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Recipes
PRUNE & TEQUILA ICE CREAM
By BobD
Pack prunes into a 1/2-pint jar and add tequila (it should just cover them)
- 3/4 cup prunes (dried plums; about 5 oz)
- 1/3 cup gold tequila
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
CREAMED CORN w/BASIL & CREME FRAICHE
By BobD
Working in a large bowl, cut kernels from cobs with a sharp knife and set aside
- 6-8 SERVINGS
- 8 large ears corn, husked
- 2 to 4 tablespoon creme fraiche or heavy cream
- 1 large shallot, finely chopped (1/4 cup)
- 2 tablespoons unsalted butter
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoon thinly sliced fresh basil
EMERIL'S SPICE ESSENCE
By BobD
Combine all the ingredients in a small mixing bowl and blend well
- YIELD 1-1/2 CUPS
- 5 tablespoons sweet paprika
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons Cayenne
White-Bean and Prosciutto Bruschetta
By BobD
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of cri...
- 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
- 1 1/4 teaspoons wine vinegar
- 1 tablespoon olive oil
- 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 2 1/2 tablespoons chopped fresh parsley
- 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
- Bruschetta
- 2 tablespoons minced red onion
Jean-George's Sesame Chicken Salad with Ginger-Lime Dressing
By BobD
At Jean Georges, his flagship restaurant in Manhattan, Jean-Georges Vongerichten prepares a version of this salad w...
- 1/4 cup Ginger-Lime Syrup
- 2 tablespoons Champagne vinegar or white wine vinegar
- 2 tablespoons soy sauce
- 1 Hass avocadohalved, seeded and diced
- 2 teaspoons fresh lime juice
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Salt
- 6 radishes, thinly sliced
- Four 6-ounce skinless, boneless chicken breast halves
- Freshly ground white pepper
- 1/3 cup sesame seeds
- 1 bunch of watercress (6 ounces), thick stems discarded
Jean-Georges' Spicy Lobster-Noodle Salad
By BobD
This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent sho...
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- Salt
- 1 red bell pepper
- 1 fresh long red chile
- 3 tablespoons Asian fish sauce
- 3 tablespoons fresh lime juice, plus lime wedges, for serving
- 2 tablespoons honey
- 1 tablespoon elderflower cordial (see Note)
- 1 teaspoon sambal oelek (see Note)
- 1/4 teaspoon Asian sesame oil
- Three 1 1/2-pound live lobsters
- One 3 1/2-ounce package dried cellophane noodles
- 2 large Hass avocados, cut into 1/2-inch chunks
- 1/4 cup chopped salted roasted peanuts
- 2 tablespoons thinly sliced mint leaves
- 2 tablespoons thinly sliced cilantro leaves
PUREED RED PEPPER & POTATO SOUP
By BobD
1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot
- For garnish (optional):
- This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers.
- 2 tablespoons extra virgin olive oil, plus a drizzle for serving
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- Salt, preferably kosher
- 4 plump garlic cloves, green shoots removed, minced
- 1 tablespoon tomato paste
- 2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
- 2 teaspoons sweet paprika
- 1 pound russet potatoes (about 2 medium), peeled and diced
- 2 quarts chicken or vegetable stock
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
- Freshly ground pepper
- Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
- Slivered basil leaves or chopped fresh thyme leaves
RIGATONI IN PARCHMENT w/5 CHEESES
By BobD
Procedure: Bring the salted water to a boil
- Ingredients:
- Rigatoni ai Cinque Formaggi in Cartoccio
- Makes 6 Servings
- 6 quarts salted water
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 pound rigatoni
- 2 cups fresh ricotta or one 15-ounce container ricotta
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 6 fresh sage leaves
- 1 1/2 cups shredded Swiss cheese (about 5 ounces)
- 1 1/2 cups shredded Fontina cheese (about 5 ounces)
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Caramelized Brussels Sprouts with Pancetta
By BobD
In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes
- 3 pounds brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 6 shallots, thinly sliced (1 1/2 cups)
- 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
- Kosher salt
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
PANCETTA & TALLEGGIO LASANGA w/RADICCHIO
By BobD
For filling and pasta: Heat oil in heavy large skillet over medium heat
- FILLING & PASTA:
- 3 tablespoons extra-virgin olive oil
- 8 ounces thinly sliced pancetta (Italian bacon), chopped
- 2 cups thinly sliced celery hearts
- 1 2/3 cups chopped onion
- 1 pound Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided
- 3 teaspoons chopped fresh thyme, divided
- 1 garlic clove, finely chopped
- 9 lasagna noodles (each 7 x 3 inches)
- SAUCE:
- 1/4 cup (1/2 stick) unsalted butter
- 2 1/2 tablespoons all purpose flour
- 2 cups whole milk
- Pinch of ground nutmeg
- Pinch of ground white pepper
- 12 ounces Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes
- 1/2 cup finely grated Parmesan cheese, divided
- 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)
- Olive oil