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Recipes
VANILLA CRUMB TOPPING FOR FRUIT CRISPS
By BobD
Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attach...
- YIELD 2 CUPS
- This crumb topping can be used on many recipes because it is so versatile. Double or even triple the recipe and keep the extra topping in the freezer.
- 1 cup (5 ounces) all-purpose flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 cup packed (1-7/8 ounces) light brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
- 1 tablespoon pure vanilla extract
SMKD GRAPFRUIT S'MORES w/SMKD CANTELOUPE
By BobD
1. Cut grapefruits in half
- SMOKED GRAPEFRUIT S'MORES WITH SMOKED CANTALOUPE CARPACCIO AND LEMON-LIME GANACHE
- Grapefruit 2 each
- Sugar 14 1/5 Oz
- Corn syrup .7 Oz
- Water 1/2 C
- Egg whites 1 1/2 each
- Heavy cream 5 Oz
- Dark chocolate, chopped 10 Oz
- Lemon, zest of 1 each
- Lime, zest of 1 each
- Cantaloupe, peeled, seeded 1 each
- Shortbread as needed
CHICKEN CHILI LASAGNA
By BobD
In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cil...
- 12 SERVINGS
- 2 packages (3 ounces each) cream cheese, softened
- 1 medium onion, chopped
- 8 green onions, chopped
- 2 cups (8 ounces) shredded Mexican-cheese blend, divided
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin, divided
- 1/2 teaspoon minced fresh cilantro or parsley
- 3 cups cubed cooked chicken
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (8 ounces) sour cream
- 1 can (4 ounces) chopped green chilies, drained
- 1/8 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 flour tortillas (6 inches), halved
REINDEER or VENISON w/MUSH & BERRY SAUCE
By BobD
To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan
- FOR THE SAUCE:
- 1 3/4 cups beef or veal stock
- 1 chopped shallot
- 1 3/4 cups sweetened cranberry juice
- Juice of 1 lemon
- 2 teaspoons sugar
- 10 whole, peeled shallots
- Salt and pepper to taste
- 2 stalks celery, each cut into 5 pieces
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 3/4 cup cream
- 1/2 cup lingonberries, raspberries or cranberries
- FOR THE MEAT:
- 4 tablespoons butter
- 1 1/2 pounds mushrooms, finely chopped
- 3 shallots, finely chopped
- Salt and pepper to taste
- 4 pounds fillet of reindeer, venison or beef
- 2 tablespoons vegetable oil
FLAT ZUCCHINI OMELET
By BobD
Trim ends of zucchini, then coarsely grate on large holes of a box grater
- 1 SERVINGS
- Best at room temperature, prepared 20 to 30 minutes before serving.
- 1 lb small zucchini
- 1 1/8 teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
- 2 large eggs
- 1 large pinch black pepper
- 1 tablespoon unsalted butter
GRILLED SALMON w/BASIL AIOLI
By BobD
For basil aioli: Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl
- Basil aioli:
- 6 SERVINGS
- 2 large egg yolks (preferably organic)
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- 2 anchovy fillets, minced (1 1/3 teaspoons)
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1 tablespoon warm water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon (generous) hot pepper sauce
- Salmon:
- Olive oil (for brushing)
- 1 2 1/2- to 3-pound skinless salmon fillet (about 1 inch thick)
- Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes
SHRIMP RISOTTO w/PEAS
By BobD
1. Shell the shrimp and de-vein if necessary
- 1 1 1 pound medium shrimp, in the shell
- 1 1 1 quart chicken stock or water
- to to taste
- 2 2 2 tablespoons extra virgin olive oil
- 1/2 1/2 1/2 cup finely chopped onion
- 1 1/2 1 1/2 1/2 cups arborio or carnaroli rice
- 2 2 2 large garlic cloves, green shoots removed, minced
- 1/2 1/2 1/2 cup dry white wine
- generous pinch A generous pinch of saffron (optional)
- 1 1 1 cup thawed frozen peas, or fresh peas steamed for five minutes
- 2 2 2 tablespoons chopped fresh flat-leaf parsley
- to ground pepper to taste
Salt Block Gravlax
By BobD
Recipe adapted from Salted, by Mark Bitterman (Ten Speed Press)
- INGREDIENTS
SOBA w/SHIITAKE & BROCCOLI
By BobD
1. Bring a large pot of salted water to a boil
- 1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
- 2 tablespoons canola oil or peanut oil
- 6 ounces shiitake mushrooms, stems removed, caps quartered
- 2 plump garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 6 scallions, white and light green parts only, sliced
- 1/2 teaspoon hot red pepper flakes
- 1/2 pound firm tofu, sliced and drained on paper towels
- 1 cup chicken stock or vegetable stock
- 2 tablespoons soy sauce (more to taste)
- 1/2 pound buckwheat pasta (soba), udon noodles or dried rice sticks (soak rice sticks in hot water for 20 minutes)
- 1/4 cup chopped cilantro
- 2 teaspoons Chinese sesame oil
VEGGIES ASPARAGUS & MORELS w/TARRAGON
By BobD
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just ten...
- 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
- 1 pound green asparagus, trimmed and cut into 2-inch pieces
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup finely chopped shallots (2 large)
- 1/4 pound fresh morels, cleaned and halved lengthwise if large
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Garnish: chopped fresh tarragon