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Recipes
Cellophane-Noodle Salad with Roast Pork
By BobD
This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal...
- For pork:
- 1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or sake
- 1 tablespoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- For dressing:
- 3/4 cup seasoned rice vinegar
- 1/2 cup peanut or vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons finely grated peeled fresh ginger
- 1 large fresh jalapeño chile, seeded and minced
- For salad:
- 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
- 3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
- 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
- 1 bunch scallions, cut into matchsticks
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 2 thin carrots, cut into 1/8-inch-thick matchsticks
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh small basil leaves
OVEN POACHED SALMON FILLETS
By BobD
Preheat oven to 425 degrees F
- Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it.
- 1 pound salmon fillet, cut into 4 portions, skin removed, if desired
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallot (1 medium)
- Lemon wedges for garnish
CANDIED CARROT CURLS
By BobD
EQUIPMENT: a sharp vegetable peeler; a 16- by 11-inch nonstick bakeware liner such as Silpat Peel layers from ca...
- YIELD 15 PIECES
- 1 large carrot (preferably fat) or 2 medium
- 1 cup water
- 1 cup sugar
WARM FISH SALAD
By BobD
Choose a saucepan with a top rim just large enough to hold a large dinner plate so that most of the bottom surface ...
- 2 to 3 cups water
- Vegetable oil
- 1 1/2 pounds firm-fleshed fish fillets or shellfish, such as swordfish, haddock, tuna, snapper, scallops, or shrimp
- 1 bunch spinach, well washed, stems removed and dried
- 1 small cucumber, thickly sliced
- 8 asparagus spears, steamed
- 1/2 red onion, sliced into rings, rings separated
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar or balsamic vinegar
- 1/2 cup olive oil
Toffee Almond Crunch Cake
By BobD
With its layers of tender chocolate cake and chocolaty sour cream frosting, this dessert on its own is completely s...
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 cups sugar
- 1 cup buttermilk, at room temperature
- 4 large eggs, at room temperature
- 1 cup strong brewed coffee, cooled
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1/2 pound bittersweet chocolate, coarsely chopped
- 1/4 pound unsweetened chocolate, coarsely chopped
- 1 pound unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
- 1 tablespoon dark rum
- 2 teaspoons pure vanilla extract
- 3 1/4 cups confectioners' sugar
- 3/4 cup sour cream, at room temperature
- 1 1/2 cups sliced almonds
- 1 cup coarsely chopped chocolate-covered toffee bars, such as Skor bars or Heath bars (four 1.4-ounce bars)
LAMB w/RED WINE & DRIED CHERRIES
By BobD
If using a broiler, turn it on
- 8 ounces boneless leg of lamb
- 1 large clove garlic
- 1/2 cup dry red wine
- 3 tablespoons dried cherries
- Salt and freshly ground black pepper to taste
CHILLED SOBA w/TOFU & SUGAR SNAP PEAS
By BobD
MAKE SAUCE: Simmer mushroom in water in a small saucepan, covered, 15 minutes
- 6 SERVINGS
- FOR SAUCE
- 1 large dried shiitake mushroom
- 2 1/2 cups water
- 8 (1-inch) pieces kombu (dried kelp)
- 1/2 cup soy sauce (preferably Japanese)
- 1/4 cup mirin (Japanese sweet rice wine)
- 3 tablespoons ponzu sauce (not containing dashi)
- 1 tablespoon sugar
- 1 tablespoon Asian sesame oil
- FOR SOBA NOODLES
- 1 lb sugar snap peas, thinly sliced
- 10 oz baby spinach (16 cups)
- 1 lb dried soba noodles
- 1 (14- to 18-oz) package silken tofu
- 1 cup thinly sliced scallions, divided
- 2 tablespoons thin matchsticks of peeled ginger
TERRINE OF FOIE GRAS w/CRANBERRY PORT
By BobD
1. Combine cranberries and port in a sauce pan and bring to a boil
- Terrine of Foie Gras with Cranberry Port Reduction
- 2 Cups Ruby Port
- • 1 Cup Fresh or Frozen Cranberries
- • Grated rind from 1/2 orange
- • Juice from 1 orange
- • 1 – 8 oz Terrine of Foie Gras
Strawberry Shortcake with Star Anise Sauce
By BobD
Sherry Yard, the pastry chef at Spago in Beverly Hills, California, loved strawberry shortcake as a kid, even thoug...
- 3 ounces white chocolate (preferably Valrhona), chopped
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 1/2 cups plus 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature, separated
- 1 cup buttermilk, at room temperature
- 1 1/2 cups heavy cream, chilled
- 1/2 cup crème fraîche, chilled
- 3 pints strawberries, hulled and quartered
- Strawberry Star-Anise Sauce
BROCCOLI POTATO KUGEL
By BobD
Saute onion in 2 to 3 tablespoons oil in a small frying pan over medium heat until browned
- 1 medium onion, diced
- 3 tablespoons vegetable oil, more for greasing the pan
- 3 cloves garlic, chopped
- 2 large potatoes (about 2 pounds), peeled and boiled
- 6 large eggs
- 1/3 cup mayonnaise
- 1/3 cup matzo meal
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
- 2 pounds broccoli, cut into florets and cooked
- 4 tablespoons panko or challah crumbs.