BobD's profile page
Recipes
CABBAGE & CORN SLAW w/ORANGE
By BobD
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl
- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola oil or vegetable oil
- 2 (8-ounce) bags coleslaw mix
- 4 ears of fresh corn, shucked, kernels cut from cob
- 2 medium carrots, peeled, coarsely grated
- 1 medium red bell pepper, stemmed, cored, cut into thin strips
- 6 medium green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
SWEET POTATO BISCUITS
By BobD
Preheat oven to 425F. Line baking sheet with parchment
- 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
- 1 1/3 cups gluten-free flour plus additional
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup buttermilk
- 1/4 cup Grade B maple syrup
- 1/2 cup pecans, toasted , chopped
TROMP L'OEIL "TOASTS"
By BobD
Put oven rack in middle position and preheat oven to 350F
- TOASTED ANISE-SEED CAKE SLICES (TROMPE L'OEIL "TOASTS")
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 jumbo eggs
- 3/4 cup sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons anise seeds, finely crushed
- SPECIAL EQUIPMENT: a stand mixer fitted with whisk attachment
PAN BAKED LEMON ALMOND TART
By BobD
1. Heat oven to 400 degrees
- 4 eggs
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup ground almonds
- 1/2 cup cream
- 1/2 cup sliced almonds, more for garnish
- 1 lemon, zest and juice
- 2 tablespoons butter
- Powdered sugar, for garnish.
ASPARAGUS IN CREAM w/VIRGINIA HAM
By BobD
Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes
- 4 SERVINGS
- Here, a velvety sauce studded with salty nuggets of country ham strengthens, rather than hides, the meaty savor of asparagus.
- 1 lb asparagus, trimmed
- 1 tablespoon unsalted butter, softened
- 4 (1/2-inch-thick) slices good-quality white bread such as pullman loaf, crusts discarded
- 1 cup heavy cream
- 1/4 cup finely chopped cooked slices Virginia country ham
- 1/2 teaspoon finely chopped garlic
FRENCH RED ONION SOUP
By BobD
Bring broth, water, spices, and 1/2 tsp salt to a boil
- 4 SERVINGS
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 2 whole star anise
- 6 black peppercorns
- 2 lb red onions, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1/2 cup dry red wine
- 4 (1-inch-thick) slices of baguette
- 2 cups coarsely grated Manchego or Gruyere (6 to 7 oz)
CHICKEN w/OLIVES, PRUNES & CAPERS
By BobD
In two or three baking pans, arrange the chicken pieces in one layer
- 12 chicken breasts and thighs, trimmed of fat and skin
- 2 cups pitted prunes (or dried apricots or dried pears)
- 1 1/4 cups white wine
- 3/4 cup dark brown sugar
- 3/4 cup olive oil
- 3/4 cup red-wine vinegar
- 3/4 cup green olives, pitted
- 3/4 cup capers
- 4 tablespoons oregano
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 6 medium-size bay leaves
- 1 small garlic head, minced
- 3 tablespoons chopped cilantro
BROILED VANILLA POACHED PINEAPPLE
By BobD
Peel pineapple, then quarter lengthwise
- 8 SERVINGS
- 1 large extra-sweet pineapple
- 1 vanilla bean, split lengthwise
- 4 cups dry white wine
- 1/3 cup Grand Marnier
- 1/3 cup packed light brown sugar
- 1 (2- to 3-inch) piece of cinnamon stick
- 1 Turkish or 1/2 California bay leaf
- 2 cloves
- 1 1/2 tablespoon granulated sugar
- ACCOMPANIMENT: vanilla ice cream
BAKED SEA BASS w/TOMATOES & ONIONS
By BobD
Preheat oven to 350F. Brush 2 tablespoons oil over both sides of bread slices
- 4 SERVINGS
- The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine.
- 7 tablespoons olive oil
- 4 4x2x1/2-inch French bread slices
- 3 cups thinly sliced onions
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped canned anchovies (from one 2-ounce can)
- 1 1/2 tablespoons minced garlic
- 1/4 teaspoon dried crushed red pepper
- 1 1/4 pounds plum tomatoes, seeded, finely chopped
- 3/4 cup dry white wine
- 4 8-ounce sea bass fillets (about 1 inch thick)
ROAST SQUAB w/CORN CAKE
By BobD
1. Lightly roast and grind fennel seeds
- 6 SERVINGS
- • 6 Boneless Squab cut in half length-wise
- • 8 ounces Fennel Seeds
- • Butter, Salt and Ground White Pepper