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Recipes
CRISP ROSEMARY FLATBREAD
By BobD
Preheat oven to 450F with a heavy baking sheet on rack in middle
- 4 SERVINGS
- 1 3/4 cups unbleached all-purpose flour
- 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt such as Maldon
SMOKED WHITEFISH CAKES w/CUCUMBER SALSA
By BobD
Line 2 large baking sheets with plastic wrap or waxed paper
- YIELD 75 PIECES
- 2 1/2 pounds russet potatoes (about 4 large), peeled, cut into 1-inch pieces
- 6 tablespoons (about) butter
- 2 1/2 cups chopped red onions
- 1 1/2 pounds smoked whitefish, skin and bones removed, flaked with fork
- 1 large egg, beaten to blend
- 4 tablespoons (about) olive oil
- All purpose flour
- 25 (about) slices firm white bread (each about 4x4 inches)
- Cucumber Salsa
Matcha-Macaron Ice Cream Sandwiches
By BobD
The French macaron is a simple cookie made with almonds, sugar and egg whites
- 1/2 cup plus 2 tablespoons ground almonds (2 1/2 ounces); see Note
- 1 1/2 teaspoons matcha powder (instant green tea powder); see Note
- 3/4 cup confectioners' sugar
- 4 large egg whites
- 1/8 teaspoon pure almond extract
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 pint green tea ice cream
- 1 pint vanilla ice cream
Creamy Cheese Grits
By BobD
These luscious cheese grits replace standard mashed potatoes as an alluring side dish
- 5 1/2 cups water
- Salt
- 1 1/2 cups stone-ground grits
- 2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper
ROAST CAPON w/COGNAC-MUSHROOM SAUCE
By BobD
1. Preheat oven to 400 F. 2
- 10 SERVINGS
- Serve with Sautéed Parsleyed Potatoes (Recipe below).
- • 1 pound mushrooms (domestic white, wild, or a mixture), wiped clean and thinly sliced (about 7 cups)
- • 1 1/2 cups dry white wine
- • 1 capon, 8 pounds, giblets, neck, and excess fat removed, patted dry
- • 1 1/4 teaspoons each salt and freshly ground black pepper, or to taste.
- • 1 teaspoon herbes de Provence
- • Sautéed Parsleyed Potatoes (recipe below)
- • 1 Tablespoon Cognac
- • 1 cup heavy cream
- • 1 teaspoon potato starch dissolved in 1 tablespoon water
- • 1 tablespoon chopped fresh tarragon
SAUTEED LAMB TENDERLOIN w/GREEN OLIVES
By BobD
1. Rub the lamb tenderloins all over with the pain d’épices spice mix, then set aside for at least 5 minutes
- 4 APP 2 ENTREE SERVINGS
- 4 lamb tenderloins
- • 2 tablespoons pain d’épices spice mix (see note)
- • 1 tablespoon olive oil
- • 4 tablespoons butter
- • 2 tablespoons pitted and quartered green olives
- • 1 cup chicken broth
- • 1 small plum tomato
- • 1 tablespoon chopped scallion
- • 1 teaspoon lemon juice
- • Salt and freshly ground black pepper
Kaiserschmarrn with Peaches
By BobD
Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast
- 4 tablespoons unsalted butter
- 3 firm, ripe medium peaches—peeled, quartered and sliced 1/4 inch thick
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs, separated
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- 1/3 cup confectioners' sugar, plus more for dusting
- 1 pint blackberries
VEAL SCALLOPINI w/BRN BUTTER & CAPERS
By BobD
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers
- 4 SERVINGS
- 3 tablespoons olive or vegetable oil
- 1/2 cup all-purpose flour
- 1 lb thin veal scallopini (less than 1/4 inch thick)
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 tablespoons drained small capers
- 2 tablespoons chopped flat-leaf parsley
BEET, CITRUS & AVOCADO SALAD
By BobD
1. Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard
- For the dressing:
- This is a beautiful salad of contrasting flavors and textures. The juicy, acidic grapefruit plays off the earthy beets and the creamy, nutty avocado.
- 2 tablespoons lemon or lime juice
- 1 teaspoon cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper
- 1/2 teaspoon Dijon mustard
- 1 tablespoon walnut oil
- 2 tablespoons canola oil
- For the salad:
- 1 bunch beets (about 1 pound), scrubbed and roasted
- 1 pink grapefruit
- 1 medium-size or large ripe but firm Hass avocado, sliced
- 2 tablespoons slivered fresh basil
EMERIL'S CHICKEN w/BBQ SAUCE
By BobD
Preheat a grill to medium-low, and brush the grate with oil
- Homemade BBQ Sauce:
- 6-8 SERVINGS
- 8 whole chicken leg quarters
- Salt and freshly ground black pepper, to taste
- 2 cups Homemade BBQ Sauce
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onion
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup packed dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup cider vinegar
- 1/4 cup Worchestershire sauce
- 3 tablespoons red hot sauce
- 2 tablespoons yellow mustard
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1/2 teaspoon crushed red pepper, or more to taste