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Recipes
PORCINI TER. w/WOOD PIGEON & FOIE GRAS
By BobD
Preheat oven to 350°F. Clean wood pigeons and bone out breasts, leaving them whole
- 10 SERVINGS
- Molded terrine wrapped in a rosy layer of duck prosciutto. Wood pigeon, porcini, and foie gras are bound by a jelly made with seasoned wood pigeon stock and red wine.
- • 4 wood pigeons
- • 2 small tomatoes, coarsely chopped
- • 4 shallots, coarsely chopped
- • 1 each onion, carrot, celery rib, and small ramps or leek
- • 1 small head garlic, coarsely chopped
- • 2 (750-ml) bottles red wine from the Tannat grape, such as Madiran or Cotes de Gascogne
- • Pinch dried thyme, plus 1 tablespoon fresh thyme leaves
- • 1 bay leaf
- • 2 tablespoons unflavored gelatin powder
- • 3 tablespoons rendered duck fat or unsalted butter
- • 1 1/2 pounds fresh porcini mushrooms, wiped clean, stems separated from caps
- • 1 teaspoon minced garlic
- • Salt and freshly ground black pepper to taste
- • 1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and separated into 2 lobes
- • 1 to 2 duck prosciutto gras, sliced by machine lengthwise paper-thin
- • 1 tablespoon balsamic vinegar, or to taste
- • Chicken stock, as needed
- • 1 pound mixed field greens or mesclun lightly dressed with olive oil and balsamic vinegar
BRAISED SHANKS w/CHAMP
By BobD
1. Heat about a ¼ cup canola oil in a large rondeau (this is a braising pan with a heavy bottom) over a medium fla...
- 6 SERVINGS
- • 6 lamb hind shanks
- • canola oil
- • all purpose flour
- • 2 pounds cippolini onions (peeled)
- • 2 pounds large carrots (peeled and cut diagonally into 2 inch slices)
- • 4 stalks of celery (cut diagonally into 2 inch pieces)
- • 12 garlic cloves (peeled)
- • 1/4 cup tomato paste
- • 6 bay leaves
- • 6 twigs of thyme
- • 2 tablespoons Sambal Oelek chili paste (optional, for added spice)
- • 2 containers of D’Artagnan Veal Demi-Glace (7.5 ounces each)
- • 2 pints Murphy’s Irish stout
- • Kosher salt and ground pepper
CRANBERRY TANGERINE CONSERVE
By BobD
Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler then scrape off any white pith f...
- 1-1/2 CUPS
- Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.
- 2 tight-skinned tangerines
- 3/4 lb fresh or frozen cranberries
- 1 teaspoon grated peeled ginger
- 1/2 cup golden raisins
- 2/3 cup packed light brown sugar
CHEDDAR CHEESE BALL w/PECANS
By BobD
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce
- 3 (8 oz.) pkg. cream cheese, softened
- 1/2 tsp. minced garlic
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hot pepper sauce
- 1 lb. shredded Cheddar cheese
- 1 cup pecans, coarsely chopped
- 1/4 cup chopped fresh parsley
Brownies with Chipotle-Cherry Whipped Cream
By BobD
In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract,...
- 1 cup chilled heavy whipping cream
- 1/4 cup chopped cherry preserves
- 1/4 teaspoon canned chipotle adobo sauce
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Purchased brownies
Green Beans with Cremini Mushroom Sauce
By BobD
On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour
- 1 pound shallots, thinly sliced
- 1/3 cup plus 3 tablespoons all-purpose flour
- Vegetable oil, for frying
- Salt
- 2 1/2 pounds green beans
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- Freshly ground pepper
- 1 pound cremini mushrooms, stems discarded, caps thinly sliced
- 2 cups chicken stock or canned low-sodium broth
- 1/2 cup crème fraîche
- 2 tablespoons fresh lemon juice
SHORT RIB & VEGETABLE STEW
By BobD
Cover short ribs with cold water and soak, chilled, at least 2 hours
- 8 SERVINGS
- 6 lb beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
- 8 cups cold water plus 4 cups hot water
- 12 large dried Chinese black mushrooms
- 1 lb boiling potatoes
- 1 (3/4-lb) Korean radish or daikon, peeled and cut into 1-inch chunks
- 4 large carrots, sliced 1/2 inch thick
- 12 garlic cloves, smashed
- 1/2 cup dried red dates (optional)
- 1/2 cup soy sauce
- 2 tablespoons Asian fish sauce
- 2 tablespoons molasses (not robust or blackstrap)
- 1 tablespoon Korean hot red-pepper paste plus additional for serving
- 1 large onion, cut into 1-inch wedges
- 1 bunch scallions, cut into 2-inch pieces
- 3 tablespoons Asian sesame oil
- ACCOMPANIMENT: brown rice and barley
Salted Fudge Brownies
By BobD
Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old
- 1 1/2 sticks unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon Maldon sea salt
Grilled Miso Shrimp
By BobD
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamb...
- 3 tablespoons fresh lime juice
- 2 tablespoons yellow miso
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons light brown sugar
- 1 pound large shrimp, shelled and deveined
- 3 scallions, cut into 1 1/2-inch lengths
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek
Almond Sour Cream Pound Cake
By BobD
Spray a 10 inch tube pan with cooking spray
- 2 sticks room temp butter (no substitute)
- 3 cups sugar
- 6 eggs, separated
- 3 cups all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup sour cream
- 3 table. almond extract
- slivered almonds