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Recipes
BROILED OYSTERS w/GARLIC BREADCRUMBS
By BobD
Preheat broiler. Place breadcrumbs in small bowl
- 12 PIECES
- 1/2 cup fresh breadcrumbs made from crustless white bread
- 2 1/2 tablespoons unsalted butter
- 1/2 small garlic clove, pressed
- 1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
- 12 oysters, freshly shucked and reserved on half shell with juices
- Lemon wedges
YOGURT MARINATED CHIX KEBABS w/ALEPPO PEPPER
By BobD
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water
- He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlicto be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef.
- 1 1/2 1 1/2 2 2 Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 1 8 cup plain whole-milk Greek-style yogurt( 8 ounces)
- 3 3 3 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons red wine vinegar
- 2 2 2 tablespoons tomato paste
- 2 2 2 teaspoons coarse kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- 6 6 6 garlic cloves, peeled, flattened
- 2 2 1 1 2 1/4 1 1/4-inch into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
- Special equipment: Flat metal skewers
Beet-and-Apple Salad
By BobD
For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import
- 4 large beets (2 1/2 pounds)
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/4 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/3 cup salted pistachios, chopped
- 1 green apple, thinly sliced
CHOCOLATE SOUFFLE CAKES w/CHICORY
By BobD
Heat the oven to 350F. Spray the insides of 6 large oven-safe coffee cups or six 6-ounce ramekins with nonstick coo...
- 2 cups plus 2 tablespoons sugar
- 1/4 cup light brown sugar
- 1/2 cup Dutch-processed cocoa powder
- 3 tablespoons unsalted butter, at room temperature
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup brewed New Orleans-style chicory coffee
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
By BobD
"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine ofte...
- 1 packed cup basil leaves
- 1 large garlic clove, coarsely chopped
- 1/2 teaspoon hot smoked paprika
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt
- One 8-ounce zucchini, cut into 4 lengthwise slices
- 4 English muffins, preferably Bays, split
- 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
SOUTH INDIAN CABBAGE w/YOGURT
By BobD
1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using)
- Make sure that you don’t let the yogurt get too hot or it will curdle.
- 2 tablespoons peanut oil or canola oil
- 2 teaspoons black mustard seeds
- 2 teaspoons urad dal, or 1 teaspoon each urad dal and channa dal (optional)
- 1 1/2 teaspoons cumin seeds, lightly toasted and ground
- 2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
- 2 teaspoons ground coriander seeds
- 1/2 teaspoon turmeric
- 1 medium onion, cut in half root to stem, then thinly sliced across the grain
- 1 small cabbage (or 1/2 large), cored and shredded
- Salt to taste
- 3 to 4 tablespoons grated coconut (to taste)
- 1 cup plain low-fat yogurt
Over-the-Top Mushroom Quiche
By BobD
"I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller
- 1 tablespoon vegetable oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
- 1 pound white mushrooms, thinly sliced
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 small shallots, minced
- 1 tablespoon thyme, chopped
- 3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
- Buttery Pastry Shell
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
HAM PERSILLADE w/MUSTARD POTATO SALAD
By BobD
Make ham persillade: Chop enough parsley leaves to measure 1 tablespoon; reserve
- An elegant arrangement of tangy potato salad, peas gently mashed with marjoram, and salty ham softly set in parsleyed gelatin.
- Yield: Makes 4 servings
- 6 long parsley sprigs, divided
- 1 3/4 cups reduced-sodium chicken broth
- 1 large garlic clove, minced
- 2 teaspoon unflavored gelatin (from 1 envelope)
- 3 tablespoons water
- 1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white-wine vinegar
- 2 celery ribs, finely chopped (1 cup)
- 1/4 cup chopped cornichons or sour gherkins
- 1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
- 1 (10-ounce) box frozen baby peas, thawed
- 2 teaspoons finely chopped marjoram
- 3 tablespoons extra-virgin olive oil
- Equipment: 4 (16-ounce) wide jars or containers with lids
- Garnish: celery leaves
RASPBERRY SOUR CREAM BUCKLE
By BobD
MAKE CAKE: Preheat oven to 375F with rack in middle
- SERVES 6
- FOR CAKE
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 teaspoon pure vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- 2 cups raspberries (1/2 lb)
- FOR STREUSEL
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup chopped walnuts
- ACCOMPANIMENT: softly whipped cream
SHRIMP BUTTER TOASTS
By BobD
MAKE SHRIMP BUTTER: Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam su...
- YIELD 10 PIECES
- FOR SHRIMP BUTTER
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup minced onion
- 2 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne
- FOR TOAST POINTS
- 10 slices firm white sandwich bread, crusts discarded and each slice cut to form 4 triangles
- 3 tablespoons unsalted butter, melted
- GARNISH: whole cooked shrimp