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Recipes
APPLE FRITTERS w/BOURBON ICE CREAM
By BobD
For fritter coating: Blend sugar and cinnamon in small bowl
- Fritter coating:
- The fritters can be fried up to two hours ahead, then rewarmed just before serving.
- 1 cup sugar
- 2 teaspoons ground cinnamon
- Apple filling:
- 2 tablespoons (1/4 stick) unsalted butter
- 1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3- to 1/2-inch cubes (about 3 cups)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup sparkling apple cider
- 1 tablespoon apple cider vinegar
- Fritter base:
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon finely grated lemon peel
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup buttermilk
- 2 large eggs, separated
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon coarse kosher salt
- Safflower oil (for deep-frying)
- Bourbon Ice Cream
- Special equipment: Deep-fry equipment
PASTA w/TUNA, ANCHOVY, PIGNOLI & CURRANTS
By BobD
In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 1...
- 1 whole garlic clove, peeled and crushed in one piece
- 1 small onion, finely chopped
- 3 tablespoons extra-virgin olive oil, plus additional if needed
- 6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed
- 1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds)
- 2 tablespoons pine nuts
- 2 tablespoons currants
- salt and freshly ground black pepper to taste
- 4 quarts water
- 1 tablespoon coarse sea salt
- 1 pound thin pappardelle or tagliatelle
- 12 ounces canned albacore tuna packed in olive oil, rinsed and drained
- 3 tablespoons finely minced flat-leaf parsley
- 1/2 cup toasted bread crumbs
SMOKED PORK BUTT w/SAUERKRAUT
By BobD
Before proceeding further, boil the meats 10 minutes in plenty of water and drain
- Cappucci Guarniti
- Serves 6
- 1 pound smoked pork butt, halved
- 1 pound kielbasa sausage
- 1 pound smoked pork ribs
- 2 tablespoons olive oil
- 4 pounds sauerkraut, washed twice and drained
- 2 cloves garlic, sliced
- 6 bay leaves
- Salt and freshly ground pepper to taste
Grandma's Lasagna
By BobD
Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the defini
- 1/4 cup extra-virgin olive oil
- 1/2 pound ground beef chuck
- 1/2 pound ground sirloin
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- Two 28-ounce cans Italian peeled tomatoes, finely chopped, juices reserved
- One 28-ounce can tomato puree
- 2 cups chicken stock or low-sodium broth
- 2 bay leaves
- 6 thyme sprigs, tied together with kitchen string
- Pinch of sugar
- Salt and freshly ground pepper
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 pounds fresh ricotta
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped basil
- 1/2 cup freshly grated Parmesan cheese
- 1 pound packaged whole-milk mozzarella, shredded (3 cups)
- 1 large egg, beaten
- 12 dried lasagna noodles
MOROCCAN CARROT SOUP
By BobD
Melt butter in large saucepan over medium-high heat
- 4 SERVINGS
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped white onion
- 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- 2 1/2 cups low-salt chicken broth
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground allspice
- 1/2 cup plain yogurt, stirred to loosen
Holiday Beef Brisket with Onions
By BobD
When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was o...
- 2 teaspoons Kosher salt, plus more to taste
- 1 teaspoons freshly ground pepper, plus more to taste
- 2 teaspoons thyme, chopped
- 1 teaspoon oregano, chopped
- 1 tablespoon sweet Hungarian paprika
- 1 (6-pound) flat-cut brisket
- 1/2 cup dried porcini mushrooms, about 1/2-ounce
- 1 cup hot water
- 3 tablespoons pure olive oil
- 2 cups dry vermouth or white wine
- 1 cup chicken stock or canned low-sodium broth
- 2 cups canned Italian tomatoes, chopped
- 3 bay leaves
- 4 medium onions, thinly sliced
- 3 tablespoons garlic, chopped
Yellow Layer Cake with Vanilla Frosting
By BobD
Preheat the oven to 350°
- 3 cups sifted all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 pound unsalted butter, softened
- 1 large egg yolk (optional)
- 1 pound confectioners' sugar
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Georgia Peach Pie
By BobD
When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust
- 2 2/3 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
- 1/2 cup ice water
- 8 large, ripe but firm peaches (3 1/2 pounds)
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
- Bourbon Whipped Cream, for serving
THE PILGRIM
By BobD
In small bowl, mix cranberry sauce and Dijon mustard
- 4 SERVINGS
- 3 tablespoons cranberry sauce
- 3 tablespoons Dijon mustard
- 6-8 tablespoons butter, at room temperature
- 4-5 fresh sage leaves, chopped
- 8 slices honey wheat bread
- 16 slices Wisconsin Gouda cheese
- 8 ounces turkey breast, sliced
- 8 ounces fresh spinach leaves
MAGRET de CANARD w/COL. HAWKER SAUCE
By BobD
Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart witho...
- Colonel Hawker is said to have been Wellington's fowling officer.
- 1 magret (2 boneless breast halves)
- Salt to taste
- 1 cup chicken stock
- 1 tablespoon mushroom ketchup
- 1 tablespoon Harvey sauce
- 1 tablespoon fresh lemon juice
- 1 shallot, chopped
- 4 whole cloves
- 1 teaspoon ground mace
- 1 teaspoon cayenne pepper
- 1 cup port wine