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Recipes
VEGGIES CREAMED CORN W/CHEESE & CILANTRO
By BobD
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirrin...
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped scallions (about 6 large)
- 12 ears corn, kernels cut from cobs
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove
- 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
- 1 cup cilantro sprigs
CORNBREAD SUFFED w/CREOLE SHRIMP
By BobD
To prepare the filling, melt the butter in a large sauté pan or skillet over high heat
- Creole Shrimp Filling
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 stalks celery, thinly sliced
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 2 tablespoons flour
- One 14-ounce can diced tomatoes
- 1/2 cup tomato sauce
- 1 cup chicken broth
- 1 bay leaf
- 8 ounces bay shrimp
- Topping
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2 teaspoons granulated sugar
- 2 eggs at room temperature
- 1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
- 1/2 cup corn kernels
- 1/2 cup canned cream-style corn
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
PUREE OF SHELL BEANS & POTATO
By BobD
1. Combine the beans, onion, garlic, bouquet garni and potato in a heavy saucepan or soup pot
- 1 1 1 3/4 shell beans, shelled (about 1 3/4 cups shelled)
- 1 1 1 small onion, halved
- 3 to 4 3 to 4 4 large garlic cloves (to taste), peeled and crushed
- A bouquet garni made with a sprig each parsley and sage, and a bay leaf
- to to taste
- 1 1 10 russet potato, about 10 ounces, peeled and diced
- 6 6 1 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1/4 1/4 to 1/4 cup broth from the beans (more to taste)
- Freshly ground pepper
GREEK VASILOPITA COFFE CAKE
By BobD
To Prepare: Preheat the oven to 350F
- to to to is to serve the cake to the youngest first, then the next to youngest, and so on, working up in age, and the person who finds the hidden coin or trinkets will have good luck for the year.
- 3/4 3/4 3/4 cup blanched, slivered almonds
- 1/3 1/3 1/3 cup light brown sugar
- 1 1 1 tablespoon honey
- 3 3 3 cups all-purpose flour
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 teaspoon mahlab or 1 tablespoon anise seed
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 2 2 2 cups granulated sugar
- 6 6 6 eggs
- 2 2 2 teaspoons lemon juice
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup milk
- A coin or hard candy
SAUTEED SUMMER SQUASH w/PEPPERS & ONION
By BobD
1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion
- 2 2 2 tablespoons extra virgin olive oil
- 1/2 1/2 1 medium onion, chopped (about 1 cup chopped)
- 2 2 2 plump garlic cloves, minced
- 1 1/2 1 1/2 1/2-inch pounds summer squash, cut in 1/2-inch dice
- 1 1 1/4-inch small red pepper, cut in 1/4-inch dice
- Salt and freshly ground pepper
- 2 2 2 tablespoons chopped fresh parsley
Provençal Fish Soup
By BobD
At Terrôir restaurant at the Craggy Range winery, chef Sara Simpson flavors her lush seafood soup with port, red w...
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 small carrot, finely chopped
- 6 garlic cloves, coarsely chopped
- Four 3-inch strips of orange zest
- 4 thyme sprigs
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- Pinch of saffron threads
- 1 tablespoon tomato paste
- One 16-ounce can whole tomatoes, chopped and juices reserved
- Two 8-ounce bottles clam juice
- 3/4 cup dry red wine
- 1/2 cup ruby port
- 1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped
- 1/2 pound medium shrimp in the shell
- 1 tablespoon Pernod
- Salt and coarsely ground pepper
ISRAELI COUSCOUS w/ASPARAGUS & SUGAR SNAPS
By BobD
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside
- 6 SERVINGS
- Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups (or more) vegetable broth
- 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Mango-Basil Vacherin
By BobD
- 2 pints mango sorbet
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup packed basil leaves
- 2 pints vanilla ice cream, softened
- 4 large egg whites
- 1 1/2 cups confectioners' sugar
- Finely grated zest of 2 limes
- 1 cup heavy cream
- 1 tablespoon sugar
- Finely grated zest of 1 lime
- Diced mango and basil leaves, for garnish
CROSTINI w/CAV, SM SALM & LEMON VODKA CREAM
By BobD
Preheat the oven to 350 degrees F
- For the Vodka Whipped Cream:
- Topped with caviar, smoked salmon, and whipped cream flavored with lemon vodka, these toast points are the ultimate luxury.
- 4 thin slices dense white bread, like Pepperidge Farm
- 2 tablespoons melted butter
- 1/2 cup heavy cream
- 1 tablespoon vodka (ideally lemon or pepper vodka)
- 1/2 teaspoon grated lemon zest
- Salt and white pepper
- 16 paper-thin slices of smoked salmon
- 1 to 2 ounces of your favorite caviar
Flaky Pear Tartlets
By BobD
These tartlets, made with layered sheets of phyllo and almond cream, are a riff on baklava: "My mom's family is fro...
- 1 cup finely ground blanched almonds (4 ounces)
- 3 tablespoons all-purpose flour
- 2 sticks unsalted butter—1 stick softened, 1 stick melted
- 1/2 cup sugar, plus more for sprinkling
- 1 large egg
- 16 sheets phyllo, plus more in case of breakage
- 2 large Bartlett pears—peeled, cored and thinly sliced crosswise