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Recipes
HUNGARIAN CHOC-WALNUT TORTE
By BobD
Chocolate icing: 6 tablespoons (3/4 stick) unsalted butter or margarine 6 ounces fine-quality semisweet or bitter...
- 3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
- 6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German’s Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
- 6 large eggs, separated
- 6 ounces shelled walnuts (1 3/4 to 2 cups)
- 3 tablespoons matzoh meal
- Optional accompaniments: Passover Confectioners’ Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ic
- Optional garnish: walnut halves
SKEWERED PHEASANT BREAST
By BobD
Prepare: Roast pheasant till it pulls back from the bone
- Ingredients:
- Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage
- Serves 4 as a first course
- One Pheasant Breast
- Seeded Mustard
- Fresh Sage Leaves
- Bamboo Skewers
Vanilla Bean-Whipped Sweet Potatoes
By BobD
New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed thi...
- 4 pounds medium sweet potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- Kosher salt and freshly ground pepper
PORCINI MUSTARD
By BobD
In a medium-sized, heavy-bottomed saucepan, combine the onion, vinegar, 1 cup water and the mushrooms and bring to ...
- Ingredients:
- (Makes 2 Cup)
- • 1/2 red onion, finely chopped
- • 1 cup balsamic vinegar
- • 2 ounces dried porcini mushrooms, like those found in D’Artagnan’s Organic Dried Wild Mushroom Collection
- • 1/4 cup Dijon mustard
- • 1/4 cup extra virgin olive oil
- • 1/4 cup canned black truffles, finely chopped – try D’Artagnan’s Summer Truffles in a Can
CREAM OF CELERIAC SOUP w/HAM
By BobD
1. In a 4-quart saucepan, melt butter
- 2 tablespoons unsalted butter or extra virgin olive oil
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
- 1 large celery stalk, finely chopped
- Salt to taste
- 1 1 1/2-pound celery root
- 1 large waxy potato, peeled, quartered lengthwise and thinly sliced crosswise
- 1 meaty ham bone
- 1 sprig thyme, 6 parsley stems and 1 bay leaf, tied in a bundle
- 1/2 cup heavy cream (optional)
- Freshly ground white pepper to taste
- 1 tablespoon chervil leaves or snipped chives.
CREAM OF WILD MUSH SOUP w/LENTIL SPROUTS
By BobD
Pull off stems from shiitake mushrooms and set aside
- 1/2 pound shiitake mushrooms
- 10 ounces fresh cultivated mushrooms
- 9 tablespoons butter
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1 1/4 cups finely chopped leeks
- 4 tablespoons finely chopped shallots
- 1 cup finely chopped onion
- 1/4 cup flour
- 3 cups cold fresh or canned chicken broth
- 3 cups heavy cream
- 1 tablespoon lemon juice
- Salt to taste if desired
- Freshly ground pepper to taste
- 1/4 pound dried lentils, sprouted (see note)
- 2 tablespoons finely chopped parsley plus parsley for garnish
CREAMY MACARONI & CHEESE
By BobD
1. Heat oven to 375 degrees and position an oven rack in upper third of oven
- 2 tablespoons butter
- 1 cup cottage cheese (not lowfat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated
- 1/2 pound elbow pasta, uncooked.
Salmon Hash with Poached Eggs
By BobD
Hash is a such a great way to use leftovers, like the cooked salmon called for here
- 1 pound small Yukon Gold potatoes
- 4 slices of bacon
- 2 tablespoons unsalted butter
- 1 small red onion, finely chopped
- 3/4 pound cooked skinless salmon fillet, flaked
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 4 eggs
- Hot sauce, for serving
SWORDFISH w/VEGGIE COUSCOUS & TOM VINAIGRETTE
By BobD
In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, 1/4 teaspoon of the oregano, 1/4 teas...
- 1/2 1/2 4) pound plum tomatoes (about 4)
- 1 1/2 1 1/2 1/2 teaspoons wine vinegar
- 3 3 3 tablespoons olive oil
- 1/2 1/2 1/2 teaspoon dried oregano
- Fresh-ground black pepper
- 1 3/4 1 3/4 3/4 teaspoons salt
- 2 2 2 scallions including green tops, chopped
- 1 1 1/4-inch fennel bulb, cut into 1/4-inch dice
- 1 1 1/4-inch summer squash, cut into 1/4-inch dice
- 2 1/2 2 1/2 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 1 1/3 1/3 cups couscous
- 4 4 2 swordfish steaks (about 2 pounds in all)
Beer-and-Cheddar Soup
By BobD
When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this ...
- 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
- 1 celery rib, finely chopped
- 1 small onion, finely chopped
- 1 large jalapeño, seeded and chopped
- 2 large garlic cloves, minced
- 1 tablespoon chopped thyme
- One 12-ounce bottle lager or pilsner
- 2 1/4 About 2 1/4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 pound sharp yellow cheddar cheese, coarsely shredded
- 4 ounces smoked cheddar cheese, coarsely shredded
- Salt and freshly ground pepper
- Garlic-rubbed toasts, for serving