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Recipes
PECAN CRUSTED TROUT
By BobD
Preheat the oven 375 degrees F
- Four 4-ounce trout fillets with skin on
- 1/4 cup flour
- 1 beaten egg
- 1 cup ground pecans
- 2 tablespoons vegetable oil
- Lemon wedges for serving
DULCE DE LECHE ICE CREAM
By BobD
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk...
- 1/1 /2 QUARTS
- 2 cups whole milk
- 1 cup heavy cream
- 1 lb dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
- 1/8 teaspoon pure vanilla extract
- 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted
- SPECIAL EQUIPMENT: an ice cream maker
ARTICHOKE & FRESH FAVA STEW
By BobD
1. Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 le...
- 12 baby artichokes, trimmed
- 2 lemons
- 1/4 cup extra virgin olive oil
- 1 bunch of spring onions, chopped
- 3 large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
- 3 pounds fresh fava beans, shelled and skinned
- 1/4 cup chopped fresh fennel or dill
- Salt and freshly ground pepper to taste
TARRAGON & MUSHROOM CREAM SAUCE
By BobD
Melt the butter in a frying pan
- 3 1/2 tablespoons butter
- 8 oz small white button mushrooms
- 1 clove garlic, crushed
- 2 teaspoons fresh tarragon, finely chopped
- salt and freshly ground black pepper
- 1 1/4 cups heavy cream
- 1 teaspoon grated lemon zest
- 1/2 cup freshly grated parmesan cheese
ITALIAN STYLE BAKED HADDOCK
By BobD
Preheat oven to 350F. Grease 9-inch glass baking dish
- 4 SERVINGS
- 1/4 cup (1/2 stick) butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1/4 teaspoon dried basil, crumbled
- 1 14 1/2-ounce can tomatoes, drained, chopped
- Salt and pepper
- 1 1/2 pounds haddock or lingcod fillets
- 2 cups grated mozzarella
CAULIFLOWER RISOTTO w/BRIE & ALMONDS
By BobD
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan
- 4 SERVINGS
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 1/2 cups water
- 3 thyme sprigs, plus 1 tsp leaves
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, divided
- 1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
- 1 1/2 cups Arborio rice
- 1/3 cup dry white wine
- 5 oz Brie, rind discarded, cut into small pieces
- 1/3 cup sliced almonds, toasted
RED FLANNEL BEEF HASH w/POACHED EGGS
By BobD
FOR THE HASH: Melt the butter in a saute pan or skillet and saute the onion and bell peppers over medium-high heat...
- For the Hash:
- Corning beef was an important method of preserving beef in the days before refrigeration, and ranked with smoking and drying as common techniques.
- It's probably not time -and effort- efficient to prepare homemade corned beef just for this recipe -- it takes 8 to 12 days to cure -- but if you are so inclined, then this is a great recipe to prepare it for.
- Red flannel hash is a traditional New England embellishment of corned beef hash, and is so called because of the addition of the beets. It makes a wonderful brunch dish.
- INGREDIENTS
- 2 tablespoons butter
- 1 onion, finely diced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1 pound good-quality corned beef, finely diced
- 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon nutmeg
- 1/2 tablespoon olive oil
- 1 1/2 pounds russet potatoes, peeled and diced
- 2 tablespoons vegetable oil
- For the Eggs:
- 8 eggs
- 2 tablespoons white wine vinegar
Pineapple Upside-Down Cake
By BobD
Preheat the oven to 350°
- 3/4 cup plus 2 tablespoons light brown sugar
- 1 1/2 sticks unsalted butter, softened
- 1 vanilla bean, split, seeds scraped
- 1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
PERFECT CLASSIC BBQ CHICKEN
By BobD
You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces
- 4-6 SERVINGS
- Our foolproof recipe for barbecue chicken produces perfectly cooked meat that boasts intense flavor from the grill and a liberal application of tangy-sweet barbecue sauce.
- Quick BBQ Sauce
- 3 cups barbecue sauce (bottled)
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons brown mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Chicken
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
TOMATO SALAD ON A ROLL
By BobD
1. Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl
- 1 pound ripe tomatoes, in assorted colors and sizes
- Salt and pepper
- 2 garlic cloves, finely minced
- 2 anchovy fillets, rinsed and roughly chopped, optional
- 1 teaspoon capers, rinsed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Pinch red pepper flakes
- 12 basil leaves
- A few tender parsley leaves
- 4 fresh French rolls or a long baguette.