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Recipes
RISOTTO w/SHRIMP, CLAMS & SCALLOPS
By BobD
1.Saute onions in hot oil in heavy-bottomed pot large enough to hold all ingredients
- 2 large onions, finely chopped
- 2 tablespoons olive oil
- 1 pint shucked oysters or clams, liquid reserved
- 5 to 6 cups chicken or fish stock
- 1 cup dry white wine
- 2 cups Arborio or vialone rice
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon saffron (optional)
- 1 pound shrimp, cooked or raw, shelled and deveined
- 1/2 pound scallops
- Salt and pepper to taste
Apple-Butter Ice Cream with Ginger-Chocolate Ganache
By BobD
Folding apple butter into vanilla ice cream is a great way to add elegance
- 1 pint vanilla ice cream
- 1/3 cup apple butter
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 2 tablespoons finely grated fresh ginger
- Gingersnaps, for serving
HOLIDAY SUGAR COOKIES
By BobD
1. In a bowl of a standing mixer fitted with a paddle attachment, mix the butter and sugar until light and fluffy, ...
- Cookies:
- 1/2 cup (1 stick) unsalted butter
- 1 1/8 cup granulated sugar
- 1 egg
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Royal Icing:
- 2 egg whites
- 3 1/2 cups confectioners' sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- Slice of white bread
FRIED CHICKPEAS w/CHOURIZO & SPINACH
By BobD
Heat the broiler. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over...
- 4 SERVINGS
- 1/4 cup olive oil, plus more for drizzling
- 2 cups cooked or canned chickpeas, as dry as possible
- Salt and black pepper
- 4 ounces chorizo, diced
- 1/2 pound spinach, roughly chopped
- 1/4 cup sherry
- 1 to 2 cups bread crumbs.
FARRO SPAG W/BEETS, BRN BTR & POPPY SEEDS
By BobD
1. Preheat the oven to 400F
- 1 pound red beets, cleaned
- 1/4 cup olive oil
- 1/4 cup water
- 1 pound good-quality farro or whole wheat spaghetti
- 6 tablespoons unsalted butter
- 1 heaping tablespoon poppy seeds
- 1 teaspoon kosher salt
- 1/4 cup pasta water
- 1/4 pound goat's milk cheese
Cheese Tortellini with Walnut Pesto
By BobD
Here's one of the quickest pesto sauces you'll come across
- 1 cup walnuts
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 2 cloves garlic, smashed
- 3 tablespoons grated Parmesan cheese, plus more for serving
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen cheese tortellini
- 1 tablespoon butter
POLENTA w/PARMESAN & TOMATO SAUCE
By BobD
1. Preheat the oven to 350 degrees
- 1 cup polenta
- 1 quart water
- 1 teaspoon salt
- 1 tablespoon butter
- 1/3 cup freshly grated Parmesan (optional), plus additional for sprinkling
- 1 1/2 cups Fresh Tomato Sauce or Simple Marinara Sauce
BLOOD ORANGE POLENTA UPSIDE DOWN CAKE
By BobD
For cake: Position rack in center of oven and preheat to 350F
- Cake:
- 8 SERVINGS
- Blood Orange Polenta Upside Down-Cake with Whipped Creme Fraiche
- 7 tablespoons sugar, divided, plus 3/4 cup sugar
- 3 tablespoons water
- 8 tablespoons (1 stick) unsalted butter, room temperature, divided
- 3 unpeeled small to medium blood oranges
- 3/4 cup plus 3 tablespoons unbleached all purpose flour
- 3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3/4 teaspoon vanilla extract
- 2 large eggs, separated
- 6 tablespoons whole milk
- Whipped creme fraiche:
- 1 cup chilled creme fraiche
- 2 tablespoons sugar
- Special equipment: Ovenproof 10-inch-diameter skillet with 2 1/2-inch-high sides
Braised Short Ribs
By BobD
Chef Way: Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand ...
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
By BobD
These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Verd...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Four 1/4-inch-thick slices of Canadian bacon (3 ounces), cut into 1/4-inch dice
- 1/2 cup sliced pitted kalamata olives
- 2 pickled jalapeños, seeded and diced
- 1 tomato, diced
- 6 large eggs, lightly beaten
- 1 cup shredded Gruyère cheese (3 1/2 ounces)
- Salt and freshly ground pepper
- 4 split English muffins, toasted
- Classic Hollandaise Sauce
- 1 tablespoon snipped chives