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Recipes
FUSILLI w/SPINACH & RICOTTA
By BobD
Bring a large pot of salted water to a boil
- The spring‑like shape of fusilli does more than just look good. It produces a great tactile sensation in your mouth and collects all the ricotta sauce in its grooves.
- Makes 6 servings
- Salt
- 1 1/2 pounds young spinach
- 1 pound fusilli
- 2 tablespoons extra virgin olive oil
- 1/4 cup trimmed and chopped spring onions or scallions
- Freshly ground black pepper
- 1 cup ricotta, preferably fresh
- 1 cup half‑and‑half or light cream
- 1 tablespoon unsalted butter
- 1/2 cup reserved pasta cooking water
- 1/2 cup freshly grated Parmigiano-Reggiano cheese.
Omelet with Pressed Caviar and Sour Cream
By BobD
In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour...
- 3 tablespoons pressed caviar (3 ounces)
- 2 tablespoons sour cream
- 1 tablespoon minced chives
- 2 large eggs
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
TRADITIONAL MEAD
By BobD
There are a bewildering number of variations and recipes for meadincluding spiced mead (metheglin), fruit mead (mel...
- Believed to be the oldest alcoholic drink known to mankind, mead is made by the simple fermentation of honey with spices and other flavorings.
- 1 gallon bottled (or filtered) water
- 5 cups mild honey, such as orange blossom
- Juice and peel of 1 lemon
- 2 whole cloves
- 1 cinnamon stick
- 1 packet all-purpose wine or champagne yeast
Red-Wine-Braised Beef Brisket
By BobD
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket
- 2 1/2 pounds beef brisket, fat trimmed to 1/4 inch
- 2 cups dry red wine
- 1 cup red wine vinegar
- 4 juniper berries, smashed
- 2 teaspoons white peppercorns
- 2 carrots, finely diced
- 1 celery rib, finely diced
- 2 garlic cloves, thinly sliced
- 4 large onions, thinly sliced
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 2 tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)
- 1/2 cup raisins
- 1 bay leaf
- 1 teaspoon chopped thyme
- 3/4 cup chicken stock or low-sodium broth
- Pretzel Dumplings
LIGHT MUSHROOM SOUP
By BobD
In a 2 1/2-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds
- 1 1/2 tablespoons unsalted butter
- 1/2 pound fresh mushrooms, quartered
- 1 scallion, thinly sliced, equal parts green and white
- 1 tablespoon finely chopped celery leaves (optional)
- 1 tablespoon cornstarch
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon ground cumin
- Pinch dill seed
- 1 tablespoon dried boletus, crumbled (optional)
- 2 teaspoons coarse kosher salt
- 2 teaspoons fresh lemon juice
- 4 drops hot pepper sauce
BREAST CONFIT w/ANCHOVY-PARM SAUCE
By BobD
1. Season chicken well with salt and pepper
- 1 1/2 pounds boneless, skinless chicken cutlets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cups extra virgin olive oil, more if needed
- 4 garlic cloves, coarsely chopped
- 2 shallots, thinly sliced
- 3 rosemary sprigs
- 1/2 bunch thyme
- 1/4 teaspoon crushed red pepper flakes
- 5 anchovy fillets
- 3 tablespoons grated parmesan cheese
- 2 tablespoons fresh lemon juice, more to taste
- Salad greens, for serving.
OLD FASHIONED APPLE PANDOWDY
By BobD
MAKE FRUIT FILLING: Preheat oven to 375F with rack in middle
- SERVES 6
- FOR FRUIT FILLING
- 1/3 cup molasses (not robust or blackstrap)
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 Gala or Granny Smith apples (2 to 21/2 lb), peeled, cored, and cut into 1/2-inch wedges
- 1 tablespoon all-purpose flour
- 1/2 cup sugar
- 2 tablespoons unsalted butter, cut into bits
- FOR BISCUIT TOP
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 teaspoons sugar, divided
- 1/2 teaspoon salt
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream plus additional for brushing
- ACCOMPANIMENT: heavy cream
GRILLED SPICY FISH PATE in BANANA LEAF
By BobD
FOR THE SPICE PASTE: Combine the lemongrass, candlenuts or almonds, ginger, shallots, garlic and chilies in a ble...
- For the Spice Paste:
- 2 2 2 lemongrass stalks, tender heart section only, chopped
- 6 6 10 candlenuts, soaked in water for 10 minutes, or blanched almonds
- 1 1 1/2 piece fresh ginger, 1/2 inch long, peeled
- 2 2 2 shallots, quartered
- 4 4 4 cloves garlic
- 8 8 8 fresh small red chili peppers, seeded and coarsely chopped
- 3 3 About 3 tablespoons water
- 2 2 2 teaspoons ground coriander
- 1/4 1/4 1/4 teaspoon ground turmeric
- 2 2 2 tablespoons vegetable oil
- 3/4 3/4 3/4 cup coconut cream
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons sugar
- Dash Dash of ground white pepper
- For the Pate:
- 1 1/2 1 1/2 1-inch lb whitefish fillets, preferably Spanish or king mackerel, cut into 1-inch dice
- 6 6 1 kaffir lime leaves, cut into hairlike slivers, or shredded zest of 1 lime
- 24 24 6 pieces banana leaf, each 6 inches square
- 1 1 1 bunch basil, stemmed and leaves separated
- Fresh red chili pepper slivers
BLACK COD w/OLIVES IN PARCHMENT
By BobD
Preheat oven to 400F with a baking sheet on bottom rack
- 8 SERVINGS
- 1/2 lb small Yukon Gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon plus 2 teaspoons finely chopped oregano, divided
- 2 1/4 teaspoons fine sea salt, divided
- 8 (5-oz pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
- 1 lemon, very thinly sliced
- 6 garlic cloves, thinly sliced
- 1/2 cup Kalamata-style black olives, pitted and cut into slivers
- 1/2 cup flat-leaf parsley leaves
- EQUIPMENT: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string
BRUSSELS SPROUTS w/MUSTARD APPLE PUREE
By BobD
1. Wash brussels sprouts and trim roots
- 2 pounds brussels sprouts
- 4 tablespoons unsalted butter
- 1 1/2 cups thinly sliced onion (1 medium)
- Salt
- 2 pounds Golden or Red Delicious apples (about 6)
- 3/4 cup apple juice
- 2 teaspoons Dijon mustard (do not use grainy mustard)
- 3 shallots, chopped fine (1 cup)
- 1 tablespoon caraway seeds
- 2 teaspoons apple cider vinegar.