BobD's profile page
Recipes
Sautéed Chicken with Celery-Root Puree and Chestnuts
By BobD
Mourad Lahlou poaches fresh chestnuts sous vide to accompany chicken breasts and buttery celery-root puree
- 4 tablespoons unsalted butter
- 1 celery root (1 1/4 pounds), peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
- 2 cups water
- Salt
- 1 cup vacuum-packed roasted chestnuts, quartered
- 4 celery ribs, thinly sliced on the diagonal
- Pinch of ras el hanout (optional)
- Freshly ground pepper
- 1 cup chicken stock
- 2 tablespoons extra-virgin olive oil
- 4 skinless, boneless chicken breasts, pounded 1/2 inch thick
- 2 tablespoons snipped chives
- 1 tablespoon chopped tarragon
SICILIAN BAKED COD
By BobD
Preheat the oven to 400°F
- 1 medium or 1/2 of a large red onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
- 1/2 teaspoon anchovy paste
- 3 tablespoons dried breadcrumbs
- 3 or 4 sprigs fresh, flat-leaf parsley
- 8 to 10 fresh mint leaves
- 3 or 4 large fresh basil leaves
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine or water
- 10 to 12 oil-cured black olives, cracked and pitted
NYTIMES SOURDOUGH STARTER
By BobD
Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or sm...
- 4-8 DAYS TO COMPLETE
- 16 ounces flour
- 3 ounces unsweetened pineapple juice
- 10 ounces filtered or spring water.
GUACAMOLE
By BobD
If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water
- Guacamoles
- 1/2 small red onion, minced (optional)
- 3 ripe Haas avocados
- 1 medium ripe tomato, chopped
- Juice of 1 to 2 limes, to taste
- 1 small garlic clove, minced
- 1/4 teaspoon lightly toasted cumin seeds, ground
- 1 small serrano chile, seeded and minced (optional)
- Salt, preferably kosher salt, to taste
PATE FEUILLETE w/ASPARAGUS & MUSHROOMS
By BobD
Preheat the oven to 375 degrees
- THE PASTRY:
- 1/2 pound prepared puff pastry (see note)
- 1 egg yolk
- THE VEGETABLES:
- 3/4 pound medium-large mushrooms
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- 16 to 24 stalks of asparagus
- THE SAUCE:
- 1/2 cup light white wine
- 1/2 cup fresh orange juice
- 1 tablespoon raspberry vinegar
- 12 tablespoons unsalted butter, cut into small bits
- 1 tablespoon meat glaze (optional)
- 1 tablespoon reserved mushroom juice
RST DUCK BREASTS W/POMEGRANATE CHILI SCE
By BobD
For duck: Preheat oven to 400F
- Sauce:
- 1/3 cup sugar
- 1/2 cup water
- 2 cups refrigerated pomegranate juice (such as Pom)
- 2 cups low-salt chicken broth
- 4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
- 1 1/2 teaspoons balsamic vinegar
- 1/8 teaspoon ground cumin (not toasted)
- Coarse kosher salt
- Duck:
- 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
- Coarse kosher salt
- Ground coriander
- Fresh pomegranate seeds
PlateOnline.com - Recipe Database - Tuna and chili tapioca with Asian pear
By BobD
Shallots, thinly sliced 5 each Ancho chiles, toasted, chopped 2 each Chipotle peppers, toasted, chopped 9 each D
- Notes:
- 4 to chiles and annatto seeds, cloves, cinnamon and peppercorns in grapeseed oil until golden. Add water, 4 tablespoons salt and sugar and bring to boil.
- 30 to 30 minutes, then strain through a chinois. Return to a boil, then add tapioca and cook, stirring until clear. Drain under cold running water until cool.
- 1 in a container and just cover with chili oil. Season with 1 teaspoon salt; reserve.
- Sprinkle with scallions and then scatter with red pepper.
- to lime-coconut broth to cover halfway and serve.
- to tapioca can be prepared in advance, then added to the sauce.
- LIME-COCONUT BROTH
- 5 1/2 5 1/2 C
- Lemon grass stalks 5 each
- Coconut juice 3 C
- 3/4 milk 3/4 C
- Green finger chile, chopped 1 each
- 3/4 3 3/4 C, plus 3 Oz
- 3/4 3/4 C
- 1/2 1/2 tsp
- Kaffir leaves, chopped 40 each
- Clean, crush and finely chop lemon grass.
- 3/4 to juice, milk, chile, 3/4 cup lime juice, sugar and salt and bring to boil.
- to lemon grass and kaffir leaves; mix well and reserve to cool, uncovered.
- 3 through chinois and finish with 3 ounces of lime juice.
RICE SALAD CAPRESE
By BobD
Bring 2 quarts of salted water to boil in a large saucepan
- Makes 6 servings
- 2 cups Arborio or other short-grain Italian rice
- 2 large or 3 medium vine-ripened tomatoes, cored and cut into 1-inch chunks (about 3 cups)
- 8 ounces fresh mozzarella, preferably mozzarella di bufala, cut in 1/2-inch cubes (1 generous cup)
- Salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup shredded fresh basil leaves
Baked Eggs with Chorizo and Potatoes
By BobD
Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggsâ...
- 2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds fresh chorizo, casings removed (see Note)
- 1 large onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large eggs
- Toast and hot sauce, for serving
BUCATINI alla GRICIA
By BobD
1. Bring a large pot of salted water to a boil and add bucatini or rigatoni
- Salt
- 1 pound bucatini or rigatoni
- 1 tablespoon extra virgin olive oil
- 1 small onion, sliced thin
- 6 ounces guanciale, in 1-inch slivers 1/4-inch thick
- Freshly ground black pepper
- 1/3 cup grated aged pecorino cheese, more for serving.