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Recipes
TURKEY GRAVY
By BobD
1. For the stock: Heat oven to 375 degrees
- FOR THE TURKEY STOCK:
- 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
- 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
- Salt and black pepper
- 1 medium onion, peeled and stuck with 3 cloves
- 3 large carrots, peeled and cut into large chunks
- 3 stalks celery with leaves, trimmed and cut into large chunks
- 2 bay leaves
- 12 black peppercorns
- 1 cup white wine, Madeira, vermouth, dry sherry or water
- FOR THE GRAVY:
- 12 tablespoons ( 3/4 cup) all-purpose flour
- Salt and black pepper.
TUSCAN RABBIT RAGU
By BobD
Place a large, heavy-bottomed, nonreactive pot over medium-low heat
- 4-6 SERVINGS
- 3 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1/4 pound pancetta, bacon or prosciutto, diced
- One 3- to 4-pound rabbit, cut into 6 or 8 pieces
- 1 cup white wine
- A Parmesan cheese rind, optional
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 to 3 cups chicken stock or water
- Salt
- Black pepper
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary.
GRILLED JERK CHICKEN
By BobD
Make marinade: Blend all marinade ingredients in a blender until smooth
- For jerk marinade:
- Jerk seasoning here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary originated in Jamaica and is traditionally used on pork and chicken.
- Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
- 3 scallions, chopped
- 4 large garlic cloves, chopped
- 1 small onion, chopped
- 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- For chicken:
- 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
- 2 1/2 to 3 pounds chicken thighs and drumsticks
- Accompaniment: papaya salsa
CHANDON BRUT MOJITO
By BobD
In a cocktail shaker, combine the mint leaves with the Simple Syrup and lime juice
- The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing.
- 7 to 10 fresh mint leaves, plus 1 leaf for garnish
- 1/2 oz/15 ml Simple Syrup
- Juice of 1/4 lime, plus 1 lime wedge for garnish
- 1 oz/30 ml rum
- Ice cubes
- 1 oz/30 ml chilled sparkling wine
BITTER ORANGE CREME BRULEE
By BobD
To make the cookies (if using): Preheat the oven to 350F/180C/gas 4
- For the cookies (optional):
- to simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard.
- to a nice pairing with this dessert, add the classic ladyfinger sugar cookies, if you like; they bring a crisp element to join the silky custard and the crunch of the sugar. Make them in advance.
- 3 3 3 large eggs, separated
- 1/2 1/2 2 cup/100 g sugar, plus 2 tbsp
- 1/2 1/2 1/2 tsp vanilla extract/essence
- 1/2 1/2 1/2 cup/60 g all-purpose/plain flour
- 3 3 3 tbsp confectioners'/icing sugar
- For the creme brulee
- 2 2 2 cups/480 ml heavy (whipping) / double cream
- 1 1 1 cup/240 ml whole milk
- Grated zest from two oranges
- 12 12 12 large egg yolks
- 1/2 1/2 6 cup/100 g sugar, plus 6 tbsp/75 g
- Sprigs Sprigs of fresh mint or chocolate mint, for garnish
SWEET POT GNOCCHI in WILD MUSHROOM BROTH
By BobD
Combine cepes and 6 cups water in a saucepan
- 3 ounces dried cepes
- 1 1/2 pounds sweet potatoes
- 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
- 2 tablespoons minced sage
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup grated Parmesan cheese
Pork Meatballs
By BobD
- 1/2 cup fresh ricotta
- 1 1/2 pounds ground pork
- 4 garlic cloves, finely chopped
- 1/2 cup flat-leaf parsley leaves, finely chopped
- 2 large eggs
- 1/2 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Whole grain mustard, for serving
PIZZOCCHERI w/CHARD
By BobD
Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes
- Pizzoccheri is a northern Italian buckwheat pasta dish with chard plant, potatoes, and cheese. Traditionaly cabbage is used in this recipe.
- 500 g green chard leaves, in 1 cm cubes
- 300 g potatoes, peeled, in 1 cm cubes
- 100 g margarine
- 2 big onions, peeled and sliced
- 8 fresh sage leaves
- 500 g pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or 500 g whole wheat pasta, e.g. penne
- 200 g mountain cheese or 200 g Fontina cheese, in 1 cm cubes
- 100 parmigiano, cheese in small cubes
- salt and freshly ground black pepper
LENTIL SOUP w/BROCCOLI RABE
By BobD
In a large saucepan, heat the oil over moderately low heat
- Serves 4
- Cook the broccoli rabe in a separate pan, not in the soup pot to avoid excess bitterness.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 pound lentils (2 cups)
- 2-1/2 quarts water
- 2 tablespoons tomato paste
- 1 bay leaf
- 2-1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound broccoli rabe, cut into 1-1/2-inch lengths (about 2 quarts)
- Grated zest of 1-1/2 lemons
MUSHROOM CAPONATA
By BobD
Chop the whole onion. Heat the oil in a nonstick skillet and saute the onion
- 9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups)
- 1 tablespoon olive oil
- 8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
- 1 pound mushrooms
- 6 large Greek olives
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 3 tablespoons tomato paste or half of a 6-ounce can
- 2 tablespoons water
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste