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Recipes
Slow Cooker Lamb Shanks with Lemon, Dill and Feta
By BobD
Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess
- 4 lamb shanks (about 4 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 2/3 cup low-sodium chicken broth
- 4 dill sprigs plus 1 1/2 tablespoons finely chopped dill
- 2 garlic cloves, thinly sliced
- 1 medium onion, thinly sliced
- 1 small lemon, thinly sliced, and seeds picked out
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup crumbled feta cheese
- Cooked orzo, for serving
PAN ROASTED ASPARAGUS SOUP w/TARRAGON
By BobD
Break off bottom part of each asparagus stalk, and discard
- 1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
- 2 tablespoons butter or extra virgin olive oil
- 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
- 4 cups chicken or other stock
- Salt and pepper
Almond-Plum Tart
By BobD
Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even mor...
- 1 cup slivered almonds, chopped
- 3 tablespoons granulated sugar
- 2 teaspoons water
- 3 tablespoons unsalted butter, softened
- 5 tablespoons packed light brown sugar
- 1/4 cup Chambord
- 5 ripe plums (1 pound)—halved, pitted and cut into 1/2-inch wedges
- 1/2 cup slivered almonds
- 1 1/2 tablespoons all-purpose flour, plus more for dusting
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 14 ounces all-butter puff pastry, thawed in the refrigerator
GINGER CHEESECAKE
By BobD
Heat the oven to 350 degrees
- 1 lb. cream cheese, at room temperature
- 1/2 tsp. vanilla extract
- 4 eggs
- 1/2 cup granulated sugar
- 2 tbsp. granulated sugar
- 1/4 cup molasses
- 4 tbsp. butter, softened
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. fresh nutmeg, grated
- 1/8 tsp. ground cloves
- 1/4 tsp. salt
- 1/2 cup light brown sugar
- 1 1/2 tsp. baking soda
- 1 cup flour
PARTRIDGE w/BACON, CIDER GLAZED CABBAGE
By BobD
1. Place bacon in a large deep skillet or casserole and, over medium heat, slowly render the fat, but don’t brown...
- 6 SERVINGS
- Partridge with Bacon, Cider-Glazed Cabbage, and Sautéed Apples
- • 3/4 pound slab bacon, cut into 1/2-inch cubes
- • 2 small heads green cabbage, cored, quartered, and shredded (about 8 cups)
- • 1 cup apple cider
- • 1 to 2 cups chicken or duck stock
- • 6 red-legged partridges, 10 to 12 ounces each, giblets and neck removed, patted dry
- • Salt and freshly ground black pepper to taste
- • 2 tablespoons rendered duck fat or unsalted butter
- • 3 to 4 large Granny Smith apples, peeled, cored, and cut into eighths
- • 2 tablespoons sugar
- • Few drops lemon juice
- In France, braised cabbage is a classic partner for partridge. Here, young partridges are steamed over bacon and apple cider-centered cabbage. Serve with spaetzle or mashed potatoes. A chilled Alsatia
SPICED CHICKEN WINGS
By BobD
Separate the chicken wings at the joints
- 18 chicken wings
- 1 medium onion
- 2 garlic cloves
- 3 scallions
- 1/2 cup soy sauce
- 2 teaspoons whole allspice, crushed in a mortar
- 2 teaspoons crushed hot red pepper flakes, or to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
QUINOA CAKES w/EGGPLANT-TOMATO RAGU
By BobD
MAKE QUINOA CAKES: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan
- QUINOA CAKES WITH EGGPLANT-TOMATO RAGU AND SMOKED MOZZARELLA
- 4-6 SERVINGS
- FOR QUINOA CAKES
- 1 1/2 cups water
- 1 cup quinoa
- 1 large egg, lightly beaten
- 4 to 5 tablespoons olive oil, divided
- FOR TOPPING
- 1 1/2 lb eggplant, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped
- 3/4 cup water
- 1 tablespoon chopped flat-leaf parsley
- 1/4 lb smoked mozzarella, diced (1 cup)
CALVADOS APPLESAUCE
By BobD
Peel and core apples, then cut into 1-inch pieces
- YIELD 1-1/4 CUPS
- 1 lb Gala apples
- 1/2 cup water
- 1/2 cup sugar
- 1/2 teaspoon finely grated fresh lemon zest
- 1/8 teaspoon cinnamon
- 2 tablespoons Calvados
FRENCH CHOCOLATE CAKE
By BobD
Heat oven to 425 degrees
- 1 pound semisweet chocolate
- 10 tablespoons unsalted butter, softened
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon sugar
- 4 eggs, separated
- Sweetened whipped cream.
Grilled-Fruit Bruschetta with Honey Mascarpone
By BobD
Put the sugar and lavender in a spice grinder and grind to a powder
- 1/4 cup sugar
- 1 teaspoon dried lavender buds
- 4 large apricots, halved and pitted
- 4 nectarines, halved and pitted
- 1/2 pound sweet cherries, pitted
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated orange zest
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 cup mascarpone
- 2 tablespoons honey
- Eight 1-inch-thick slices of peasant bread
- 8 rosemary skewers, most of the leaves stripped off