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Recipes
Raspberry Tart with a Pistachio Crust
By BobD
Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties
- 2 sticks unsalted butter, softened
- 1/4 cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 1/3 cups all-purpose flour
- 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- Pinch of salt
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 2 to 3 half-pints of raspberries
- Finely chopped unsalted roasted pistachios, for garnish
IRISH STOUT LOIN w/COLCANNON
By BobD
1. Season the Lamb with salt and pepper
- 4 SERVINGS
- • 2 boneless loin of lamb
- • 1 Medium yellow onion diced
- • 2 tablespoons Oil
- • 3 carrots, sliced
- • 1/2 bottle Guinness Stout
- • 1/4 cup duck and veal demi-glace
- • Water
- • Salt and pepper
FRIED BITTERSWEET CHOC BREAD
By BobD
Generously butter 1 side of each baguette slice
- 8 SERVINGS
- Buttery and crunchy, with a rich, oozy center, these little sandwiches (a cross between panini and chocolate croissants) provide a sweet ending that can be prepared in just minutes.
- 1/2 stick (1/4 cup) unsalted butter, softened
- 16 (1/2-inch-thick) baguette slices, cut on a long diagonal
- 1 (3- to 4-oz) fine-quality bittersweet chocolate bar (no more than 70% cacao if marked), broken into 1/2-inch pieces
BANANAS FOSTER CHEESECAKE
By BobD
1. Make the cheesecakes: In a large, heatproof bowl, combine the cream cheese with the banana purée and place the ...
- Cheesecakes
- 8 ounces cream cheese
- 1 1/4 cups banana purée (made from 3 very ripe bananas)
- 5 grams powdered gelatin (about 1 teaspoon)
- 2 tablespoons cold water
- 1/2 cup heavy whipping cream
- 1/4 cup sour cream
- 1/4 cup sugar
- 1/2 vanilla bean, split and scraped
- 1/4 teaspoon kosher salt
- Crumbled peanut brittle, for serving
- Sauce
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 2 tablespoons dark rum
STIR FRIED SHIITAKE w/TOFU & ASPARAGUS
By BobD
1. Stem the mushrooms, and quarter the caps
- Shiitake mushroom stems are too tough to include in this stir-fry, but rather than discard them, I simmer them to make a light broth for the glaze. Serve this pretty stir-fry with rice or noodles.
- 1/2 pound fresh shiitake mushrooms
- Salt to taste
- 1 pound asparagus, woody ends snapped off, cut on the diagonal in 2-inch lengths
- 2 tablespoons canola or peanut oil
- 3/4 pound tofu, cut in 1/2 -x 3/4-x 1/4 inch dominoes
- Low-sodium soy sauce to taste
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 tablespoon dry or amontillado sherry
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch
RED SNAPPER WITH MAYA CITRUS SALSA
By BobD
1. Heat oven to 450 degrees
- 1 orange
- 1 small grapefruit
- 1 large lemon
- 1/2 cup chopped fresh cilantro leaves
- 1/2 habanero or other chili, seeded and minced, or to taste
- Salt to taste
- 2 tablespoons oil
- 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled).
Bow Ties with Chicken, Watercress, and Walnuts
By BobD
Chicken and walnuts always taste great together
- 1/3 cup walnuts
- 8 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- Salt
- Fresh-ground black pepper
- 2 tablespoons red-wine vinegar
- 1/2 pound multicolored or plain bow ties
- 1 bunch watercress (about 5 ounces), large stems removed
SWEET POTATO CHIPS
By BobD
1. Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees
- 1 1 1 pound sweet potatoes, peeled and sliced paper-thin
- 3 to 4 3 to 4 3 cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
- to to taste (optional)
Crunchy Couscous Galette
By BobD
This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to...
- 4 tablespoons unsalted butter
- 1/2 cup thinly sliced shallots
- 2 cups couscous
- 2 cups low-sodium chicken broth
- Salt
- 3 large eggs
- 7 ounces Gruyère cheese, shredded (2 cups)
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
CREAMY MASCARPONE POLENTA
By BobD
Bring the water to a boil in a large saucepan
- 8 cups water
- 4 teaspoons kosher salt
- 2 cups yellow cornmeal
- 1 cup mascarpone cheese
- Freshly ground pepper to taste