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Recipes
DEEP DISH MUSHROOM PIE
By BobD
Bring 5 cups milk to a boil
- 5 1/2 cups milk
- 1 cup polenta
- 2 1/2 tablespoons mascarpone cheese
- 1 1/4 teaspoons kosher salt
- Freshly ground white pepper to taste
- 1 teaspoon unsalted butter
- 12 ounces goat cheese at room temperature
- 3 eggs, lightly beaten
- 4 cups mushroom ragout
- 1 tablespoon grated Parmesan
FLUKE w/ROMESCO AND POTATOES
By BobD
1. Heat the oil over medium heat in a sauté pan or shallow stovetop casserole large enough to hold the fish in a s...
- 4 tablespoons extra virgin olive oil
- 1 1/2 pounds large Yukon gold potatoes, peeled and diced
- Salt
- 1/2 cup romesco sauce
- 1 cup fish stock or water
- 1/2 cup dry white wine
- 2 pounds fluke or halibut fillets, skinless, in 6 pieces
- 1 tablespoon finely minced parsley.
OLIVE OIL MATZO
By BobD
Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Sea salt, optional.
PARMESAN CRUSTED POLENTA w/SAUSAGE
By BobD
Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until ...
- SERVES 4
- 2 lb precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
- 1/3 cup grated parmesan
- 2 tablespoons olive oil, divided
- 1 lb sweet Italian sausage, casing removed
- 1/2 lb mixed sliced fresh wild mushrooms
- 1/2 cup dry red wine
- 1 1 /2 cups bottled marinara sauce
- ACCOMPANIMENT: grated parmesan
Salted-Caramel Squares
By BobD
Preheat the oven to 350°
- 1 stick unsalted butter, softened
- 1 cup confectioners' sugar
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg white, beaten
- 2 1/4 cups heavy cream
- 1 vanilla bean, split, seeds scraped
- 2 1/4 cups sugar
- 1 3/4 sticks unsalted butter
- 2 1/2 teaspoons kosher salt
COUSCOUS, MINT & PINE NUT STUFFING
By BobD
Bake at 375 in an oiled dish or use as stuffing
- Cook couscous in stock or water. With a fork, stir in cinnamon, chopped mint, lightly sautéed pine nuts and melted butter.
COOKED GRAINS SALAD w/TOM VINAIGRETTE
By BobD
Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl
- 6 SERVINGS
- 1/2 pound ripe, locally grown tomatoes
- 1 garlic clove, green shoot removed, finely chopped or puréed
- Salt and freshly ground pepper to taste
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
- Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
- 1 medium cucumber, seeded and diced
- 1/4 cup chopped fresh dill, parsley or tarragon, or a combination
LIGURIAN RISOTTO
By BobD
Place broth in a medium saucepan and bring to a low simmer
- 5 cups low-sodium vegetable broth
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, peeled and minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup grated pecorino
- Freshly ground white pepper
- 1/4 cup toasted pine nuts
- 1/2 cup fresh basil leaves.
Grilled Lemon Pound Cake with Peaches and Cream
By BobD
Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon poun...
- 2 cups cake flour
- 1/4 cup finely grated lemon zest (from 3 lemons)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 6 large eggs, at room temperature
- 1/4 cup whole milk
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- Vegetable oil, for brushing
- 4 large peaches, sliced into 1/2-inch wedges
- Lightly sweetened whipped cream
Warm Double-Chocolate Brownie Cakes
By BobD
Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and pastry chef
- 1 stick plus 2 tablespoons unsalted butter
- 5 ounces milk chocolate, chopped
- 3 tablespoons cake flour
- 1/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream, for serving (optional)