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Recipes
BUTCHER'S SALAD w/SAUCE RAVIGOTE
By BobD
For braised beef: Arrange beef shank and ribs in bottom of very large pot
- Braised beef:
- 6-8 MAIN COURSE SERVINGS
- When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.
- 4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)
- 1 to 1 1/4 pounds beef short ribs
- 2 large leeks, white and pale green parts only, split lengthwise
- 2 large celery stalks, halved
- 1 large carrot, peeled
- 12 whole black peppercorns
- 8 whole allspice berries
- 6 large fresh thyme sprigs
- 5 large fresh Italian parsley sprigs
- 1 Turkish bay leaf
- 3 garlic cloves, peeled
- 12 cups (or more) cold water
- Steamed vegetables:
- 3 pounds medium Yukon Gold potatoes, peeled, quartered
- 8 large carrots, peeled, cut into 2-inch pieces
- Sauce Ravigote
SEARED TUNA BURGERS w/GINGER GARLIC MAYO
By BobD
Sprinkle tuna with salt and pepper
- 2 SERVINGS
- 2 3/4 -inch-thick tuna steaks (each about 5 to 6 ounces)
- 2 teaspoons olive oil
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 4 tablespoons regular or low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 2 oversize sesame-seed sandwich rolls, toasted
- 1 bunch arugula, stems trimmed
RACK OF LAMB w/FAVAS & RSTD GARLIC CUSTARD
By BobD
At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees
- THE LAMB AND SAUCE:
- 2 racks of lamb, trimmed and Frenched (ask your butcher to do this), trimmings reserved
- 2 1/2 pounds meaty lamb bones (like shoulder)
- 3 tablespoons extra virgin olive oil
- 1 large onion, peeled and coarsely chopped
- 1 bottle dry red wine
- 1 head of garlic, halved
- 1 teaspoon whole black peppercorns
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1/2 teaspoon caraway seeds
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1 tablespoon canola oil
- 2 cups cooked fresh fava or white beans
- THE CUSTARD:
- 2 medium heads of garlic, halved lengthwise
- 1 tablespoon extra virgin olive oil
- 1 1/4 teaspoons kosher salt, plus more to taste
- Freshly ground pepper
- 1 tablespoon water
- 5 eggs
- 2 cups heavy cream
SKILLET CORN BREAD
By BobD
Preheat oven to 425F with rack in middle
- 8 SERVINGS
- Corn bread made from scratch is the secret to a corn-bread stuffing, especially when the bread is this delicious. As moist as cake beneath its golden crust, this crumbly treat is also wonderful on its
- 1 1/2 cups yellow cornmeal (preferably stone-ground)
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups cups well-shaken buttermilk (do not use powdered)
- 1/2 stick unsalted butter
- SPECIAL EQUIPMENT: a well-seasoned 10-inch skillet
POOR MAN'S EGG PASTA DOUGH
By BobD
Making the Dough: Measure the flour and shake it through a sieve into a medium sized mixing bowl
- 2 cups all-purpose flour
- 2 large whole eggs
- 1/4 cup extra-virgin olive oil
- 3 tablespoons water
Chicken with Slow-Roasted Tomatoes and Cheesy Grits
By BobD
As an accompaniment to her exceptionally crisp-skinned chicken, Marcia Kiesel roasts tomatoes until they're tender ...
- 8 plum tomatoes, halved lengthwise
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 large rosemary sprigs
- One 3 1/2-pound chicken
- 2 white onions, cut into wedges
- 1/2 cup dry white wine
- Creamy Cheese Grits
POUSSIN CHASSEUR
By BobD
1. Preheat oven to 325°F
- 4 SERVINGS
- This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a Cahors, Madiran, or Bergerac.
- Ingredients
- • 1 tablespoon cooking oil
- • 4 semi-boneless poussin
- • 1 teaspoon salt
- • 1/2 teaspoon fresh-ground black pepper
- • 1 tablespoon truffle butter
- • 1 onion, chopped
- • 1 ounce dried porcini/cepes
- • 2 cloves garlic, minced
- • 1 1/2 teaspoons flour
- • 6 tablespoons dry vermouth or dry white wine
- • 2/3 cup duck and veal demi-glace
- • 1 cup canned crushed tomatoes, drained
- • 1/4 teaspoon dried thyme
- • 2 tablespoons chopped fresh parsley
CITRUS GINGER CAKE w/SPICED ORANGE COMPOTE
By BobD
Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the par...
- This festive olive-oil cake can be made with orange juice or Meyer lemon juice. The cake tastes even better if made a day in advance.
- 1/2 cup honey
- 1/4 cup mild-flavored extra-virgin olive oil
- 2 large eggs, at room temperature, separated (see Tip)
- 2 tablespoons freshly grated orange or Meyer lemon zest
- 1/3 cup fresh orange or Meyer lemon juice
- 5 tablespoons chopped crystallized ginger, divided
- 1 cup whole-wheat pastry flour
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons confectioners’ sugar
- Spiced Orange Compote (see recipe link above)
STIR FRIED SWEET POTATOES
By BobD
Put scallions in food processor and pulse until finely chopped; remove
- 4 SERVINGS
- 4 scallions, trimmed and cut into one-inch pieces
- 2 garlic cloves
- 1 piece fresh ginger (an inch long), peeled
- 1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
- 1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks
- 3 tablespoons peanut oil
- Salt and freshly ground black pepper
- 1 tablespoon soy sauce, more for serving.
Chicken Breasts with Walnuts, Leeks and Candied Lemon
By BobD
In a skillet, heat 1 tablespoon of the oil
- 1/4 cup extra-virgin olive oil
- 2 leeks, white and tender green parts only, sliced 1 inch thick
- Salt
- 1 tablespoon sugar
- 1/2 preserved lemon, pulp discarded and peel thinly sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon minced chives
- 2 teaspoons minced dill
- 1 teaspoon minced tarragon
- Freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 1/2 cup toasted walnuts, for garnish