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Recipes
CHICKEN BREASTS STFD w/WILD MUSHROOMS
By BobD
Preheat the oven to 450 degrees
- 2 whole chicken breasts, on the bone
- 2 cups wild mushroom ragout
- 3 teaspoons porcini or olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dry sherry
- 1 cup mushroom broth
- 4 thick slices of country bread
APRICOT GLAZED DRUMSTICKS
By BobD
Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened a...
- 8 SERVINGS
- 1/2 cup finely chopped shallots (2 large)
- 1/4 cup finely chopped peeled ginger
- 2 tablespoons vegetable oil
- 1/2 cup red-wine vinegar
- 2/3 cup soy sauce
- 1 cup apricot preserves (12 oz)
- 16 chicken drumsticks (4 1/2 lb)
PISTACHIO RHUBARB TRIFLE
By BobD
MAKE CAKE: Put oven rack in middle position and preheat oven to 350F
- SERVES 8
- FOR CAKE
- 1/2 cup all-purpose flour plus additional for dusting
- 1 1/2 cups sugar
- 1/2 cup unsalted shelled pistachios
- 1/2 teaspoon salt
- 8 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 large egg whites
- FOR ASSEMBLING TRIFLE
- Sherry syrup
- Vanilla custard
- Rhubarb puree
- FOR TOPPING
- 1 cup chilled heavy cream
- 1 tablespoon sugar
- 1 tablespoon light Fino Sherry
- 2 tablespoons unsalted shelled pistachios, chopped
- SPECIAL EQUIPMENT: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or souffle dish
ASPARAGUS RAVIOLI IN PARMESAN BROTH
By BobD
MAKE BROTH AND FILLING WHILE DOUGH STANDS: Cut off asparagus tips, then halve each tip lengthwise and reserve
- 6 SERVINGS
- This is a soup that really benefits from homemade stock.
- Pasta dough
- 1 lb asparagus, trimmed
- 5 cups rich chicken stock
- 1 (3-inch) rind from a wedge of Parmigiano-Reggiano
- 1 Turkish or 1/2 California bay leaf
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup mascarpone
- 1/4 cup fine dry bread crumbs
- 1 teaspoon grated lemon zest
- EQUIPMENT: a pasta machine
PIRI PIRI SHRIMP
By BobD
In a large skillet, heat 2 tablespoons of olive oil
- A legion of aromatics--including mustard seed, cumin and cinnamon--blend together to create a deeply flavored sauce that coats the shrimp and fills your kitchen with an incredible aroma.
- Curry leaves lend a bright, lemony note that balances the sauce's earthy flavors.
- 1/4 cup extra-virgin olive oil, divided
- 1/2 teaspoon black or brown mustard seeds
- 1/2 medium red onion, finely chopped (about 1 cup)
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red-pepper flakes, or more to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- Pinch of sugar
- 1/2 cup apple cider vinegar
- 1/2 cup canned tomato sauce
- 1 pound (16 to 20 count) extra-large shrimp, peeled and deveined
- 3 to 4 fresh or dried curry leaves, thinly sliced
Honey-Tomato Bruschetta with Ricotta
By BobD
Preheat the oven to 300°
- 2 pints cherry or grape tomatoes, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons clover honey
- 2 teaspoons thyme leaves
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 12 baguette slices, cut 1/2 inch thick on the bias
- 1 cup fresh ricotta (8 ounces)
- 1 tablespoon buckwheat or chestnut honey
- 6 basil leaves, thinly sliced or torn
RASPBERRY CHOCOLATE MACAROONS
By BobD
MAKE MACAROONS: Line 2 baking sheets with parchment paper
- 2-1/2 DOZEN
- Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate.
- FOR MACAROONS
- 6 oz sliced blanched almonds (not slivered; 2 cups)
- 1 1/2 cups confectioners sugar
- 3 large egg whites
- 1/8 teaspoon salt
- 3 tablespoons granulated sugar
- Red or pink food coloring
- FOR CHOCOLATE RASPBERRY GANACHE
- 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1/16 teaspoon raspberry extract (preferably McCormick brand)
- SPECIAL EQUIPMENT: parchment paper; a gallon-sized sealable plastic bag (not pleated)
Smoky Steak Sauce
By BobD
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces ...
- 2 thick slices of bacon, halved crosswise and rolled into cylinders
- 1 small onion, quartered
- 1 portobello mushroom, stemmed and cap quartered
- 2 plum tomatoes, cored and halved lengthwise
- 4 pitted prunes
- 4 peeled garlic cloves
- 1 large supple ancho chile, seeded and quartered
- 2 tablespoons white wine vinegar
- 2 tablespoons light brown sugar
- 1/2 cup water
ROASTED QUAIL w/SOUR APRICOT GLZ & FOIE GR.
By BobD
Day before the meal: Combine all marinade ingredients in a bowl
- For the marinade:
- 4 SERVINGS
- The apricot glaze combines with the herbs to make a complex compliment to the quail. The foie gras and bitter greens add an equally insightful flavor.
- • 1 or 2 sprigs of fresh thyme
- • 2 garlic cloves
- • zest of 1 orange
- • freshly ground salt and pepper
- For the quails and garnish:
- • 4 D’Artagnan Semi-Boneless Organic Quail
- • 4 Thick-Cut Slices of D’Artagnan Foie Gras
- • Clarified butter
- • Fresh whole butter for sauting
- • 1/2 cup salted almonds, preferrably Marcona
- • 1 cup trimmed, washed watercress or arugula
- For the glaze:
- • 1/4 cup orange juice
- • 6 dried apricots
- • 1/2 cup white wine
- • 1 sprig of fresh rosemary
- • 1 pinch of sugar
FUDGE SAUCE
By BobD
Bring cream and corn syrup to boil in heavy medium saucepan
- 1 cup whipping cream
- 1/2 cup light corn syrup
- 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped