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Recipes
Sweet Potatoes with Apple Butter
By BobD
Preheat the oven to 350°
- 4 pounds sweet potatoes
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup apple butter
- Salt
BRAISED THIGHS w/CELERY & GARLIC
By BobD
Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper
- 6 chicken thighs with skin and bone (2 lb)
- 2 tablespoons olive oil
- 10 garlic cloves, halved
- 3 celery ribs, cut crosswise into 1-inch pieces
- 1 cup dry white wine
- 1 cup water
- 1/4 cup finely chopped flat-leaf parsley
STRAWBERRY LEATHER
By BobD
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy s...
- 8 SERVINGS
- 1 1/2 lb strawberries, halved (4 1/2 cups)
- 3/4 cup sugar
- EQUIPMENT: a 17- by 12-inch nonstick bakeware liner such as a Silpat; a large offset spatula
FRISEE & WILD MUSHROOM SALAD w/POACH EGG
By BobD
Preheat oven to 375F. Place mushrooms in large bowl
- 6 SERVINGS
- 1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced
- 6 tablespoons extra-virgin olive oil, divided
- Coarse kosher salt
- 3 tablespoons fresh lemon juice, divided
- 6 large eggs
- 2 small heads of frisee(about 9 ounces), torn into small clumps
- 2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal
RAW BUTTERNUT SQUASH SALAD w/RAISINS
By BobD
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper
- 1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated
- 1/2 cup raisins
- 1/4 cup vegetable oil
- 1 to 2 tablespoons sherry vinegar, or to taste
- 1 tablespoon minced fresh ginger
- Salt and freshly ground black pepper.
GRILLED HALIBUT w/LEMON BASIL VINAIGRETTE
By BobD
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend
- 4 SERVINGS
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
- 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)
CURRIED SCALLOPS w/TOMATOES
By BobD
Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally
- 4 SERVINGS
- 3 medium ripe tomatoes
- 1 tablespoon peanut or vegetable oil
- 1 1/2 to 2 pounds large sea scallops
- Salt and freshly ground black pepper
- 2 tablespoons curry powder, or to taste
- 1/2 cup heavy cream, sour cream, or yogurt, optional
- Juice of 1 lime
- 1/2 cup washed, dried, and chopped fresh cilantro
Herb-and-Lemon-Roasted Chicken
By BobD
This roast chicken is foolproof and fantastic
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 minced
- 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
- 1/2 teaspoon minced thyme plus 2 thyme sprigs
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- One 4-pound chicken, at room temperature
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- 1/2 cup chicken stock or low-sodium broth
CIDER POACHED APPLES w/CANDIED NUTS
By BobD
POACH APPLES: Peel top third of each apple and rub peeled part with lemon half
- 6 SERVINGS
- CIDER-POACHED APPLES WITH CANDIED WALNUTS, RUM CREAM, AND CIDER SYRUP
- FOR APPLES
- 6 medium Gala apples (about 3 lb), cored from bottom, leaving stems on
- 1/2 lemon
- 1/2 gallon apple cider
- 1 cup packed light brown sugar
- FOR CANDIED WALNUTS
- 1 cup chopped walnuts (4 oz)
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 large egg white, lightly beaten
- FOR CREAM
- 1/2 cup chilled heavy cream
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon dark rum
- 1/4 teaspoon pure vanilla extract
- ACCOMPANIMENT: 2 tablespoons bottled boiled cider
Smoked Salmon Crisps
By BobD
Chef Way: Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fre...
- 4 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon black sesame seeds
- 4 ounces sliced smoked salmon, finely chopped
- 1 1/2 teaspoons very finely chopped shallot
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
- 1/4 teaspoon finely grated lemon zest
- Freshly ground white pepper
- 1/2 cup crème fraîche