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Recipes
MOCHA SPICE CAKE
By BobD
Place a rack in the middle of the oven, and preheat the oven to 325 degrees F
- YIELD 9 CUPS OF BATTER
- For approximate batter amounts and baking times, see more below. You will need to make this recipe 3 1/2 times for all the tiers. For even layers, bake each one separately.
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
- 3/4 cup Dutch-process cocoa powder, plus more for the pans
- 3 cups packed light-brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons freshly grated ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 3 cups cake flour (not self-rising), sifted
- 1 cup sour cream
- 1 1/2 cups hot coffee
Sautéed Chicken Breasts with Fennel and Rosemary
By BobD
The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken
- 2 tablespoons olive oil
- 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
- 2 teaspoons dried rosemary, crumbled
- 1/2 teaspoon salt
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped flat-leaf parsley
SALUMI w/PEACHES & WATERCRESS
By BobD
On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern
- 4 SERVINGS
- 8 thin slices Finochionna salumi
- 12 thin slices Tuscan salumi
- 12 thin slices Sulmitti pepperoni
- 2 ripe peaches or nectarines
- 1/2 cup olive oil, plus more for drizzling
- Juice of 1 orange
- Juice of 1 lemon
- 2 bunches watercress
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- Kosher salt and cracked black pepper
- 1 ounce pecorino cheese, shaved
SWEET & SOUR SHRIMP w/PINEAPPLE
By BobD
Combine 1 Tbsp soy sauce and Sherry in a bowl, then toss with shrimp
- 6 SERVINGS
- Juicy shrimp, chunks pineapple and pieces of bell pepper and carrot are all cloaked in a velvety, well-balanced sauce. It's worth taking the time to stir-fry each component separately, which keeps the
- 3 tablespoons soy sauce, divided
- 1 tablespoon medium-dry Sherry
- 1 lb large shrimp, peeled and deveined
- 1 cup plus 2 tablespoons water, divided
- 1/3 cup sugar
- 1/3 cup red-wine vinegar
- 1/4 cup plus 2 teaspoons cornstarch, divided
- 1/3 cup plus 2 tablespoons vegetable oil, divided
- 1 small onion, cut into 1-inch pieces
- 2 bell peppers (1 green, 1 red), cut into 1-inch pieces
- 1 medium carrot, thinly sliced diagonally
- 1 1/2 lb pineapple, peeled and cut into 1-inch chunks (2 cups)
- 4 scallions, cut into 1-inch pieces
- 3 garlic cloves, finely chopped
- 1 (1-inch) piece peeled ginger, cut into thin matchsticks
- ACCOMPANIMENT: cooked rice
CHOCOLATE PUMPKIN LAYER CAKE
By BobD
1. Heat oven to 350 degrees
- Time: 1 1/2 hours plus cooling
- 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
- 2 cups flour, more for dusting
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 2 1/2 cups confectioners’ sugar
- 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
- 1 teaspoon vanilla extract.
TURNIP & RUTABAGA GRATIN
By BobD
1. Preheat the oven to 450˚ and lightly butter an 8-by-8-by-2-inch baking dish
- 1 medium rutabaga (about 3/4 pound), peeled and thinly sliced
- 1 teaspoon thyme leaves
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter, plus more for buttering the baking dish
- 1 medium purple turnip (about 3/4 pound), peeled and thinly sliced
- 2 cups bread crumbs, preferably homemade
- 1 cup chicken stock, preferably homemade
- 1 cup heavy cream
- 2 tablespoons extra-virgin olive oil
SCRAMBLED EGGS w/WILD MUSHROOMS
By BobD
Break the eggs into a mixing bowl
- 10 large eggs
- 6 ounces mushrooms, preferably of the wild variety, such as chanterelles, oyster mushrooms, shiitake or morels and so on (if wild mushrooms are not available, the cultivated kind may be used)
- 10 tablespoons butter
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/2 cup finely chopped chives
Pumpkin-Gingersnap Tiramisù
By BobD
Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup
- 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
- 2 tablespoons water
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups plus 1 tablespoon sugar
- 1 quart whole milk
- One 15-ounce can pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon cinnamon
- 1 pound mascarpone (2 cups)
- 3 tablespoons Calvados or other apple brandy
- 1 1/4 pounds gingersnaps, 1/4 pound finely crushed
SALTED CARAMEL BUDINO
By BobD
1. Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over hig...
- Salted caramel:
- ¼ cup granulated sugar
- 1 tablespoons light corn syrup
- 3 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon flaky sea salt, plus more for garnish
- ½ teaspoon pure vanilla extract
- Pudding:
- 2 tablespoons pure maple syrup (preferably grade B)
- ½ cup dark brown sugar, packed
- ¼ cup water
- 1 teaspoon kosher salt
- 2 ½ cups half-and-half
- 1 large egg plus 2 large egg yolks
- 3 tablespoons cornstarch
- Whipped cream, for serving
BASIC STEAMED QUINOA
By BobD
1. Place the quinoa in a strainer and rinse until the water runs clear
- 1 1 1 cup quinoa
- 3 3 3 cups water, chicken stock or vegetable stock
- 1/2 1/2 to teaspoon salt (more to taste)