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Recipes
CHICKEN WINGS w/GINGER & CARAMEL SAUCE
By BobD
Preheat the oven to 450F
- 4 SERVINGS
- FROM JEAN-GEORGES
- Caramel (recipe follows)
- 1/3 cup sugar
- 1/4 cup plus 2 tablespoons nam pla (Thai fish sauce)
- 2 garlic cloves, sliced
- 4 shallots, sliced
- 2 1/2 pounds chicken wings
- One 1-inch piece fresh ginger, julienned
- 2 teaspoons cracked black peppercorns, plus more for garnish
- 6 sprigs fresh cilantro
RISOTTO w/ROASTED BEETS & GREENS
By BobD
1. Bring the stock to a simmer in a saucepan
- 3/4 pound beets (1 bunch small), roasted
- 1 bunch beet greens, stemmed and washed
- 6 to 7 cups chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio or Carnarolli rice
- 2 garlic cloves, minced or pressed
- 1/2 cup red, rose, or dry white wine
- Salt
- Freshly ground pepper
- 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
- 2 tablespoons finely chopped flat-leaf parsley
WILD MUSHROOM LASAGNA
By BobD
MAKE BECHAMEL: Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and...
- 12 APP OR 8 MAIN COURSE SERVINGS
- FOR BECHAMEL SAUCE
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 3 cups whole milk, heated
- 1 garlic clove, smashed
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- FOR MUSHROOM TOMATO SAUCE
- 2 cups boiling-hot water
- 1 oz dried porcini mushrooms (1 cup)
- 1 cup chopped onion (1 medium)
- 2 tablespoons extra-virgin olive oil
- 2 (14- to 15-oz) cans diced tomatoes in juice
- Pinch of sugar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- FOR ASSEMBLING LASAGNE
- 12 long ruffle-edged dried lasagne noodles (not no-boil)
- 5 oz finely grated Parmigiano-Reggiano (1 3/4 cups; see cooks' notes, below)
STEAM BRAISED w/BLACK MUSHROOMS
By BobD
Bring mushrooms and water to a boil in a small saucepan, then remove from heat and let soak, covered, 20 minutes
- 4 SERVINGS
- Chicken, mushrooms, and leeks in parchment paper and steaming them gently for a couple of hours results in intensely flavored meat that literally falls off the bone at the nudge of a fork.
- 4 dried black mushrooms
- 2 cups water
- 2 medium leeks (white and pale green parts only)
- 2 tablespoons unsalted butter
- 1 teaspoon soy sauce
- 4 whole chicken legs
- 4 (2- by 1/2-inch) strips orange zest
- EQUIPMENT: kitchen string
- ACCOMPANIMENT: orange wedges
Ziti, Eggplant, and Fontina Gratin
By BobD
Eggplant is sautéed in olive oil until it's creamy soft and then tossed with pasta and cheese
- 7 tablespoons olive oil
- 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
- 1 pound ziti or penne
- 1/2 pound fontina, grated (about 2 cups)
COCONUT MOUSSE
By BobD
Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides as necessary, until combine...
- 2 cups boiling-hot water
- 1/2 pound unsweetened dried coconut (2 3/4 cups)
- 1 (13- to 14-ounce) can sweetened condensed milk
- 1/4 About 1/4 cup whole milk
- 2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages)
- 1/2 cup well-chilled heavy cream
- 4 large egg whites
- Special equipment : cheesecloth
- Garnish: toasted sweetened flaked coconut; fresh lime zest
Vanilla Bean Cake with Salted Caramel Sauce
By BobD
"I tried making this as an upside-down cake, which was a disaster, but then I realized I could just pour the carame...
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 3 tablespoons vanilla paste (see Note) or 1 vanilla bean, seeds scraped
- 1/4 cup crème fraîche or sour cream
- 1 cup Salted Caramel Sauce
Apple Brown Betty
By BobD
Michael Symon usually doesn't make dessert for holidays
- 6 cups cubed brioche or challah bread
- 1 1/2 cups sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- Pinch of salt
- 4 pounds Granny Smith apples, peeled, cored and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 3 tablespoons cold unsalted butter
- Vanilla ice cream or whipped cream, for serving
CRISPY SHRIMP BURGERS
By BobD
Preparation 1. Combine the shrimp, onions, bell peppers, and celery with the beaten egg in a mixing bowl
- • 1 1/2 pounds shrimp, peeled, deveined, and chopped
- • 1/2 cup finely chopped onions
- • 1/4 cup finely chopped bell peppers
- • 1/2 cup finely chopped celery
- • 1 large egg, beaten
- • 1 teaspoon salt
- • 1/2 teaspoon cayenne pepper
- • 1/4 cup finely chopped green onions
- • 1/4 cup finely chopped parsley
- • 1 teaspoon baking powder
- • Flour
- • 1 cup solid vegetable oil for frying
PANCETTA ROASTED CHIX w/WALNUT STUFFING
By BobD
Preheat oven to 400F. Melt 1/4 cup butter in large skillet over medium heat
- 8 SERVINGS
- 8 tablespoons (1 stick) butter, divided
- Chopped hearts, livers, and gizzards reserved from chickens (optional)
- 1 cup chopped onion
- 3/4 cup small cubes peeled carrot
- 2 large fresh sage leaves, minced
- 1 large garlic clove, halved
- 1/4 cup dry white wine
- 1 cup small cubes crustless country bread
- 1/2 cup coarsely chopped walnuts
- 1 large egg, beaten to blend
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 4-pound chickens, rinsed, patted dry
- 12 thin pancetta slices
- 3 large fresh fennel bulbs, trimmed, each cut into 6 wedges