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Recipes
Coconut Brownie Bars
By BobD
Pastry chef Cheryl Burr loves candy, as is obvious from her homage to the Almond Joy
- 1 cup granulated sugar
- 1 stick plus 1 tablespoon unsalted butter, cut into tablespoons
- 1/4 cup light corn syrup
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 14 ounces bittersweet chocolate, chopped
- 7 large egg whites
- 1 1/3 cups granulated sugar
- 1 pound finely shredded unsweetened coconut (6 1/2 cups)
- 1/4 cup sour cream
- 1 vanilla bean, split, seeds scraped
- 1 teaspoon finely grated orange zest (optional)
- 1 pound 2 ounces bittersweet chocolate, chopped
- 4 1/2 tablespoons unsalted butter, cut into tablespoons
- 4 1/2 tablespoons light corn syrup
- 2 1/4 cups heavy cream
- 40 unsalted roasted almonds
GRILLED LEEKS w/ROMESCO SAUCE
By BobD
Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil
- For the romesco sauce:
- 6 SERVINGS
- 1 medium red pepper, roasted, peeled, seeds and membranes removed
- 6 ounces tomatoes (1 large or 2 roma)
- 1 thick slice (about 1 ounce) baguette or country-style bread, lightly toasted
- 1 large garlic clove, peeled
- 1/4 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
- 1/2 to 1 teaspoon pure ground chili powder or red pepper flakes, to taste (pepper flakes are hotter)
- 2 teaspoons chopped fresh Italian parsley
- 1/2 teaspoon sweet paprika or Spanish smoked paprika (pimentón)
- Salt and freshly ground pepper to taste
- 1 tablespoon sherry vinegar
- 1/4 cup extra virgin olive oil, as needed
- For the leeks:
- 6 fat leeks, or 12 baby leeks
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
Hoisin-Ginger Sauce
By BobD
Combine all of the ingredients in a small bowl and mix well
- 1/2 cup hoisin sauce
- 1/4 cup Shaoxing wine
- 1/4 cup low-sodium soy sauce
- 1/4 cup finely chopped scallions
- 1 tablespoon plus 1 teaspoon Asian sesame oil
- 1 1/2 tablespoons finely grated fresh ginger
- Freshly ground white pepper; season the sauce with white pepper
PERFECT RASPBERRY CHIFFON PIE
By BobD
The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it
- 8-10 SERVINGS
- A chiffon pie is pretty, but it often tastes more like sweet foam than fruit. Our tests found a way to make a chiffon pie that's creamy, light, and packed with fruit flavor.
- Fruit Layer
- 12 ounces frozen raspberries (2 cups)
- 3 tablespoons powdered pectin (Sure-Jell)
- 1 1/2 cups sugar
- Pinch table salt
- 1 cup fresh raspberries
- 1 (9-inch) pie shell , baked and cooled (see related recipe)
- Chiffon Layer
- 3 tablespoons gelatin , raspberry flavored
- 3 tablespoons boiling water
- 3 ounces cream cheese , softened
- 1 cup heavy cream , chilled
- Whipped Cream Topping
- 1 1/4 cups heavy cream , chilled
- 2 tablespoons sugar
BELL PEPPER MINI QUICHES
By BobD
Make the crust by whipping the butter and cream cheese together until smooth
- 6 oz. cream cheese, room temperature
- 1 cup salted butter, room temperature
- 2 cups all-purpose flour
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup bell peppers, diced
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp. chives, chopped
ROASTED WILD PHEASANT & SWISS CHARD
By BobD
1. Prepare Sweet Potato-Vanilla Purée
- 4 SERVINGS
- Roast Wild Scottish Pheasant with Swiss Chard and Wild Mushrooms With Sweet Potato-Vanilla Purée• Sweet Potato-Purée (recipe follows)
- • 2 teaspoons juniper berries, finely ground
- • 2 male wild Scottish pheasants, 1 3/4 pounds each, giblets removed, rinsed and patted dry, wing tips turned under
- • Salt and freshly ground black pepper to taste
- • 2 medium bunches fresh sage
- • 5 tablespoons unsalted butter, at room temperature
- • 1 tablespoon grapeseed oil
- • 3/4 pound red Swiss chard
- • 1 cup assorted wild mushrooms, trimmed, wiped clean, and sliced
- • 1/4 cup dry white wine
- • 3/4 cup diced onion
- • 1 ounce smoked slab bacon, sliced into thin pieces
- • 1 cup chicken stock
- This showcases the wild bird’s taste, which is gamier than that of a farm-raised pheasant-plays well against the robust flavors of Swiss chard, wild mushrooms, and sweet potato perfumed with orange an
HORS MUSHROOM & BNT SQUASH EMPANADAS
By BobD
MAKE EMPANADA FILLING: Cook squash in a small saucepan of boiling salted water until just tender, about 2 minute...
- When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.
- FOR EMPANADA FILLING
- 1 cup diced (1/4-inch) butternut squash
- 1/2 cup finely chopped white onion
- 6 small garlic cloves, minced
- 1/4 cup olive oil
- 2 (2- to 3-inch) fresh jalapeno chiles, seeds and ribs discarded and chiles finely chopped
- 1 lb fresh exotic mushrooms such as chanterelles, porcini, or hedgehogs (all one kind, not a mixture), trimmed and coarsely chopped
- 1/2 teaspoon salt
- 1/3 cup chicken broth
- FOR SAUCE
- 1 dried pasilla de Oaxaca chile
- 3 garlic cloves, left unpeeled
- 1 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
- 1/4 cup finely chopped white onion
- 1/4 cup water
- 1/2 teaspoon salt
- FOR EMPANADA CRUST
- 1/3 pastry dough (1 lb)
- 1 large egg, lightly beaten with 1 tablespoon water
- 2 teaspoons coarse sea salt
CANDIED ORANGE PEEL
By BobD
Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bot...
- 2 navel oranges
- 1/2 to 3/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup water
ENDIVE-RADICCHIO SALAD w/PANCETTA & GORG
By BobD
Cook pancetta in a 12-inch heavy skillet over medium heat until crisp, then drain on paper towels
- 4 SERVINGS
- 8 slices pancetta (3 oz)
- 1/3 cup well-shaken buttermilk
- 1/4 cup sour cream
- 2 tablespoons minced shallot
- 1 tablespoon cider vinegar
- 3/4 cup crumbled Gorgonzola (3 1/2 oz), divided
- 1 lb Belgian endive, cored and cut crosswise into 1 1/2-inch pieces
- 1/2 head radicchio, cored and thinly sliced (about 2 cups)
- 1 celery rib, chopped
Butter Beans in Miso Bagna Cauda
By BobD
In a large saucepan, cover the drained beans with 2 inches of water
- 1 cup dried butter beans, soaked overnight and drained
- 12 baby potatoes
- 1 tablespoon plus 1 teaspoon red miso paste
- 1 teaspoon finely grated lemon zest plus juice of 2 lemons
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 2 tablespoons chopped parsley
- Salt
- 2 tablespoons chopped roasted almonds, for garnish
- Baby arugula and shaved Parmigiano-Reggiano, for garnish