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Recipes
Almond and Orange Cake with Poached Plum Compote
By BobD
MAKE THE CAKE Preheat the oven to 350°
- 4 large eggs, at room temperature
- 1 tablespoon finely grated orange zest
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups blanched sliced almonds
- 2 cups dry red wine
- 1 cup dark rum
- 1 cup water
- 3 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated orange zest
- 1/2 vanilla bean, split and seeds scraped
- 2 cinnamon sticks
- 6 whole cloves
- 1 whole star anise
- 12 black plums (about 3 pounds), halved and pitted
- Confectioners’ sugar, for dusting
- Lightly sweetened crème fraîche or whipped cream, for serving
BLUEFISH W/LEMON-ALMOND BUTTER
By BobD
- 2 bluefish fillets, 6 to 8 ounces each, preferably center cut and about 3/4-inch thick
- Kosher salt and black pepper
- 1/4 teaspoon grated lemon zest
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter, cut into bits
- 2 tablespoons slivered almonds
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large bunch Swiss chard, ribs removed, leaves torn into pieces
- Pinch of freshly grated nutmeg
- Lemon wedges, for serving.
BLUE CHEESE PUFFS
By BobD
Cream the cheese with half the egg Season to taste
- FOR FOUR DOZEN PUFFS
- TRADER JOE’S PUFF 16 TO THE SHEET
- 1/4 C (2 oz.) ROQUEFORT/BLUE CHEESE
- 1 EGG BEATEN
- DROPS WORCESTERSHIRE SAUCE
- 1 TB CRÈME FRAICHE/SOUR CREAM
- 2 ” SQUARES OF PUFF PASTRY
WILD ARUGULA SALAD w/GAR CROUTONS & PARM
By BobD
Preheat oven to 400F. Rub crust of bread with garlic clove
- 6 SERVINGS
- Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
- 1 8-ounce piece ciabatta with crust (preferably day-old)
- 1 large garlic clove, peeled
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 6 ounces arugula (preferably wild; about 10 cups packed)
- 2 tablespoons (or more) fresh lemon juice
- 3 ounces Parmesan cheese, shaved into strips with vegetable peeler
CITRUS CHICKEN UNDER A BRICK
By BobD
Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish
- 4 SERVINGS
- This is a traditional Tuscan method-bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil).
- 1 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh oregano
- 3 teaspoons salt, divided
- 2 teaspoons finely chopped fresh rosemary
- 1 garlic clove, chopped
- 1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon black pepper
- Nonstick vegetable oil spray
- 1 1/2 oranges
- 2 foil-wrapped bricks or 1 cast-iron skillet
PIZZA MARINARA w/TUNA & CAPERS
By BobD
1. Place a pizza stone, if you have one, on the middle rack of the oven
- 1 14-oz. can tomatoes, finely chopped and drained in a strainer for one hour; or 3/4 cup fresh tomato sauce
- 2 garlic cloves, minced (1 if using fresh tomato sauce, which is already seasoned)
- Salt to taste
- 1 can olive oil-packed light (not albacore) tuna
- 1 12- to 14-inch pizza crust (To make your own dough, try this recipe.)
- 1 teaspoon thyme leaves, chopped
- 1 teaspoon minced fresh rosemary
- Hot red pepper flakes
- 1 tablespoon capers, drained and rinsed thoroughly with cold water
- 1/2 sweet red pepper, cut in thin strips
- 1 tablespoon extra virgin olive oil
CHICKEN CAESAR SALAD
By BobD
1. Remove the tough outer leaves of romaine and discard
- For the salad:
- When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce another story altogether.
- 1 head of romaine lettuce
- 1 large boneless, skinless chicken breast, poached and shredded (about 2 cups shredded chicken)
- 1 cup garlic croutons (see below)
- 1/3 cup freshly grated Parmesan or shaved Parmesan
- Chopped fresh herbs, such as parsley, chives, marjoram
- For the dressing:
- 1 small garlic clove
- Salt and freshly ground pepper
- 1 anchovy, soaked for five minutes in cold water, then rinsed and drained on a paper towel
- 1 tablespoon fresh lemon juice
- 1 tablespoon wine or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 coddled egg yolk (optional; see below)
- 6 tablespoons extra-virgin olive oil
PIZZA w/FONTINA, POTATOES & TAPENADE
By BobD
Stir warm water and yeast in small bowl
- 1/4 cup warm water (105°F to 115°F)
- 1 1/4 -ounce package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups bread flour
- 1 teaspoon salt
- 1/2 cup cold water
- 1 large garlic clove, finely chopped
- 4 baby Yukon Gold potatoes
- Cornmeal (for sprinkling)
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d’Aosta)
- 1 roasted red bell pepper in brine from jar, diced (1/3 cup)
- 3 tablespoons purchased black olive tapenade*
- 2 teaspoons finely chopped fresh rosemary
- Dried crushed red pepper
ROMAN ROASTED WOOD PIGEON SAUCE
By BobD
Grind the pepper, herbs and onion together in a bowl
- A pinch of pepper, lovage, fresh coriander, mint, dried onion
- 4 oz (100g) stoned dates
- 1 egg yolk
- 1 tbsp (15ml) wine
- 1 tbsp (15ml) vinegar
- 1 tbsp (15ml) olive oil
- 1 tbsp (15ml) honey
- 1 tsp (5ml) anchovy essence
Crescent Jalapeno Poppers
By BobD
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make...
- 4 jalapeño chiles (about 3 inches long) (see note)
- 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
- 8 slices packaged precooked bacon (from 2.2-oz package), halved
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup pineapple or fruit salsa, if desired
- Ingredient Note: One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.