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Recipes
ELDERFLOWER JELLY w/HONEYDEW
By BobD
Simmer wine, sugar, and zest in a 2- to 3-quart saucepan, stirring occasionally, 4 minutes
- Equipment:
- 6 SERVINGS
- 3 cups orange Muscat wine (750 ml)
- 2/3 cup sugar
- 3 (3-inch) strips orange zest
- 2 cups water, divided
- 2 (1/4-ounce) envelopes unflavored gelatin (about 5 teaspoons)
- 3/4 cup plus 1 tablespoon white elderflower syrup (not cordial)
- 1/2 honeydew melon
- a small melon-ball cutter (preferably 3/8 inch)
TRI-TIP BEEF STROGANOFF w/WILD MUSH
By BobD
Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat
- 6 SERVINGS
- Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
- Coarse kosher salt
- 1/4 cup dry white vermouth or dry Sherry
- 1/4 cup creme fraiche or heavy whipping cream
- 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
- 1 cup thinly sliced shallots (about 4 large)
- 1 tablespoon all purpose flour
- 1 teaspoon plus 2 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 teaspoon Hungarian sweet paprika
- 6 5 x 3 x 1/2-inch slices crusty sourdough bread
- 1/4 cup sour cream
- 2 tablespoons chopped fresh Italian parsley
Apple Rye Turnovers with Celery Seeds
By BobD
Jerry Traunfeld has been experimenting with rye flour for years; he loves the way it gives dough flavor and body
- 1 3/4 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- 1 cup dark rye flour
- Salt
- 2 sticks cold unsalted butter (8 ounces), cut into 1/2-inch pieces
- 3/4 cup ice water
- 2 Golden Delicious apples, peeled and cut into 1/2-inch dice
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 egg white, lightly beaten with 2 teaspoons of water
- 1/4 cup turbinado sugar mixed with 2 teaspoons of celery seeds
Lamb Sausage with Lentils and Sautéed Pears
By BobD
One of Defne Koryürek's favorite homemade sausages includes beef, lamb, red peppers and garlic; she loves eating i...
- 2 cups brown lentils (14 ounces)
- 4 cups boiling water
- 3/4 cup extra-virgin olive oil
- 2 carrots, diced
- 1 onion, diced
- 1 celery rib, diced
- Salt and freshly ground black pepper
- 3 tablespoons cider vinegar
- 1 cup roasted red peppers (8 ounces), preferably piquillo, cut into thin strips
- 1 1/4 pounds merguez sausage
- 2 ripe Bartlett pears, cored and cut into eighths
AVOCADO FRIES
By BobD
1. Heat oven to 200 degrees
- Canola oil for frying
- 1/4 cup flour
- 1/4 teaspoon kosher salt, plus more to taste
- 2 eggs, beaten
- 1 1/4 cups panko
- 2 firm-ripe medium Hass avocados, pitted, peeled and sliced into
- 1/2 -inch wedges.
GREEK BUTTER COOKIES
By BobD
1. Preheat oven to 350 degrees
- 1 pound unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 4 teaspoons confectioners' sugar
- 1/2 cup finely chopped walnuts (optional)
- 3 1/2 cups all-purpose flour
- 1 cup confectioners' sugar for dusting
BUTTERMILK BLUEBERRY PANCAKES
By BobD
In a large bowl, combine the flour, baking powder and salt and whisk to blend
- YIELD 20 PANCAKES
- 2 cups sifted unleavened cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon cream of tartar
- 2 full cups frozen blueberries
- Butter for greasing griddle or skillet
SPICED PUMKIN SOUFFLES w/BOURBON
By BobD
Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan
- SERVES 8
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
- 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
- 10 large egg whites
- 1/4 teaspoon salt
- EQUIPMENT: 8 (6-oz) ramekins
- GARNISH: confectioners sugar
- ACCOMPANIMENTS: bourbon molasses sauce; unsweetened whipped cream
GREEN GODDESS SAUCE
By BobD
Pulse mayonnaise, buttermilk, vinegar, parsley, white and pale green parts of scallion, anchovy paste, and 1/4 tsp ...
- YIELD 1 CUP
- tangy sauce pairs beautifully with rich southern-fried sweetbreads. as a salad dressing or as a dip for crudite.
- 1/2 cup mayonnaise
- 1/3 cup well-shaken buttermilk
- 2 tablespoons white-wine vinegar
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 scallions, white and pale green parts chopped and greens finely chopped (reserve separately)
- 1 teaspoon anchovy paste
- 2 tablespoons finely chopped tarragon
CAPELLINI w/SHRIMP & CREAMY TOMATO SAUCE
By BobD
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with orega...
- 4 SERVINGS
- 3 tablespoons olive oil
- 1 lb peeled large shrimp
- 3 large garlic cloves, forced through a garlic press
- 1/4 teaspoon dried oregano
- 1/2 cup sweet (red) vermouth
- 1 (14- to 15-oz) can diced tomatoes, drained
- 3/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1/2 lb capellini (angel-hair pasta)