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Recipes
ALMOND CRESCENTS
By BobD
1. In a food processor, process the almonds and sugar until the almonds are ground very finely
- 2/3 cup blanched, sliced almonds
- 1/3 cup sugar
- 1 cup unsalted butter
- 1 2/3 cups bleached all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup superfine sugar
- 1/2 teaspoon cinnamon
FOIE GRAS TOASTS w/SAUTERNES GELEE
By BobD
Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap
- 1 cup Sauternes or other white dessert wine
- 1/2 cup sugar
- 1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
- 2 tablespoons water
- 1 (1-inch-thick) slice of foie gras terrine (6 ounces; not p� or mousse) or a 6 1/2-ounces block
- 6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
- 1 1/2 tablespoons unsalted butter, melted
GOAT CHEESE & MUSHROOM CANAPES
By BobD
Mix mushrooms with juice and oil; season with salt and pepper; let sit until wilted, 20 minutes
- 8 ounces cremini stemmed and diced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 8 ounces fresh goat cheese
- 3 tablespoons chopped chives
- 2 teaspoon chopped fresh thyme
- 36 toast points
TOASTED SPAGHETTI PRIMAVERA
By BobD
1. Bring 4 cups water to a boil
- 1 cup fresh English peas, shelled, shells reserved, or 1 cup frozen peas and 4 cups snap peas
- Fine sea salt
- 1 small Romanesco broccoli, cut into small florets
- 12 sugar snap peas
- 20 1-inch-long carrots, cleaned
- 4 thin asparagus spears
- 6 very small French breakfast radishes, trimmed
- 6 About 6 tablespoons olive oil, plus more for drizzling
- 1 teaspoon finely grated garlic
- 1 tablespoon minced green garlic
- 1 teaspoon chopped capers
- red-pepper flakes
- 1 teaspoon red miso paste
- Zest and juice of 1 lemon
- 1 pound bucatini
- 1/4 cup thinly sliced parsley
ROASTED EGGPLANT DIP
By BobD
Preheat oven to 350 degrees
- 4 SERVINGS
- Vegetable oil spray
- 1 large eggplant, about 1 1/2 pounds, halved crosswise
- 1 jalapeno pepper, seeded, deveined and minced
- 1 shallot, peeled and minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 1/4 teaspoons ground cumin seed
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 1 cup minced coriander leaves, for garnish
SAUTEED PEA PODS w/CHILI AIOLI
By BobD
Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then ...
- 4 SERVINGS
- 1 pound English peas in their pods (about 4 cups)
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons fish sauce
- ¾ teaspoon Sriracha (Asian chile sauce)
- 4 large garlic cloves, minced
- 1 ½ tablespoons soy sauce
- 3 tablespoons extra-virgin olive oil
- ¼ cup mayonnaise
- 1 tablespoon unsalted butter
PUMPKIN SEED BRITTLE
By BobD
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape
- 1 cup sugar
- 1/2 cup water
- 1/8 teaspoon fine sea salt
- 3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
- SPECIAL EQUIPMENT: parchment paper; a candy thermometer
Buttermilk Chocolate Cake
By BobD
Preheat the oven to 350°
- Vegetable oil cooking spray
- 1 1/4 cups cake flour
- 1/2 cup unsweetened Dutch-process cocoa plus 1 teaspoon for dusting
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/2 ounce unsweetened chocolate, coarsely chopped
- 4 tablespoons unsalted butter
- 1 cup low-fat (1.5%) buttermilk
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 large egg white
- 1 teaspoon confectioners' sugar
PEAR, PERSIMMON & HAZELNUT SALAD
By BobD
1. Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more
- 1 tablespoon minced shallot
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 6 tablespoons hazelnut oil (see note)
- 3 Bosc pears, cored and cut into 1⁄8-inch slices (see note)
- 6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
- 3 endive, cored and cut into 1-inch slices
- Mache or watercress, if desired
- ¼ cup roasted hazelnuts
- ¼ cup crumbled Stilton
- ¼ cup pomegranate seeds.
PADRON PEPPERS STUFFED w/TETILLA CHEESE
By BobD
Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms
- 8 SERVINGS
- The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish allioli.
- 4 garlic cloves, peeled, halved lengthwise, center germ removed
- 1/2 teaspoon salt
- 2 large egg yolks
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 cup plus 1 tablespoon light fruity olive oil
- 24 Padron peppers or shishito peppers*
- 2 ounces (about) Tetilla cheese**