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Recipes
LEMON HERB RISOTTO
By BobD
Melt two tablespoons butter with olive oil in large skillet
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 1/2 cup arborio rice
- 1 cup dry white wine
- 4 to 5 cups hot chicken stock
- Coarse sea salt and freshly ground pepper to taste
- 1 tablespoon grated lemon peel
- 1 teaspoon chopped thyme
- Juice of 1 large lemon
- 2 tablespoons basil leaves, snipped
- 1/2 cup freshly grated Parmesan, plus more to pass at table.
AVOCADO GELATO
By BobD
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over modera...
- 2 cups whole milk
- 3/4 cup sugar
- 3 (4- by 1-inch) strips fresh orange zest
- 2 tablespoons cornstarch
- 2 firm-ripe California avocados (1 to 1 1/4 lb total)
- 1 (500-mg) vitamin C tablet, crushed to a powder
ITALIAN CHICKEN MEATBALLS
By BobD
1. Put chicken in freezer while you prepare other ingredients
- 8 SERVINGS
- 1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour
- 1 small chunk (about one ounce) not-too-hard Parmesan cheese
- 1/4 cup fresh parsley leaves
- 1 small onion or 1/2 medium onion, cut into chunks
- 1 egg
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- All-purpose flour for dredging
- Lemon wedges.
BUTTERSCOTCH SAUCE
By BobD
In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sug...
- 1 cup sugar
- 1/4 cup light corn syrup
- 3 tablespoons water
- 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
- 1 teaspoon cider vinegar
- 1/2 cup heavy cream
- 2 teaspoons vanilla
Lamb Chops with Frizzled Herbs
By BobD
Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy;...
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 8 large garlic cloves, chopped
- 1/4 cup plus 2 tablespoons rosemary leaves
- 24 frenched lamb chops (about 5 1/2 pounds)
- Vegetable oil, for frying
- 16 sage leaves
- 1/4 cup flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
BASLER LECKERLI COOKIES
By BobD
1. In medium saucepan set over low heat, combine the honey, granulated sugar, lemon zest, quatre épices, cinnamon,...
- Cookies:
- 1/2 cup honey
- 3/4 cup granulated sugar
- Finely grated zest of 1/2 medium lemon
- 1/2 teaspoon French quatre épices spice mix (equal parts ground black peppercorn, nutmeg, cinnamon and clove)
- 1/2 teaspoon ground cinnamon
- Pinch ground black pepper
- Pinch of ground white pepper
- 1/3 cup finely diced candied lemon peel
- 1/3 cup finely diced candied orange peel
- 1/3 cup finely diced candied citron
- 1 cup sliced almonds
- 1/2 cup Kirsch
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- Icing:
- 1/4 cup confectioners' sugar
- 2 teaspoons Kirsch
Fig Jam
By BobD
In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for abou...
- 2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1/2 cup water
WARM OLIVE OIL & CARAMELIZED ONION TART
By BobD
Combine flours in bowl, and freeze 1 hour
- 1 cup all-purpose flour, plus more for work surface
- 1/3 cup cake flour
- 12 tablespoons butter, cut in 1/2-inch cubes
- Salt
- 3 tablespoons extra virgin olive oil
- 5 medium onions, sliced thin
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1 cup peeled, seeded, chopped tomatoes
- 2 anchovy fillets, soaked in cold water 10 minutes, patted dry, mashed
- 1/2 cup imported black olives, pitted and coarsely chopped
- Freshly ground black pepper to taste
Grilled Corn with Honeycomb Butter
By BobD
- 4 ounces (8 tablespoons) butter (preferably Plugrá)
- 1/4 pound fresh honeycomb
- 6 ears of corn, husks on and silk removed
- 1 tablespoon piment d'Espelette
- 1 1/2 teaspoons flaky sea salt
- 1 lemon, cut into wedges
CREAMY STONE GROUND GRITS
By BobD
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan
- 8 SERVINGS
- 4 cups water
- 4 cups whole milk
- 2 cups white stone-ground grits
- 1/2 cup heavy cream
- 1/2 stick unsalted butter (optional), cut into pieces
- 2 teaspoons kosher salt