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Recipes
MARINATED RIB EYE STEAKS
By BobD
Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes
- 1/2 bottle rich, full-bodied red wine, Amarone if you can swing it
- 2 tablespoons sugar
- 6 whole cloves
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon orange zest
- 2 8-to-12-ounce rib-eye steaks, about 1/2-inch thick
- Salt and pepper.
Spanish Potato Salad
By BobD
DIRECTIONS 1. Make the eggs: In the medium saucepan, add the Eggs Fill the saucepan with enough cold water to co...
- 1/2 inch cubes) White wine vinegar, 1/2 cup Kosher salt Freshly ground black pepper Extra
- 1/2 2 oil, 1/2 cup (plus more for serving) Scallions, 2 (thinly sliced on the bias) Flat
- 3/4 parsley leaves, 3/4 cup (finely chopped) Olive oil
- 6 tuna, one 6
Butternut Squash with Homemade Harissa
By BobD
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews
- 3 garlic cloves, 2 thickly sliced
- Kosher salt
- 1 tablespoon tomato paste
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seeds, ground in a spice grinder
- 1/2 cup extra-virgin olive
- 1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks
- 2 tablespoons water
- Freshly ground black pepper
BAKED HALIBUT STEAKS
By BobD
Preheat the oven to 400 degrees
- 1 tbsp. olive oil
- 1 small onion, halved and thinly sliced
- 1/2 bell pepper, sliced thinly
- 8 oz. sliced fresh mushrooms
- 1 clove chopped fresh garlic
- 2 medium zucchini
- 6 (6 oz.) halibut steaks
- 1/2 tsp. dried basil
- 1/2 tsp. salt, or to taste
- 1/2 tsp. ground black pepper
- 1 medium tomato, thinly sliced
INSIDE OUT GERMAN CHOCOLATE CAKE
By BobD
Make cake layers: Preheat oven to 350F and oil cake pans
- For cake layers
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1/8 teaspoon almond extract
- 3/4 cup boiling-hot water
- For filling
- 7 ounces sweetened flaked coconut
- 4 ounces coarsely chopped pecans (1 cup)
- 14-ounces can sweetened condensed milk
- 1 tablespoon vanilla
- For glaze
- 2 1/2 sticks unsalted butter
- 10 ounces fine-quality semisweet chocolate
- 3 tablespoons light corn syrup
- Special equipment: 3 (9-inch) round cake pans
LEMON LAYER CAKE
By BobD
Make cake layers: Put oven rack in middle position and preheat oven to 350F
- For cake layers:
- If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.
- 1 cup canola oil, plus additional for greasing cake pans
- 2 1/2 cups brown-rice flour mix
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 cup milk
- 1 teaspoon vanilla
- 1 tablespoon finely grated fresh lemon zest
- 2 cups granulated sugar
- 4 large eggs
- For lemon curd:
- 2 teaspoons finely grated fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 large egg yolks
- 1/4 teaspoon guar gum
- 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
- 1/4 teaspoon lemon extract
- For lemon frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 3 1/2 cups confectioners sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon extract
- 2 teaspoons finely grated fresh lemon zest
- Special equipment: 2 (9- by 2-inch) round cake pans
Apple Cake with Toffee Crust
By BobD
When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remembers how she an...
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice
- 1 stick unsalted butter
- 1/4 cup heavy cream
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 3/4 cup plus 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon brandy
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 3 large Granny Smith apples—peeled, cored and cut into 8 wedges each
- 1/8 teaspoon cinnamon
- 2 tablespoons water
- Vanilla ice cream, for serving
RHUBARB-GINGERSNAP PARFAITS
By BobD
If using fresh rhubarb, trim and finely chop
- SERVES 4
- 1 lb fresh or 3/4 lb frozen rhubarb (do not thaw)
- 1/2 cup granulated sugar
- 3/4 cup chilled heavy cream
- 3 tablespoons confectioners sugar
- 1/3 cup sour cream
- 1 tablespoon Sherry
- 8 gingersnaps, finely ground (6 tablespoons)
MEATBALLS IN A BACON STUDDED SAUCE
By BobD
MAKE SAUCE: Bring water with bouillon cubes to a simmer in a small saucepan, stirring until cubes have dissolved
- 6-8 SERVINGS
- These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.
- FOR SAUCE
- 2 1/2 cups water
- 2 dried-porcini bouillon cubes (less than 1 oz)
- 1 1/2 lb veal neck bones or veal shank
- 1/3 cup olive oil
- 5 bacon slices, coarsely chopped
- 2 large onions, coarsely chopped
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped flat-leaf parsley
- 4 garlic cloves, smashed
- 2 (28-oz) cans peeled whole tomatoes in juice
- 1 (6-oz) can tomato paste
- 1/4 cup dry red wine
- 2 tablespoons sugar
- 1/4 cup grated Pecorino Romano
- FOR MEATBALLS
- 1 garlic clove, chopped
- 1 (1-lb) loaf stale Italian bread, crust discarded
- 1 1/2 cups whole milk
- 3/4 lb ground veal
- 1/2 lb ground pork
- 1/2 lb ground beef chuck
- 2 tablespoons chopped basil
- 1 tablespoon chopped flat-leaf parsley
- 1/3 cup grated Pecorino Romano
- 1/3 cup Italian seasoned fine dry bread crumbs
- 1 large egg
- 1/2 cup olive oil
Rolled Flank Steak with Prosciutto and Basil
By BobD
Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard ...
- 1 cup coarse dry bread crumbs
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup shredded Italian Fontina cheese (3 ounces)
- 1/4 cup green olives, pitted and chopped (1 1/2 ounces)
- 1/4 cup freshly grated Parmesan cheese (3/4 ounce)
- 3 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons finely chopped thyme
- One 2-pound flank steak
- 5 ounces thinly sliced prosciutto
- 1 cup basil leaves
- 2 teaspoons kosher salt
- 2 teaspoons minced garlic
- 1 teaspoon freshly ground pepper