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Recipes
MARINATED QUAIL w/BROCCOLI RABE
By BobD
Marinate 1. Prepare the marinade the day before the meal by squeezing enough lime juice to be able to cover quai...
- 4 SERVINGS
- • 4 D’Artagnan Semi-Boneless Quail
- • Chopped garlic
- • Fresh basil
- • Fresh-squeezed lime juice
- • Orange zest
- • Salt and pepper to taste
- • 1 bunch of fresh broccoli rabe
ONIONS BAKED IN SKINS
By BobD
Preheat oven to 325 degrees
- 4 medium onions
- Coarse salt
- Freshly ground pepper
- Unsalted butter
CHILLED RED PEPPER & HABANERO SOUP
By BobD
Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turnin...
- 6 SERVINGS
- Don't be alarmed by the number of chiles called for-habaneros heat is complex and floral and partners perfectly w/e sweetness of the red peppers.
- 4 medium red bell peppers
- 2 lb tomatoes
- 1 sweet onion (1/2 lb), chopped
- 2 garlic cloves, chopped
- 4 to 6 fresh habanero chiles, finely chopped (2 to 3 Tbsp), stems and seeds discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 3/4 cups reduced-sodium chicken broth
- ACCOMPANIMENT: crackers, flatbread, or bread
INDIVIDUAL CHOC-CHERRY CHARLOTTES
By BobD
Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally
- 6 SERVINGS
- Why freeze the chocolate filling for these charlottes before baking them? The coldness prevents the choc from overcooking in the oven.
- 2/3 cup dried sour cherries
- 1/4 cup kirsch
- 2 tablespoons sugar
- 2 to 3 drops almond extract
- 1/2 cup heavy cream
- 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 7 tablespoons unsalted butter, softened
- 1 1/2 fresh loaves challah or large brioche (about 1 1/2 lb total), sliced 1/2 inch thick
- ACCOMPANIMENT: lightly sweetened whipped cream
- SPECIAL EQUIPMENT: a 2-inch round cookie cutter; 6 (5- to 6-oz) charlotte molds* or ramekins
PORT BRAISED DUCK LEGS w/DRIED CHERRIES
By BobD
1. One day before cooking, prepare duck legs: without cutting into skin, trim off excess fat (there may be quite a ...
- 6 large duck legs, including thighs
- 1 tablespoon coriander seeds, lightly toasted
- 11/2 teaspoons black peppercorns
- 1 teaspoon allspice berries
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 2 teaspoons coarse salt
- 1 cup tawny port
- 1/2 cup dried cherries (not sweetened)
- 2 large shallots, thinly sliced
- 2 bay leaves
- 2 cups chicken stock
- Salt and freshly ground black pepper
- Polenta or mashed potatoes, for serving.
MARINATED BEETS
By BobD
1. Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste
- A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.
- 1 bunch beets, greens cut away and reserved for another dish, scrubbed
- 1/3 cup red wine vinegar or sherry vinegar
- Salt to taste
- 2 garlic cloves, cut in half
- 2 teaspoons sugar
BOOZY CONCORD GRAPES
By BobD
Place grapes inside a large jar and, using a wooden spoon, break the skins
- 1 quart (about 1 1/4 pounds) Concord grapes, washed, stems removed and deseeded (optional)
- 1 cup sugar
- 2 to 3 cups brandy.
NOT SO BASIC MEATLOAF
By BobD
Preheat the oven to 375 degrees
- 6 SERVINGS
- Serve with mashed potatoes and a lively green salad.
- 5 strips lean bacon, finely chopped
- 6 cloves garlic, minced
- 2 medium onions, finely chopped
- 1 medium carrot, finely chopped
- 2 pounds very lean ground beef sirloin
- 2 large eggs
- 1/2 cup milk
- 1 cup finely ground fresh bread crumbs
- 1/4 cup Dijon mustard
- 1/4 cup barbecue sauce
- 1 tablespoon bottled horseradish, well drained
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons coarse salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon finely minced fresh thyme (or 1/4 teaspoon dried thyme)
- 2 to 3 cups croutons
- 10 whole, unpeeled, garlic cloves
- 4 bay leaves
- 1 sprig fresh thyme
Roasted Apricots with Wine, Thick Cream and Marcona Almonds
By BobD
Recipe from the Tasting Table Test Kitchen
- 1 cup fortified Spanish dessert wine (such as Pedro Ximénez)
- 8 small apricots, halved and pitted
- 2 tablespoons honey, plus more for serving
- 2 tablespoons unsalted butter, cut into 16 pieces
- 2 teaspoons ground cinnamon
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons confectioners’ sugar
- 1/4 cup store-bought fried and salted Marcona almonds, roughly chopped
MINT & GARLIC GRILLED SQUAB
By BobD
SQUAB 1. Combine squab with olive oil, lemon juice, mint, garlic, shallots, and pepper in a resealable plastic b...
- MINT AND GARLIC MARINATED GRILLED SQUAB OVER RICE TABBOULEH WITH SMOKED TOMATO VINAIGRETTE
- Serves 4
- Smoked tomato vinaigrette and fresh mint make these grilled birds satisfying warm weather dining. The flavors are tangy and refreshing. The chilled tabbouleh is made with basmati rice rather than bulg
- SQUAB
- 4 semi-boned squab, rinsed and blotted dry
- Rice Tabbouleh and Smoked Tomato Vinaigrette (recipes follow)
- cup olive oil
- Juice of 1/2 lemon
- 1/2 bunch mint, chopped
- 3 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 1 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons chopped fresh chives and julienned mint leaves, to garnish
- RICE TABBOULEH
- 1 1/2 tablespoons olive oil
- 2 tablespoons finely diced onion
- 1/4 bay leaf
- 1/4 cup basmati rice
- 1/3 cup chicken stock, heated
- 2 plum tomatoes, peeled, seeded and finely diced
- 1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
- 1 scallion, including green part, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon ground coriander
- Salt and freshly ground black pepper to taste
- SMOKED TOMATO VINAIGRETTE
- 8 plum tomatoes, cut in half crosswise and seeded
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper to taste
- 1 teaspoon chipotle peppers in adobo sauce, finely chopped
- 1/2 cup olive oil
- 3 tablespoons rice wine vinegar