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Recipes
Orange-Scented Clafoutis
By BobD
Preheat the oven to 350°
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 1/2 cups milk, at room temperature
- 2 teaspoons finely grated orange zest
- 1/8 teaspoon orange flower water (optional)
- 2 tablespoons orange liqueur, rum or Cognac
VEAL SCALOPPINE BOLOGNESE
By BobD
Heat the oven to 400º and arrange a rack in the middle
- 12 12 2 to 3 2 to 3 ounces each
- 1/2 1/2 1/2 teaspoon kosher salt
- all-purpose flour for dredging, (1 cup or more)
- 4 4 4 large eggs
- 4 4 4 tablespoons extra-virgin olive oil
- 5 5 5 tablespoons butter
- 3 3 1/4-inch ounce prosciutto, thinly sliced, cut in 1/4-inch strips
- 1/2 1/2 1/2 cup dry Marsala
- 1/2 1/2 1/2 cup dry whie wine
- 1 1 1 cup hot light stock, (chicken, turkey, or vegetable broth) or water
- 5 5 5 ounce chunk of Grana Padano, or Parmigiano-Reggiano
FRISEE w/PINE NUTS
By BobD
1.Wash, dry and break up greens
- 6 to 8 ounces frisee or curly endive
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons toasted pine nuts.
FORBIDDEN RICE PUDDING w/BLUEBERRIES
By BobD
1. Combine the rice, water and salt in a saucepan, and bring to a boil
- 6 SERVINGS
- Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries.
- 1/2 cup Forbidden rice (Chinese black rice)
- 1 cup water
- 1/4 teaspoon salt
- 1 cup low-fat milk or rice beverage
- 1 cup unsweetened low-fat coconut milk
- 1/4 cup mild honey
- 1 teaspoon vanilla extract
- 1 cup blueberries
FRESH STRAWBERRY ICE CREAM
By BobD
In a medium bowl, mix first three ingredients with a whisk until sugar is dissolved, about 3 minutes
- 1/2 cup half-n-half
- 1/2 cup milk (I used 2% but whole will do I'm sure)
- 2/3 cup granulated white sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
RICOTTA & MASCARPONE CREAM PUFFS
By BobD
Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until ...
- These can be served for dessert, tea, or brunch. s.
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter, diced
- 1 tablespoon sugar
- Pinch of salt
- 3/4 cup all purpose flour
- 4 large eggs
- Vegetable oil (for frying)
- 1 cup whole-milk ricotta cheese
- 1/3 cup mascarpone cheese
- 3/4 cup powdered sugar, divided
- 1/2 teaspoon finely grated lemon peel
BLUEBERRY STREUSEL CAKE
By BobD
ACCOMPANIMENT: sweetened whipped cream Preheat oven to 350F with rack in middle
- 6 SERVINGS
- FOR STREUSEL TOPPING
- 1 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon packed dark brown sugar
- 1 tablespoon plus 1 teaspoon granulated sugar
- 3/4 teaspoon cinnamon
- 1/2 stick cold unsalted butter, cut into 1/2-inch pieces
- FOR CAKE
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3/4 teaspoon pure vanilla extract
- 1/2 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 lb blueberries (3 1/4 cups)
Jean-Georges' Lime-coconut Broth
By BobD
Clean, crush and finely chop lemon grass
- Lemon grass stalks 5 each
- Coconut juice 3 C
- Coconut milk 3/4 C
- Green finger chile, chopped 1 each
- Lime juice 0 3/4 C, plus 3 Oz
- Sugar 3/4 C
- Salt 1 1/2 tsp
- Kaffir leaves, chopped 40 each
MUFFIN TIN CRAB CAKES
By BobD
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins
- Active Time: 20 Minutes
- Total Time: 40 Minutes 6 servings, 2 cakes each
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
- 1 pound crabmeat
- 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 1/2 red bell pepper, minced
- 3 scallions, sliced
- 1/4 cup reduced-fat mayonnaise
- 2 large eggs
- 1 large egg white
- 10 dashes hot sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground pepper
- 6 lemon wedges for garnish
- Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.
ARUGULA & FAVA BEAN CROSTINI
By BobD
Preheat oven to 350°F with rack in middle
- 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
- 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
- 1/4 teaspoon grated lemon zest
- 1/2 teaspoon fresh lemon juice
- 1 baguette
- 1 garlic clove, halved crosswise
- 16 mint leaves