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Recipes
WATERMELON & GINGER SPRITZER
By BobD
Put watermelon into blender in batches and process until smooth
- 6 SERVINGS
- 6 cups seedless watermelon, cubed
- 1 cup fresh lime juice
- 1/2 cup sugar
- 1 tablespoon honey
- 3 tablespoons grated fresh ginger
- 1 cup seltzer
- Fresh mint leaves for garnish.
STOLLEN
By BobD
MAKE DOUGH: If using fresh yeast, heat milk until just warm
- 2 LOAVES
- FOR DOUGH
- 1 cup plus 2 tablespoons whole milk
- 1/2 oz fresh (cake) yeast or 1 (1/4-oz) package active dry yeast (preferably Red Star or Saf)
- 1 lb 2 oz bread flour (about 3 3/4 cups)
- 7 tablespoons unsalted butter, softened
- 2 tablespoons superfine granulated sugar
- 1 teaspoon salt
- 2 large eggs
- FOR FRUIT FILLING
- 3/4 cup chopped mixed candied peel (3 1/2 oz)
- 2/3 cup golden raisins
- 1/3 cup sliced almonds
- 1/4 cup chopped glac�herries
- 2 tablespoons golden or dark rum
- 1/2 teaspoon cinnamon
- FOR CR�E D�ALMOND
- 1/2 stick unsalted butter, softened
- 1/3 cup superfine sugar
- 1/2 cup almond meal or almond flour
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon golden or dark rum
- 7 oz marzipan, cut into small pieces (1 1/4 cups)
- FOR GLAZE
- 3 tablespoons unsalted butter
- 1 tablespoon golden or dark rum
- Confectioners sugar for dusting
- EQUIPMENT: a flexible plastic bowl scraper
GREEN TOMATO & HONEYDEW MELON SALAD
By BobD
Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, ...
- 4 SERVINGS
- 1 teaspoon ground cumin
- 2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
- 2 tablespoons plus 1/4 tsp extra-virgin olive oil, divided
- 1 tablespoon distilled white vinegar
- 2 teaspoons finely chopped seeded fresh jalapeno
- 1 1/2 lb mixed green tomatoes (not unripe), cut into 3/4-inch wedges
- 1/2 honeydew melon, cut into 3/4-inch pieces
- 1/4 cup packed cilantro leaves
PERFECT SKILLET PEACH COBBLER
By BobD
For the filling: Adjust oven rack to middle position and heat oven to 425 degrees
- 6-8 SERVINGS
- Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.
- Filling
- 4 tablespoons unsalted butter
- 5 pounds peaches , peeled, pitted and cut into 1/2-inch wedges
- 6 tablespoons sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cornstarch
- Topping
- 1 1/2 cups all-purpose flour , plus extra for work surface
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoons salt
- 3/4 cup buttermilk
- 4 tablespoons unsalted butter , melted and cooled
- 1 teaspoon ground cinnamon
Butternut Squash Soup with Pumpkin Butter
By BobD
Considered a Thanksgiving classic, this versatile and universally loved soup is simply too tasty to enjoy only once...
- Vegetable oil spray
- 1 2-pound butternut squash, halved lengthwise and seeded
- 2 cups low-sodium chicken broth
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- Pinch of grated nutmeg
- 1 cup milk or half-and-half
- Kosher salt and freshly ground black pepper
- 1 10-ounce jar pumpkin butter
- Chopped pistachio nuts
J&G Steak Sauce
By BobD
A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertiv...
- 1/2 cup golden raisins
- 1/2 cup hot water
- 1 tablespoon vegetable oil
- 2 shallots, thinly sliced
- 1 garlic clove, thinly sliced
- 1 red Thai chile, minced
- 1 cup sugar
- 2 tablespoons unsulfured molasses
- 1/4 cup tomato paste
- 2 tablespoons tamarind concentrate (see Note)
- 1 oil-packed anchovy fillet, chopped
- 1 chipotle in adobo sauce, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely grated orange zest
- 1 cup red wine vinegar
- 1 star anise pod
- Pinch of ground cloves
- 1 cup water, at room temperature
- Salt
MARINATED QUAIL w/POMEGRANATE & MINT
By BobD
1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth past...
- 6 SERVINGS
- Pomegranate-Mint Marinated Quail with Figs, Arugula, and Crispy Potato
- • 1 cup fresh mint leaves
- • 1/2 cup pomegranate juice (available at specialty food stores)
- • 8 cloves garlic
- • 12 semi-boneless quail, 2 wing joints removed
- • 6 medium baking potatoes
- • Peanut oil for deep-frying
- • 7 tablespoons extra-virgin oil
- • 6 tablespoons lemon juice
- • 4 tablespoons orange juice
- • 1 tablespoon honey
- • Salt and freshly ground black pepper to taste
- • 12 fresh figs, preferably Black Mission
- • 3 cups arugula leaves
SWEET POTATO & COCONUT PUREE
By BobD
Preheat oven to 450F with rack in middle
- 6 lb medium sweet potatoes
- 1 cup well-stirred canned unsweetened coconut milk
- 3 tablespoons packed dark brown sugar, or to taste
ROLLATINI DI VITELLO AL POMODORO
By BobD
If the scaloppine are unusually large, cut them down to about 5 inches in length and 3 1/2 to 4 inches in width
- 4 SERVINGS
- 1 pound veal scaloppine, very thinly sliced and pounded flat
- 1/4 pound rolled pancetta, sliced very thin
- 5 tablespoons freshly grated parmesan cheese
- 1/4 cup butter
- 2 tablespoons vegetable oil
- Salt to taste
- Freshly ground pepper, about 4 twists of the mill
- 1/2 cup dry white wine
- 1 tablespoon tomato paste with just enough warm water to dilute it
LIDIA'S RAW & COOKED SALAD
By BobD
To make the verdura cotta (cooked vegetables) Peel and trim the onions and slice into rounds, about 3/4-inch thick
- Do not feel confined by these ingredients: use other greens such as escarole, mesclun, and frisee together with cooked vegetables such as roasted squash, boiled leeks, boiled beets-anything else you have on hand or enjoy.
- 1 pound sweet onions, such as Vidalia or Walla Walla
- 1/2 cup extra-virgin olive oil, or as needed
- 1/2 teaspoon Coarse sea salt, or kosher salt, or to taste
- 3/4 pound Red Bliss potatoes, (3 to 6 potatoes, depending on size)
- 1/2 pound fresh green beans
- 2 ripe fresh tomatoes, (about 1/2 pound)
- 2 heads Bibb lettuce, (about 3/4 pound)
- 1/2 cup black olives, pitted
- 3 tablespoons small capers, drained
- freshly ground black pepper, to taste
- 3 tablespoons red wine vinegar