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Recipes
BUTTERSCOTCH PUDDING
By BobD
Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream
- 4 SERVINGS
- 1/2 cup packed dark brown sugar
- 2 tablespoons plus 2 tsp cornstarch
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 teaspoon pure vanilla extract
- ACCOMPANIMENT: lightly sweetened whipped cream
STUFFED CABBAGE w/PORK & CHICKEN LIVERS
By BobD
Preheat oven to 375 degrees
- 1 three-and-one-half-pound firm, unblemished cabbage
- 1 tablespoon butter
- 2 cups finely chopped mushrooms, about 1/2 pound
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 1/2 bay leaves, finely minced
- 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 1/2 pound chicken livers, picked over to remove any tough fibers
- 1 pound ground pork (with a small amount of fat included)
- Salt, if desired
- Freshly ground pepper
- 2 eggs, lightly beaten
- 1/2 cup finely chopped parsley
- 1 cup fine fresh bread crumbs
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon allspice
- 1 1/2 pounds chicken wings
- 3/4 pound pork bones, chopped into two-inch pieces
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped carrots
- 1/2 cup coarsely chopped celery
- 1 whole clove garlic
- 6 peppercorns
- 1/2 cup dry white wine
- 2 cups fresh or canned chicken broth
- 1/4 cup tomato paste
- 1 cup chopped, red, ripe tomatoes or imported canned tomatoes
- 1 teaspoon arrowroot or cornstarch
- 2 tablespoons dry white wine
Sesame Chicken Fingers with Two Dipping Sauces
By BobD
FOR THE CHICKEN FINGERS: Preheat oven to 500 degrees F
- For the Chicken Fingers:
- 1-1/2 pounds boneless, skinless chicken breasts
- 1 cup flour
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons water
- 1 cup fine crumbs made from plain rice crackers or panko crumbs
- 1/2 cup sesame seeds
- 3 tablespoons vegetable oil
- For the Chinese Mustard Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sweet and hot Chinese mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon crystallized ginger, minced
- For the Teriyaki Sauce:
- 1/4 cup rice wine vinegar
- 1/4 cup black bean sauce (with chili optional)
- 1/4 cup scallion, minced
- 2 cloves garlic, minced
- 4 teaspoons brown sugar
BAKED GREEK SQUASH OMELET
By BobD
1. Preheat the oven to 350 degrees
- Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
- 2 tablespoons extra virgin olive oil
- 1 leek, white and light green parts, cleaned and chopped
- 2 garlic cloves, minced
- 3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh mint
- 8 eggs
- 1/2 cup drained yogurt or thick Greek-style yogurt
- 1/4 cup freshly grated Parmesan cheese
GRILLED BONE IN RIBEYE STEAKS
By BobD
Prepare barbecue (high heat)
- 6 SERVINGS
- 6 1-inch-thick bone-in rib-eye steaks
- Olive oil (for brushing)
- 1 tablespoon cracked black pepper
- 1 tablespoon smoked coarse sea salt or regular coarse kosher salt
- Blue Cheese-Crusted Tomatoes
MARINATED CARROTS w/FRESH MINT
By BobD
Steam the carrots for five to six minutes until just tender
- 1 pound carrots, peeled, quartered lengthwise and cut in 2- or 3-inch lengths
- Salt, preferably coarse sea salt, to taste
- 2 tablespoons sherry vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon slivered fresh mint leaves
DUCK PROSCIUTTO w/FOIE GRAS & PRUNES
By BobD
Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (p...
- 10 pitted prunes
- 1 cup Armagnac or Cognac
- Classic duck foie terrine (see recipe)
- 10 slices of duck prosciutto (or any other prosciutto), very thinly sliced
GREAN BEAN, MUSH & OLIVE SALAD
By BobD
Wash and trim green beans
- 8 ounces green beans
- 8 ounces mushrooms
- 2 scallions
- 8 Greek, Italian or French black olives
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Pasta with Sausage, Basil and Mustard
By BobD
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater crea...
- 1 pound penne or medium shells
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons grainy mustard
- Pinch of crushed red pepper
- 1 cup thinly sliced basil
JAPANESE SPINACH w/SESAME DRESSING
By BobD
1. Bring a large pot of generously salted water to a boil
- This cold spinach bathed in a nutty sesame dressing is my all-time favorite Japanese appetizer. Recipes for it vary; some call for rice wine vinegar, others for dashi, a soup stock. Most versions are much sweeter than this one.
- 2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)
- 3 tablespoons toasted sesame seeds
- 2 teaspoons sugar
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon sake
- 1 tablespoon water (more to taste)
- 1/2 teaspoon dark sesame oil