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Recipes
Cherry Almond Pie
By BobD
Drain cherries, reserving 1 cup liquid
- 1 1 can 1 (20-ounce) can pitted sour cherries
- 3/4 3/4 3/4 cup white sugar
- 1/3 1/3 1/3 cup all-purpose flour
- 1/8 1/8 1/8 teaspoon salt
- 2 2 2 tablespoons unsalted butter
- 1/2 1/2 1/2 teaspoon almond extract
- 2-crust 9-inch 2-crust 9-inch pie
WHITE MUSHROOM SAUCE
By BobD
Rinse mushrooms and pat dry
- 1/4 pound mushrooms
- 5 tablespoons butter
- 2 tablespoons finely chopped shallots
- Salt to taste if desired
- Freshly ground pepper to taste
- 1/4 cup dry white wine
- 2 tablespoons heavy cream
BRUSCHETTE w/PROSCIUTTO & FIG JAM
By BobD
Preheat oven to 400F. Place baguette slices in single layer on baking sheet
- 12 1/4 -inch-thick baguette slices
- Extra-virgin olive oil
- 1/3 cup finely grated Parmesan cheese
- 6 slices prosciutto, each slice cut crosswise into 4 pieces
- 2 tablespoons fig jam
Marja's Mac-and-Cheese
By BobD
Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at th...
- 3/4 pound elbow macaroni
- Extra-virgin olive oil, for drizzling
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 1 cup whole milk
- 2 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 cups shredded extra-sharp cheddar cheese (4 ounces)
- 1 1/2 cups shredded sharp cheddar cheese (4 ounces)
- 1 1/2 cups shredded Monterey Jack cheese (4 ounces)
- 4 ounces cold cream cheese, cut into 1/2-inch cubes
Brown Rice Salad with Crunchy Sprouts and Seeds
By BobD
Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes
- 1 cup (packed) chopped fresh chives
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons (or more) fresh lemon juice
- 1 teaspoon kosher salt plus more
- 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
- 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
- 1/2 cup cooked brown rice
- 2 scallions, thinly sliced
- 1/3 cup toasted salted sunflower seeds
- 1/3 cup toasted salted shelled pumpkin seeds (pepitas)
- 1/3 cup coarsely chopped roasted unsalted almonds
- Freshly ground black pepper
HAM & GRAPE SALAD w/HORSERADISH VIN
By BobD
Whisk together horseradish, mayonnaise, vinegar, salt, pepper, and oil in a large bowl
- SERVES 4
- 1/4 cup bottled horseradish (not drained)
- 1 tablespoon mayonnaise
- 3 tablespoons cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons olive oil
- 1/2 lb thinly sliced ham, cut int 1/2-inch-wide strips (3 cups)
- 1/2 lb seedless green grapes, quartered lengthwise
- 3 celery ribs, strings removed and ribs sliced crosswise 1/4 inch thick
- 1/4 cup finely chopped fresh chives
- 1 small head romaine, thinly sliced crosswise
NEW YORK STYLE CRUMB CAKE
By BobD
For topping: Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend
- Topping:
- 12 SERVINGS
- In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel.
- 1 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted, warm
- 2 1/2 cups all purpose flour
- Cake:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract
PENNE w/MUSHROOMS & TARRAGON CREAM
By BobD
Melt the butter in a frying pan
- 3 1/2 tablespoons butter
- 8 oz small white button mushrooms
- 1 clove garlic, crushed
- 2 teaspoons fresh tarragon, finely chopped
- salt and freshly ground black pepper
- 1 1/4 cups heavy cream
- 1 teaspoon grated lemon zest
- 1/2 cup freshly grated parmesan cheese
- 1 lb penne
POTATO MOUSSELINE
By BobD
1. Peel potatoes and simmer in salted water to cover until tender, about 15 minutes
- 2 pounds waxy potatoes, preferably Yukon Golds or La Ratte fingerlings
- Salt
- 3 cups heavy cream
- 2 tablespoons butter
- Whole nutmeg
- Fleur de sel.
SAUSAGE STUFFED POTATOES
By BobD
Prick potatoes with a fork
- 2 SERVINGS
- 2 large russet (baking) potatoes (preferably organic; 3/4 lb each), scrubbed
- 3 tablespoons mayonnaise
- 1 Tbsp plus 1/2 teaspoon water, divided
- 3/4 teaspoon tomato paste
- 1/2 teaspoon anchovy paste
- 2 tablespoons Dijon mustard, divided
- 1/2 medium onion, finely chopped (1/2 cup)
- 1 tablespoon olive oil plus additional for coating potatoes
- 1/2 slice firm white sandwich bread
- 1 tablespoon milk
- 1/2 lb bulk breakfast sausage (1 cup)
- 1 tablespoon chopped parsley
- 1/2 teaspoon fresh lemon juice
- 5 cups salad greens (2 oz)