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Recipes
Poached Pear and Brown Butter Tart
By BobD
Chef John Besh says he is crazy about winter fruit and loves using it in this brown butter-custard tart
- Vegetable oil spray, such as canola
- 13/4 cups all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 1 1/2 sticks unsalted butter, cut into pieces and chilled
- 1 large egg yolk mixed with 4 tablespoons of ice water
- 6 cups water
- 2 cups semidry white wine, such as Riesling
- 2 cups sugar
- 1 sage leaf
- 4 whole cloves
- One 3-inch cinnamon stick
- 1 vanilla bean, split and seeds scraped
- 4 Bosc pears—peeled, quartered and cored
- 4 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup sugar
- 1/2 vanilla bean, split and seeds scraped
- 1/2 teaspoon finely grated orange zest
- Pinch of salt
- 1/4 cup all-purpose flour
CHICKEN ROASTED w/MUSHROOMS
By BobD
Preheat oven to 400 degrees
- 3 to 3 1/2 pound chicken
- 1/2 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces medium-size white, cremini, shiitake, oyster or morel mushrooms, or a mixture
- 6 cloves garlic, sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
BBQ BEEF SANDWICHES
By BobD
Slice eye of round roast into thin slices
- 1 15-oz. can tomato sauce
- 1 cup brown sugar
- 1 cup ketchup
- 1 cup mustard
- 1 cup water
- 1/8 tsp. Worcestershire sauce
- 1 tbsp. minced onion
- 2 beef bouillon cubes
- 3 lbs. beef, eye of round
- 6 hamburger buns or dinner rolls
- 2 dashes hot sauce
SKILLET MACARONI w/BROCCOLI, MUSH & CHEESE
By BobD
1. Mix the Cheddar and Parmigiano-Reggiano in a medium bowl
- This skillet-supper version of the classic is quicker and easier to make.
- 4 ounces grated Cheddar
- 2 ounces finely grated Parmigiano-Reggiano
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 6 ounces cremini or white button mushrooms, sliced
- 3 tablespoons unbleached all-purpose flour
- 3 cups low-fat or fat-free milk
- 1 tablespoon Dijon mustard
- 1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
- 4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
CREAMY FRUIT COCKTAIL
By BobD
In large bowl, mix sour cream, honey and orange juice until smooth
- 1/2 cup sour cream
- 1 tbsp. honey
- 1 tbsp. orange juice
- 4 medium oranges, peeled and sectioned
- 3 medium bananas, sliced
- 1 cup strawberries, cut in half
- 1 cup seedless green grapes, cut in half
CHANTERELLE BUTTER
By BobD
Melt butter in a large skillet over medium heat
- 12 tablespoon (1 1/2 sticks) butter
- 12 ounces (about 5 cups) fresh chanterelles, cleaned, trimmed, and coarsely chopped
- 1 tablespoon tomato paste
- 1 clove garlic, peeled and chopped
- Pinch cayenne
- Salt
ROASTED CAULIFLOWER
By BobD
Put oven rack in middle position and preheat oven to 450F
- SERVES 4
- Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
- 1 medium head cauliflower (2 1/2 to 3 lb), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
FEATHERLIGHT YEAST ROLLS
By BobD
Generously cover potato with cold water in a medium saucepan
- 2 DOZEN
- 1 russet (baking) potato (1/2 lb), peeled and cut into 1-inch pieces
- 1/2 stick unsalted butter, divided
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 (1/4-oz) package active dry yeast
- 2 2/3 cups all-purpose flour
Warm Double-Chocolate Brownie Cakes
By BobD
Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and pastry chef
- 1 stick plus 2 tablespoons unsalted butter
- 5 ounces milk chocolate, chopped
- 3 tablespoons cake flour
- 1/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream, for serving (optional)
RHUBARB GALETTE w/CREME FRAICHE
By BobD
For crust: Whisk flour, sugar, and salt in medium bowl to blend
- Crust:
- 8 SERVINGS
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- Topping:
- 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
- 1/4 cup plus 5 tablespoons sugar, divided
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk, beaten to blend
- 1 8-ounce container creme fraiche