- 1/2 tablespoon minced garlic
- 1 pound oyster or other mushrooms, stemmed, sliced 1/2-inch thick
- 3/4 pound shiitake mushrooms, stemmed, sliced 1/2-inch thick
- 1/4 teaspoon minced green Thai chili
- Salt
- 1 1/2 tablespoons finely grated lemon zest (preferably use a Microplane)
- 1 tablespoon finely grated peeled ginger (preferably use a Microplane)
- 1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon
- 1 large egg yolk, beaten
- 8 spring roll wrappers
- 3 cups vegetable oil, or as needed
- Ground white pepper, optional
- 8 leaves Boston lettuce.
SQUAB a l'ORANGE w/CRYSTALIZED TAMARIND
By BobD
MAKE BROTH: Blend together vinegar, soy sauce, rice wine, ginger, and star anise in a blender until smooth
- 6 MAIN COURSE SERVINGS
- SQUAB a l'ORANGE WITH CRYSTALLIZED TAMARIND
- JEAN-GEORGES VONGERICHTEN
- FOR BROTH
- 1 cup Japanese rice vinegar (not seasoned)
- 1/4 cup plus 2 teaspoons soy sauce
- 1/4 cup Shaoxing rice wine or medium-dry Sherry
- 1/3 cup coarsely chopped peeled ginger
- 2 tablespoons star anise pieces
- 2 1/3 cups fresh orange juice
- 1 cup sugar
- 3 tablespoons Lapsang Souchong tea leaves
- FOR SQUAB
- 5 black peppercorns
- 3 white peppercorns
- 3 whole star anise (or 1 1/2 tsp pieces)
- 1 (1-inch) piece of cinnamon stick
- 1 clove
- 6 (1-lb) boneless squabs, wing tips discarded and squabs halved lengthwise
- 3/4 stick unsalted butter, cut into 1/2-Tbsp pieces
- EQUIPMENT: an electric coffee/spice grinder
- GARNISH: flaky sea salt; slices of peeled Asian pear, cut into diamonds; slivers of crystallized tamarind; sprigs of baby cress
SAVORY CORNBREAD MUFFINS w/JALAPENOS
By BobD
1. Preheat the oven to 400 degrees with the rack positioned in the upper third
- Cornbread bakes nicely in a muffin tin. I’ve added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
- 1 cup yellow cornmeal, preferably organic stone-ground
- 1 cup whole-wheat flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
- 2 eggs
- 1 1/2 cups buttermilk
- 1/4 cup canola oil
- 1 tablespoon honey
- 1 cup corn kernels
- 2 tablespoons minced jalapeños
- 1/2 cup grated Cheddar or Monterey Jack (optional)
SWEDISH PANCAKES
By BobD
In a blender, combine the first six ingredients
- YIELD 20 PANCAKES
- 2 cups milk
- 4 eggs
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- Lingonberries or raspberries
- Seedless raspberry jam or fruit spread, warmed
- Whipped topping
Cheese-Stuffed Grilled Peppers
By BobD
Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this sna...
- 1 cup ricotta cheese (8 ounces)
- 1 cup cream cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 Anaheim or Cubanelle peppers
- 4 baby bell peppers
- 4 small poblano chiles
- Extra-virgin olive oil, for rubbing