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Recipes
CZECH RED CABBAGE
By BobD
In a pot, saute the onion in the vegetable oil until soft
- 8 SERVINGS
- 1 large onion, chopped (about 1 1/4 cups)
- 2 tablespoons vegetable oil
- 1 head red cabbage, shredded (3 pounds)
- 1/2 teaspoon salt or to taste
- 1 large Granny Smith apple, grated
- 1/3 cup apple vinegar
- 3 tablespoons sugar or to taste
- 1 teaspoon caraway seeds.
Warm Peach Shortcake with Brandy Whipped Cream
By BobD
Preheat the oven to 375°
- Vegetable spray
- 1/2 cup plus 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 1 tablespoon unsalted butter, melted
- 3/4 cup buttermilk
- 2 large eggs, beaten
- 3 tablespoons brandy
- 1/4 cup golden raisins
- 3 tablespoons unsalted butter
- 4 firm, ripe peaches—halved, pitted and sliced 1/2 inch thick
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 cup heavy cream
CLAMS in GARLIC SAUCE
By BobD
In a heavy saucepan over medium heat, heat 1 tablespoon olive oil
- 1 tablespoon plus 1/2 cup extra virgin olive oil
- 3 shallots, peeled and sliced
- 3 cloves garlic, peeled and thinly sliced
- 2 sprigs fresh thyme
- 5 sprigs Italian parsley
- 1 bay leaf
- 1 1/2 pounds Maine butter clams (or littlenecks or mussels)
- 1 cup dry white wine
- 4 cups bottled clam juice or chicken broth, or more if desired
- 1 cup drained garlic confit (recipe follows)
- 1 tablespoon fresh lemon juice
- Oil from garlic confit, optional
- Sea salt and freshly ground black pepper
- 1 pound linguine, cooked al dente
FRESH MINT TEA
By BobD
Bring water to a vigorous boil
- 4 SERVINGS
- 4 cups water
- 1/2 cup packed mint leaves
- 2 tablespoons loose-leaf Chinese gunpowder tea or green tea
- 6 tablespoons sugar or mild honey, or to taste
FARRO w/TUNA & TOMATOES
By BobD
Rinse the farro well and drain in a sieve
- Here's another of my delicious discoveries at Le Lampare, a restaurant in Trani on the Adriatic coast. Farro is again paired with seafood, the simply cooked grain tossed and dressed, like pasta, with a lively sauce of cured tuna, tomatoes and capers.
- 1 1 1 pound farro
- 2 2 2 bay leaves, preferably fresh
- 1 1 1 tablespoon Coarse sea salt, or kosher salt
- 10 10 10 tablespoons extra-virgin olive oil, or more
- 6 6 6 plump garlic cloves
- 1/2 1/2 1/2 teaspoon peperoncino, (crushed red pepper flakes)
- 3 3 3 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 12 12 12 ounces canned tuna in olive oil, (preferably imported from Italy)
- 4 4 4 tablespoons small capers, drained
- 2 2 2 tablespoons fresh Italian parsley, chopped
Dulce de Leche, Coconut and Chocolate Chip Magic Bars
By BobD
This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite
- 1 1/2 sticks unsalted butter
- 1/4 cup sugar
- 1 vanilla bean, seeds scraped
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces bacon, finely diced
- 3 cups sweetened shredded coconut (6 1/2 ounces)
- 12 ounces semisweet or bittersweet chocolate chips
- 1/2 cup salted roasted almonds, chopped
- One 16-ounce jar dulce de leche
- One 14-ounce can sweetened condensed milk
CRACKERY POTATO BUGNES
By BobD
Whisk together the flour, potato flakes and baking powder in a small bowl
- ¾ cup all-purpose flour
- ½ cup Hungry Jack potato flakes
- ½ teaspoon baking powder
- 1 tablespoon unsalted butter, softened
- ½ teaspoon sea salt (or ¾ teaspoon fleur de sel)
- 1 large egg, at room temperature
- Olive oil, for frying
- Fleur de sel or sea salt, for sprinkling.
THE ULTIMATE BBQ CHICKEN
By BobD
For the brine, combine the water, salt, sugar, garlic, and thyme in a 2-gallon sized re-sealable plastic bag
- Brine:
- 4-6 SERVINGS
- The simple process of brining takes barbecued chicken from pedestrian to mouthwatering in as little as 15 minutes.
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 2 chickens (3 1/2 to 4 pounds each), quartered
- The Ultimate Barbecue Sauce:
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion
- 2 garlic cloves
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Freshly ground black pepper
Pan-Roasted Chicken with Citrus Sauce
By BobD
At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin-American flavors in dishes like thi...
- 2 navel oranges
- 2 limes
- Six 6-ounce chicken breast halves, on the bone with skin
- 2 tablespoons vegetable oil
- 1 small onion, coarsely chopped
- 1 large garlic clove, coarsely chopped
- 1 thyme sprig
- 1 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
EGGS & SUSHI CAKES
By BobD
Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve
- 4 SERVINGS
- Chilling the cakes before browning helps them hold their shape.
- 1 cup sushi rice
- 1 scallion
- 3 tablespoons unsalted butter
- 8 slices Canadian bacon (6 to 8 oz total)
- 4 large eggs