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Recipes
RAGOUT OF WILD MUSHROOMS
By BobD
Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes
- 1 ounce dried porcini mushrooms
- 2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- 2 tablespoons flour
- 1/4 cup Amontillado or cream sherry
- Finely grated zest of half a lemon
- 2 tablespoons chopped parsley
Tuna Ceviche with Avocado and Cilantro
By BobD
With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would fin...
- 1 pound sushi-grade tuna, sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice (from about 5 limes)
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dice
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Salt
- Tortilla chips, for serving
STRACCIATELLA GELATO
By BobD
Place milk in a medium saucepan
- You can make the custard base a day ahead for this chocolate chip gelato.
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup sugar
- 5 large egg yolks
- Pinch of kosher salt
- 1/2 cup chilled heavy whipping cream
- 1/3 cup bittersweet chocolate chips
- 2 teaspoons vegetable oil
GINGER CHILE SEA BASS w/GRILLED TOMATOES
By BobD
FOR THE FISH: In a mortar, combine the ginger, chiles and a pinch of salt and pound to a paste
- This recipe uses a nonstick grill pan, but of course you could cook the spicy, fragrant fish on an outdoor grill, too.
- 2 tablespoons finely chopped peeled fresh ginger
- 2 large serrano chiles, stemmed, finely chopped
- Kosher salt
- 2 tablespoons canola oil, plus more for brushing
- Eight 4-ounce skinless Chilean sea bass fillets
- 2 pounds firm tomatoes, thickly sliced
- Lime wedges, for serving
STREET MARKET NOODLES
By BobD
Place duck breast in a pan with water to cover and simmer over medium heat for 7 minutes
- 1 breast of duck, about 2 pounds with bones
- 1/2 pound fresh Chinese egg noodles
- 1/4 cup garlic oil
- 1/2 cup chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon mushroom soy sauce
- 1 tablespoon Thai fish sauce
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons crispy garlic
- 1 tablespoon fried onion strips
- Hot chili or red pepper sauce
BROILED BLUEFISH w/RED ONION & CITRUS DRESSING
By BobD
In a small bowl, combine the oil, grapefruit juice, lime juice, 1/4 teaspoon of the salt, and 1 tablespoon of the c...
- Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesn't burn.
- 1/4 cup olive oil
- 2 tablespoons grapefruit juice
- 2 tablespoons lime juice
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh chives or scallion tops
- 2 pounds bluefish fillets, cut to make 4 pieces
- 1 small red onion, cut into thin slices
- 1/4 teaspoon fresh-ground black pepper
Mini Chocolate-Hazelnut Cheesecakes
By BobD
Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter...
- 15 cream-filled chocolate sandwich cookies
- 2 tablespoons raw or roasted hazelnuts, skinned
- 2 tablespoons unsalted butter, softened
- 8 ounces cream cheese
- 3/4 cup hazelnut-chocolate spread, preferably Nutella
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons mini chocolate chips
HERBED SPAETZLE w/BROWN BUTTER
By BobD
Combine flour and next 6 ingredients in large bowl
- 6 SERVINGS
- 2 1/4 cups all purpose flour
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 2 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- 1 cup low-salt chicken broth
- 6 tablespoons (3/4 stick) butter
- 3 cups (packed) baby spinach leaves
- 2 cups thinly sliced radicchio
- 1 lemon, halved
BAKED APPLE CINNAMON FRENCH TOAST
By BobD
Whisk milk, egg whites, honey, vanilla and salt in a large bowl
- This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night before then finish in it the oven the next morning.
- Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
- 3 cups nonfat milk
- 2 cups pasteurized liquid egg whites, such as Egg Beaters
- 3 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1-pound loaf sliced whole-wheat bread
- 1 cup chopped dried apple rings (3 ounces)
- 1/2 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon confectioners’ sugar
BAKED FISH w/CURRIED PECAN TOPPING
By BobD
Preheat oven to 350F. Mix first 7 ingredients in 8x8x2-inch glass baking dish
- 4 SERVINGS
- 1/3 cup finely chopped pecans (about 1-1/2 ounces)
- 1/3 cup fresh French breadcrumbs
- 1 tablespoon finely chopped onion
- 1 garlic clove, pressed
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper
- 1 tablespoon vegetable oil
- 1 egg white
- 4 6-ounce sea bass fillets (each about 1 to 1-1/4 inches thick)