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Recipes
BAKED STUFFED SMALL RED SNAPPER
By BobD
Have the fish cleaned, leaving the head and tail on
- Paste:
- Small red snappers, one for each person, stuffed with a filling of shrimp, scallops, and crabmeat.
- 6 small red snappers ( about 3/4 pound a piece)
- 6 cloves garlic, peeled
- Stuffing
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound tomatoes, peeled, seeded, and chopped
- 1/2 pound raw shrimp ( about 1 cup ), peeled and deveined
- 1/2 pound yaw scallops ( about 1 cup )
- 2 tablespoons parsley, finely chopped
- 1/2 pound cooked crabmeat ( about 1 cup )
- The Fish:
- A course needle and thread
- An ovenproof serving dish
- 6 tablespoons melted butter
- Foil to cover
HOMEMADE GINGER ALE
By BobD
MAKE SYRUP: Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes
- 1-1/2 CUPS
- 1 1/2 cups chopped peeled ginger (7 ounces)
- 2 cups water
- 3/4 cup sugar
- 1 About 1 qt chilled seltzer or club soda
- 3 About 3 tablespoons fresh lime juice
Lemon-Thyme Syrup
By BobD
In a medium saucepan, combine the water and sugar and bring to a boil, stirring to dissolve the sugar
- 1 1/2 cups water
- 1 cup plus 2 tablespoons sugar
- 3/4 ounce lemon thyme sprigs
- 3/4 cup fresh lemon juice
DASHI
By BobD
Soak kombo in 5 cups of cold water for an hour
- 1 8-inch length of kombo, a type of kelp, available in Japanese groceries and some health-food stores
- 2 cups dried, shaved bonito flakes (available in Japanese groceries)
APPLE CRANBERRY CRUMBLE
By BobD
Pulse 1/2 cup cold butter, 1/2 cup oats, 1/2 cup walnuts or pecans, 1/2 cup flour, 3/4 cup brown sugar, 1 tablespoo...
- Peel and slice 4 large tart apples. Toss with a cup of cranberries, the juice and zest of a lemon and 1/4 cup brandy, apple cider or water and put into a buttered baking dish.
HONEY APPLE PIE w/THYME
By BobD
1. Preheat oven to 425 degrees
- 3 Golden Delicious apples, peeled and cored (about 1 pounds)
- 4 Granny Smith apples, peeled and cored (about 1 pounds)
- cup honey
- 6 thyme branches
- cup unsalted butter ( stick), cut into small pieces
- 2 tablespoons instant tapioca
- 1/3 cup light brown sugar
- teaspoon ground ginger
- teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts
Double-Chocolate Bundt Cake with Ganache Glaze
By BobD
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky cho...
- Vegetable oil spray
- 5 ounces bittersweet chocolate, chopped
- 3/4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
BOEUF BOURGUIGNON
By BobD
Cook bacon in boiling salted water 3 minutes, then drain
- 8 SERVINGS
- 1/4 lb thick-sliced bacon, cut into 1-inch pieces
- 3 lb boneless beef chuck, cut into 2-inch pieces
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 1/2 tablespoons unsalted butter
- 1/2 cup brandy
- 1 (4-inch) piece of celery
- 4 fresh parsley stems (no leaves)
- 4 fresh thyme sprigs
- 2 bay leaves (not California)
- 2 cloves
- 2 onions, finely chopped
- 3 large garlic cloves, finely chopped
- 2 carrots, cut into 1/4-inch-thick slices
- 1 tablespoon tomato paste
- 1 (750-ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone)
- 1 lb small (1 1/2-inch) boiling onions or pearl onions
- 1 lb mushrooms, quartered if large
- ACCOMPANIMENT: peeled boiled potatoes tossed with butter and parsley
- SPECIAL EQUIPMENT: kitchen string
GEORGIAN CHEESE BREAD
By BobD
Sprinkle yeast over warm water and stir in 1 tablespoon flour
- 8 SERVINGS
- In the remote mountains of Georgia, the star ingredient of this bread called khachapuri-akin to pizzais the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella w
- 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
- 7 tablespoons warm water (105-115F)
- 1 2/3 cups unbleached all-purpose flour, divided
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 lb Havarti cheese, coarsely grated
- 1/4 lb salted mozzarella, coarsely grated
- 1 teaspoon unsalted butter, melted
- EQUIPMENT: a floured pizza pan (at least 12 inches) or a floured large baking sheet
GRLD HAM & CHIMAY CHEESE SANDS w/ENDIVE
By BobD
For endive: Heat oil in large nonstick skillet over medium-high heat until very hot
- Endive:
- 4 SERVINGS
- Grilled Ham and Chimay Cheese Sandwiches with Caramelized Belgian Endive
- Chimay "A La Biere" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor-or beer-washed rind-German Temptin cheese.
- 2 tablespoons canola oil
- 4 heads of Belgian endive, root ends trimmed and discarded, leaves separated
- 1 tablespoon sugar
- 1/2 cup Belgian white beer (such as Hoegaarden)
- 1/4 cup orange juice
- Sandwiches:
- 8 5 x 3 x 1/2-inch slices country-style bread
- Butter
- 8 thin slices country ham or prosciutto (about 8 ounces total)
- 8 ounces Belgian Chimay or Temptin cheese, thinly sliced
- 8 sour pickle spears
- Whole grain brown mustard or whole grain Dijon mustard