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Recipes
THYME-MAPLE CREAM BISCUITS
By BobD
Preheat oven to 425F with rack in middle
- 8 PIECES
- Made with cake flour and cream, these biscuits are miraculously light and tender.
- 2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 4 1/2 teaspoons chopped thyme, divided
- 1 tablespoon pure maple syrup
HAM & ENGLISH PEA RISOTTO
By BobD
In a skillet over medium-high heat, cook ham pieces stirring occasionally 4-5 minutes until ham starts to texture a...
- 1 tablespoon butter
- 1 cup arborio rice
- 1 - 1 1/2 cups ham chunks
- 3/4 cup fresh English peas, or frozen if you want to make it quick and don't have a 4 year-old needing to improve his/her fine motor skills
- 3 1/2-4 cups chicken broth
- 1/2 teaspoon garlic powder or onion powder (optional)
- 1/2 cup parmesan or pecorino romano cheese
- salt & pepper, to taste
Jean-Georges' Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
By BobD
Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry m...
- Four 7-ounce beef tenderloin steaks, about 1 1/2 inches thick
- Olive oil
- 1 1/2 tablespoons hot smoked paprika
- Kosher salt
- 2 tablespoons yellow miso paste
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons fresh lime juice, plus 1/2 teaspoon finely grated lime zest
- 1/2 tablespoon dry mustard powder
- 1/2 tablespoon fresh orange juice
- 1/4 teaspoon kecap manis (see Note)
- 1/4 teaspoon sweet smoked paprika
- 1 stick unsalted butter
Butternut Squash Glazed Tart
By BobD
This elegant puff pastry is quick to make
- One 1-pound neck of butternut squash—peeled, halved lengthwise and sliced 1/4 inch thick
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 8 ounces all-butter puff pastry, chilled
- 4 ounces cream cheese, softened
- 1/8 teaspoon cinnamon
- 2 tablespoons apricot preserves, melted
- 2 tablespoons chopped toasted pecans
Spicy Thai Steak
By BobD
In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely c...
- 1/4 cup basil leaves
- 1/4 cup cilantro leaves
- 8 peeled garlic cloves
- 2 tablespoons sambal oelek or other Asian chile sauce
- 2 tablespoons Asian fish sauce
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1/2 cup vegetable oil
- 3 pounds skirt steaks cut into 5-inch lengths or flank steaks left whole
PLUM & FIG CRUMBLE
By BobD
1. In a large bowl, mix together the plums, figs, rose water, cinnamon and brandy or wine
- At a farmers’ market, seek out sweet plums, ripe but firm, for this dazzling crumble. I also like a reddish, pink-fleshed hybrid called a plumcot, which is an apricot-plum hybrid.
- 2 pounds plums, preferably a red-fleshed variety like elephant hearts, or plumcots, pitted and cut into sixths
- 6 fresh figs, stemmed and cut in half
- 2 tablespoons sugar, preferably organic
- 2 teaspoons rose water
- 1/2 teaspoon cinnamon
- 1 tablespoon plum brandy or red wine (optional)
- 1 teaspoon arrowroot
- 1 batch quinoa-oat crumble topping
CUCUMBER TERRINE
By BobD
Boil the shrimp for 5 minutes, drain and immerse in cold water
- 9 baby shrimp
- 1 tablespoon kosher salt
- 2 teaspoons celery seed
- 10 pink peppercorns
- 6 1/2 tablespoons fresh lime juice
- 2 pounds Kirby cucumbers, peeled, seeded and sliced lengthwise in paper-thin strips
- 2 large cucumbers
- 3 tablespoons chives, sliced thin
- 2 packets plus 1 teaspoon plain gelatin
PICKLED RED ONIONS
By BobD
Place sliced onion in medium bowl
- 1 red onion, halved, thinly sliced
- 1 1/2 cups boiling water
- 1 cup plus 2 tablespoons orange juice
- 6 tablespoons distilled white vinegar
- 1/2 teaspoon (scant) salt
CAVATELLI w/CAULIFLOWER & ALMONDS
By BobD
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil
- Serves 6
- 1/2 teaspoon kosher salt, plus more for the pasta pot
- 8 - inch chunk day- old country bread (6 ounces)
- 7 tablespoons extra- virgin olive oil
- 4 plump garlic cloves, peeled and sliced
- 1/4 teaspoon peperoncino flakes, or to taste
- 1 small head caulifl ower, cut in small florets (about 1 pound)
- 1 batch (11/2 pounds) Fresh Cavatelli (or 1 pound dried pasta)
- 1/3 cup sliced almonds, toasted and coarsely chopped
- 2 tablespoons chopped fresh Italian parsley
- ……………………………
- Recommended equipment: A large pasta pot; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large bowl for tossing and serving the pasta
GRAND AIOLI de PROVENCE
By BobD
1. Turn on a food processor, drop garlic in through feed tube and process until minced
- The grand aioli of Provence, a classic dish of simply poached seafood and vegetables.
- But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.
- Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.r
- 2 large cloves garlic, peeled
- 2 large eggs
- 2 lemons, 1/2 of one juiced
- 1 1/2 cups extra virgin olive oil, more for drizzling
- 3 tablespoons minced fennel fronds
- Salt
- 24 small fingerling potatoes
- 24 baby carrots (not the kind in bags), peeled
- 1/2 pound haricots verts, trimmed
- 1 fennel bulb, trimmed and quartered
- 2 cups dry white wine
- 3 dozen mussels, scrubbed
- 2 1/2 pounds skinless cod or hake fillets
- Niçoise olives.