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Recipes
RISOTTO al BAROLO
By BobD
1. In a wide, deep skillet, heat oil until very hot but not smoking
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely diced
- 11/2 cups arborio rice
- 1 cup Barolo or other dry red wine
- 6 cups chicken stock, preferably homemade, or low-sodium, canned
- 3 tablespoons cold, unsalted butter, cut into small pieces
- 1/3 cup freshly grated Parmesan cheese, more for serving.
SEVEN MINUTE VANILLA FROSTING
By BobD
Cook 1 1/2 cups of the sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occa...
- YIELD 8 CUPS
- It hardens quickly, so prepare it just before assembling the cake. The sugar syrup needs to be added to the egg whites as soon as the syrup reaches 230F.
- 1 3/4 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon pure vanilla extract
Frozen Chocolate-Chip Meringata
By BobD
Preheat the oven to 225° and position racks in the lower and middle thirds
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 1/4 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 pound bittersweet chocolate, finely chopped
- 1/4 cup hot brewed espresso
RISOTTO w/SHRIMP, ASPARAGUS & LEMON
By BobD
Bring broth and water to a simmer in a medium saucepan
- 6 SERVINGS
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 lb asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 lb medium shrimp, peeled and deveined
- 1 tablespoon grated lemon zest
- 1/4 cup grated parmesan
- 2 tablespoons chopped flat-leaf parsley
FRESH TUNA & BUTTER LETTUCE WRAPS
By BobD
In a small nonreactive saucepan, combine the soy sauce, sugar, ginger, lemon juice, orange juice, yuzu ponzu sauce...
- Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu
- 1/2 cup soy sauce
- 1/4 cup sugar
- One 1-inch piece of fresh ginger, sliced 1/8 inch thick
- Juice of 1 lemon
- Juice of 1 orange
- 6 tablespoons bottled yuzu ponzu sauce
- 1/3 cup bottled yuzu juice or fresh lime juice
- Vegetable oil, for frying
- 1 small package mung bean noodles
- Toasted sesame oil, for drizzling
- Pinch of salt
- 12 butter lettuce leaves
- 9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices
- 12 paper-thin slices of jalapeño, soaked in ice water
- Sriracha chili sauce, for garnishing
COUSCOUS w/WINTER VEGGIES & BEANS
By BobD
1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and leeks
- This nourishing, warming winter couscous has a long list of ingredients, but its quite simple to make. Other beans that will work here include borlotti beans, pintos and Jacobs cattle.
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 leeks, white and light green parts only, cut in thick slices and cleaned
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 1 teaspoon coriander seeds, lightly toasted and ground
- 1 teaspoon caraway seeds, lightly toasted and ground
- 1/2 teaspoon cayenne (more to taste)
- 2 cups white beans, soaked in 2 quarts water for 6 hours or overnight
- A bouquet garni consisting of 8 sprigs each parsley and cilantro
- 2 tablespoons tomato paste
- 1 to 2 tablespoons harissa (more to taste), plus additional for serving
- 1 1/2 pounds winter squash, peeled, seeded and cut in large dice (about 4 cups diced)
- 1 pound turnips, cut in wedges or carrots, cut in thick slices (or 1/2 pound each)
- 1 pound greens, stemmed and washed thoroughly, blanched in salted boiling water and coarsely chopped
- 1/2 cup chopped fresh parsley or cilantro, or a combination
- 2 2/3 cups couscous, preferably whole wheat couscous
GRILLED OREGANO SHRIMP
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) Stir together oil, ore...
- Accompaniment:
- 4 SERVINGS
- 1/4 cup olive oil
- 2 teaspoons dried oregano, crumbled
- 1 small red onion
- 24 peeled and deveined large shrimp (about 1 pound)
- Equipment
- 4 long metal skewers
- Orzo with Feta, Tomatoes, and Dill
HERBED CHEVRE OMELETTE
By BobD
Combine the walnuts, Chèvre, 1 tbsp
- Chevre cheese with a hint of mint and roasted walnuts makes this unique omelet. It's elegant, delicious and will give you a crack at what a real omelet should taste like.
- 2 tbsp. roasted walnuts, chopped
- 1 1/2 tbsp. Chèvre with herbs, crumbled
- 2 tbsp. fresh mint leaves, chopped
- 1 tbsp. sour cream
- 2 eggs
- 1/4 tsp. salt
- Freshly ground black pepper, to taste
- 1 tbsp. olive oil
BERRIES & BUTTERMILK PUDDING
By BobD
Make buttermilk puddings: Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute
- For buttermilk puddings:
- Active Time: 20 min
- Total Time: 9 1/2 hr (includes chilling)
- 1 teaspoon unflavored gelatin
- 1 cup whole milk, divided
- 1/2 vanilla bean, split lengthwise
- 6 tablespoons sugar
- 1 cup well-shaken buttermilk
- For sauce:
- 1/4 cup dry red wine
- 1/4 cup water
- 3 tablespoon sugar
- 1 (3-inch) strip lemon zest
- 1 (3-inch) strip orange zest
- 1 Turkish or 1/2 California bay leaf
- 1 cup quartered strawberries
- 2 cups mixed berries
- Equipment: 4 (6-to 8-ounce) bowls or wide glasses
RED PEPPER RISOTTO
By BobD
1. Bring the stock to a simmer in a saucepan with a ladle nearby
- As this stunning risotto simmers, it takes on a beautiful red hue. If you use saffron, the dish will gain bold flavor and an even richer color.
- 6 to 7 cups chicken or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion or shallot
- 2 plump garlic cloves, minced
- 2 large red peppers, finely diced
- Salt to taste
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- A generous pinch of saffron threads (optional)
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
- 2 ounces Parmesan cheese, grated (1/2 cup)