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Recipes
1958 CRAIG CLAIBORNE EGG NOG
By BobD
1. In an electric mixer, beat the egg yolks with the sugar until thick
- 12 eggs, separated
- 1 cup granulated sugar
- 1 cup bourbon
- 1 cup Cognac
- 1/2 teaspoon salt
- 3 pints heavy cream
- Grated nutmeg
- 1 to 2 cups milk (optional)
Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale
By BobD
- 2 tablespoons olive oil
- 12 ounces fully cooked smoked kielbasa sausage, thinly sliced
- 1 onion, chopped
- 1 cup chopped fresh fennel bulb
- 4 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- 10 cups canned low-salt chicken broth
- 4 cups chopped kale (1/2 bunch)
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 9-ounce package cheese tortellini
- 1 cup grated Asiago cheese* or Parmesan cheese
Mortadella and Cheese Panini
By BobD
To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty...
- 1/2 cup plain yogurt, preferably goat's-milk
- 1 small scallion, thinly sliced
- 1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
- 1/2 teaspoon Dijon mustard
- Salt
- Eight 3/4-inch-thick slices of peasant bread
- Extra-virgin olive oil, for brushing
- 1/2 pound thinly sliced mortadella
- 1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta
BAKED TURBOT w/FRESH BAY LEAVES
By BobD
Halve the lemon lengthwise
- 1 1 1 lemon
- Salt
- 12 12 12 fresh bay leaves, cut into thin strips
- 1/4 1/4 1/4 cup extra virgin olive oil
- 6 6 6 tablespoons extra virgin olive oil
- 4 4 8 turbot, halibut, plaice, flounder or sole steaks, about 8 oz each, skin removed
Sweet-Potato Meringue Pie
By BobD
Preheat the oven to 325°
- 1 cup (4 ounces) pecan halves
- 11 whole graham crackers, broken
- 4 teaspoons minced fresh ginger
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Four 8-ounce sweet potatoes
- 1/2 cup dark brown sugar
- 3 large eggs
- 2 tablespoons bourbon
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/3 cup water
- 3 large egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
RHUBARB SORBET w/VANILLA RHUBARB COMPOTE
By BobD
MAKE SORBET: Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, s...
- SERVES 6
- RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
- FOR SORBET
- 2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
- 1 2/3 cups sugar
- 2 tablespoons light corn syrup
- FOR COMPOTE
- 3/4 cup sugar
- 1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
- 2 drops vanilla
- SPECIAL EQUIPMENT: an ice cream maker
Grilled Lamb Sirloin with Greek Salad
By BobD
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons chopped rosemary
- 1 garlic clove, chopped
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon olive oil
- Two 8-ounce lamb sirloins, butterflied
- Salt
- 1 pint grape tomatoes
- 1 medium cucumber—peeled, seeded and thinly sliced
- 1/3 cup pitted black olives
- 1/3 cup crumbled feta cheese
Dairy-Free Chocolate-Coconut Ice Cream
By BobD
Set a fine-mesh sieve in a large bowl set over a bowl of ice water
- 3 cups unsweetened coconut milk
- 3 tablespoons agave syrup
- 1 1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/2 cup unsweetened coconut flakes
Chilled Peaches with Arborio Rice Pudding and Cinnamon Churros
By BobD
This amazing dessert, with sweet and drippy peaches, creamy rice pudding and the crispiest churros ever, is a popul...
- 6 medium peaches (about 3 1/2 pounds)
- 3 1/4 cups sugar
- Finely grated zest of 1 lime
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 4 1/2 cups milk
- 1/4 vanilla bean, seeds scraped
- 1/2 cup arborio rice (3 1/2 ounces)
- Salt
- 5 1/2 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for deep-frying the churros
- 1 1/2 teaspoons ground cinnamon
PERFECT BROILED STEAKS
By BobD
To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking
- 4 SERVINGS
- We usually rely on a red-hot skillet or the grill for putting a crusty sear on steaks, but here the oven's broiler does the job just as well.
- 4 tablespoons unsalted butter , softened
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon Dijon mustard
- Salt and pepper
- 4 strip steaks , rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed (see note)