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Recipes
QUESO FUNDIDO w/CHORIZO, JALAPENO & CILANTRO
By BobD
1. Heat a small skillet over medium-high heat
- 7 ounces dried chorizo, diced small
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chopped cilantro
- 2 scallions, finely chopped
- 1/4 teaspoon salt
- 1 pound Monterey Jack cheese, grated
- Sliced bread, if serving as sandwiches
- Extra virgin olive oil, if serving as sandwiches
- Tortilla chips, if serving as dip
- Lime wedges, if serving as dip.
Blueberries with Custard Sauce
By BobD
Bring 1 cup milk to a boil
- 1 cup milk
- 1 large egg
- 3 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
Pan-Roasted Chicken with Corn Relish
By BobD
This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in ...
- One 4-pound chicken, cut into 8 pieces
- 2 heads of garlic, cloves peeled
- 12 bay leaves, preferably fresh
- 4 ears of corn, shucked
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 cup roasted red pepper strips, finely chopped
- 1 large jalapeño, seeded and minced
- 2 tablespoons chopped basil
- 1 tablespoon chopped mint
- 1 tablespoon fresh lime juice
- 1/2 cup sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
CREAMY FENNEL & COLLARD SOUP
By BobD
Heat oil and butter in a 6-qt heavy pot over medium heat until foam subsides
- 6 SERVINGS
- Adding the spinach just before blending helps keep the color bright.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 fennel bulb, trimmed and chopped
- 1 small onion, chopped
- 1 lb mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
- 6 cups water
- 3 cups baby spinach (2 oz)
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- GARNISH: fennel fronds or chopped dill
GRAVLAX ON THE GRILL
By BobD
He seasons the salmon with salt, sugar and dill, and lets it rest in the fridge for 24 hours, just enough to give t...
- Most gravlax is served cured and cold, as with my version with fennel and tarragon. But recently, my friend Jeff Joseph told me about his innovative gravlax recipe, which requires a grill.
KABOCHA SQUASH HUMMUS
By BobD
1. Preheat the oven to 350°
- 1 medium kabocha squash--peeled, seeds removed and discarded, and flesh coarsely chopped
- 2 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 head garlic
- One 16-ounce can chickpeas, drained and rinsed
- 1 1/2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic-chile paste
BORSCHT HORSERADISH TERRINE
By BobD
MAKE HORSERADISH CREAM LAYER: Lightly oil terrine
- 8-10 SERVINGS
- The success of this dish depends largely on using good-quality borscht such as Gold's Russian Style (avoid brands containing high-fructose corn syrup).
- Vegetable oil for oiling terrine
- 2 Tbsp plus 2 teaspoons cold water, divided
- 4 1/2 teaspoons unflavored gelatin (from two 1/4-oz envelopes), divided
- 1/2 cup sour cream
- 1 tablespoon drained bottled horseradish
- 1 1/2 cups beef broth
- 1 Turkish or 1/2 California bay leaf
- 1 large garlic clove, smashed
- 1/8 teaspoon hot red-pepper flakes
- 2 whole cloves
- 1 teaspoon fresh lemon juice
- 1/4 lb smoked veal tongue or fine-quality smoked ham, cut into 1/8-inch dice
- 1 sweet gherkin, finely chopped (2 Tbsp)
- 1 1/4 cups strained good-quality bottled borscht such as Gold's Russian Style (reserve solids for another use)
- EQUIPMENT: a 1-qt rectangular terrine
- GARNISH: lettuce leaves or watercress sprigs
SALT & PEPPER SUGAR COOKIES
By BobD
1. Make the dough: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and sa...
- Cookies:
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Rolling Mix:
- 1/2 teaspoon black peppercorns
- Pinch sea salt
- 1/2 cup sugar
- 3/4 teaspoon all-purpose flour
TALEGGIO & MUSHROOM TART
By BobD
Heat oven to 400 degrees. Combine flour and salt in food processor
- 1 1/4 cups flour, plus more for rolling
- 1/2 teaspoon salt
- 6 tablespoons cold butter, preferably high-fat
- 1 large egg yolk, beaten with 2 tablespoons ice water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 8 ounces shiitake mushrooms, sliced and stems discarded
- 1 tablespoon finely sliced shallots
- Salt and ground white pepper
- 2 tablespoons creme fraiche
- 6 ounces taleggio, rind removed, sliced thin
CHERRY JAM TART
By BobD
Standing electric mixer with the paddle attachment; To make the tart dough, cream the butter and sugar in the mixer...
- Torta di Pasta Frolla alla Genovese
- 11 ounces butter, plus more for the pan (2 3/4 sticks)
- 1 cup sugar
- 2 cups all-purpose flour, plus more for the dough
- 2 cups almond flour
- 1/4 teaspoon kosher salt
- 1/2 cup dried cherries
- 2 cups chunky cherry preserves
- 1/2 cup sliced blanched almonds, lightly toasted