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Recipes
ROSEMARY STUFFING w/SPECK, FENNEL & LEMON
By BobD
Preheat oven to 375F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl
- 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes
- 7 tablespoons extra-virgin olive oil, divided
- 4 tablespoons (1/2 stick) butter, melted, divided
- 1/3 cup dry white wine
- 1/3 cup golden raisins
- 1 tablespoon fennel seeds
- 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
- 1 cup finely chopped shallots
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces thinly sliced Speck or prosciutto, coarsely chopped
- 1 tablespoon finely grated lemon peel
- 1 cup (or more) low-salt chicken broth
- 2 large eggs, beaten to blend
LEMON GLAZED PISTACHIO SHORTBREAD COOKIES
By BobD
Preheat the oven to 350F. Line 2 baking sheets with parchment paper
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar
- 1/4 cup shelled pistachios, finely chopped
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
CHOCOLATE MALT CAKE w/MARSHMALLOWS
By BobD
For chocolate-malt crumbs: Mix Milk Crumbs and Ovaltine in small bowl
- Chocolate-malt crumbs:
- 10 SERVINGS
- 2/3 cup Milk Crumbs
- 6 tablespoons Ovaltine Chocolate Malt Mix
- 1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- Malt-fudge sauce:
- 1 1/3 cups Ovaltine Chocolate Malt Mix
- 4 ounces bittersweet chocolate (70% to 72% cacao), chopped
- 1 teaspoon mild-flavored (light) molasses
- Pinch of coarse kosher salt
- 1/2 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/4 cup sugar
- Cake:
- Nonstick vegetable oil spray
- 2 ounces bittersweet chocolate (70% to 72% cacao), chopped
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 3 tablespoons light corn syrup
- 3 large eggs
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3 tablespoons Ovaltine Classic Malt Mix
- 2 cups mini marshmallows
- Special equipment:
- Stand mixer with paddle attachment
- 3 8-inch cake pans with 1 1/2-inch sides
- 8 -inch springform pan
- Kitchen torch
RHUBARB & GINGER BRIOCHE BREAD PUDDING
By BobD
For rhubarb: Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve
- Rhubarb:
- 10-12 SERVINGS
- Rich brioche is combined with a vanilla custard and pieces of tangy ginger-infused rhubarb.
- 1 cup seedless raspberry preserves
- 1/2 cup water
- 1/3 cup chopped crystallized ginger
- 1 tablespoon finely grated orange peel
- 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
- Pudding:
- 3/4 cup sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 vanilla bean, split lengthwise
- Butter (for dish)
- 8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
- Lightly sweetened whipped cream
ANADAMA BREAD
By BobD
1. In a bowl, stir together the cornmeal and 1 cup water
- 1/2 cup coarse yellow cornmeal
- 1/2 cup molasses
- 6 tablespoons butter, softened, more for greasing bowl
- 1 1/4-ounce package active dry yeast
- 4 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- Oil for greasing.
ROASTED ASPARAGUS w/PARMESAN
By BobD
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry
- Thin asparagus can be roasted in 12 to 15 minutes, which makes the spears shrivel, brown slightly and gain complex flavor. It would take at least twice as long to do that with thick spears, and the flavor would not be as striking.
- 1 thick slice good bread
- 1 small chunk Parmigiano-Reggiano, about 1 ounce
- 1 1/2 pounds thin asparagus, more or less
- 3 tablespoons butter, extra virgin olive oil, or a combination
- Salt and freshly ground black pepper
CHICKEN IN RIESLING
By BobD
Preheat oven to 350F with rack in middle
- 4 SERVINGS
- 1 whole chicken (about 3 1/2 lb), backbone discarded and chicken cut French style into 8 pieces
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 lb small (2-inch) red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup creme fraiche or heavy cream
- Fresh lemon juice to taste
Vanilla Old-Fashioned
By BobD
"We use Madagascan or Tahitian vanilla beans in our cocktails," says Mas co-owner Thomas Wilson
- One 1-inch piece of vanilla bean, split
- One 1-inch piece of orange zest
- 1/4 ounce Simple Syrup
- 2 dashes of orange bitters
- 2 ounces bourbon
- Ice
- 1 orange wheel
Asparagus With Walnuts, Parmesan and Brown Butter
By BobD
Preparation 1. Steam the asparagus until just tender, about 5 minutes
- 1 bunch asparagus (about 3/4 pound), ends trimmed
- 3 tablespoons unsalted butter
- 1/4 cup chopped walnuts
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
- 1 ounce Parmesan, finely grated (1/4 cup)
- Kosher salt, as needed
- 1/4 teaspoon black pepper.
Chicken Quesadillas with Blue Cheese and Caramelized Onions
By BobD
In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinch o...
- 8 skinless chicken thighs on the bone (about 4 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped rosemary
- 2 garlic cloves, minced
- Kosher salt
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 tablespoons chopped thyme
- 1 1/2 tablespoons sherry vinegar
- Pinch of sugar
- Freshly ground pepper
- Twelve 6-inch flour tortillas
- 4 ounces blue cheese, crumbled (1 cup)