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Recipes
BAKED APPLES w/PECANS & FIGS
By BobD
Fill the cavities of cored apples with the fruits and nuts, dot each with butter, put into a baking dish and roast ...
- Combine chopped pecans and chopped dried fruit (raisins, dates, figs, cranberries all work) and toss with maple syrup and a sprinkle of cinnamon, allspice or nutmeg or all three.
CURRY SPICED BLOODY MARYS
By BobD
Combine first 6 ingredients in large pitcher
- 8 SERVINGS
- 10 cups tomato juice (preferably organic)
- 1 2/3 cups vodka
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/4 cup balsamic vinegar
- 2 tablespoons plus 2 teaspoons Madras curry powder
- 2 teaspoons (or more) fine sea salt
- 1 teaspoon freshly ground black pepper
- Crushed ice
- Celery sticks (for garnish)
SAUTEED SNAPPER w/BAY SHRIMP
By BobD
Heat 2 tablespoons oil in heavy large saucepan over medium heat
- 4 SERVINGS
- 4 tablespoons olive oil
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 large green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1/4 teaspoon dried crushed red pepper
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 4 6-ounce red snapper fillets
- All purpose flour
- 1/4 pound cooked bay shrimp
GRILLED SWORDFISH w/PINEAPPLE PLANTAIN CHUT
By BobD
For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat
- 4 SERVINGS
- Chutney
- 2 tablespoons butter
- 1 ripe plantain, peeled, chopped
- 2 cups chopped peeled fresh pineapple
- 1/2 cup of dry white wine
- 1/2 cup chicken stock or canned low-salt broth
- 1/2 serrano chili, seeded, minced
- Fish
- 1/2 cup fresh lime juice
- 1/3 cup chopped shallots
- 1 tablespoon plus 1 teaspoon honey
- 1/4 cup olive oil
- 4 8-ounce swordfish steaks
Italian Trifle with Marsala Syrup
By BobD
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in t...
- 1 quart milk
- 1 plump vanilla bean, split and seeds scraped
- 1 3/4 cups sugar
- 1 dozen large egg yolks
- 1/4 cup cornstarch
- 6 large eggs
- 3/4 cup sugar
- Finely grated zest of 1 orange
- 1/2 cup plus 2 tablespoons cake flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup sweet Marsala
- 1/3 cup sugar
- Whipped cream and fresh berries, for garnish
Pavlovas with Passion Fruit Curd
By BobD
Farmstead eggs are at their best in late summer, when the chickens are "on pasture," eating grass
- 3 large eggs, separated
- Pinch salt
- 1 1/4 cups superfine sugar
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 1/2 vanilla bean, seeds scraped
- 1/4 cup passion fruit puree or nectar
- 1 stick cold unsalted butter, cubed
OEUFS en COCOTTE FORESTIERE
By BobD
Preheat oven to 400 degrees
- 3/4 pound fresh mushrooms
- Juice of 1/2 lemon
- 1/4 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons finely chopped shallots
- Salt to taste, if desired
- Freshly ground pepper to taste
- 12 eggs
- French bread or buttered toast
MOROCCAN SQUAB PIE (B'STILLA)
By BobD
1. Melt 2 tablespoons of the butter in a large skillet or casserole over medium-high heat
- 6-8 SERVINGS
- • 6 tablespoons unsalted butter
- • 3 squab, cut into quarters, rinsed and patted dry
- • 2 cups chopped onions
- • 1/2 cup chopped flat-leaf parsley
- • 1/2 cup chopped cilantro
- • 2 teaspoons parika
- • 1 teaspoon ground ginger
- • 1/4 teaspoon turmeric
- • 3/4 teaspoon cinnamon
- • 1 teaspoon salt or pepper to taste
- • Freshly ground black pepper to taste
- • 1 cup water
- • 8 eggs
- • 1 1/2 tablespoons peanut oil
- • 10 ounces blanched almonds
- • 3/4 cup sugar
- • 1 tablespoon clarified butter
- • 8 to 10 sheets phyllo pastry, defrosted according to package directions
- • Confectioners’ sugar, whole blanched almonds, and cinnamon, to garnish
CHESTNUT SOUP w/BLACK TRUFFLES
By BobD
1. Place the Armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer
- 8 SERVINGS
- Try this elegant soup before a holiday dinner of venison, wild boar, or wild turkey.
- Ingredients
- • 3/4 cup Armagnac
- • 8 whole pitted prunes or use ready-to-use prunes in orange wine
- • 12 ounces button mushrooms, washed
- • 1 ounce dried porcini mushrooms
- • 2 packs of peeled chestnuts
- • 4 tablespoons unsalted butter
- • 1 medium-size celery root, peeled, dark spots removed, and diced
- • Salt and white pepper
- • 1 tablespoon sugar
- • 4 cups chicken stock
- • 1 cup heavy cream
- • 2 cups skim milk, hot
- • 1/8 teaspoon nutmeg
- • 1 fresh black truffle (optional)
FRESH STRAWBERRY ICE CREAM
By BobD
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil
- 1 3/4 cups heavy cream
- 3 (3- by 1-inch) strips fresh lemon zest
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1 lb strawberries (3 cups), trimmed and quartered
- 1 tablespoon fresh lemon juice