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Recipes
Aged Gouda Biscotti with Walnuts
By BobD
In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 3/4 cup plus 2 tablespoons warm water
- 1 tablespoon sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 8 ounces aged Gouda (preferably 4 years), shredded (2 cups)
- 1/2 cup walnuts, finely chopped
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
ROASTED TOMATO SALSA 'SLASA QUEMADA'
By BobD
Make sure your kitchen is well ventilated
- YIELD 2-1/2 CUPS
- Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means "burnt"), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and oni
- 5 large Roma tomatoes, whole, not cored or cut in any way
- 1 serrano or jalapeno chile
- 2 cloves garlic, skin on
- 1/4 cup minced white onion
- 1 teaspoon salt, or to taste
- 1/2 bunch cilantro
CHEESE PUFFS
By BobD
Preheat the oven to 425 degrees F
- 2/3 cup water
- 3 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup finely grated Comte or Gruyere cheese
- 2 tablespoons Dijon-style mustard
- 1/8 teaspoon freshly grated nutmeg
- Pinch of Cayenne
CHOMEUR PUDDING CAKE
By BobD
In a large mixing bowl, cream together the butter and sugar until well combined
- 3/4 cup (or 1 1/2 sticks) unsalted butter
- 1 cup granulated sugar, plus more for sprinkling
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 cups heavy cream
- 2 cups maple syrup
- Vanilla ice cream, for serving
Baked Buffalo Chicken Wings
By BobD
Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese...
- 4 pounds chicken wings
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons cayenne
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 pound blue cheese, crumbled (about 1 cup)
- 2 scallions including green tops, chopped
- 5 teaspoons vinegar
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup ketchup
- 1 tablespoon Tabasco sauce
- 8 ribs celery, cut into sticks
PEACH LACQUERED WINGS
By BobD
Preheat broiler. With motor running, drop garlic into a food processor and finely chop
- 4-6 SERVINGS
- Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only 5 ingredients-apricot preserves work well, too.
- 3 garlic cloves
- 1 (3-inch) piece peeled ginger, coarsely chopped
- 2/3 cup peach or apricot preserves or jam
- 1/3 cup soy sauce
- 2 tablespoons water
- 1/4 teaspoon hot red-pepper flakes
- 4 lb chicken wings, tips removed if desired
Butternut Squash-Polenta Gratin
By BobD
MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated for up to 5 days
- One 1 1/2-pound butternut squash
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 quarts plus 2 cups water
- 2 cups instant polenta (12 ounces)
- 1 stick (4 ounces) unsalted butter
- 1 1/3 cups freshly grated Parmesan cheese (4 ounces)
GUINNESS PIE
By BobD
Preheat the oven to 375 degrees
- For the stew:
- 4 tablespoons butter
- 2 large red onions, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 10 mushrooms, trimmed and sliced
- 3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons flour
- 1 sprig rosemary
- 4 About 4 cups (2 cans) Guinness or other stout
- 1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
- For the pastry:
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) very cold unsalted butter, diced
- 1 egg yolk, lightly beaten.
LEBANESE CHICKEN w/FREEKEH
By BobD
1. Rinse the chicken and put in a medium saucepan
- Freekeh is an Arab grain made of young green durum wheat that's harvested when the seeds are yellow, and still soft and moist. They are then sun-dried, roasted, polished, and cracked.
- 1 medium chicken (about 3 pounds)
- 1 medium onion, peeled
- 3 cinnamon sticks
- Coarse sea salt, or kosher salt
- 2 tablespoons unsalted butter
- 1 ½ cups freekeh (see note)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- Freshly ground black pepper
- 1 pound plain yogurt (optional)
- Cilantro and lemon wedges, for serving.
ROASTED BEET FARROTTO
By BobD
Preheat the oven to 400°F
- (Serves 4)
- • 1 large red beet
- • 2 tablespoons extra virgin olive oil
- • Kosher salt and freshly ground black pepper, to taste
- • 2 tablespoons pomegranate molasses (available in specialty stores)
- • 1 1/2 cups farro
- • 1/2 cup brown chicken stock (see recipe below)
- • Parmigiano Reggiano, for grating