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Recipes
BREADED JALAPENOS
By BobD
In a 6-quart saucepan, combine jalapenos vinegar and 2 cups water and bring to a boil
- 4 SERVINGS
- 12 jalapenos
- 2 cups red wine vinegar
- 3/4 cup chunky peanut butter
- 1/2 cup flour
- 2 large eggs, beaten well
- 1 cup fine bread crumbs
- Corn oil, for frying.
STUFFED CABBAGE
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
BRAISED VEAL SHOULDER, w/GREMOLATA
By BobD
For gremolata: Preheat oven to 350F
- Gremolata:
- 3/4 cup chopped fresh Italian parsley
- 6 large garlic cloves, finely chopped
- 3 large tablespoons finely grated lemon peel
- 4 teaspoons chopped fresh rosemary
- Veal:
- 1 5-pound boned trimmed veal shoulder clod roast
- Coarse kosher salt
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups chopped onions
- 2 medium carrots, diced
- 1 cup chopped celery
- 1/2 cup dry red wine
- 2 cups low-salt chicken broth
- 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
- 2 large garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 3/4 cup halved pitted kalamata olives
CHOCOLATE CHIP & NUT COOKIES
By BobD
In a small bowl, whisk the flour with the baking soda and salt
- YIELD 4 DOZEN COOKIES
- 2 ½ cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped
- 14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks
WHOLE WHEAT YEAST OLIVE OIL PASTRY
By BobD
1. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes
- Yeasted crusts are more rustic than French-style short crusts. Theyre also easier to manipulate they dont crack and tear. Remember to roll this out thinly so that it doesnt become too bready.
- 2 teaspoons active dry yeast
- 1/2 cup lukewarm water
- 1/4 teaspoon sugar
- 1 large egg, at room temperature, beaten
- 1/4 cup olive oil
- 1 cup whole wheat flour
- 1 cup unbleached flour (more as needed)
- 3/4 teaspoon salt
OVEN BAKED FISH CHOWDER
By BobD
Preheat oven to 375 degrees F
- 2 pounds cod, haddock or any firm white fish, bones removed
- 3 cups cubed russet potatoes
- 2 cups hot fish stock or water
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 1/2 cup dry white wine
- 1/4 cup (1/2 stick) butter
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 garlic clove, minced
- Pinch of ground cloves
- 1 cup milk or light cream
- 1 tablespoon chopped fresh parsley
Slow Cooker Coconut Pork Curry
By BobD
- 2 tablespoons vegetable oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- One 14-ounce can diced tomatoes
- 1 cup unsweetened coconut milk
- 3 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro and sliced scallions, for serving
CRUSTLESS RICOTTA CHSECKE w/ROASTED FIG
By BobD
1. Beat cream cheese, salt, sugar and vanilla seeds until smooth and light in bowl of an electric mixer fitted with...
- Cream cheese 1 1/2 Lb
- Salt 1 tsp
- Granulated sugar 6 Oz
- Mexican vanilla beans, scraped 2 each
- Tahitian vanilla bean, scraped 1 each
- House-made ricotta 12 Oz
- Crème fraîche or sour cream 9 Oz
- Eggs 6 each
- Roasted figs as needed
GOLDEN & BLACK CAVIAR CROSTINI
By BobD
Preheat broiler. Broil bread until one side is toasted, about 1 minute
- 2 SERVINGS
- 8 1/3 -inch-thick slices French bread baguette
- Butter, room temperature
- Freshly ground pepper
- 1/2 cup creme fraiche or sour cream
- 1 bunch fresh chives, minced
- 2 ounces golden caviar
- 2 ounces black caviar
Hazelnut-and-Chocolate Meringue Cake
By BobD
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
- Chocolate shavings, for garnish