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Recipes
ALSATIAN BEEF & MUSHROOM TART
By BobD
Prepare the tart shell and set it aside
- 1 partly baked 10-inch tart shell
- 1 tablespoon, plus 2 teaspoons, butter
- 1/2 cup finely chopped onions
- 1 pound ground lean beef
- 1/4 pound mushrooms, finely chopped, about 1 1/2 cups
- 1/2 cup finely chopped green pepper
- 1 cup finely chopped celery
- 2 teaspoons dried marjoram
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 whole egg
- 1 egg yolk
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup finely chopped chives or scallions
OATMEAL SCONES
By BobD
Put oven rack in middle position and preheat oven to 425F
- 18 PIECES
- 1 2/3 cups all-purpose flour
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
- 2/3 cup well-shaken buttermilk plus additional for brushing
SWEET HAWAIIAN BABY BURGERS
By BobD
Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly
- For the Sauce:
- 4 SERVINGS
- 1 pound ground beef chuck
- 4 teaspoons Worcestershire sauce
- 4 canned pineapple slices
- Salt
- 12 Hawaiian sweet or small dinner rolls, split
- Lettuce
- 1/4 cup barbecue sauce
- 1/4 cup pineapple preserves
- 1 tablespoon packed brown sugar
FIVE MINUTE ICE CREAM PIE
By BobD
Spoon ice cream into crust; smooth top
- Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.
- 1 quart vanilla ice cream, slightly softened
- 1 (9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust
- 1/3 cup purchased chocolate syrup (in squirt bottle)
- 2 tablespoons toasted almonds, chopped
- 2 (6-ounce) containers blueberries
- 2 (6-ounce) containers raspberries
- 2 (6-ounce) containers blackberries
- 2 tablespoons water
- 2 tablespoons brown sugar
BRAISED COLLARD GREENS
By BobD
1. Bring a large pot of water to a boil
- An hour of cooking may seem excessive, but you’ll see how their flavor changes from bitter to almost sweet over the long simmer. The greens are nice with a squeeze of lemon.
- 1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 onion, sliced very thin across the grain
- 2 to 4 garlic cloves, green shoots removed, sliced thin
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- Freshly squeezed lemon juice for serving
IRISH CREAM CHOCOLATE TRUFFLES
By BobD
Melt chocolate over very low heat
- 1/4 cup Bailey's Irish Cream
- 12 oz semisweet chocolate chips
- 1/4 cup heavy cream
- 1 tbsp. butter
- 2 egg yolks
- 2 tbsp. sugar
- 1 tbsp cocoa powder
GRILLED LEMONS, BABY ARTS & EGGPLANT
By BobD
Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife...
- 6 SERVINGS
- 12 baby artichokes, stems trimmed, dark outer leaves removed
- 12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
- 4 lemons, halved
- Olive oil (for brushing)
Bacon, Cheddar and Onion Quiche
By BobD
"To make a proper tarte flambé, you need a wood-burning oven with a stone floor," explains Jean-Georges Vongericht...
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup ice water
- 1/4 pound thickly sliced bacon
- 1 tablespoon vegetable oil
- 1 large onion, sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 3/4 cup milk
- 1/2 cup crème fraîche
- 3 1/2 ounces aged white cheddar cheese, shredded (1 1/4 cups)
- 2 tablespoons chopped dill
POTATO, GREEN BEAN & SPINACH SALAD
By BobD
1. Steam the potatoes above 1 inch boiling water for 10 minutes or until tender
- 1 pound waxy potatoes, cut in 1-inch dice
- 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
- 2 tablespoons sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt to taste
- 1 small garlic clove, green shoot removed, minced or pureed
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 3 tablespoons plain low-fat yogurt
- Freshly ground pepper to taste
- 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
- 6 ounces green beans, trimmed and broken in half
- 2 ounces feta cheese, crumbled
- 1 6-ounce bag baby spinach
WARM POTATO SALAD w/GOAT CHEESE
By BobD
1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic
- For the dressing:
- You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
- 1 tablespoon white wine vinegar or sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small or medium garlic clove, minced or pureed
- 1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
- For the salad:
- 1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
- Salt and freshly ground pepper to taste
- 2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
- 2 tablespoons chopped flat-leaf parsley
- 2 ounces soft goat cheese
- 2 to 3 sage leaves, cut in thin slivers (optional)