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Recipes
GRILLED QUAIL w/ARTICHOKE VINAIGRETTE
By BobD
1. In a large baking dish, combine 1/2 cup of the balsamic vinegar, 1 cup of the olive oil, the honey, thyme and pe...
- 6 SERVINGS
- • 1/2 cup plus 2 tablespoons balsamic vinegar
- • 1 1/2 cups extra-virgin olive oil
- • 2 tablespoons honey
- • 1 tablespoon dried thyme, crumbled
- • 2 tablespoons freshly ground black pepper, plus more to taste
- • 12 semi-boneless quail
- • 1 medium red onion, finely chopped
- • 6 garlic cloves, peeled and smashed
- • 24 fresh mint leaves
- • 1 cup dry white wine
- • Grated zest and juice of 2 lemons
- • 12 baby artichokes
- • Kosher salt
- The secret to grilling quail is to add a little sugar or other sweetener to the marinade (in this case, balsamic vinegar and honey) to caramelize and brown the skin. Without the sweetener, by the time
BROILED MARINATED LAMB SIRLOIN
By BobD
1. Use a sharp knife to remove the visible fat and membrane from lamb
- 4 SERVINGS
- • 3 1/2 pounds sirloin of lamb
- • 1 1/2 teaspoons frozen orange juice concentrate
- • 1 tabelspoon soy sauce
- • 2 teaspoons truffle honey
- • 2 teaspoons peanut oil
- • 2 cloves garlic, mashed
PUMPKIN POTATO PUREE
By BobD
Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water...
- 4 SERVINGS
- Great with pork chops or turkey cutlets.
- 1 1/2 lb large boiling potatoes
- 1/2 stick unsalted butter, cut into pieces
- 1 cup canned pure pumpkin
- 3/4 cup whole milk, warmed
- 1/4 lb Italian Fontina cheese, diced (about 1 cup)
- 1 1/2 teaspoon finely chopped sage
- 1 tablespoon cider vinegar
- 1/4 teaspoon grated nutmeg
ST. LOUIS TOASTED RAVIOLIS
By BobD
If raviolis are frozen, defrost
- 50 uncooked raviolis, fresh or frozen
- 1 1/2 cups milk or evaporated milk
- 1 1/2 cups dry bread crumbs
- Corn oil for deep frying
- 1/2 cup grated Parmesan cheese
- Meat, tomato or butter sauce
LIVE BASIL GIMLET
By BobD
Put 4 basil leaves in a cocktail shaker and press them gently with a muddler or a wooden spoon
- 5 large basil leaves
- 1 1/2 ounces gin
- 3/4 ounce fresh lime juice
- 1/2 ounce simple syrup.
HALIBUT SAUTE w/ARUGULA, BEETS & HRADISH
By BobD
Season the fish with the lemon zest, thyme, and parsley
- 6 SERVINGS
- Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
- In the spring, you could make this dish with wild salmon.
- 6 halibut fillets, 5 to 6 ounces each
- 1 lemon, zested
- 1 tablespoon thyme leaves
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 4 ounces arugula, cleaned
- Roasted beets with Horseradish Creme Fraiche
- 2 tablespoons super-good extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
BEET RISOTTO
By BobD
1. In a small saucepan, simmer the beets in water to cover until tender (about an hour)
- 2 small beets, rinsed and trimmed
- A pinch of saffron
- 2 1/2 cups chicken stock, preferably homemade
- 4 tablespoons unsalted butter
- 2 tablespoons onion, diced
- 1 cup Arborio rice
- 2 tablespoons dry white wine
- 2 ounces white truffle oil
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chives, chopped
- Sea salt and freshly ground pepper to taste.
BUCKWHEAT BLINIS w/CAVIAR
By BobD
1. Bring the milk to a boil in a small saucepan and set it aside
- 1 1/2 cup milk
- 1 package yeast
- 1 1/2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 4 large eggs, separated
- 4 ounces unsalted butter, melted
- 6 to 8 ounces caviar
- 2 cups sour cream.
BUTTERMILK FANTAIL ROLLS
By BobD
Butter muffin cups with 1 Tbsp melted butter
- 1 DOZEN ROLLS
- 1 stick plus 2 tablespoons unsalted butter, melted, divided
- 2 teaspoons active dry yeast (from a 1/4-oz package)
- 1/4 cup warm water (105-115F)
- 1 tablespoon mild honey or sugar
- 3 cups all-purpose flour plus more for kneading and dusting
- 1 1/2 teaspoons salt
- 3/4 cup well-shaken buttermilk
- EQUIPMENT: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups
Jean-Georges' Alsatian Rhubarb Tart
By BobD
Jean-Georges Vongerichten bakes the raw rhubarb in the raw pastry shell, rather than blind-baking (precooking) the ...
- 2 cups all-purpose flour
- 1 teaspoon sugar
- Pinch of salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 2 tablespoons plus 1 teaspoon ice water
- 2 pounds rhubarb stalks, cut into 1/3-inch dice
- 1 1/3 cups sugar
- 1 cup heavy cream
- 2 large egg yolks
- 3 large egg whites
- Pinch of salt