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Recipes
BLENDER FRESH TOMATO SOUP
By BobD
Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater s...
- 4 SERVINGS
- 2 pounds ripe, locally grown tomatoes
- Salt to taste
- 1 large garlic clove, peeled
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish
- 1 cup water
- Pinch of cayenne
GRILLED LEG OF LAMB w/ROSEMARY & MUSTARD
By BobD
Open lamb like book on work surface
- 10-12 SERVINGS
- 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
- 8 garlic cloves, peeled, divided
- 1/2 cup whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- Nonstick vegetable oil spray
- Fresh rosemary sprigs and fresh Italian parsley sprigs
PECAN CORNMEAL BUTTER CAKES
By BobD
In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes
- YIELD 8-12 CAKES
- 9 ounces unsalted butter, plus extra for pans
- 1 cup pecans, toasted and cooled
- 2 cups confectioners sugar
- 1/4 cup granulated sugar, plus extra for berries (optional)
- 3/8 cup all-purpose flour
- 2 teaspoons baking powder
- 7/8 cup white cornmeal, plus extra for pans
- 1/2 teaspoon kosher salt
- 8 egg whites
- 2 teaspoons vanilla extract
- Berries, for serving
- Ice cream or whipped cream, for serving.
YUZU CHIFFON CAKE
By BobD
Preheat oven to 325 degrees
- For the cake:
- 1 3/4 cups flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 6 yuzus, zested and juiced (see note)
- 1 1/2 cups sugar
- 1 teaspoon salt
- 7 eggs, separated
- 1/4 cup olive oil
- 3/4 cup plain yogurt
- 1/2 teaspoon cream of tartar.
- For the ganache:
- 8 tablespoons unsalted butter
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup unsweetened, nonalkalized cocoa powder
- 1/2 teaspoon salt.
Pumpkin Cake with Caramel-Cream Cheese Frosting
By BobD
In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets...
- 1 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
BLACK TIE MARTINIS
By BobD
Combine gin and peppercorns, then let stand 15 minutes
- 3 SERVINGS
- 9 oz (1 cup plus 2 Tbsp) gin or vodka
- 1 teaspoon black peppercorns, crushed
- 1 tablespoon dry vermouth
- 3 dashes Angostura bitters
- GARNISH: lemon twist
ROASTED SPRING ONION & BEET SALAD
By BobD
1. Preheat the oven to 425 degrees
- You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.
- 2 medium size spring onions, preferably red, sliced across the grain
- 3 tablespoons extra virgin olive oil
- 1 bunch beets (about 1 pound), roasted, peeled and sliced
- Salt and freshly ground pepper
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 teaspoon balsamic vinegar
- 2 to 3 tablespoons finely chopped parsley or arugula
- 1 ounce toasted almonds, chopped (2 tablespoons chopped)
Fig-and-Stilton Squares
By BobD
After baking flaky squares of puff pastry, Melissa Rubel Jacobson tops them with sweet fig preserves and pungent bl...
- One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
- 1/2 cup fig preserves
- 3/4 cup crumbled Stilton cheese (4 ounces)
Rabbit Stew with Olives and Rosemary
By BobD
In a large, deep skillet, heat 2 tablespoons of the olive oil
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Two 3-pound rabbits, each cut into 10 pieces (see Note)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 4 rosemary sprigs, tied into 2 bundles with kitchen string
- 4 cups chicken stock or low-sodium broth
- 1/2 pound Niçoise olives (1 1/2 cups)
Herbed Fazzoletti with Asparagus and Burrata
By BobD
In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and ...
- 3/4 cup parsley, plus more for garnish
- 2 tablespoons snipped chives, plus more for garnish
- 2 tablespoons tarragon leaves, plus more for garnish
- 2 tablespoons chervil leaves, plus more for garnish
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound asparagus, cut into 1/2-inch pieces
- 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti)
- 1/4 cup pine nuts, preferably Italian
- 10 ounces burrata or buffalo mozzarella, cut into cubes