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Recipes
Green-Chile Bacon Burgers with Goat Cheese
By BobD
Preheat the oven to 375°
- 8 thick-cut slices of bacon (about 1/2 pound)
- 1/2 cup mango chutney, preferably Major Grey brand
- 1 poblano chile
- Vegetable oil, for brushing
- 4 hamburger buns, split
- 1 large tomato, cut into 4 thick slices
- 1 1/2 pounds ground beef chuck
- Salt and freshly ground pepper
- 3 ounces fresh goat cheese, cut into 4 slices
- Watercress sprigs or lettuce, for serving
BEEFY ONION SOUP
By BobD
Pat short rib dry, then lightly season with salt and pepper
- 6 SERVINGS
- Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.
- FOR SOUP
- 1 (3/4-pound) beef short rib
- 1 tablespoon canola oil
- 3 large Spanish onions (3 pounds), thinly sliced
- 1 garlic clove, smashed
- 1/2 cup Madeira
- 8 cups chicken stock, or 6 cups reduced-sodium chicken broth plus 2 cups water
- 1 thyme sprig
- 1 Turkish or 1/2 California bay leaf
- FOR TOASTS
- 1 (10-inch) piece of baguette
- 1 tablespoon olive oil
- 1/4 teaspoon chopped thyme
- 1/4 lb Brebis Pyrenes (sheep's-milk cheese), grated (1 1/2 cups)
- 1 tablespoon chopped chives
Wild Goose Breasts with Orange Glaze
By BobD
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 goose breasts
- salt to taste
- 1 dash dry vermouth (optional)
- 1 tablespoon grated orange zest
- 1 orange, juiced
- 1 teaspoon lemon juice
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon caraway seeds
CHICKEN MARSALA
By BobD
Put oven rack in middle position and preheat oven to 200°F Bring broth to a boil in a 2-quart saucepan over hig
- 4 SERVINGS
- 1-3/4 cup chicken broth (14 fl oz)
- 2 tbsp shallot (finely chopped)
- 5 tbsp unsalted butter
- 10 oz mushrooms (trimmed and thinly sliced)
- 1-1/2 tsp sage (finely chopped fresh)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup all-purpose flour
- 4 boneless chicken breast (skinless boneless chicken breast halves 2 lb total)
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry marsala wine
- 5/8 cup heavy cream
- 1 tsp fresh lemon juice
PRIME RIB ROAST
By BobD
Prepare meat Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small...
- For rub:
- 8 SERVINGS
- 15 dried bay leaves, crumbled
- 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
- 1/2 cup extra--virgin olive oil
- coarse salt and freshly ground pepper
- 1/3 cup finely grated orange zest (from 2 to 3 oranges)
- For roast:
- 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Lemongrass Chicken
By BobD
This is a good place to start experimenting with fresh spices: The pungent paste is incredibly easy to make, even t...
- 2 stalks fresh lemongrass, tender white inner bulbs only, smashed and coarsely chopped
- 2 large shallots, coarsely chopped (1/4 pound)
- 2 garlic cloves, coarsely chopped
- 1 Thai chile, chopped
- 1 tablespoon Asian fish sauce
- 4 boneless chicken breast halves, with skin (about 7 ounces each)
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
Lemon-Raspberry Muffins
By BobD
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground in...
- 1 1 1 lemon
- 1/2 1/2 1/2 cup sugar
- 1 1 1 cup nonfat buttermilk (see Tip)
- 1/3 1/3 1/3 cup canola oil
- 1 1 1 large egg
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
- 1 1 1 cup all-purpose flour
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1/2 1 1/2 1/2 cups fresh or frozen (not thawed) raspberries
- 1 1 buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
FRESH PASTA w/CRABMEAT, PEAS & CHILI
By BobD
Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes
- 8 SERVINGS
- Ten der, delicate crab usually shows up amid other tender, delicate things, but here teamed with a rustic, chewy homemade semolina pasta.
- View more of our favorite recipes from this issue.
- Fresh semolina fettuccine
- 1/2 cup thinly sliced spring onions or scallions
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/2 lb lump crabmeat, picked over
- 1/3 cup fresh or thawed frozen peas
- 2 teaspoons fresh lemon juice
- 2 tablespoons grated Parmigiano-Reggiano
- 1 (3- to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes
- 1/3 cup chopped flat-leaf parsley, divided
Cranberry-Pecan Bread Pudding with Bacon
By BobD
A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots o...
- Two 1-pound loaves of cranberry-pecan bread, bottom crusts removed, the rest of the loaf cut into 1-inch cubes (12 cups)
- 1 pound thickly sliced bacon, cut into 1/2-inch pieces
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped sage
- 2 teaspoons chopped thyme
- 4 cups Turkey Stock or low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
BROILED LOBSTER W/CAJUN BUTTER
By BobD
1. Preheat broiler. Arrange an oven rack 4 inches from heat source
- Time: 25 minutes
- 1 tablespoon kosher salt
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon mustard powder
- 4 live lobsters, about 1 1/2 pounds each.