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Recipes
Braised Lamb with Potatoes
By BobD
Preheat the oven to 375°
- One 3-pound boneless lamb shoulder roast, well trimmed
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 slices of bacon, cut into 1-inch pieces
- 2 large onions, thinly sliced
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 2 thyme sprigs
- 2 garlic cloves, unpeeled
- 1 bay leaf
- 4 Yukon Gold potatoes (1 1/2 pounds), peeled and sliced 1/2 inch thick
- Chives, for garnish
PERFECT GARLIC MASHED POTATOES
By BobD
Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor
- 8-10 SERVINGS
- 4 pounds russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into pieces
- 12 garlic cloves , minced
- 1 teaspoon sugar
- 1 1/2 cups half-and-half
- 1/2 cup water
- Salt and pepper
LAMB IRISH STYLE SHOULDER STEW
By BobD
1. Preheat oven to 250 degrees F
- 4 SERVINGS
- 1 boneless lamb shoulder
- • 1 medium yellow onion diced
- • 2 tablespoons oil
- • 3 carrots, sliced
- • 2 bottle Guinness Stout
- • 6.5 ounce duck and veal demi-glace
- • Water
- • Salt and pepper
SWEET & SOUR PORK CHOPS
By BobD
In a large nonstick skillet, brown pork chops on both sides in oil
- 6 SERVINGS
- 6 boneless pork loin chops (1 1/2 pounds)
- 2 teaspoons canola oil
- 1/2 cup packed brown sugar
- 1/3 cup balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon molasses
- 1 teaspoon grated orange peel
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 large navel oranges, peeled and sectioned
- 4 cups hot cooked rice
Chocolate Chip-Pretzel Bars
By BobD
Preheat the oven to 350°
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- One 12-ounce bag bittersweet chocolate chips
- 1 1/2 cups mini pretzels, coarsely chopped
- 2 tablespoons chocolate sprinkles
QUICK BANH MI w/PICKLED CARROTS & DAIKON
By BobD
To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt ...
- FOR THE PICKLED VEGETABLES:
- 3/4 cup shredded carrots
- 3/4 cup thinly sliced Persian, Kirby or European cucumbers
- 1/2 cup shredded daikon radish
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- FOR THE PORK:
- 1/2 cup mayonnaise
- 4 tablespoons finely chopped scallions
- 2 to 3 tablespoons sriracha or other chili sauce, to taste
- 1 tablespoon peanut or vegetable oil
- 4 garlic cloves, finely chopped
- 1 pound ground pork
- 2 tablespoons Asian fish sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup chopped fresh basil
- Finely grated zest of 1 lime
- Juice of 1/2 lime
- 6 small hero rolls or 2 baguettes cut into thirds, split Fresh jalapeño, thinly sliced and seeded, for servingMint sprigs, for serving
- Cilantro sprigs, for serving.
PEANUT BUTTER & JELLY BARS
By BobD
Preheat the oven to 350 degrees F
- YIELD 24 BARS
- 1/2 (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups creamy peanut butter, such as Skippy (18 ounces)
- 3 cups all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups raspberry jam or other jam (18 ounces)
- 2/3 cups salted peanuts, coarsely chopped
BAKED PENNE w/PARM CREAM & PROSCIUTTO
By BobD
Put oven rack in upper third of oven and preheat oven to 375F
- 8 SERVINGS
- 2 1/4 cups heavy cream
- 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
- 1 lb penne
- 2 oz thinly sliced prosciutto, coarsely chopped
STIR FRIED BOK CHOY & NAPA CABBAGE
By BobD
Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise
- 4-6 SERVINGS
- This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage.
- 1 lb bok choy
- 3 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- 1 lb Savory or Napa cabbage, cored and thinly sliced
- 1 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds, toasted
ENGLISH TRIFLE
By BobD
For the Pastry Cream: Warm milk until it just starts to boil
- For the Pastry Cream:
- 8 yolks
- 1 1/3 C sugar
- pinch salt
- 1/2 C cornstarch
- 4 C milk
- 4 tsp vanilla
- 3 TB cognac or kirsch
- For the sugar syrup:
- 2 C sugar
- 1 C water
- Cognac or kirsch to taste
- 2 pound cakes (regular or marbled)
- strawberries, blueberries, blackberries & raspberries
- Kiwis (peeled and sliced)