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Recipes
Mascarpone Mousse Fruit Sundaes
By BobD
For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup finely grated peeled fresh ginger (3 ounces)
- 6 1/2 tablespoons sugar
- 3 1/2 teaspoons powdered gelatin (from 2 envelopes)
- 9 ounces mascarpone cheese
- 1 cup dried unsweetened coconut flakes
- 1 pineapple—peeled, cored and finely diced (4 cups)
- 2 large mangoes—peeled, pitted and finely diced (4 cups)
- 1/2 cup light brown sugar
- 1 teaspoon finely grated lime zest
- 1/4 cup lime juice
- 2 pints raspberries
- 2 pints vanilla ice cream
RASPBERRY GLAZED POUSSIN w/WILD MUSH
By BobD
1. Prepare Wild Mushroom Ragout and Step 1 of Wild Rice Pancakes Combine wine, vinegar, soy sauce, and preserves in...
- 4 SERVINGS
- Raspberry-Glazed Poussin with Wild Mushroom Ragout on Wild Rice Pancakes
- • 2/3 cup red wine
- • 1/2 cup raspberry vinegar
- • 1/4 cup soy sauce
- • 1 cup raspberry preserves, strained
- • 4 poussin, about 1 pound each
- • 2 teaspoons canola oil
- • Freshly ground black pepper to taste
- • Small sprigs parsley, to garnish
- Plump poussin, lacquered with sweet raspberry glaze, play against earthy wild mushrooms and toothsome, hearty wild rice pancakes-with steamed asparagus or green beans.
NUTTY BROWN RICE
By BobD
Bring water to a boil in a heavy medium saucepan
- 4 SERVINGS
- 4 cups water
- 1 1/2 cups short-grain brown rice
- 3 tablespoons unsalted butter
- 1 1/4 cups mixed nuts, chopped
- 1/4 teaspoon grated nutmeg
LEMON RISOTTO w/CHICKEN & ROSEMARY
By BobD
Slice the chicken breasts in thirds and put them in a noncorrosive bowl with three tablespoons lemon juice, two tab...
- 4 whole chicken breasts, skinned and boned
- 6 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves
- 3 shallots, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 About 6 cups chicken stock
- Coarse sea salt and freshly ground pepper to taste
- 4 sausages, cut in 1-inch slices (chicken, sweet Italian or country)
- 2 tablespoons freshly grated Parmigiano Reggiano
- Rosemary leaves to garnish.
DOUBLE CRUSTED CARROT & GINGER TART
By BobD
In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt
- 6-8 SERVINGS
- 2 1/4 cups all-purpose flour, plus additional for rolling dough
- 2 cups sugar
- Pinch of salt
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, diced (margarine can be substituted)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 2 pounds carrots, peeled and coarsely grated (7 to 8 cups)
- 6 tablespoons finely chopped crystallized ginger.
BRANDIED PLUMS w/CINNAMON & VANILLA
By BobD
Wash plums and prick them all over with a needle
- 1 pound small plums
- 1/2 cup sugar
- 1 1/2 cups brandy
- 2 -inch cinnamon stick
- 1 vanilla bean, halved lengthwise.
MEXICAN FRUIT COCKTAIL w/AVOCADO & CHEVRE
By BobD
1. Combine water, sugar, 1 tablespoon lime zest, hibiscus and jalapeño in a saucepan over medium heat
- MEXICAN FRUIT COCKTAIL WITH CHIPOTLE AVOCADO GOAT CHEESE
- Water 2 C
- Sugar 2 C
- Limes, zest of 3 each
- Hibiscus, dried 3 TBS
- Jalapeño, quartered 1 each
- Avocados, chopped 3 each
- Mexican crema 1/2 C
- Cantaloupe, sliced 1/2 each
- Figs, sliced 3 each
- Kumquats, sliced 4 each
- Orange, peeled, segmented, diced 1 each
- Pear, sliced 1 each
- Golden raisins 1/2 C
- Yogurt 1/2 C
- Goat cheese 1/2 C
- Yucca 1/2 each
- Sugar as needed
- Cayenne as needed
- Garlic cloves 8 each
FRAGRANT PUREE OF CORN SOUP
By BobD
1. Make the stock: Combine the corn cobs, quartered onion, carrots, garlic and water in a large soup pot, and bring...
- For the stock:
- 3 cobs from 3 large ears corn
- 1 1 1 small onion, quartered
- 1/2 1/2 1/2 pound carrots, sliced
- 1 1 1 garlic clove, peeled and crushed
- 2 2 2 quarts water
- to to taste
- For the soup:
- 1 1 1 tablespoon canola oil
- 1 1 1/2 small or 1/2 medium sweet onion, chopped
- to preferably kosher salt, to taste
- 3 from 3 ears corn
- For garnish:
- 1 kernels from 1 ear of corn
RIB ROAST OF BEEF
By BobD
Remove the roast from the refrigerator 2½ to 4 hours before cooking
- One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds
- Flour
- Salt
- Freshly ground black pepper.
GRILLED SCALLOP CEVICHE
By BobD
Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops o...
- Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crun
- 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 navel orange
- 2 tablespoons fresh lime juice
- 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
- 2 tablespoons thinly sliced shallot
- 1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds
- 1/4 cup chopped fresh cilantro
- Special equipment: 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)