BobD's profile page
Recipes
Peach Jam
By BobD
In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly disso...
- 2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
CRANBERRY TRUFFLES
By BobD
Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like
- Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together.
COLD POACHED SALMON w/PONZU GELEE
By BobD
Slowly bring cold water and kombu just to a simmer in a 3- to 4-qt saucepan wide enough to accommodate salmon in on...
- 4 SERVINGS
- COLD POACHED SALMON WITH DASHI-PONZU GELEE
- 7 cups cold water
- 1 oz kombu (dried kelp)
- 20 grams (2/3 oz) katsuo bushi (dried bonito flakes; about 1-1/2 cups)
- 7 tablespoons bottled ponzu sauce
- 1 tablespoon agar flakes (preferably Eden brand; see note, below)
- 4 (6-oz) pieces center-cut salmon fillet with skin
BAKED WHITEFISH w/DILL, TOM & CUKE RELISH
By BobD
For fish: Line heavy baking sheet with foil; brush with oil
- 12 SERVINGS
- Vegetable oil
- 1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
- 3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
- 1 medium onion, coarsely chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 6 tablespoons white vinegar
- Relish
- 4 cups diced peeled seeded cucumber (about 4)
- 2 pounds plum tomatoes (about 12 large), seeded, chopped
- 1/2 cup chopped fresh dill
- 1/4 cup white vinegar
- 4 teaspoons coarse kosher salt
- Fresh dill sprigs
Nutella-Swirl Pound Cake
By BobD
Lauren Chattman makes this pound cake especially rich by swirling in the chocolate-hazelnut spread Nutella
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- One 13-ounce jar Nutella
PERFECT CHICAGO STYLE BBQ RIBS
By BobD
The dry spices are used to flavor both the rub and the barbecue sauce
- 4-6 SERVINGS
- Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.
- Ribs
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons celery salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
- 1 cup hickory wood chips , soaked for 15 minutes
- Sauce
- 1 1/4 cups ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/8 teaspoon liquid smoke
Garam Masala-Crusted Chicken with Fig Jus
By BobD
At DeWolf Tavern in Bristol, Rhode Island, Sai Viswanath prepares everything from cauliflower to lobster in his woo...
- 1/4 cup plus 1 tablespoon garam masala
- 3 tablespoons vegetable oil
- Two 3 1/2-pound chickens
- Salt
- 2 cups chicken stock or low-sodium broth
- 8 garlic cloves
- 1 teaspoon tamarind paste (see Note)
- 4 dried Black Mission figs, stemmed and quartered
- 1/4 cup honey
- Freshly ground pepper
INDIAN SHRIMP CURRY
By BobD
Quarter chiles lengthwise (seed and devein if you want less heat)
- 6 SERVINGS
- 6 to 8 fresh serrano chiles (2 oz total)
- 20 fresh curry leaves (optional)
- 5 garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled ginger
- 2 tablespoons vegetable oil
- 1 teaspoon whole mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 medium onion, chopped
- 1 lb tomatoes, chopped
- 2 1/2 oz finely grated fresh or dried unsweetened coconut (1 cup)
- 2 lb large shrimp in shell, peeled and deveined
- SERVE WITH: white rice
CELERY ROOT SOUP w/BACON & GREEN APPLE
By BobD
Halve leeks lengthwise, then coarsely chop
- 4 SERVINGS
- If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.
- 3 medium leeks (3/4 lb), white and pale green parts only
- 3 bacon slices (2 oz)
- 1 tablespoon olive oil
- 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
- 3 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1 Granny Smith apple
- 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
- 1/3 cup inner celery leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup half-and-half
- SPECIAL EQUIPMENT: an adjustable-blade slicer
FRESH CORN CHOWDER
By BobD
Shuck the corn and use a paring knife to strip the kernels into a bowl
- 4 SERVINGS
- 4 to 6 ears corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and chopped
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded, and chopped, optional
- 1 cup milk
- 1/2 cup chopped fresh parsley leaves, optional