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Recipes
Joel Robuchon's Eggplant Compote
By BobD
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sweet Hungarian paprika
- 1/4 cup tomato sauce, such as marinara or canned tomato puree
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped parsley
Mushroom and Fontina Crostini
By BobD
Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally d...
- Four 1/2-inch-thick slices of peasant bread, halved diagonally
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds white mushrooms
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 1 large garlic clove, minced
- 1 teaspoon chopped thyme
- 3 tablespoons water
- Salt and freshly ground pepper
- 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
- 1 tablespoon chopped parsley
Melted Taleggio Flat Breads with Three Toppings
By BobD
Preheat the oven to 350°
- Twelve 7-inch flat breads or pocketless pita breads
- Extra-virgin olive oil, for brushing
- 3 large jalapeños
- 1 3/4 pounds Taleggio cheese at room temperature, rind removed and cheese cut into 12 pieces
- Two 6 1/2-ounce jars marinated artichoke hearts drained, patted dry and thinly sliced
- 1/2 cup Spanish green olives, pitted and chopped
- 1/2 cup chopped salted roasted almonds
Roasted Rack of Veal
By BobD
The meat has to marinate overnight, so plan accordingly
- 8 garlic cloves, quartered
- 12 sage leaves
- 1 tablespoon plus 1 teaspoon chopped thyme
- 1 tablespoon plus 1 teaspoon chopped rosemary
- 1 teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons kosher salt
- 2 teaspoons coarsely ground pepper
- Two 6-bone 6- to 7-pound racks of veal—chine bones removed, fat trimmed to 1/4 inch and ribs frenched
- Truffle oil, for serving (optional)
INDIVIDUAL DRIED-APPLE STACK CAKES
By BobD
Preheat oven to 350F with rack in middle
- 12 SERVINGS
- This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts.
- FOR FILLING
- 9 oz unsulfured dried apples (4 cups)
- 4 cups unfiltered apple cider
- 3 cups water
- 1/2 teaspoon ground mace
- 6 tablespoons packed light brown sugar
- FOR CAKES
- 1/2 cup whole milk
- 1/2 tablespoon cider vinegar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- 6 tablespoons unsalted butter, softened
- 6 tablespoons packed light brown sugar
- 1/2 cup molasses (not robust or blackstrap)
- 1 large egg
- EQUIPMENT: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each
- ACCOMPANIMENT: lightly sweetened whipped cream
GLITTERING LEMON SANDWICH COOKIES
By BobD
Preheat oven to 350F with rack in middle
- 50 PIECES
- FOR COOKIES
- 1 1/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- White or colored sanding sugars
- FOR FILLING
- 1 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons light corn syrup
- 1/2 stick unsalted butter, softened
- EQUIPMENT: a heavy-duty sealable bag
Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse
By BobD
Pastry chef Lynn Moulton aims for intriguing textural contrasts in her desserts
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sugar
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 cup pure olive oil
- 2 teaspoons pure vanilla extract
- Finely grated zest of 2 lemons
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 2 tablespoons water
- Lime-Yogurt Mousse, for serving
CARROT & FENNEL SOUP w/FENNEL SEED OIL
By BobD
Preheat oven to 450F with rack in lowest position
- 6 SERVINGS
- 2 medium fennel bulbs with fronds
- 1 lb carrots, quartered lengthwise
- 1 medium onion, quartered
- 1 garlic clove
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups reduced-sodium chicken broth
- 2 1/2 cups water
- 1 teaspoon fennel seeds
- SPECIAL EQUIPMENT: an electric coffee/spice grinder
GRAPEFRUIT BASIL w/POMEGRANATE FOAM
By BobD
Using the back of a spoon, muddle basil leaves with 1 1/2 oz grapefruit juice in a cocktail shaker
- 1 SERVING
- GRAPEFRUIT-BASIL COCKTAIL WITH POMEGRANATE FOAM
- 4 to 6 fresh basil leaves
- 1 1/2 oz (3 Tbsp) fresh red grapefruit juice, plus a dash, divided
- 1 1/2 teaspoons bottled lemon curd
- 1 1/2 oz (3 Tbsp) Plymouth gin
- 1 oz (2 Tbsp) DeKuyper pomegranate liqueur
- 1 egg white
- Club soda
GREEN CHILAQUILES w/CHICKEN & SQUASH
By BobD
Poach the chicken breast, shred or cut into small dice and set aside
- 4 SERVINGS
- 1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
- 1 pound fresh tomatillos, husked and rinsed
- 2 or 3 jalapeño or serrano chilies, stemmed, seeded for a milder salsa
- 1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
- 2 large garlic cloves, peeled
- Salt to taste
- 12 cilantro sprigs, plus additional chopped cilantro for garnish
- 1 tablespoon canola oil
- 2 1/2 cups chicken or vegetable stock
- 2 medium summer squash, diced (a mixture of green and yellow is pretty)
- 8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces
- 1/2 cup low-fat Greek-style yogurt or crumbled queso fresco