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Recipes
HOMEMADE RICOTTA CHEESE
By BobD
Stack 4 large squares of cheesecloth in colander, leaving overhang
- Special Equipment:
- YIELD 1-2/3 CUPS
- 8 cups whole milk
- 2 cups reduced-fat (2%) buttermilk
- Deep-fry or candy thermometer
- Cheesecloth
CONFIT DUCK LEGS
By BobD
Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt
- 6 SERVINGS
- This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store
- 1 large head garlic, left unpeeled, plus 4 large cloves, divided
- 1/4 cup kosher salt
- 1 tablespoon finely chopped thyme
- 1 teaspoon quatre epices (French four-spice blend)
- 2 large shallots, finely chopped (1/4 cup)
- 2 Turkish bay leaves or 1 California, crumbled
- 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 lb total)
- 2 whole cloves
- 5 (7-oz) containers rendered duck fat
- EQUIPMENT: a deep-fat thermometer
FOOD PROCESSOR APPLE TART
By BobD
1. Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 11 tablespoons frozen or cold unsalted butter, cut into chunks, plus more for greasing
- 1 egg yolk
- 3 tablespoons ice water, plus more if necessary
- 2 to 3 pounds tart apples
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon.
SAUCE RAVIGOTE
By BobD
Whisk vinegar and mustard in medium bowl to blend
- YIELD 2 CUPS
- From Chez Navarre in Toulouse that adds hard-boiled eggs to this classic green sauce, good on anything from fish and cold meats to grilled foods.
- 6 tablespoons Sherry wine vinegar
- 2 tablespoons Dijon mustard
- 1 cup (scant) sunflower oil or safflower oil
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped drained capers
- 1/4 cup chopped shallot
- 1/4 cup chopped sweet gherkin pickles
- 4 hard-boiled eggs, peeled, chopped
LAMB RACK STUFFED w/SWISS CHARD
By BobD
MAKE SWISS CHARD STUFFING: Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let...
- 8 SERVINGS
- FOR SWISS CHARD FILLING
- 1/2 cup sweet (red) vermouth
- 1/2 cup golden raisins
- 1 medium onion, chopped
- 2 tablespoons extra-virgin olive oil
- 2 large bunches green Swiss chard (1 lb total), stems and center ribs reserved for another use and leaves coarsely chopped
- 2 tablespoons pine nuts, toasted (see Tip, below)
- FOR LAMB
- 4 (8-rib) frenched racks of lamb (each about 1 1/2 lb), trimmed of all but a thin layer of fat
- 1/2 cup Dijon mustard
- 2 teaspoons finely chopped thyme
- 1 teaspoon finely chopped rosemary
- EQUIPMENT: kitchen string
- ACCOMPANIMENT: roasted red peppers
TUNA, BLACK EYED PEA & RADISH SALAD
By BobD
Whisk oil and lime juice in small bowl to blend
- 4 SERVINGS
- 6 tablespoons olive oil
- 3 tablespoons fresh lime juice
- Cayenne pepper
- 1 15-ounce can black-eyed peas, rinsed, drained
- 1 6 1/8-ounce can solid white tuna, drained, flaked
- 8 large radishes, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped onion
- 1/2 cup chopped pitted brine-cured olives (such as Kalamata)
- Lettuce leaves
- 2 hard-boiled eggs, thinly sliced
- 2 plum tomatoes, thinly sliced
GARLIC & OREGANO GRILLED PITA BREAD
By BobD
Heat oil in a small heavy skillet over medium heat until it shimmers
- 3 3 3 tablespoons extra-virgin olive oil
- 2 2 2 garlic cloves, smashed
- 2 2 2 tablespoons finely chopped oregano
- 6 6 8-inch) (6-to 8-inch) pocketless pita bread rounds
- to salt to taste
WILD TURKEY w/APPLE SAUSAGE DRESSING
By BobD
1. The day before roasting, season turkey inside and out with salt and pepper
- 6 SERVINGS
- Wild turkeys are leaner with denser flesh than their domesticated relatives, rub plenty of butter into the flesh before roasting, and then baste it often.
- Ingredients
- • 1 (8- to 11-pound) heritage turkey
- • Kosher salt and freshly ground black pepper to taste
- • 2 carrots, peeled and sliced
- • 2 ribs celery, sliced
- • 1 medium onion, sliced
- • 1 small parsnip, peeled and chopped
- • 1 bay leaf
- • 6 garlic cloves, peeled
- • 1 teaspoon whole black peppercorns
- • 3 whole juniper berries
- • 31/2 tablespoons unsalted butter, at room temperature
- • Apple-Sausage Dressing (recipe follows)
- • 2 cups sweet apple cider
- • 2 tablespoons all-purpose flour
- • 2 cups chicken stock
- By leaving the turkey uncovered in the refrigerator, the skin tightens and becomes very crisp. The bird roasts directly on the vegetables. These caramelized vegetables and cider then become a savory s
RISOTTO w/ARTICHOKES & FAVA BEANS
By BobD
Remove the fava beans from the pods and peel the skins off the beans
- 1 1/2 pounds fava beans
- 4 artichokes
- Juice of 1 lemon
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 1 1/2 cups arborio rice
- 2/3 cup of dry white wine
- Coarse salt and freshly ground pepper
- 1/3 cup of grated Parmesan cheese.
MISO SESAME GRILLED BLADE STEAKS
By BobD
Whisk together all ingredients except steaks
- 4 SERVINGS
- Pair it with the Napa cabbage slaw.
- 2 tablespoons miso (preferably white)
- 1 1/2 tablespoons mirin (Japanese sweet rice wine)
- 1 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 1/2 lb (1/2-inch-thick) blade steaks
- SERVE WITH: spicy Napa cabbage slaw and steamed rice