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Recipes
PUMPKIN STUFFED WITH VEGGIE STEW
By BobD
ROAST ROOT VEGETABLES: Preheat oven to 450F with rack in middle
- 1 fennel bulb with fronds
- 2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
- 1/2 lb celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
- 3 tablespoons olive oil, divided
- 2 red bell pepepers
- 1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
- Roasted-vegetable and wine sauce, heated
- 3 tablespoons unsalted butter
- 1/2 lb fresh cremini mushrooms, trimmed and halved
- 1/4 lb fresh chanterelle mushrooms, trimmed
- 1 lb seitan (seasoned wheat gluten), cut into 1/2-inch pieces
- 1 teaspoon chopped thyme, divided
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon grated lemon zest
Caramelized Apple Clafoutis
By BobD
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-S...
- 3 tablespoons unsalted butter
- 2 Golden Delicious apples—peeled, cored and cut into 3/4-inch cubes
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 large eggs
- 1/3 cup whole milk
- 1/4 cup crème fraîche
- 2 tablespoons Calvados
- Soft ripened cheese, such as Brillat-Savarin, for serving
ROASTED POTATO SLICES w/CAVIAR
By BobD
Preheat oven to 400F. Brush both sides of potato slices with olive oil
- YIELD 20 PIECES
- 3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices
- Olive oil
- Sour cream
- Chopped fresh chives
- Caviar
PHEASANT w/DATES, QUINCE & PINOT SAUCE
By BobD
1. Preheat oven to 375°F
- 6 SERVINGS
- • 3 pheasants, 2 1/2 pounds each
- • Salt and freshly ground black pepper to taste
- • 3 tablespoons olive oil
- • 1 large onion, finely chopped
- • 2 carrots, finely chopped
- • 2 ribs celery, finely chopped
- • 1 1/2 cups Pinot Noir
- • 1 quart chicken stock
- • 1 bouquet garni: 6 sprigs parsley, 1 teaspoon dried thyme, 2 bay leaves, and 1/2 tablespoon black peppercorns, tied in cheesecloth
- • 2 quinces, chopped, plus 2 quinces, peeled, cored, and thinly sliced (or use 4 firm Bartlett pears plus 1 teaspoon lemon juice)
- • 1/2 cup chopped dates, plus 9 dates, halved and pitted
- • 3 cups simple syrup (made from 2 2/3 cups water and 1 1/3 cups sugar), cooled
- • 1 vanilla bean, split in half lengthwise
- • 1 teaspoon unsalted butter
- Legs are braised in an aromatic broth and then shredded; the breasts are seared and then fanned with vanilla-infused quince slices and dates. Serve with Brussels sprouts and baby carrots for a red win
EGGPLANT CAVIAR
By BobD
Preheat oven to 350 degrees
- 1 large eggplant (about 1-1/2 lb.), unpeeled
- 1/4 cup chopped onion
- 2 tbsp. lemon juice
- 1 tbsp. olive or vegetable oil
- 1 small clove garlic
- 1/2 tsp. salt
- 1/2 tsp. TABASCO Pepper Sauce
- Sieved hard-cooked egg white (optional)
- Lemon slices (optional)
SOUTHWEST POTATOES w/BEANS & CHEDDAR
By BobD
Put 1 tablespoon of oil in a large skillet over medium heat
- 4-6 SERVINGS
- 5 tablespoons olive oil, or more as needed
- 2 tablespoons minced fresh jalapeño, or to taste
- 1 to 1 1/2 cups corn kernels, fresh or frozen
- Salt and black pepper
- 2 pounds new potatoes, peeled and cut into 1-inch chunks
- 1/2 to 1 teaspoon chili powder, or to taste
- 1 14-ounce can black beans, well drained
- 3/4 to 1 cup grated Cheddar or jack cheese
- 1/2 cup chopped fresh cilantro, for garnish.
PECAN & SAUSAGE CASSEROLE
By BobD
Prepare a 13-by-9-inch glass-baking pan with nonstick spray
- 8 SERVINGS
- 1 loaf raisin bread
- 10 sausage links
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups half-and-half
- 1 tsp. vanilla
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup butter, softened
- 2 tbsp. maple syrup
- 1 cup pecans, coarsely chopped
CHEVRE w/CANDIED FIGS
By BobD
1. Slice the chevre log, and place on an oven pan
- 3/4 pound chevre or other goat cheese
- 4 fresh figs or 1/2 cup dried
- 1/4 cup of balsamic vinegar
- 3 tbsp of brown muscovado sugar, or brown sugar
FIG PASTE FOR CHEESE COURSE
By BobD
Preheat the oven to 250F. Put a rack in a shallow baking pan
- YIELD 1-1/2 CUPS
- 3/4 pound fresh Mission figs
- 1 cup port
- 1 sprig fresh rosemary, 1 inch long
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons grated orange zest
- Kosher salt and freshly ground black pepper
PAN SEARED TUNA w/SHIITAKE CREAM SAUCE
By BobD
Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper Heat 2 tablespoons oil in heavy large skill
- 4 SERVINGS
- 4 6 oz tuna steaks (1 inch thick)
- 2 tbsp peanut oil
- 3 tbsp butter
- 1/3 cup green onions (thinly sliced)
- 1/4 cup chopped cilantro
- 2 tbsp peeled fresh ginger (finely chopped)
- 4 garlic cloves (chopped)
- 8 oz shiitake mushrooms (fresh shiitake mushrooms stemmed caps sliced)
- 6 tbsp soy sauce
- 1-1/2 cup cream (whipping)
- 3 tbsp fresh lime juice
- wedge lime (optional)
- sprig fresh cilantro (optional)