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Recipes
Vietnamese Coffee Sundaes with Crushed Peanut Brittle
By BobD
The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk
- 1 cup plus 1 tablespoon sugar
- 1/2 cup water
- 1 cup unsalted roasted peanuts
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3/4 cup sweetened condensed milk
- 2 tablespoons instant coffee mixed with 1 1/2 teaspoons of hot water
- 1/2 cup heavy cream
- 2 pints vanilla ice cream
RHUBARB & STRAWBERRY MOUSSE
By BobD
Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubar...
- 8-10 SERVINGS
- 1 1/4 pounds rhubarb, finely diced
- 1 cup sliced strawberries
- 1 cup sugar
- 2 tablespoons kirsch
- 1 tablespoon unflavored gelatin
- 2 cups heavy cream.
Herbed Zucchini
By BobD
Wash zucchini cut off both ends
- 2 small zucchini
- 1 sweet red pepper sliced
- 1 tbsp. olive oil
- 1 tbsp. butter (optional)
- 1 tbsp. fresh minced herbs (basil, oregano, savory, sage, thyme, any mixture of fresh herbs that you have on hand)
- 1 shallot, minced
- 1 clove of garlic, minced
- Salt and pepper, to taste
Joel Robuchon's Sautéed Bass with Lemongrass
By BobD
When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place
- 1 medium tomato, quartered and seeded
- 2 teaspoons extra-virgin olive oil
- 1 small garlic clove, very finely chopped
- 1 thyme sprig
- Salt and freshly ground pepper
- 3/4 cup vegetable oil, plus more for frying
- 10 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
- 3 tablespoons unsalted butter
- 1 small shallot, sliced
- One 3-inch-long strip lemon zest
- 1/4 cup dry white wine
- 1 cup heavy cream
- 4 scallions, white and pale green parts only
- 1 medium leek, white part only, cut into fine julienne
- Four 6-ounce skinless sea bass fillets
- 2 teaspoons fresh lemon juice
FETTUCCINE w/SHRIMP RAGU
By BobD
1. Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pin...
- 1 1/2 pounds medium-to-large shrimp, in their shells
- Salt and ground black pepper
- Pinch cayenne
- 3 tablespoons extra virgin olive oil
- 2 medium or 1 large chopped onion
- 1 medium carrot, peeled and finely chopped
- 1 large or 3 plum tomatoes, chopped, with juice
- 1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
- 1 pound pasta, preferably fresh.
ROASTED PEACHES w/AMARETTI
By BobD
Preheat oven to 350F. Butter 11 x 7 x 2- inch glass baking dish
- Yield: 6 servings
- 5 amaretti cookies (Italian macaroons; about 3/4 ounce total)*
- 3 tablespoons whole natural almonds
- 2 tablespoons unbleached all purpose flour
- 1 1/2 tablespoons sugar
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
- Vanilla ice cream
GRILLED PINEAPPLE w/COCONUT & RUM
By BobD
Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes
- Grilled Pineapple with Brown Sugar, Coconut, and Rum
- Gourmet | June 2009
- A balanced tropical marinade brings depth to caramelized pineapple.
- Yield: Makes 4 servings
- 1/2 cup sweetened flaked coconut
- 1 (3 1/2-to 4-pounds) pineapple, peeled
- 1/2 cup packed dark brown sugar
- 1/4 cup dark rum
- 2 teaspoons curry powder (preferably Madras)
- 1 tablespoon fresh lime juice
- Accompaniment: vanilla ice cream
Poached Eggs with Cubanelle Pepper Puree
By BobD
Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and so...
- 4 Cubanelles or Italian frying peppers
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 pound mixed wild mushrooms, thickly sliced
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon minced marjoram
- Salt and freshly ground pepper
- 1 teaspoon jalapeño hot sauce
- 4 large eggs
Pork Meat Loaf with Chickpeas
By BobD
Chef Way To make juicy meatballs, Andrew Carmellini mixes ground pork loin and jowl with pancetta and nearly 20 oth...
- Four 1-inch-thick slices of Italian bread, crusts removed, bread soaked in 1 cup of milk and squeezed dry
- 4 ounces sliced bacon
- 4 ounces sliced prosciutto
- 1 medium onion, thinly sliced
- 2 garlic cloves, very finely chopped
- 4 oil-packed sun-dried tomatoes
- 1 roasted red pepper from a jar
- 2 large eggs
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped thyme
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 1/2 pounds lean ground pork
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 cup tomato puree
- 1 cup chicken stock or low-sodium broth
- 1/2 cup prepared plain hummus
CHARRED HEIRLOOM TOMS w/HERBS
By BobD
Arrange tomatoes, cut side up, on rimmed baking sheet
- Yield: Makes 8 servings
- 4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
- 2 tablespoons fresh oregano leaves, divided
- 2 tablespoons fresh thyme leaves, divided
- 5 tablespoons (about) extra-virgin olive oil, divided