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Recipes
PORCINI BREAD STUFFING
By BobD
Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish
- 5 tablespoons butter
- 1 cup dried porcini or morel mushrooms
- 1 cup Calvados or Cognac
- 3 onions, thinly sliced
- Salt and black pepper
- 10 to 12 cups torn sourdough bread (1 large loaf)
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped sage
- 1 cup applesauce
- 3/4 cup raisins or dried cherries
- 1/2 cup coarsely chopped walnuts or pecans
- 1 to 2 cups chicken or vegetable stock
PROSCIUTTO AND GREEN BEAN BITES
By BobD
Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, unti...
- 1/2 lb haricots verts, trimmed
- 3 hard-boiled large eggs, quartered
- 2 tablespoons mayonnaise
- 1/2 teaspoon grated lemon zest
- 1/2 tablespoon fresh lemon juice, or to taste
- 1/3 cup minced scallions (2 to 3)
- 15 thin slices prosciutto (about 7 by 3 inches; 1/2 pound)
COUNTRY RHUBARB CAKE
By BobD
Put oven rack in middle position and preheat oven to 400F
- SERVES 6
- FOR CAKE
- 1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
- 1 cup packed light brown sugar
- 2 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1/3 cup whole milk
- 2 large eggs (1 separated)
- FOR WHISKEY CREAM
- 1 cup chilled heavy cream
- 2 tablespoons confectioners sugar
- 1 tablespoon whiskey (preferably Irish)
- 1/2 teaspoon vanilla
OAXCAN GRILLED EGGPLANT SPREAD
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) Prick eggplants in sev...
- 6 SERVINGS
- Baba ghanouj fans, take note: Smoky eggplant spreads are just as hauntingly delicious when studded with onion, cilantro, and sparks of heat from roasted poblanos and habaneros. Can also be spread on c
- 3 lb medium eggplants (about 3)
- 2 fresh poblano chiles
- 1 to 2 fresh habanero chiles
- 1/3 cup finely chopped white onion
- 1/3 cup chopped cilantro
- 1 tablespoon fresh lime juice (preferably Key lime)
- ACCOMPANIMENT: warm corn tortillas or tortilla chips
CHOCOLATE FUDGE CRACKLE COOKIES
By BobD
Preheat oven to 350 degrees F
- They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookies might spread and flatten too much.
- 3 cups semisweet chocolate chips
- 1/2 cup (packed) golden brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons dark corn syrup
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Icebox Strawberry Pie
By BobD
Vodka is essential to the texture of the crust and imparts no flavor--do not substitute
- Pie Crust:
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
- 1/4 cup chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons cold water
- Filling:
- 2 pounds frozen strawberries
- 2 tablespoons juice from 1 lemon
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup (7 ounces) sugar
- Pinch table salt
- 1 pound fresh strawberries, hulled and sliced thin
- Topping:
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, chilled
PEPERONI IMBOTTITI
By BobD
Lightly oil 13 x 9-inch baking dish
- 6 SERVINGS
- BELL PEPPERS FILLED WITH CAPERS, OLIVES, ANCHOVIES, RAISINS AND PINE NUTS
- 3 medium-size red bell peppers
- 3 medium-size yellow bell peppers
- 2 tablespoons raisins
- 1 cup fresh breadcrumbs from French bread
- 1/4 cup brine-cured black olives (such as Gaeta or Kalamata), pitted,chopped
- 3 tablespoons pine nuts, toasted
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons drained capers, chopped
- 2 medium garlic cloves, minced
- 2 anchovy fillets, minced
- 1/2 teaspoon (scant) salt
- 5 tablespoons olive oil
Syrah-Braised Lamb with Olives, Cherries and Endives
By BobD
Rajat Parr braises succulent lamb shoulder in Syrah, then adds kalamata olives and dried sour cherries that he's so...
- 1 cup pitted kalamata olives
- 3/4 cup dried sour cherries
- 2 bottles Syrah or other dry red wine
- 1 tablespoon extra-virgin olive oil
- 5 thick slices of applewood-smoked bacon, cut into 1-inch pieces
- One 5-pound boneless lamb shoulder roast, tied
- Salt and freshly ground pepper
- 1 cup beef stock, preferably homemade
- 8 garlic cloves, smashed and peeled
- 8 thyme sprigs
- 2 carrots, thinly sliced
- 2 medium onions, coarsely chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 Belgian endives, halved lengthwise
- 2 tablespoons sugar
- 1 1/2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter, 3 softened
- 1/4 cup all-purpose flour
STIR FRIED BEAN SPROUTS w/SPROUTED RICE
By BobD
Cook the brown rice, and keep warm
- The sprouts found most often at the supermarket are mung bean sprouts. Pea sprouts, which are more delicate have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
- 1 cup sprouted brown rice, cooked (3 cups cooked rice)
- 1 tablespoon soy sauce (low-sodium if desired)
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons dark Asian sesame oil
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground pepper, preferably white pepper
- 1/4 teaspoon sugar
- 2 tablespoons peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks (1 cup julienne)
- 4 cups bean sprouts (about 3/4 pound)
- 1/4 cup thinly sliced scallions
- 1/4 cup coarsely chopped cilantro (optional)
- Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.
LEMON SABAYON w/GRAPEFRUIT
By BobD
Cut peel, including all white pith, from grapefruits with a sharp knife
- 6 SERVINGS
- The sabayon also pairs well with oranges or berries. Traditional to serve sabayon still warm,this version also tastes delicious chilled.
- 3 grapefruits
- 2 whole large eggs
- 2 large egg yolks
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons cold unsalted butter, cut in half