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Recipes
FRESH STRAWBS w/ALMOND CREME ANGLAISE
By BobD
1. Put chopped almonds in a medium saucepan over medium heat
- 3/4 cup chopped almonds plus
- 1/2 cup lightly toasted slivered almonds
- 1 cup milk
- 1 cup cream
- 1/2 cup sugar
- 4 egg yolks
- 6 to 8 cups strawberries, washed, hulled and quartered.
SOUR CHERRY & PEAR TARTLETS
By BobD
MAKE PASTRY: Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a p...
- 16 PIECES
- FOR PASTRY
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) teaspoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup cold vegetable shortening
- 3 tablespoons sugar
- 8 to 10 tablespoons ice water
- 3 tablespoons whole milk
- FOR FILLING
- 1 1/2 lb firm-ripe pears (3)
- 2 cups dried sour cherries (10 oz)
- 1/2 cup brandy
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- SPECIAL EQUIPMENT: a pastry or bench scraper; a 3 1/2-inch fluted round cookie cutter; small (1/2- to 3/4-inch) decorative cutters; a 4-inch fluted or plain round cutter; 16 (3 1/4- to 3 1/2- by 5/8-i
Roasted Beet, Carrot and Scallion Skewers with Tarragon
By BobD
Preheat the oven to 350°
- 6 medium beets (about 2 inches in diameter), stems trimmed
- 4 medium carrots, cut into twenty-four 1 1/2-by-1/2-inch sticks
- Extra-virgin olive oil, for drizzling
- 12 scallions, white and tender green parts, cut into twenty-four 1 1/2-inch lengths
- Salt and freshly ground pepper
- 2 tablespoons chopped tarragon
BUCKWHEAT PASTA w/KALE
By BobD
1. Begin heating a large pot of water
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil (or omit butter and use 2 tablespoons olive oil)
- 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced and cleaned
- 4 fresh sage leaves, cut in thin slivers
- Salt, preferably kosher salt, to taste
- 3/4 pound kale, stemmed, washed thoroughly, and cut crosswise in strips
- Freshly ground pepper
- 2 ounces Parmesan, grated (1/2 cup)
- 2 ounces fontina or Gruyère cheese, cut in 1/4 inch dice
- 3/4 pound buckwheat pasta (pizzoccheri or soba) or whole wheat fettuccine
BLACK BEANS w/AMARANTH
By BobD
1. Place the beans and their soaking water in a large, heavy soup pot or Dutch oven
- 1 1 2 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
- 1 1 1 large onion, chopped
- 4 4 4 garlic cloves, minced
- to to taste
- 2 to 4 2 to 4 4 tablespoons roughly chopped cilantro, or a few sprigs fresh epazote
- 3/4 3/4 3/4 pound amaranth, stemmed (stems discarded)
BUTTERMILK & LEMON ICE CREAM
By BobD
Instructions
- This is a very tangy, lemony ice cream. Lemon lovers you will not be disappointed!
- 2 cups (383 g) superfine sugar (see note)
- 4 to 6 lemons for zesting and juicing
- 1 quart (473 mL) Buttermilk, low fat (1%) to full fat (3.25%)
- 1 teaspoon vanilla, optional (see note)
VEGGIES BEETS w/GARLIC-WALNUT SAUCE
By BobD
1. Preheat oven to 400 degrees
- 2 pounds red beets, about 4 large, trimmed of greens
- 1/4 cup olive oil
- 6 cloves garlic, peeled
- 1/2 cup walnuts
- 2 tablespoons to 1/4 cup freshly squeezed orange juice
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley leaves, for garnish.
SWEET & SOUR STUFFED GRAPE LEAVES
By BobD
In a small saucepan, combine vinegar and sugar
- YIELD 40 PIECES
- 2 cups red wine vinegar
- 1 cup sugar
- 1 1/2 cups plus 3 tablespoons basmati rice
- 1 teaspoon salt
- 1/4 cup grapeseed or vegetable oil
- 2 onions, finely chopped, about
- 1 1/2 cups
- 1 cup raisins, rinsed and drained
- 1 cup barberries, rinsed and drained (see note)
- 2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
- One 16-ounce grape leaves, stems removed, rinsed and dried
- 1 1/2 cups dried apricots
- 1 1/2 cups dried Iranian golden prunes (see note) or dried plums.
PEACH & GINGERCREAM SHORTCAKES
By BobD
Preheat oven to 400F. Line baking sheet with parchment paper
- Also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.
- Yield: Makes 6 servings
- 2 cups all purpose flour
- 13 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 cup (1 stick) chilled salted butter, diced
- 1/2 cup finely chopped crystallized ginger, divided
- 1/2 cup ginger ale
- 3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
- 4 large peaches, halved, thinly sliced
MEDITERRANEAN TUNA PANINI
By BobD
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove
- For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
- 2 6-ounce cans chunk light tuna, drained
- 1 plum tomato, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped marinated artichoke hearts
- 2 tablespoons minced red onion
- 1 tablespoon chopped pitted kalamata olives
- 1 teaspoon capers, rinsed and chopped
- 1 teaspoon lemon juice
- Freshly ground pepper to taste
- 8 slices whole-wheat bread
- 2 teaspoons canola oil