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Recipes
CARAMELIZED ALMOND WAFERS
By BobD
A heavy-bottomed 12-inch skillet; Spread the almonds on a sheet pan and toast them in 300° oven for 15 minutes or ...
- Ostie Ripiene
- 1600 to it that his dessert was born in 1600 in the monastery of Clarisse Monte Sant'Angelo where there is a sanctuary dedicated to the archangel Michael.
- 29th-and this simple dessert, two wafers are filled like a sandwich with almonds caramelized in honey. It is a treat for the faithful on the special holiday on St Michael the Archangel on Sept 29th-and even non-believers will love them.
- 1/2 1/2 1/2 pound whole unblanched almonds
- wafer sheets, (from candy and cake decorating supply stores)
- 2/3 2/3 2/3 cup honey
- 1/4 1/4 1/4 cup sugar
- 1/4 1/4 1/4 teaspoon cinnamon
GRAPPA CURED SALMON
By BobD
1. The day before, prepare the salmon
- 2 pounds center-cut salmon fillet, boned
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons whole black peppercorns
- 2/3 cup kosher salt
- 1/3 cup light-brown sugar
- 1/3 cup sugar
- 1/2 cup grappa
- Toasts (optional).
CHICKEN FRIED BABY BACK PORK RIBS
By BobD
MAKE RIBS: Preheat oven to 200F
- 4 SERVINGS
- Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.
- FOR RIBS
- 6 About 6 cups vegetable oil
- 2 racks baby back ribs (about 1 lb each), cut into ribs
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)
- FOR MUSTARD SAUCE
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 Kirby cucumber, coarsely grated
- 2 tablespoons Dijon mustard
- EQUIPMENT: a deep-fat thermometer
Salmon Sashimi with Ginger and Hot Sesame Oil
By BobD
Tim Cushman is a master at preparing raw fish
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh orange juice
- Twelve 1/8-inch-thick slices of salmon, cut into 2-inch squares (1/4 pound)
- One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
- 1 tablespoon snipped chives
- 2 tablespoons grapeseed oil
- 1 teaspoon Asian sesame oil
- 1 1/2 teaspoons roasted sesame seeds
- 2 tablespoons cilantro leaves
Red Wine Risotto with Mushroom "Marmalade"
By BobD
An intensely fruity wine like an Amarone boils down to something so rich, it’s almost meaty
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 1 medium shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon water
- 3/4 cup dry red wine, such as Amarone
- 1/2 cup red wine vinegar
- 1/2 tablespoon unsalted butter
- 3/4 pound fresh porcini or stemmed shiitake mushrooms1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
- 5 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1 cup arborio rice (6 ounces)
- 1/2 cup dry red wine, such as Amarone
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
- 2 teaspoons chopped mixed herbs, such as chives, mint and tarragon
Grilled Chicken Breasts with Sautéed Mushrooms
By BobD
Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin
- 10 boneless chicken breast halves, with skin
- 40 small, tender oregano sprigs
- 1 tablespoon finely grated orange zest
- Vegetable oil, for rubbing
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 4 garlic cloves, minced
- 3 pounds assorted wild mushrooms, large mushrooms thickly sliced
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
BEER BRAISED BEEF & ONIONS
By BobD
Halve onions lengthwise, then slice lengthwise 1/4 inch thick
- 6-8 SERVINGS
- Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.
- 3 lb onions
- 1 (5-lb) boneless beef chuck roast, tied
- 2 tablespoons vegetable oil, divided
- 2 Turkish bay leaves or 1 California
- 2 (12-oz) bottles pilsner-style beer such as Budweiser
- 2 tablespoons red-wine vinegar
Rye-Potato Gnocchi
By BobD
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 2 large egg yolks
- Salt
- 1/2 cup plus 2 tablespoons dark rye flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
SHRIMP & SCALLION PANCAKES
By BobD
Preheat oven to 200F. Set a rack in a 4-sided sheet pan and put in oven
- 8 SERVINGS
- 2 garlic cloves
- 3/4 cup water
- 2 large eggs, beaten
- 1 tablespoon Asian sesame oil
- 3/4 cup all-purpose flour
- 1 bunch scallions, cut into thin matchsticks
- 1/2 red bell pepper, cut into thin matchsticks
- 1/2 lb medium shrimp, peeled and halved lengthwise
- 1/4 cup vegetable oil, divided
- ACCOMPANIMENT: soy-pickled jalapenos including liquid
RSTD POTATO WEDGES w/CILANTRO MAYO
By BobD
ROAST POTATOES: Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F
- 4 SERVINGS
- FOR POTATOES
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 2 lb baking potatoes (about 4 medium), each cut into 8 wedges
- FOR CILANTRO-LIME MAYONNAISE
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons finely chopped cilantro
- 2 teaspoons grated lime zest
- 1 tablespoon fresh lime juice