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Recipes
BUCATINI w/FRESH SARDINES
By BobD
1. Bring a large pot of water to a boil
- Pasta con le Sarde
- 1/2 cup currants
- 1/4 teaspoon red-pepper flakes
- 1/2 cup dry white wine
- 1 tablespoon butter
- 1/2 cup unseasoned dry bread crumbs
- 1/2 cup plus 6 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 small cloves garlic, minced
- 1 pound fennel, bulb finely chopped, fronds chopped and reserved
- 1 tablespoon fennel seeds, crushed
- Salt
- 2 pounds fresh sardines (trimmed and deboned, yielding 11/4 pounds) or 1 pound canned
- 1 pound bucatini pasta
- 1/2 cup pine nuts, toasted
- 1/4 cup capers, rinsed
- Freshly ground black pepper.
Sugar Hill Punch
By BobD
Fill a cocktail shaker with ice
- Ice
- 2 ounces amber rum
- 1/2 ounce apricot liqueur
- 2 ounces mango nectar or juice
- 1 ounce fresh lime juice
- 1/2 ounce Simple Syrup
- 4 basil leaves, torn, plus 1 basil sprig for garnish
- 2 dashes of Angostura bitters
- 1 mango slice, for garnish
CREAMY MUSSEL STEW w/PEAS, FENNEL & LEMON
By BobD
1. Chop and reserve 1/4 cup fennel fronds
- 1 large fennel bulb
- 2 tablespoons extra virgin olive oil, more for brushing
- 1 large leek, white part only, cleaned and finely chopped
- 4 garlic cloves, smashed and peeled
- Pinch red pepper flakes
- 3/4 cup dry white wine
- 3 tablespoons Pernod
- 2 pounds fresh mussels, rinsed
- 2/3 cup chicken or vegetable stock
- 1/2 pound fresh English peas, shelled ( 1/2 cup)
- 2 tablespoons crème fraîche
- 1/4 teaspoon finely grated lemon zest
- Fine sea salt
- 2 slices country-style bread,
- 1/2 -inch-thick.
Fudgy Chocolate Layer Cake
By BobD
Andrew Shotts left his job as pastry chef at the San Francisco chocolate company Guittard to launch his own little ...
- 1 1/2 cups sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, softened
- 1 cup hot coffee
- 1 1/4 pounds bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sugar
- 1 tablespoon water
ALMOND PINE NUT COOKIES
By BobD
Preheat oven to 350 degrees F
- This one of the most classic Italian American cookies, and it is one of the easiest to make.
- In Italian American culture, these are simply known as pignoli cookies, the word “pignoli” referring to the pine nuts that top the cookies, a distinct Sicilian twist.
- The personal element in making this cookie is to ask yourself if you like it chewy or crumbly crisp—the difference is all in the baking time. With the timing given below, they will be a bit chewy, but of course it depends on how big you make them.
- 2 7-ounce tubes almond paste
- 1 cup sugar
- 2 large egg whites
- finely grated zest of one orange
- 1 1/2 cups whole pine nuts
SHRIMP w/PRSVD LEMON, FENNEL & POLENTA
By BobD
For polenta: Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat
- Polenta:
- 4 SERVINGS
- 4 1/2 8-ounce bottles clam juice
- 2 1/4 cups (or more) water
- 3/4 cup heavy whipping cream
- 1 1/2 cups polenta (coarse cornmeal)
- 3/4 teaspoon hot pepper sauce
- Coarse kosher salt
- Scampi:
- 2 tablespoons extra-virgin olive oil
- 12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened
- 1 cup finely chopped fresh fennel
- 1/2 cup finely chopped plum tomatoes
- 1/3 cup minced shallots
- 4 teaspoons chopped Quick-Preserved Lemon
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/2 cup heavy whipping cream
CANTAL CHEESE CUSTARD TARTE
By BobD
For crust: Blend flour and salt in processor 5 seconds
- Crust:
- 8 SERVINGS
- From Le Temps des Vendanges in Toulouse, France
- A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart.
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 3 tablespoons (or more) ice water
- Filling:
- 1 tablespoon unsalted butter
- 1/2 cup chopped shallots (about 2 large)
- 1 1/4 cups heavy whipping cream
- 3 large eggs
- 1/8 teaspoon (scant) freshly ground black pepper
- 1/8 teaspoon (scant) freshly grated nutmeg
- Pinch of salt
- 2 cups coarsely grated rindless Cantal cheese (about 7 ounces)
ROASTED MONKFISH w/FENNEL SAFFRON COMPOTE
By BobD
Using small sharp knife, trim all membrane and gray portions from monkfish fillets
- 6 SERVINGS
- 2 3/4 to 3 pounds monkfish fillets (about 5), well trimmed
- 4 tablespoons olive oil
- 2 1/2 teaspoons minced garlic
- 1/4 teaspoon (packed) crushed saffron threads
- Fennel-Saffron Compote
STUFFED MINIATURE CABBAGE ROLLS
By BobD
Cut away and discard the tough center core of the cabbage
- MASHI CAROMBH
- 1 firm, unblemished white cabbage, 3 pounds
- 4 tablespoons butter
- 1/3 cup finely chopped onion
- 1 1/4 cups fresh or canned tomato sauce
- 1 pound lean ground beef
- 1/3 cup raw rice
- 2 tablespoons finely chopped parsley
- 1 teaspoon dried mint
- 1 teaspoon finely chopped fresh coriander leaves
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon finely ground black pepper
- Salt to taste if desired
- 1/8 teaspoon ground allspice
- 4 small green peppers, about 1 pound total weight
- 1 cup fresh or canned chicken broth
- Romaine lettuce leaves, optional
JEWISH CHICKEN SOUP
By BobD
Place 16 cups water in a deep pot over medium heat
- 10 SERVINGS
- PEARL NATHAN'S CHICKEN SOUP
- 5 chicken leg quarters
- 2 stalks celery in 2-inch chunks
- 2 carrots, peeled and in chunks
- 1 large onion, peeled and quartered
- 1 parsnip, peeled and in chunks
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 4 ounces escarole
- Matzo balls (see recipe).