BobD's profile page
Recipes
JEWISH POPPY SEED CAKE
By BobD
In a small saucepan, combine the poppy seeds and milk
- 12 SERVINGS
- 1 cup poppy seeds
- 1 cup milk or soy milk
- 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
- 2 cups all-purpose flour, plus additional for dusting pan
- 2 cups sugar
- 3 large eggs, separated
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- Confectioners sugar, for dusting.
PANADE w/SQUASH, CHARD & CAULIFLOWER
By BobD
Preheat oven to 375 degrees
- 6 SERVINGS
- 6 tablespoons butter
- 2 leeks, white parts only, finely chopped (about 1½ cups)
- 6 cups whole milk
- Salt
- 4-6 slices day-old country bread, each 1 inch thick
- 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices
- 1 bunch black kale or Swiss chard, center stems removed
- 1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices
- ½ pound fontina cheese, thinly sliced
- Heavy cream
CHEDDAR CHEESE CRACKERS
By BobD
1. Preheat the oven to 375 degrees
- 1 cup whole-wheat or whole-wheat pastry flour
- 1/3 cup unbleached all-purpose flour (more as needed)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 1 cup tightly packed grated sharp Cheddar cheese (4 ounces)
- 1/4 cup tightly packed grated Parmesan (4 ounces)
- 2 tablespoons extra virgin olive oil
- 2 eggs
NYTIMES RADICCHIO PIZZA w/GREMOLATA
By BobD
Remove dough from refrigerator 90 minutes before baking
- YIELD 1-12" PIZZAS
- 32 ounces pizza dough in 4 equal portions (see recipe)
- 1 bunch parsley, roughly chopped
- 2 cloves garlic, minced
- Zest of 2 lemons
- Zest of 2 oranges
- Zest of 2 grapefruit
- 2 tablespoons olive oil, plus more for drizzling
- Salt and fresh ground pepper
- Flour, for dusting
- 2 heads radicchio, cored and outer leaves discarded, cut into 1/4-inch strips
- 8 ounces mozzarella
- 2 ounces grated Parmesan or aged pecorino.
SPICE RUB FOR CHICKEN
By BobD
Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade ...
- YIELD 1/2 CUP
- 3 tablespoons fennel seeds
- 2 tablespoons dried green peppercorns
- 1 1/2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 2 Turkish bay leaves or 1 California
- 1 tablespoon kosher salt
- EQUIPMENT: an electric coffee/spice grinder
Chocolate Fennel Pudding
By BobD
A hint of fennel is an unexpected and delicious addition to classic chocolate pudding
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons fennel seeds, chopped
- 4 large egg yolks
- 1/3 cup sugar
- 3 tablespoons cornstarch
- Pinch salt
- 2 ounces bittersweet chocolate, chopped
Mushroom Spring Rolls with Creamy Ginger Sauce
By BobD
These spring rolls are an archetypal blend of Jean-Georges Vongerichten's two passions—Asia and France
- 3 tablespoons unsalted butter
- 1/2 pound oyster mushrooms, cut into 1/2-inch pieces
- 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
- 1/2 pound cremini mushrooms, sliced 1/4 inch thick
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 plump lemongrass stalk, tender white inner bulb only, minced
- 1 red Thai chile, minced
- 1 medium shallot, minced
- 1 tablespoon plus 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon finely grated lemon zest
- 10 thin egg roll or spring roll wrappers
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1/4 cup vegetable oil, plus more for frying
- 1 tablespoon chopped tarragon
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 10 Boston lettuce leaves, halved
LEEK BREAD PUDDING
By BobD
Preheat the oven to 350F. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to...
- 2 cups 1/2-inch-thick slices leeks (white and light green parts only)
- Kosher salt
- 4 tablespoons (2 ounces) unsalted butter
- Freshly ground black pepper
- 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
- 1 tablespoon finely chopped chives
- 1 teaspoon thyme leaves
- 3 large eggs
- 3 cups whole milk
- 3 cups heavy cream
- Freshly grated nutmeg
- 1 cup shredded Emmentaler
BARBECUED PULLED PORK
By BobD
INSTRUCTIONS 1. Mix all spicy chili rub ingredients in small bowl, set aside
- Serves 8.
- Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt.
- Preparing pulled pork requires little effort, but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in
- INGREDIENTS
- Spicy Chili Rub
- 1 tablespoon ground black pepper
- 1 - 2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 4 tablespoons paprika
- 2 tablespoons table salt
- 1 tablespoon granulated sugar
- 1 tablespoon ground white pepper
- Pork
- 1 bone-in pork roast , 6 to 8 pounds (preferably shoulder or Boston butt roast)
- 2 cups barbecue sauce (see related recipes)
BRUSSELS SPROUTS w/MUSTARD & APPLES
By BobD
1. Wash brussels sprouts and trim roots
- Time: 1 hour 15 minutes
- 2 pounds brussels sprouts
- 4 tablespoons unsalted butter
- 1 1/2 cups thinly sliced onion (1 medium)
- Salt
- 2 pounds Golden or Red Delicious apples (about 6)
- 3/4 cup apple juice
- 2 teaspoons Dijon mustard (do not use grainy mustard)
- 3 shallots, chopped fine (1 cup)
- 1 tablespoon caraway seeds
- 2 teaspoons apple cider vinegar.