BobD's profile page
Recipes
CHICKEN & WHITE BEAN CHILI
By BobD
Place beans in heavy large pot with enough cold water to cover by at least 3 inches
- 1 pound dried small white beans
- 8 fresh Anaheim chilies* (about 1 pound)
- 1/4 cup (1/2 stick) butter
- 2 large onions, chopped
- 1/3 cup all purpose flour
- 4 cups low-salt chicken broth
- 3 cups half and half
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
MUSHROOM ROULADE w/ARTICHOKE PARM SAUCE
By BobD
To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes
- FOR THE FILLING:
- 1 pound fresh spinach
- 1/4 cup sour cream
- Freshly grated nutmeg to taste
- 2 teaspoons lemon juice
- 1 1/2 tablespoons minced fresh oregano
- Freshly ground black pepper to taste
- FOR THE ROULADE:
- 1/4 cup butter plus a little for greasing the pan
- 1/4 cup flour
- 1 1/2 cups milk
- 6 eggs, separated
- 1/4 teaspoon cayenne
- 1 tablespoon minced fresh sage leaves
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 pound mushrooms, minced
- 1 1/2 to 2 cups artichoke-Parmesan sauce
Orecchiette with Lentils, Onions, and Spinach
By BobD
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, sa...
- 1/3 cup olive oil
- 3 large onions (2 pounds total), thinly sliced (7 cups)
- 2 garlic cloves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Turkish or 1/2 California bay leaf
- 1 cup French green lentils
- 1 pound orecchiette, fusilli, or penne
- 2 (5-ounce) bags baby spinach
- 1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)
CRUSTY MACARONI & CHEDDAR
By BobD
1. Heat oven to 375 degrees
- 3 tablespoons butter
- 12 ounces extra-sharp cheddar cheese, coarsely grated
- 12 ounces American cheese or cheddar cheese, coarsely grated
- 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
- 1/8 teaspoon cayenne (optional)
- Salt
- 2/3 cup whole milk.
Cinnamon-Raisin Bread Custard with Fresh Berries
By BobD
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch
- 16 slices of cinnamon-raisin bread
- 6 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Confectioners' sugar
- Fresh berries, for serving
COD w/TOMATO GINGER SAUCE
By BobD
In a large deep frying pan, heat the oil over moderately low heat
- Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 1/2 teaspoons grated fresh ginger
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3/4 teaspoon salt
- 2 pounds cod or scrod fillets, cut to make 4 pieces
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup chopped cilantro or parsley
POACHED SALMON w/CUCUMBER RAITA
By BobD
In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leave...
- Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.
- 1 1/2 quarts water
- 1 1/2 cups dry white wine
- 3 tablespoons vinegar
- 1 onion, sliced
- 1 carrot, sliced
- 9 sprigs parsley
- 3/4 teaspoon dried thyme
- 1/4 teaspoon peppercorns
- 3 bay leaves
- 3 1/4 teaspoons salt
- 1 cucumber, peeled, seeded, and grated
- 1 3/4 cups plain yogurt
- 1 clove garlic, minced
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon fresh-ground black pepper
- 2 pounds center-cut salmon fillet, cut into 4 pieces
- 1/8 teaspoon paprika
SUN DRIED TOMATO DIP
By BobD
Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer
- 1/2 pound sun-dried tomatoes
- 10 cloves garlic, smashed and peeled
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/2 cup olive oil
Saffron Cooler
By BobD
Daniel Orr first served this drink in the '90s at La Grenouille, a fixture in Midtown Manhattan
- 1 quart water
- 1 bottle dry white wine
- 3/4 cup honey
- One 3-inch piece of fresh ginger, thinly sliced
- 5 cardamom pods, lightly crushed
- 3 allspice berries
- 2 cinnamon sticks
- 2 star anise pods
- 1 stalk of lemongrass, thinly sliced
- 1 teaspoon saffron threads
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon hot sauce
- 1 1/2 lemons, thinly sliced
- 1/2 cup packed mint leaves
PECAN, FIG & BOURBON CAKE
By BobD
Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 ...
- 12 SERVINGS FOR CAKE
- 1 lb dried Black Mission figs, hard tips discarded
- 2 cups water
- 1/2 cup bourbon
- 1 teaspoon pure vanilla extract
- 3 cups sifted cake flour (not self-rising; sift before measuring)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1 3/4 cups pecans (7 oz)
- 2 cups packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs, at room temperature 30 minutes
- FOR ICING
- 1 cup confectioners sugar
- 4 1/2 tablespoons heavy cream
- 2 teaspoons bourbon
- 1/4 teaspoon pure vanilla extract
- SPECIAL EQUIPMENT: a 12-cup bundt pan