BobD's profile page
Recipes
CASSOULET D'ARTAGNON
By BobD
Directions 1. Cover beans with water and soak overnight
- 12 SERVINGS
- 2 lbs Coco Tarbais or Great Northern beans, rinsed and picked over
- 12 oz ventrèche in one piece
- 10 cloves garlic, peeled
- 2 medium onions, skinned and cut in half
- 1 carrot, coarsely chopped
- bouquet garni made of 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 cloves, and 10 peppercorns, wrapped in cheesecloth and tied
- 10 c water
- 6 Duck Legs Confit, cut in half at the joint
- 6.5 oz of Duck and Veal Demi-Glace dissolved in 3 1/2 c of water
- 1 tbsp tomato paste
- kosher salt and freshly ground black pepper to taste
- 4 links (8.5 ounces) Duck and Armagnac Sausage, lightly browned, then cut in thirds crosswise
- 1 lb fresh Garlic Sausage, cut into 12 slices
- 1/4 c Duck Fat
QUAIL w/PORTOBELLO MUSHROOMS
By BobD
1. Trim mushrooms and wipe clean with a damp dishtowel
- 4 SERVINGS
- • 4 large Portobello mushrooms
- • 4 tablespoon duck fat
- • 1/4 cup extra-virgin olive oil
- • 1 medium yellow onion, peeled and finely chopped
- • 8 sprigs fresh thyme
- • 4 quail, whole
- • Salt and freshly ground black pepper
- • 1/4 cup veal demi-glace
- • 2 tablespoon balsamic vinegar
GASCON ROASTED LEG OF LAMB
By BobD
1. Preheat the oven to 350 degrees
- 6-8 SERVINGS
- Garlic has always been part of Gascon cooking, and the anchovies appeared in the Middles Ages, when the government imposed a high tax on salt.
- • 1 5-6 pound leg of lamb
- • 8 garlic cloves, halved
- • 12 anchovy fillets, packed in oil
- • Freshly ground black peppercorn to taste
- • 1 rendered duck fat
- • 1 carrot, coarsely chopped
- • 1 onion, coarsely chopped
- • 1 turnip, coarseley chopped
- • 1 cup duck demi-glace
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
By BobD
Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic
- 4 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeño peppers, seeds and ribs removed, minced
- 1 1/4 cups canned crushed tomatoes in thick puree
- 1 cup canned unsweetened coconut milk
- 2 tablespoons chopped cilantro or parsley
HARICOTS VERTS w/BACON & CHESTNUTS
By BobD
Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-...
- 6 SERVINGS
- 1 1/2 lb haricots verts or other thin green beans, trimmed
- 4 bacon slices
- 1 tablespoon unsalted butter
- 1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
CHUNKY POTATO SOUP w/DILL
By BobD
Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, unti...
- 6 SERVINGS
- 2 carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large onion, coarsely chopped
- 1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch pieces
- 1/2 stick unsalted butter
- 4 cups water
- 1 cup whole milk
- 2 tablespoons chopped dill
GREEN TEA & GINGER MARSHMALLOW SHORTBREAD
By BobD
1. Heat the oven to 325 degrees
- 2 cups all-purpose flour
- 2/3 cup sifted powdered sugar
- 1 teaspoon kosher salt
- 2 sticks unsalted butter
- 3 tablespoons unflavored gelatin (about 3 envelopes)
- 4 teaspoons matcha (green tea powder)
- 2 large egg whites
- 2 cups granulated sugar
- 1/4 cup honey
- 1/2 cup finely chopped candied ginger
- 3 tablespoons superfine sugar.
SOUFFLED MACARONI & CHEESE
By BobD
Pour milk over soft bread crumbs; add cheese
- 4 MAIN COURSE SERVINGS
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup cooked macaroni
- 3 large eggs, separated
- 1/4 cup diced pimento
- 1 tablespoon chopped parsley
- 1 tablespoon grated onion
- 3/4 teaspoon salt
- 3 tablespoons melted butter
STEAMED ASPARAGUS w/CARDAMOM BUTTER
By BobD
Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time unt...
- 6 SERVINGS
- 2 tablespoons whole cardamom pods (about 50), smashed with the flat side of a knife
- 1/4 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 pounds fresh asparagus, tough woody stems snapped off
- 1/2 teaspoon salt
ORANGE POLENTA CAKE
By BobD
MAKE CARAMEL ORANGE LAYER: Preheat oven to 350F with rack in middle
- 6-8 SERVINGS
- FOR CARAMEL ORANGE LAYER
- 1/2 cup superfine granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into bits
- 2 navel oranges
- FOR CAKE
- 1 3/4 sticks unsalted butter, softened
- 1 cup superfine granulated sugar
- 3 large eggs
- 2 teaspoons orange-flower water
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups ground almonds (7 oz)
- 2/3 cup quick-cooking polenta
- FOR GLAZE
- 1/4 cup orange marmalade
- 1 tablespoon water