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Recipes
TOMATO BURGERS w/GOAT CHEESE
By BobD
MAKE BUNS: Preheat oven to 325F with rack in middle
- 24 PIECES
- Surprising with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and faintly tart, creamy goat cheese.
- FOR FINANCIER BUNS
- 1/3 cup plus 1 tablespoon almond flour
- 1/3 cup plus 1 tablespoon all-purpose flour
- 3/4 cup confectioners sugar
- 1/2 teaspoon salt
- 4 large egg whites, lightly beaten
- 2/3 cup extra-virgin olive oil
- FOR TOMATO FILLING
- 2 medium tomatoes (1/2 lb total)
- 1/4 cup drained sun-dried tomatoes in oil, finely chopped
- 2 tablespoons finely chopped shallot
- 2 teaspoons balsamic vinegar
- FOR GOAT-CHEESE FILLING
- 1/3 cup soft mild goat cheese at room temperature
- 3 tablespoons mascarpone
- 1 tablespoon finely chopped chives
- FOR ASSEMBLY
- 24 small basil leaves
- EQUIPMENT: a mini-muffin pan with 24 (1/8-cup) cups
FAVA BEAN SOUP w/MINT
By BobD
1. Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add t...
- 1 pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
- 10 sprigs fresh spearmint, tied in a bunch with kitchen string
- 2 quarts water
- Salt to taste
- Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish
BEER CHEESE DIP
By BobD
In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth
- Serve with chips or cubes or bread.
- 1 pkg. (8-oz.) cream cheese, softened
- 8 oz. pasteurized process Cheddar cheese with Jalapeno pepper, cubed
- 1/3 cup beer
- 1 cup black beans, drained and rinsed
- 1/2 cup scallions, sliced
- 1/2 cup tomatoes, chopped
- Chips or tortilla crisps
MANICOTTI
By BobD
MAKE SAUCE: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saut...
- 6-8 SERVINGS
- FOR SAUCE
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
- 1/2 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup chopped fresh basil
- FOR CREPES
- 3 large eggs
- 1 1/2 cups water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- FOR FILLING
- 2 lb fresh ricotta (3 cups)
- 2 large eggs
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb fresh mozzarella
- SPECIAL EQUIPMENT: 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square
German Chocolate Cake Sundae
By BobD
Preheat the oven to 350°
- 1 cup unsweetened wide-flake coconut chips (2 ounces)
- 3/4 cup pecan halves (2 ounces)
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 2 pints coconut ice cream
- 1 cup coarsely crumbled chocolate wafer cookies
DEEP FRIED POACHED EGGS
By BobD
Whisk together cream and 2 teaspoons flour in a small bowl until just combined
- 4 SERVINGS
- DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM
- A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.
- 1 cup heavy cream
- 1/2 cup plus 2 teaspoons all-purpose flour
- 2 tablespoons finely chopped shallot
- 1 tablespoon unsalted butter
- 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups coarse fresh bread crumbs (from firm white bread)
- 4 poached large eggs
- 3 oz thinly sliced serrano ham or prosciutto
- 7 to 8 cups vegetable oil
- 1 large egg, lightly beaten with 1/4 teaspoon water
- SPECIAL EQUIPMENT: a deep-fat thermometer
WILD RICE SALAD w/CELERY & WALNUTS
By BobD
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice
- For the salad:
- 1 quart water, chicken stock or vegetable stock
- 1 cup wild rice, rinsed
- Salt to taste
- 1/3 cup lightly toasted broken walnut pieces
- 3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
- 1/2 cup chopped fresh parsley
- 1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
- For the dressing:
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
- 1 small garlic clove, minced
- Salt and freshly ground pepper to taste
- 3 tablespoons walnut oil
- 3 tablespoons extra virgin olive oil
- 2 tablespoons buttermilk or plain low-fat yogurt
GRILLED FIGS WITH GOAT CHEESE & HONEY
By BobD
Grill the figs directly over hot coals for 4 to 5 minutes, turning them 2 or 3 times
- 12-18 fresh figs, stems removed
- 4-6 oz (100-150 g) goat cheese, cut into slices About 4 Tbs (60 ml) honey
LOBSTER W/ SHERRIED PASTA & SALMON CAVIAR
By BobD
1. To make sauce, in a heatproof bowl, beat together yolks, 1/3 cup sherry, garlic, salt and pepper
- FOR THE SHERRY SAUCE:
- Time: 40 minutes
- 4 egg yolks
- 1/3 cup dry (fino) sherry
- 1 teaspoon chopped garlic
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- FOR THE LOBSTER:
- 6 tablespoons unsalted butter
- 2 tablespoons dry (fino) sherry
- 3 1 1/4- to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
- 1/2 pound fresh egg pasta, cooked and drained (or cooked spaetzle)
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Salmon caviar, for garnish (optional).
LAMB PATTIES w/MUSHROOM SAUCE
By BobD
Place the lamb in a mixing bowl
- 1 1/4 pounds ground lean lamb
- 3 tablespoons olive oil
- 1 1/2 cups finely chopped onions
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1/2 cup finely chopped coriander or parsley
- 1/2 cup fine fresh bread crumbs
- 1 egg, lightly beaten
- Salt and freshly ground pepper to taste
- 1 tablespoon butter
- pound fresh mushrooms, thinly sliced, about 2 cups
- 2 tablespoons finely chopped shallots
- 1/4 cup dry white wine
- 1/2 cup chopped peeled fresh tomatoes or canned crushed tomatoes
- 3/4 cup fresh or canned chicken broth
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
- 2 teaspoons arrowroot or cornstarch
- 1 tablespoon water