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Recipes
SAUTEED SEA BASS w/WATERCRESS SAUCE
By BobD
Melt butter with oil in heavy medium skillet over medium-high heat
- 2 SERVINGS
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 8-ounce sea bass fillets
- 3 tablespoons finely chopped shallots
- 1/4 cup dry Vermouth or dry white wine
- 1/2 cup whipping cream
- 1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)
INDIVIDUAL SPICED PUMPKIN SOUFFLES
By BobD
Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan
- 8 SERVINGS
- SPICED-PUMPKIN SOUFFLE WITH BOURBON MOLASSES SAUCE
- 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
PUMPKIN PANCAKES
By BobD
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside
- 2 2/3 cup flour
- Cinnamon, nutmeg, ginger & cloves to taste
- 2 teaspoons baking soda
- 2 teaspoons of baking powder
- 1 teaspoon salt
- 8 eggs (separated)
- 2 1/2 cups buttermilk
- 1 1/2 cups pumpkin (one 15 ounce can)
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 1 stick of melted butter, slightly cooled
Tom Colicchio's Braised Short Ribs
By BobD
Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft r...
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
GREEN PAPAYA SOUP w/LOBSTER & TUMERIC
By BobD
PREPARE LOBSTER: Plunge lobsters headfirst, 1 at a time, into an 8-qt pot of boiling salted water (3 Tbsp salt f...
- 8-12 SERVINGS
- Since the papaya is preserved in sugar, this is unusually sweet for a first course, and it could be an intermezzo or part of a tasting menu.
- FOR LOBSTER
- 2 (1 1/4- to 1 1/2-lb) live lobsters
- FOR SOUP
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon white peppercorns
- 1 lb green (unripe) papaya, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
- 2 cups water
- 3/4 cup sugar
- 1 cup well-stirred canned unsweetened coconut milk
- 6 mint sprigs
- 6 cilantro sprigs
- 3 tablespoons fresh lime juice
- 1/4 teaspoon Tabasco
- 1/4 teaspoon salt
- FOR TURMERIC
- 1 1/2 oz fresh turmeric, peeled and cut into thin matchsticks (1/4 cup; wear protective gloves to prevent staining)
- 1 fresh serrano chile
- 1/2 cup water
- 1/2 cup sugar
- FOR TAPIOCA
- 6 cups water
- 1/4 cup small tapioca pearls (not instant)
- EQUIPMENT: cheesecloth; kitchen string
- GARNISH: chopped shallots and chives; fleur de sel
POLYNESIAN CHICKEN WINGS
By BobD
Chop off the wing tips; discard them, or save them for making soup
- 3 pounds chicken wings
- 1 cup pineapple preserves
- 1/2 cup sherry
- 1/2 cup frozen orange juice concentrate
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
TOMATO MAC & CHEESE
By BobD
Preheat oven to 350 degrees
- 1/2 lb. elbow macaroni
- 1/2 tsp. savory
- 1/2 tsp. white sugar
- 3 green onions, thinly sliced
- 1 1/2 cups grated sharp cheddar cheese
- 3 cups canned tomatoes, drained
- Salt and pepper
- 1/4 lb mild cheddar cheese, cut in thin slices
- 2 large eggs, beaten
- 1 cup milk
RIS de VEAU A l'ANGLAISE
By BobD
Put sweetbreads in a saucepan and add cold water to cover
- 2 to 4 pairs sweetbreads, about 1 1/2 pounds total weight
- Salt to taste
- 4 peppercorns
- 1/4 cup coarsely chopped onion
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 sprigs fresh parsley
- 1 egg
- 3 tablespoons water
- Freshly ground pepper to taste
- 1 tablespoon plus 1/3 cup vegetable, corn or peanut oil
- 1/3 cup flour
- 2 cups fine fresh bread crumbs
- 6 tablespoons butter
PAN SEARED STRIP STEAK w/RED WINE PAN SAUCE
By BobD
For pink peppercorn butter: Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightl...
- Pink-peppercorn butter:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon minced fresh thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- Coarse kosher salt
- Steak:
- 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- Coarse kosher salt
- 1/4 cup thinly sliced shallot
- 1 cup dry red wine
- 1/2 cup low-salt beef broth or low-salt chicken broth
DRAMBUIE FLAVORED CREME ANGLAISE
By BobD
In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth
- YIELD 2-1/2 CUPS
- This versatile sauce can accompany any number of desserts, such as Crunchy Toffee Tortoni or Buttermilk Layer Cake.
- 4 egg yolks
- 3 tablespoons granulated sugar
- 2 cups heavy cream
- 1 1/2 tablespoons sour cream
- 1 vanilla bean, split lengthwise and scraped
- 3 tablespoons Drambuie, or to taste