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Recipes
Roasted Peaches with Mascarpone Ice Cream
By BobD
"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland
- 4 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 2 cups whole milk
- 1 cup mascarpone (7 ounces)
- 1/2 teaspoon fresh lemon juice
- Pinch of salt
- 2 cups dry white wine
- 2 tablespoons honey
- 1 cup water
- 1/4 cup sugar
- 1 rosemary sprig
- 4 large, ripe but firm peaches—peeled, halved and pitted
KOREAN RICE BOWL w/STEAK, ASPARAGUS & EGG
By BobD
Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes
- 6 SERVINGS
- Korean Rice bowl with Steak, Asparagus, and Fried Egg
- 1 tablespoon sesame seeds
- 3/4 teaspoon fleur de sel
- 1/2 teaspoon New Mexico chile powder
- 1 1/2 pounds New York strip steak, trimmed
- 1/4 cup soy sauce
- 3 tablespoons Asian sesame oil, divided
- 2 green onions, finely chopped
- 2 tablespoons sugar
- 1 tablespoon sake or dry Sherry
- 1 garlic clove, minced
- 1 1/2 pounds slender asparagus spears, trimmed
- 2 teaspoons vegetable oil plus additional for brushing
- 6 large eggs
- 6 cups freshly cooked medium-grain white rice
- Korean hot pepper paste (kochujang)
- Kimchi
SMOKED SALMON & GOAT CHEESE SANDWICHES
By BobD
Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl
- 4 SERVINGS
- 1/2 pound soft mild goat cheese (such as Bucheron or Montrachet), room temperature
- 10 tablespoons minced fresh arugula or watercress
- 5 tablespoons olive oil
- 6 teaspoons minced fresh chives
- 1 pound smoked salmon slices
- 2 tablespoons fresh lemon juice
- 12 1/2 -inch-thick egg bread slices
- Fresh arugula or watercress leaves
- 12 thin lemon slices
SMOKED SALMON EGGS
By BobD
Preheat the oven to 350 degrees Heat olive oil in an 8-inch oven-safe skillet over medium heat
- 4 tbsp. olive oil
- 1/4 medium onion, chopped
- Salt and pepper to taste
- 4 oz. pepper smoked salmon
- 8 black olives, chopped
- 6 eggs
- 2 tbsp. milk
- 2 tbsp. heavy cream
- 1/2 (8 oz.) pkg. cream cheese, cubed
Great-Grandmother Pearl's Angel Food Cake with Peaches
By BobD
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says
- 2 cups egg whites (from about 16 large eggs)
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 3 cups sugar
- 2 cups cake flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 5 peaches, sliced into thin wedges
- Lightly sweetened whipped cream, for serving
ROASTED MALLARD APICIIUS w/QUINCE
By BobD
1. Preheat oven to 300°F
- 2 SERVINGS
- Slowly Roasted Mallard Apicius with Roasted Quince
- In Imperial Rome, Apicius was regarded not only a great gastronome, but as a gourmand as well, for the luxury of his feasts. Author or Apicius De Re Coquinaria, the first known Roman cookbook.
- • 1 guinea hen, 2 1/2 to 3 pounds, giblets and neck removed, patted dry
- • 1 quince or 1 firm, barley ripe Bartlett pear plus 1 teaspoon apple cider vinegar
- • 1 small sprig rosemary
- • 1 tablespoon plus 1/2 cup honey
- • 1 tablespoon unsalted butter
- • Salt and freshly ground black pepper to taste
- • 1 teaspoon each ground coriander and ground cumin
- • 1/2 teaspoon each white and black peppercorns (or 1 teaspoon black peppercorns), coarsely ground
- • Pinch dried lavender
- • 1 Mallard duck, 2 wing joints removed, patted dry
- • 1 tablespoon olive oil or canola oil
ASPARAGUS SALAD w/CHEVRE & MOREL VINAIGRETTE
By BobD
Bring a large pot 2/3 full of lightly salted water to a boil
- Garlic-Bread-and-Asparagus Salad With Goat-Cheese-And-Morel Vinaigrette
- 1 pound asparagus, trimmed
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 8 ounces fresh morels, or 1 ounce dried morels submerged in boiling water for 20 minutes and drained
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons chopped tarragon, plus more for garnish
- 2 tablespoons chopped parsley, plus more for garnish
- 3 tablespoons tamari sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons (1/3 fluid ounce) liquid ginseng (optional)
- Salt and freshly ground black pepper to taste
- 4 1-inch-thick slices country-style French bread
- 2 cloves garlic, peeled and halved
- 4 ounces goat cheese, cut into 4 slices
SAUTEED PHEASANT BREAST w/WILD MUSHROOM
By BobD
Day 1: 1. Remove breasts from pheasants with skin, bones, and wings attached
- 4 SERVINGS
- Bone the pheasants the first day and make a well-reduced stock, then cook them the following day.
- • 2 pheasants, 2 1/2 to 3 pounds each
- • 2 tablespoons olive oil
- • 1 pound mixed wild mushrooms, such as shiitakes, chanterelles, and pleurottes, wiped clean, trimmed, and sliced
- • 1/2 cup minced flat-leaf parsley
- • 2 teaspoons minced garlic
- • 2 tablespoons unsalted butter
- • 1 large shallot, minced
- • 1 up dry Madeira
- • 1 cup reduced pheasant or game bird stock, or 2/3 cup duck and veal demi-glace, plus 1/3 cup water
- • 1/4 cup minced tarragon
- • Salt and freshly ground black pepper to taste
SWEET PASTRY DOUGH
By BobD
Stir together flour, sugar, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a ...
- FOR 1 SINGLE CRUST PIE OR TARTE.
- With just a touch of sugar, this tender crust cradles the pastry cream and glazed-pear filling especially well.
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 1/2 to 2 tablespoons ice water
MAHI MAHI & MUSSELS STEW
By BobD
1. Precook diced potatoes; reserve
- Idaho potatoes, 1/2-inch dice 5 Oz
- Blended oil 4 Oz
- Celery, 1/4-inch dice 5 Oz
- Onion, 1/4-inch dice 5 Oz
- Red bell peppers, 1/4-inch dice 5 Oz
- Green bell peppers, 1/4-inch dice 4 Oz
- Okra, sliced 5 Oz
- Garlic, chopped 1/2 Oz
- Mahi-mahi, 1/2-inch dice 1 Lb
- Cabernet wine 4 Oz
- Tomato juice 2 Oz
- Fresh thyme, chopped 1 Oz
- Creole seasoning 1/2 Oz
- Filé powder 3/4 Oz
- Freshly ground black pepper 1/4 Oz
- Salt 1 Oz
- Mussels, cleaned, bearded 1 Lb
- Water 1 Oz
- Seafood base 2 Oz