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Recipes
GRILLED BUTTERFLIED TOP ROUND
By BobD
Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes
- 4-6 SERVINGS
- Top round, a muscle from the leg-This small, quick-cooking cut has the succulence you'd expect from a full leg.
- 1 (1 3/4-pound) top round of lamb
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 3 garlic cloves
- 2 tablespoons thick yogurt such as Greek
- Equipment: an electric coffee/spice grinder
CUCUMBERS w/WASABI & RICE VINEGAR
By BobD
Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes
- Equipment:
- 6 SERVINGS
- The Japanese are wild about pickles, pickling practically every vegetable and root they come across-and in sweet, salty, sour, and bitter incarnations to boot.
- 1 pound Japanese or Kirby cucumbers (about 5)
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon water
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon sugar
- 1/4 teaspoon soy sauce
- an adjustable-blade slicer
SOBA NOODLES w/ASPARAGUS, PROSCIUTTO & EGG
By BobD
Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat
- 4 tablespoons extra-virgin olive oil, divided
- 5 garlic cloves, coarsely chopped
- 1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
- 8 large eggs
- 1 9.5-ounce package thin soba noodles
- 1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
- 1 cup freshly grated Parmesan cheese plus additional cheese shavings
Spicy Stewed Sausages with Three Peppers
By BobD
"This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of th...
- 2 pounds sweet Italian sausage, pricked all over with a fork
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 red bell peppers, cut into 1-inch dice
- 2 green bell peppers, cut into 1-inch dice
- 2 yellow bell peppers, cut into 1-inch dice
- 1 medium red onion, thinly sliced
- 1 small fennel bulbtrimmed, cored and thinly sliced
- 4 serrano chiles, seeded and thinly sliced crosswise
- 1 habanero chile, seeded and thinly sliced
- Salt
- 1 cup dry red wine
- 1 cup freshly grated pecorino cheese (3 ounces)
- Crusty bread, for serving
QUICK CUCUMBER PICKLES
By BobD
Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with kosher salt in a bowl and let stand 15 minutes
- QUICK CUCUMBER PICKLES WITH RYE BREAD AND CHEESE
- Active time: 10 min Start to finish: 30 min
- 2 English cucumbers
- 2 teaspoons kosher salt
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon dry mustard
- 2 teaspoons drained bottled horseradish
- 1 tablespoon chopped fresh dill
- 1 loaf rye bread (1 lb)
- 2 (6- to 8-oz) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)
CHARLOTTE AU CHOCOLAT
By BobD
1. In a double boiler set over simmering water, combine the chocolate, Kahlua and 1/3 cup of the cream
- 9 ounces bittersweet chocolate, finely chopped
- 3 tablespoons Kahlua liqueur
- 1 cup heavy cream
- 4 large egg yolks
- 2 teaspoons gelatin
- 6 large egg whites
- Pinch salt
- 3/4 cup sugar
- 16 to 21 soft ladyfingers, store-bought or homemade
- 1/4 cup cocoa
APRICOT LINZER TORTE
By BobD
Preheat oven to 375�F. Butter 10-inch springform pan
- 2 cups blanched hazelnuts, toasted , cooled (about 10 ounces)
- 1 1/4 cups all purpose flour, divided
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon (generous) ground cloves
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons finely grated orange peel
- 1 cup apricot preserves
- 2/3 cup chilled heavy whipping cream
- 1/3 cup whole-milk quark* or Greek-style yogurt
- Powdered sugar
APRICOTS STUFFED w/ALMONDS & MINT
By BobD
Slice apricots on one side to form a pitalike pocket
- 24 dried apricots
- 1/4 cup toasted almonds
- 1 clove garlic, smashed
- 1 tablespoon fresh mint, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Wild Mushroom Ravioli in Porcini Broth
By BobD
Preparation Bring 3 cups water to boil in medium saucepan
- 3 cups water
- 2 ounces dried porcini mushrooms (about 3 cups)
- Cheesecloth
- 2 tablespoons olive oil
- 2 large shallots, minced (about 3/4 cup)
- 4 1/2 cups low-salt chicken broth
- 1/2 cup dry white wine
- 3 tablespoons dry Sherry
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 8 ounces purchased fresh or frozen wild mushroom ravioli
- 3/4 cup thinly sliced green onion tops
Vanilla-and-Cider Panna Cottas with Spiced Ginger Cookies
By BobD
Shawn McClain tops his cinnamon-and-vanilla-flavored panna cotta with an elegant apple-cider gelée
- 3 cups whole milk
- 3 cups heavy cream
- 3/4 cup plus 3 tablespoons sugar
- 2 plump vanilla beans, split and seeds scraped
- 3 cinnamon sticks, cracked
- 4 teaspoons powdered unflavored gelatin (from 2 envelopes)
- 3 cups apple cider
- Spiced Ginger Cookies, for serving