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Recipes
German Chocolate Cake Sundae
By BobD
Preheat the oven to 350°
- 1 cup unsweetened wide-flake coconut chips (2 ounces)
- 3/4 cup pecan halves (2 ounces)
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 2 pints coconut ice cream
- 1 cup coarsely crumbled chocolate wafer cookies
RICH CHICKEN STOCK
By BobD
Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth
- 10 CUPS
- 3 to 3 1/2 lb chicken wings, backs, necks, and/or bones
- 2 celery ribs, halved
- 2 carrots, halved
- 2 onions, left unpeeled, halved
- 4 garlic cloves, left unpeeled
- 6 parsley sprigs
- 2 thyme sprigs
- 12 black peppercorns
- 2 whole cloves
- 2 Turkish bay leaves or 1 California
- 3 1/2 qt (14 cups) water
Chocolate Balls
By BobD
Preheat oven to 350 degrees
- 1 (18 1/4 oz.) box devil's food cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- Confectioners’ sugar
RAW KALE & DRIED APPLE SALAD
By BobD
Rinse, dry and toss with olive oil, lemon juice, chopped dried apples and toasted pine nuts
- Trim and chop kale; salt and squeeze and knead until wilted and reduced in volume, about 5 minutes.
Apple Pie Granita
By BobD
Natural-style apple juice—less filtered than regular—is high in vitamin C and antioxidants
- 3 cups natural-style apple juice
- 1/2 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground allspice
WARM SWEET POTATO PUDDING w/APPLES
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- WARM SWEET-POTATO PUDDING WITH APPLES AND CHESTNUTS
- 4 medium sweet potatoes (about 2 1/4 pounds)
- 1 cup bottled cooked chestnuts or dried chestnuts
- 3/4 cup dried apple slices, cut into 1/3-inch dice
- 3/4 cup unsweetened apple juice
- 2 tablespoons unsalted butter, softened
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup mild honey
- 1/2 teaspoon grated nutmeg
- 1 teaspoon cinnamon (preferably Ceylon)
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 4 Medjool dates, pitted and cut into 1/4-inch pieces
- ACCOMPANIMENT: lightly sweetened whipped cream
PEAR POMEGRANATE PIE
By BobD
1. Preheat oven to 425 degrees
- 4 Bosc pears (about 2 pounds), peeled and cored
- 4 Anjou pears (about 2 pounds), peeled and cored
- 6 tablespoons pomegranate molasses
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons tapioca
- cup light brown sugar
- teaspoon ground ginger
- teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts
BAKED RED SNAPPER w/FENNEL TOMATO SAUCE
By BobD
Preheat oven to 400F. Heat 1 tablespoon oil in heavy medium skillet over medium heat
- 2 SERVINGS
- 2 tablespoons olive oil
- 1/2 large onion, sliced
- 1 28-ounce can Italian plum tomatoes, drained
- 1/4 cup dry white wine
- 2 2 1/2 x 1-inch pieces orange peel (orange part only)
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon dried crushed red pepper
- Salt and pepper
- 2 3/4 -inch-thick red snapper or other firm white fish fillets
TUNA BURGERS NICOISE
By BobD
Cook potato in microwave until tender, about 5 minutes per side
- 4 SERVINGS
- 1 10-ounce russet potato, pierced several times with fork
- 1/2 cup nonfat mayonnaise dressing
- 4 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely chopped fresh basil
- 1/4 cup diced pitted brine-cured black olives (such as Kalamata)
- 4 teaspoons chopped drained capers
- 4 teaspoons minced shallots
- 1 pound skinless boneless fresh tuna steaks, finely chopped
- Nonstick vegetable oil spray
- 4 3-inch-long pieces French bread
- 4 tomato slices
- 4 butter lettuce leaves
Beer-Braised Chicken Stew with Fava Beans and Peas
By BobD
Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of bot...
- 1/2 teaspoon cayenne pepper
- 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tablespoons pure olive oil
- 8 skinless chicken thighs
- 2 tablespoons anise seeds
- 4 garlic cloves, coarsely chopped
- 1/2 teaspoon loosely packed saffron threads
- 2 teaspoons sweet paprika
- Salt
- 1 cup shelled fava beans
- 1/2 cup fresh peas, preferably English peas
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 pound button mushrooms, halved
- 8 scallions, thinly sliced
- 2 thyme sprigs
- 1 tablespoon all-purpose flour
- One 12-ounce bottle Belgian beer
- 1/2 cup heavy cream
- 1/4 cup coarsely chopped flat-leaf parsley