BobD's profile page
Recipes
Apple Tart with Almond Cream
By BobD
This delicious dessert is a large version of the individual tartlets served at Racines
- 1 cup slivered almonds (about 4 ounces)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
- 2 large eggs
- 1 tablespoon dark rum
- Baked Pastry Shell
- 3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick
- 1/4 cup light brown sugar
Standing Rib Roast of Beef
By BobD
This roasting method is an adaptation of the classic English approach, and who can argue with the Brits when it com...
- 1/3 cup Dijon mustard
- 2 tablespoons minced garlic
- 1 tablespoon chopped thyme leaves
- 2 teaspoons coarsely ground pepper
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- One 5-rib 12- to 13-pound prime rib roast, chine bone removed
CARAMELIZED HONEY BAKED PEARS
By BobD
Preheat the oven to 400 degrees
- 6 6 6 ripe but firm pears
- 2 2 2 tablespoons honey
- 1/4 1/4 1/4 cup raw brown (turbinado) sugar or regular brown sugar, preferably organic fair-trade, tightly packed
- 12 12 12 cloves
RAVIOLI w/GREEN BEANS & PROSCIUTTO
By BobD
Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quart water)
- 1 SERVING
- 1 serving frozen cheese ravioli (5 to 9 ravioli)
- 1/2 tablespoon olive oil
- 1/2 cup sliced (1/4 inch thick) green beans
- 1 small garlic clove, minced
- 1 1/2 tablespoons sour cream
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons grated parmesan
- 1 thin slice prosciutto, chopped
ORANGE ROUGHY FILLETS DIJON
By BobD
Preheat oven to 450F. Butter 13 x 9 x 2-inch glass baking dish
- 2 SERVINGS
- 2 6-to 8-ounce orange roughy fillets
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 tablespoons fresh white breadcrumbs
- Chopped fresh parsley
- Lemon wedges
MOSCATEL GLAZED PARSNIPS
By BobD
Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt
- 8 SERVINGS
- In this easy agrodolce, the parsnips become caramelized and infused with an intriguing sweetness.
- 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 2 lb parsnips, peeled, cored, and cut into 1/4-inch-thick sticks
- 1/4 cup Moscatel vinegar or balsamic vinegar
- 1/2 cup water
PEACH, PROSCIUTTO & RICOTTA CROSTINI
By BobD
Grill bread slices. Halve, pit, and thinly slice peach
- 12 slices ciabatta bread
- 1 ripe peach
- 1 C fresh ricotta (preferably sheep's milk)
- Freshly ground black pepper
- 4 thin slices of prosciutto
- Honey
HOLIDAY STUFFED QUAIL
By BobD
Pre-heat the oven to 385 degrees For the stuffing: Place chicken breast into a food processor and start mi...
- 4 SERVINGS
- 4 Semi-Boneless Quail
- 13 oz D’Artagnan chicken breast, skinless and cut into small pieces (we recommend our Whole Air-Chilled Free-Range Chicken; use the leftovers to make stock or soup)
- 12 oz Foie Gras, cut into 1/2 inch square cubes
- 2 oz fresh black truffle, chopped
- 2 oz roasted pistachio, shelled and halved
- 12 oz heavy cream
- 8 oz Uncured Applewood Smoked Bacon, sliced 1/2 inch long
- 5 oz Ready-to-Use Chestnuts
- 2 - 6 inch, in diameter, heads of Hen of the Wood Mushrooms, cut each head into 5 equal parts, or other fresh, seasonal wild mushrooms
- 5 1/2 oz unsalted butter
- 3/4 oz Armagnac
- 6 cloves of garlic
- 6 sprigs of thyme
- 4 tablespoons canola oil
- 2 lemons
- 1 tablespoon parsley, chopped
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
PERFECT FLUFFY OMELET
By BobD
Although this recipe will work with any electric mixer, a handheld mixer makes quick work of whipping such a small ...
- 2 SERVINGS
- 3 tablespoons heavy cream , chilled
- 5 large eggs , room temperature
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 1 recipe omelet filling (see related content), optional
FRUIT & PECAN GRANOLA BARS
By BobD
Preheat oven to 325 degrees F
- YIELD 16 BARS
- 1 large egg
- 1 large egg white
- 1 cup light brown sugar
- 1 tablespoon canola oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups toasted oats
- 2/3 cup chopped dried cranberries or golden raisins
- 1/4 cup chopped pecans
- 1 tablespoon all-purpose flour