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Recipes
ESPRESSO WHIPPED CREAM
By BobD
Beat all ingredients in medium bowl to soft peaks
- 1 cup chilled whipping cream
- 3 tablespoons golden brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
EMERIL'S CREOLE SEASONING
By BobD
Combine all ingredients thoroughly and store in an airtight jar or container
- YIELD 2/3 CUP
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried leaf thyme
Raspberry-and-Fig Cake
By BobD
"I snagged this dessert from my Scandinavian grandmother," says Mehmet Gürs
- Dry bread crumbs, for dusting
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 stick unsalted butter, melted
- Finely grated zest of 3 limes
- 1 1/2 cups all-purpose flour
- Juice of 1 lime
- 1/2 pint raspberries
- 4 figs, cut into eighths, or additional 1/2 pint raspberries
- Confectioners' sugar, for dusting
LEMON GNOCCHI w/SPINACH & PEAS
By BobD
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until...
- 4 SERVINGS
- 1 cup frozen baby peas (not thawed)
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed baby spinach (3 oz)
- 1 teaspoon grated lemon zest
- 1 1 /2 teaspoons fresh lemon juice
- 1 lb dried gnocchi (preferably De Cecco)
- 1/4 cup grated parmesan
Penne with Triple Tomato Sauce
By BobD
F&W's Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply to...
- 1 pound penne
- 2 medium tomatoes (5 ounces each), cut into 1-inch dice
- 4 oil-packed sun-dried tomatoes, drained
- 2 tablespoons tomato paste
- 4 large basil leaves
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
SPOON BREAD CORN MUFFINS
By BobD
Preheat oven to 425F with rack in middle
- 12 MUFFINS
- 1 1/2 cups extra-fine-grind white cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 1/4 cups well-shaken buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- EQUIPMENT: a muffin pan with 12 (1/2-cup) muffin cups
BOUDIN aux POMMES LES HALLES
By BobD
Place the potatoes in a saucepan, cover with cold, salted water and bring to a boil
- 4 Idaho potatoes
- 1 cup cream
- 8 ounces butter
- Salt and pepper to taste
- 1/2 cup sugar
- 2 Granny Smith apples, peeled and cut into 1-inch wedges
- 1 teaspoon cumin seeds
- 1 teaspoon chopped fresh parsley, plus additional for garnish
- 4 blood sausages
GREEK MARINATED WHITE BEANS & BEETS
By BobD
Place the beans in a large pot
- For the beans:
- 6-8 SERVINGS
- Don't soak the beans or they'll fall while they cook.
- 1 pound dried large lima beans
- 1 large white onion, cut in half
- 4 garlic cloves, crushed
- 1 bay leaf
- Salt to taste
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow or red bell pepper
- 1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional)
- 2 tablespoons chopped fresh dill
- For the beets:
- 8 small beets, greens cut away, scrubbed
- 1/3 cup red wine vinegar or sherry vinegar
- Salt to taste
- 2 garlic cloves, cut in half
- 1/2 teaspoon sugar
STIR FRIED SQUID
By BobD
Method : -In a pestle & mortar (or in a food prosessor) crushed the shallots, garlic, ginger and turmeric with a...
- 200 g squid (cleaned and cut about your index finger size)
- 3 shallots - crushed
- 1 garlic - crushed
- 1 inch ginger - crushed
- some turmeric powder (for colour and flavour)
- salt to taste
- sugar to taste
- 3 table spoon cooking oil
- 1 onion (slice into ring)
SAVORY BREAD PUDDING w/TOMS & HERBS
By BobD
Note: If your bread is too hard to slice, dip it in the milk for about half a minute, then cut it
- Add different vegetables in season, such as saut mushrooms or greens.
- 1/2 pound stale bread, sliced about 1/2 inch thick (see note below)
- 1 large garlic clove, cut in half, green shoots removed
- 2 ounces Gruy cheese, grated (1/2 cup)
- 1 ounce Parmesan cheese, grated (1/4 cup)
- 1 pound firm, ripe tomatoes, sliced
- Salt and freshly ground pepper
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 4 large eggs
- 1/2 teaspoon salt
- 2 cups low-fat milk