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Recipes
CHICKEN & CELERY POT STICKERS
By BobD
MAKE FILLING: Cut celery into 2-inch pieces
- 20 PIECES
- It is imperative to use dark chicken meat (from legs and thighs) because it doesn't dry out the way leaner white meat can.
- 1 1/2 medium celery ribs, leaves reserved
- 2 garlic cloves
- 1/4 lb ground dark meat chicken
- 3 1/2 tablespoons low-sodium soy sauce, divided
- 1/4 teaspoon Asian sesame oil
- 20 wonton or gyoza wrappers
- 1 tablespoon rice vinegar (not seasoned)
- 2 tablespoons vegetable oil
- 1/2 cup water
ASPARAGUS ROLLED IN HERBED CREPES
By BobD
1. Preheat the oven to 375 degrees
- 12 herb crêpes
- 2 pounds asparagus
- Salt and freshly ground pepper
- 1/2 cup (2 ounces) grated gruyère cheese
- 2 tablespoons chopped chives
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly grated Parmesan
White Peach Tart
By BobD
"This crust is not what you'd expect," Marco Canora says
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon finely grated lemon zest
- 7 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons peach preserves
- 3 to 4 firm white peaches, cut into 1/2-inch wedges
- Confectioners' sugar, for dusting
BOLLINGER VEAL w/MUSHROOMS & MUSTARD SEED
By BobD
Brush dirt from the mushrooms with a damp cloth
- 14 ounces wild mushrooms, perhaps oyster mushrooms or chanterelles
- 5 tablespoons butter
- 1 small clove garlic, minced
- 1 cup creme fraiche
- 1 teaspoon whole mustard seeds
- 2 teaspoons whole-grain mustard
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 16 to 18 ounces boneless veal, cut into medallions 3/4-inch thick
- 2 tablespoons chopped chives
PERSIMMON CHUTNEY
By BobD
In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeno pepper and ginger and bring to a boil ov...
- 4 persimmons, preferably Fuyu, peeled and diced
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon seeded, finely diced jalapeno pepper
- 1 tablespoon peeled, minced ginger
- 1/4 teaspoon almond extract
- 1/4 cup sliced almonds
Turnip Casserole with Porcini Crumb Topping
By BobD
We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and...
- 3 cups heavy cream
- 1 garlic clove, finely grated
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 3 pounds small turnips, peeled
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 ounce dried porcini mushrooms, coarsely chopped
- 1/2 cup panko (Japanese bread crumbs)
Risotto with Capers and Espresso
By BobD
Put the capers in a small bowl and cover with 2 inches of water
- 2 tablespoons salt-packed Pantelleria capers
- 1/4 cup brewed espresso
- 5 1/4 cups chicken stock or low-sodium broth
- 2 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 1 1/2 cups short-grain rice, such as Vialone Nano or arborio
- 1/4 cup dry white wine
- 8 espresso beans
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 tablespoon ground espresso powder, for garnish (optional)
PEA & LETTUCE SOUP w/RICOTTA SALADA
By BobD
1. Make the broth: In a large stock pot, combine 2½ quarts of water with the prosciutto hock, Parmesan rind, bay l...
- 1 prosciutto hock (ask your favorite gourmet store to save you one) or un-smoked ham hock
- 8 ounces Parmesan rinds (about 3 rinds)
- 2 bay leaves
- 5 coriander seeds
- Salt
- 2 pounds English peas
- 1 handful pea shoots (about 3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 ounce pancetta, thinly sliced
- 1 head Little Gem lettuce, cut into 1/2-inch squares
- 8 ounces ricotta salata, thinly sliced
- Cracked black pepper
Anchovy and Roasted-Pepper Salad with Goat Cheese
By BobD
Roast the peppers directly over a gas flame or under the broiler until charred all over; transfer to a rimmed bakin...
- 2 large red bell peppers
- 2 large yellow bell peppers
- 10 cracked Sicilian green olives
- 6 oil-packed anchovy fillets, finely chopped
- 2 tablespoons capers, drained
- 1 teaspoon chopped rosemary
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Six 1-inch-thick slices of peasant bread
- 1 large garlic clove, peeled
- 1/2 pound log soft goat cheese, cut into 12 rounds
PERSIMMON CAKE w/CREAM CHEESE ICING
By BobD
Hachiya persimmons, the most common, elongated-shape are recommended for this cake
- 12-14 SERVINGS
- 3/4 cup (120 g) dried currants
- 1/4 cup (60 ml) brandy or whiskey
- 2 cups (280 g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 2/3 cups (355 g) granulated sugar
- 3/4 cup (6 ounces/170 g) unsalted butter, melted
- 1 1/2 cups (375 ml) persimmon puree
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
- Icing
- 4 ounces (115 g) cream cheese
- 1 tablespoon salted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2/3 cup (90 g) powdered sugar, sifted
- 4 or 5 teaspoons water