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Recipes
RICOTTA GNOCCHI
By BobD
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper
- 4 SERVINGS
- 2 cups whole-milk ricotta (1 lb)
- 2 large eggs, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano (3 oz), divided
- 1/4 teaspoon grated nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 stick unsalted butter
- 1 (2-inch) rosemary sprig
ASIAN NOODLES w/BBQ DUCK CONFIT
By BobD
Soak noodles in cold water to cover 30 minutes
- 4 SERVINGS
- When roasting the duck, be careful not to overcook it-you don't want it to dry out and become stringy.
- FOR NOODLES
- 7 oz (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
- 2 medium carrots, cut into matchsticks
- 1/4 lb Chinese long beans or regular green beans, cut into 1-inch lengths
- 4 confit duck legs at room temperature
- 1/2 cup chopped scallions (about 3)
- 2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil
- FOR GLAZE
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons Sriracha (Southeast Asian chile sauce)
- FOR SAUCE
- 1/4 cup soy sauce
- 3 tablespoons Chinese black vinegar (preferably Chinkiang)
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon Asian sesame oil
- 1 garlic clove, finely chopped
CALVADOS CREME FRAICHE
By BobD
Stir crème fraîche, sugar, and Calvados in small bowl to blend well
- 1 8-ounce container crème fraiche
- 2 tablespoons sugar
- 1 tablespoon Calvados (apple brandy)
RICE w/ALMONDS & RAISINS
By BobD
Heat the olive oil in a small saucepan
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1 cup converted rice
- 2 tablespoons white or black raisins
- cup blanched slivered almonds
- teaspoon cinnamon
- Salt and freshly ground pepper to taste
- 1 1/2 cups fresh or canned chicken broth
- 1 tablespoon butter
- 2 tablespoons chopped fresh coriander
RACK OF LAMB w/MUSHROOM PRUNE BUTTER
By BobD
1. Preheat the oven to 350°
- 8 SERVINGS
- • Two 8-rib racks of lamb, denuded, frenched
- • Salt and freshly ground pepper
- • 1 tablespoon Extra-virgin olive oil
- • 3 garlic cloves
- • 2 thyme sprigs
LEXINGTON PULLED BBQ PORK
By BobD
Pork butt (often labeled Boston butt) is usually sold boneless and wrapped in netting but is sometimes available on...
- 8-10 SERVINGS
- Spice Rub and Pork
- 2 tablespoons paprika
- 2 tablespoons ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon table salt
- 1 boneless pork shoulder roast (4- to 5-pound)
- 4 cups wood chips
- Lexington BBQ Sauce
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup ketchup
- 1 tablespoon sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Pancetta-Wrapped Peaches with Basil and Aged Balsamic
By BobD
Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre
- 16 thin slices of pancetta
- 2 medium freestone peacheshalved, pitted and cut into 8 wedges each
- Salt and freshly ground pepper
- 16 basil leaves
- 1 tablespoon olive oil
- Aged balsamic vinegar, for drizzling
Roast Chicken with Butternut Squash
By BobD
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
- 1 teaspoon dried sage
- 3 tablespoons water
BALSAMIC PORK CHOPS w/ARUGULA BASIL PILAF
By BobD
In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3/4 cups water
- 4 SERVINGS
- 3 tablespoons cold unsalted butter
- 1 6-ounce box rice pilaf mix, such as Near East brand
- 3 tablespoons extra-virgin olive oil (EVOO)
- 4 1-inch-thick center-cut pork loin chops
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
- 1 sprig of fresh rosemary, chopped
- 3 garlic cloves, chopped
- 1/4 cup balsamic vinegar (eyeball it)
- 2 tablespoons honey
- 1 cup chicken stock or broth
- 2 cups trimmed and chopped arugula (from 1 bunch)
- 15 to 20 fresh basil leaves, shredded or torn
COCONUT MACAROONS
By BobD
Preheat oven to 350 degrees F
- Nonstick cooking spray (optional)
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 package (14 ounces) sweetened-flaked coconut