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Recipes
Mustard-Baked Chicken with a Pretzel Crust
By BobD
This dish, from chef Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-v...
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
CHOCOLATE FONDUE w/MACAROONS
By BobD
MAKE CANDIED PEEL: Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orang...
- 2 SERVINGS
- CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS
- FOR CANDIED PEEL
- 2 navel oranges
- 1/2 to 3/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup water
- FOR ALMOND MACAROONS
- Butter for greasing baking sheet
- 1/2 cup sliced blanched almonds (1 1/4 oz)
- 1/2 cup pure almond paste (5 oz; not marzipan)
- 1 large egg white
- 1/8 teaspoon salt
- FOR FONDUE
- 3 oz fine-quality bittersweet chocolate (no more than 64% cacao if marked)
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon Cognac or other brandy
- SPECIAL EQUIPMENT: a pastry brush; a small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry); wooden picks or skewers
- ACCOMPANIMENT: 1/2 pint raspberries
CHICKEN LIVER CROSTINI
By BobD
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occa...
- 8 SERVINGS
- Spicy red-pepper flakes and salty capers cut through the richness of the topping.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, finely chopped
- 1/2 lb chicken livers, trimmed and patted dry
- 1/4 to 1/2 teaspoon hot red-pepper flakes
- 3 tablespoon capers, rinsed and coarsely chopped
- 1/2 cup sweet (red) vermouth
- 1 cup chopped parsley
- 1 sourdough baguette, thinly sliced and toasted
- 1 lemon wedge
RICE w/MUSHROOMS & PISTACHIOS
By BobD
Heat 1 tablespoon of the butter in a saucepan and add onions
- 2 tablespoons butter
- 1/2 cup finely chopped onions
- 1/4 pound mushrooms, diced, about 1/3 cups
- 1/3 cup shelled pistachio nuts
- 1 cup rice
- 1 1/2 cups fresh or canned chicken broth
- Salt and freshly ground pepper
LEEK AND CHESTNUT SOUP
By BobD
Clean and peel the chestnuts
- 1/2 lb. fresh chestnuts
- 3 tbsp. butter
- 1 lb. leeks, sliced
- 1 lb. potatoes, peeled and sliced
- 1 cup beer
- Beef broth
- 1 1/4 cup heavy cream
- 2 large egg yolks
- Bread slices
Jean-Georges' Shrimp and Water Chestnut Toasts
By BobD
At 66, his luxe Chinese restaurant in downtown Manhattan, Jean-Georges Vongerichten serves crunchy toasts he identi...
- 3/4 pound medium shrimp shelled, deveined and coarsely chopped
- 4 tablespoons unsalted butter, softened
- 6 canned whole water chestnuts, drained and cut into 1/8-inch dice
- 2 large scallions, sliced crosswise
- 1/4 cup Shao-Hsing cooking wine or dry sherry
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 baguette, sliced 1/3 inch thick on the diagonal (24 slices)
- Vegetable oil, for frying
- 1/4 cup sesame seeds
SLOW ROASTED SALMON FILLET
By BobD
Put oven rack in middle position and preheat oven to 225°F
- Slow-roasting at a very low temperature results in extremely tender salmon. The richness of the fish is accented by a salty-sweet red-wine sauce, which thickens into a syrupy glaze during cooking.
- 1 (4-inch) piece peeled fresh ginger
- 1 cup soy sauce
- 2 cups dry red wine
- 1 1/3 cups mirin (Japanese sweet rice wine)
- 1/4 cup packed dark brown sugar
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- 1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
- Accompaniment: lime wedges
COCONUT LIME MUSSELS
By BobD
In a large pot, heat the olive oil over medium-high heat
- 2 2 2 tbsp extra-virgin olive oil
- 2 2 2 shallots, minced
- 2 2 2 garlic cloves, minced
- 2 2 2 tsp peeled and grated fresh ginger
- 2 2 2 tsp minced lemongrass
- 3 3 3 tbsp fresh lime juice
- 2 2 2 cups/480 ml dry white wine
- 1 1 1 cup/240 ml unsweetened coconut milk
- 2 to 2 1/2 2 to 2 1/2 to 1.2 g to 1.2 kg mussels, scrubbed and debearded
- 2 2 2 tbsp minced fresh flat-leaf (Italian) parsley or scallions
SPAGHETTI SQUASH w/GARLIC & BREADCRUMBS
By BobD
1. Preheat the oven to 375 degrees
- Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.
- 1 spaghetti squash, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 3 to 4 large garlic cloves, green shoots removed, minced
- 2 tablespoons breadcrumbs
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper to taste
- Freshly grated Parmesan
QUAIL LIVER MOUSSE
By BobD
Using a tablespoon of butter, butter 12 four-ounce timbales and chill
- 4 tablespoons unsalted butter at room temperature
- 2 mushrooms, minced
- 2 shallots, minced
- 8 ounces quail liver (about 12 livers)
- 1 1/4 teaspoons salt
- Pinch each of nutmeg, white pepper, powdered rosemary
- 1 teaspoon parsley, minced
- 1/2 teaspoon fresh tarragon, minced
- 1/2 clove garlic, minced
- 2 cups heavy cream
- 2 eggs
- 3 sheets buttered parchment