BobD's profile page
Recipes
SousChefSeries 2012
By BobD
directions 1. Preheat the oven to 375°
- purpose flour 1/4 cup packed light brown sugar Pinch kosher salt 4 tablespoons unsalted butter, cut into small cubes Mousse 8 ounces fat
- free fromage blanc 4 ounces goat’s
- milk cheese (chèvre) 1/4 cup granulated sugar 1 vanilla bean, split and seeds scraped 1 teaspoon vanilla extract
ZUCCHINI & SNOW PEA SALAD
By BobD
Very thinly slice zucchini with slicer and place in a large sieve set over a bowl
- Equipment:
- 4 SERVINGS
- Salting the zucchini slices takes the edge off their rawness while preserving their pleasant snap.
- 1 pound zucchini (about 2 medium)
- 1/2 pound snow peas, trimmed
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 teaspoon sugar
- an adjustable-blade slicer
CHICKEN PAILLARDS W/CLEMENTINE SALSA
By BobD
Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart
- 4 5-ounce chicken breast halves
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced
- 2 tablespoons olive oil
- 1/2 cup fresh clementine juice (from about 6 clementines)
ROAST CORNISH HEN w/BALSAMIC GLAZE
By BobD
Preheat the oven to 425 degrees
- Galletto Glassato
- Makes 4 servings
- 2 Cornish hens (about 1-1/4 pounds each)
- Salt
- Freshly ground black pepper
- 5 fresh rosemary sprigs
- 10 sage leaves
- 2 fresh or dried bay leaves
- 1/4 cup extra virgin olive oil
- 2 bunches scallions, trimmed and cut into 2-inch lengths (about 2 cups)
- 1 cup peeled, trimmed, and thinly sliced carrots
- 1/2 cup thinly sliced celery
- 6 slices dried porcini mushrooms
- 2 cups chicken stock, or reduced-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
RSTD DUCK, SQUASH, CEPES & GREEN BEANS
By BobD
Ingredient info: Fresh porcini mushrooms are available in the fall and spring at some farmers markets and online fr...
- 1 5- to 5 1/2-pound duck
- 1 2 1/2-pound butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin
- 8 small shallots, peeled
- 20 large fresh sage leaves
- 1 pound green beans, trimmed
- 1 pound fresh cs (porcini), cut vertically into 1/3-inch-thick slices
- 3/4 cup low-salt chicken broth
PROVENCAL TOMATO & BASIL SOUP
By BobD
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven
- Optional garnishes:
- If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 4 to 6 garlic cloves (to taste), minced
- Salt to taste
- 2 pounds tomatoes, cored and diced, or 1 (28-ounce) can chopped tomatoes with juice
- Pinch of sugar
- 2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
- 1 quart water
- Freshly ground pepper to taste
- 1 Parmesan rind (optional)
- 1/4 cup rice or tapioca
- Garlic croutons (thin slices of baguette, lightly toasted and rubbed with a cut garlic clove)
- Grated or shaved Parmesan
STRING BEAN & MUSHROOM SALAD
By BobD
In a large saucepan, bring the water to a boil
- 1 quart water
- 1 pound haricots verts or string beans, trimmed
- Salt and freshly ground pepper to taste
- 1/2 pound fresh mushrooms
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Tabasco
- 3 tablespoons canola or vegetable oil
- 1 cup thinly sliced red onions
- 1/4 cup chopped fresh chives
CHILLED WATERMELON SOUP w/FETA
By BobD
Combine 1 cup of the watermelon with mint and sugar in a bowl
- 6 pounds yellow or red seedless watermelon, diced (9 cups)
- 2 tablespoons chopped fresh mint
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
- 1 teaspoon chopped ginger
- 8 teaspoons crumbled feta
- 1/4 cup sparkling wine (or sparkling water)
DOUBLE CHOCOLATE LAYER CAKE
By BobD
Make cake layers: Preheat oven to 300F
- Use Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
- For cake layers
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- For ganache frosting
- 1 pound fine-quality semisweet chocolate such as Callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
- Special equipment
- two 10- by 2-inch round cake pans
Black Mission Fig Clafoutis
By BobD
Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with p
- 1/2 cup ruby or tawny port
- 2 tablespoons granulated sugar
- One 3-by-1-inch strip of orange zest
- 1/2 cup heavy cream
- 1 cup half-and-half
- 1/2 cup granulated sugar, plus more for the pan
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons all-purpose flour
- Melted butter, for the pan
- 3/4 pound fresh black Mission figs, halved lengthwise
- Confectioners’ sugar, for dusting