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Recipes
Coconut Brownie Bars
By BobD
Pastry chef Cheryl Burr loves candy, as is obvious from her homage to the Almond Joy
- 1 cup granulated sugar
- 1 stick plus 1 tablespoon unsalted butter, cut into tablespoons
- 1/4 cup light corn syrup
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 14 ounces bittersweet chocolate, chopped
- 7 large egg whites
- 1 1/3 cups granulated sugar
- 1 pound finely shredded unsweetened coconut (6 1/2 cups)
- 1/4 cup sour cream
- 1 vanilla bean, split, seeds scraped
- 1 teaspoon finely grated orange zest (optional)
- 1 pound 2 ounces bittersweet chocolate, chopped
- 4 1/2 tablespoons unsalted butter, cut into tablespoons
- 4 1/2 tablespoons light corn syrup
- 2 1/4 cups heavy cream
- 40 unsalted roasted almonds
PORK TENDERLOIN w/BALSAMIC CRANBERRY SAUCE
By BobD
Preheat oven to 450°F Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat Spri
- 2 SERVINGS
- 8-10 OZ. pork tenderloin
- 1/2 cup onion (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1/2 cup chicken broth (canned)
- 1/3 cup cranberry sauce (canned whole berry)
- 1 tbsp balsamic vinegar
APPLESAUCE w/ITALIAN PLUMS & CINNAMON
By BobD
Put the apples, plums, brown sugar, cinnamon sticks, salt, and water in a large heavy pot over medium heat
- YIELD 8 CUPS
- Use mix of Macintosh and Granny Smith-a side with roast chicken or pork, or as dessert with a little heavy cream poured over the top.
- 3 pounds apples, cored and sliced
- 1 pound Italian plums, pitted and sliced
- 1/4 cup light brown sugar, plus additional to taste
- 2 cinnamon sticks
- A pinch of salt
- 1/4 water (or cider, apple juice or orange juice)
- 1 teaspoon vanilla
APPLE KUCHEN
By BobD
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven
- 12 SERVINGS
- 12 tablespoons (1 1/2 sticks) butter, softened
- 3/4 cup granulated sugar, plus 2 tablespoons
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 small apples, such as McIntosh, Cortland, Granny Smith, or Golden Delicious, peeled, cored, and cut into 8 wedges
- 2 tablespoons butter, melted
- Powdered sugar
FAJITA BURGERS
By BobD
Preheat grill to medium-high
- 4 SERVINGS
- This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.
- 1 pound 90%-lean ground beef
- 3/4 cup chopped fresh cilantro, divided
- 1/2 cup finely chopped red onion
- 1/4 cup chopped scallions
- 2 teaspoons minced garlic
- 1 tablespoon chili powder, preferably New Mexican
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped chipotle chile in adobo (see Ingredient Note)
- 1/2 cup shredded Monterey Jack cheese
- 4 French rolls, preferably whole-wheat, split and toasted
- 2 roasted Anaheim or poblano peppers (see Tip)
- 1 cup shredded green cabbage
- 4 slices tomato
- 4 thin slices red onion
BAKED BEEF EMPANADAS
By BobD
Combine first 10 ingredients in a saucepan
- 1 cup finely chopped red potato
- 1 cup finely chopped onion
- 1 cup beef broth
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/4 tsp. ground allspice
- 1/4 tsp. black pepper
- 1/2 lb. boneless beef top sirloin, trimmed and diced
- 1 garlic clove, minced
- 1 tbsp. finely chopped cilantro
- 1 tbsp. cornstarch
- 1 tbsp. cold water
- 36 won ton wrappers
- Cooking spray
- Fresh cilantro sprigs
Grilled Eggplant Risotto
By BobD
Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, ...
- 1 large eggplant (about 1 1/2 pounds)
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped onion
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 1 1/2 cups arborio rice (10 ounces)
- 1/4 cup dry white wine
- 3 cups hot vegetable stock or broth
- 1/4 cup heavy cream
- Salt and freshly ground pepper
- 2 tablespoons minced flat-leaf parsley
- 2 scallions, thinly sliced
- Ground sumac (see Note)
RASPBERRY BUTTERMILK CAKE
By BobD
Preheat oven to 400F with rack in middle
- 6 SERVINGS
- Simple, tender buttermilk cake topped with a nice, sugary crunch-you could easily substitute any sweet, juicy berries.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
MANGO BLUEBERRY SMOOTHIE
By BobD
Combine all of the ingredients in a blender, and blend at high speed until smooth
- YIELD 2 8 oz. SERVINGS
- This drink is similar to lassi, made tangy with buttermilk (or yogurt), mango and spoonful of lime juice. If you want to make a nondairy version, use almond milk or rice beverage.
- 1 heaped cup ripe mango, fresh or frozen
- 1 cup buttermilk or plain low-fat yogurt, or for a nondairy version almond or rice beverage
- 2 teaspoons mild honey, such as clover
- 1 cup fresh or frozen blueberries
- 1 1/2 to 2 teaspoons freshly squeezed lime juice (to taste)
- 6 raw almonds (untoasted)
- 2 or 3 ice cubes if desired
Apple Crisp with Sweet Ginger and Macadamia Nuts
By BobD
To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them ...
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Salt
- 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
- 3/4 cup macadamia nuts, finely chopped
- 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
- 1/3 cup finely chopped crystallized ginger (2 ounces)
- 1/2 cup granulated sugar
- Finely grated zest and juice of 1 lime
- Vanilla ice cream, for serving