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Recipes
THE BEST CHOCOLATE CHIP COOKIES
By BobD
In a small bowl, whisk the flour with the baking soda and salt
- YIELD 4 DOZEN COOKIES
- From David Lebovitz
- 21/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped
- 14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks
MOLASSES GINGER CAKE w/MASCARPONE CREAM
By BobD
Preheat the oven to 350°
- This supermoist cake, flavored with molasses for a mellow sweetness, is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter confited orange peel.
- 2 1/4 cups all-purpose flour
- 1 3/4 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons canola oil
- 3/4 cup plus 2 tablespoons dark brown sugar
- 1/2 cup plus 2 tablespoons molasses
- 1/4 cup plus 2 tablespoons honey
- 2 eggs
- 1 teaspoon finely grated lemon zest
- 3/4 cup boiling water
- 1 orange zest peeled with a vegetable peeler and sliced lengthwise into 1/8-inch strips
- 4 cups water
- 1/2 cup sugar
- 1 cup mascarpone at room temperature
- 3/4 cup heavy cream
- 3/4 teaspoon finely grated orange zest
- 2 tablespoons confectioners' sugar
- salt
Almond Cake with Fresh Berries
By BobD
This food processor cake is moist and tender
- 4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed; see Note)
- 3/4 cup sugar
- 1 stick (4 ounces) unsalted butter
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/4 cup milk
- Dash of salt
- 1 cup cake flour (4 ounces)
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons whiskey, rum or Cognac
- 2 tablespoons superfine sugar
- 2 tablespoons apricot jam
- Fresh berries
- Mint leaves
- Sour cream or crème fraîche, for serving
THE FLATIRON
By BobD
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl
- 4 SERVINGS
- Loaded with Wisconsin Brie, crispy bacon, hash browns, and a fried egg atop French toast.
- 6 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch nutmeg
- 2 large russet potatoes
- Salt and pepper
- 4 tablespoons canola oil
- 8 slices bacon
- 8 thick slices firm white bread
- 4 tablespoons butter
- 8 ounces Wisconsin Brie cheese, sliced
- Pure maple syrup, optional
TURKEY POT PIE w/CHEDDAR BISCUIT CRUST
By BobD
MAKE STOCK: Separate parts of carcass and put, along with skin, in an 8-quart pot
- 8 SERVINGS
- Substitute supermarket rotisserie chicken for the turkey. To make individual-size pies, using eight 10- to 12-ounce gratin dishes.
- FOR STOCK
- Carcass and skin from a 12- to 14-pound roast turkey
- 10 cups water
- FOR FILLING
- 1 medium onion, coarsely chopped
- 2 large carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
- 1 teaspoon chopped thyme
- 3 tablespoons unsalted butter
- 1/2 lb mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 4 cups roast turkey meat, cut into 1/2-inch pieces
- 1 (10-ounce) package frozen baby peas, thawed
- FOR BISCUIT CRUST
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coarsely grated extra-sharp Cheddar
- 1/4 cup grated Parmigiano-Reggiano
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
PEAR MAPLE JOHNNYCAKE
By BobD
Preheat oven to 400F with rack in middle
- 8 SERVINGS
- Johnnycake-essentially a cross between a pancake and corn bread-isn't fancy, but it's delicious.
- 1 stick unsalted butter
- 2 tablespoons sugar
- 4 firm-ripe Anjou pears, peeled, halved lengthwise, and cored
- 1/2 teaspoon grated nutmeg, divided
- 1 cup all-purpose flour
- 3/4 cup stone-ground cornmeal (preferably white)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup pure maple syrup (preferably dark amber or Grade B)
- 2 large eggs, lightly beaten
- ACCOMPANIMENTS: pure maple syrup (for drizzling); sour cream
August Chopped Salad
By BobD
Chef Way: At his flagship New Orleans restaurant, August, John Besh makes his chopped salad with 21 different k...
- 2 tablespoons Champagne vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound prepared beet salad or cooked beets
- 18 baby carrots, halved lengthwise
- 1/2 pound fingerling potatoes, sliced 1/2 inch thick
- 1/2 pound marinated artichoke hearts, drained and chopped
- One 1-pound fennel bulb, thinly sliced on a mandoline
- 4 radishes, thinly sliced
- 1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise
- 3 ounces pea shoots
- 2 tablespoons chopped dill
BANANA WALNUT CHOC CHUNK COOKIES
By BobD
Preheat the oven to 375 degrees F
- 1 1 1 cup all-purpose flour
- 1/2 1/2 1/2 cup whole wheat flour
- 1 1 1 teaspoon coarse salt
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup packed light brown sugar
- 1 1 1 large egg
- 1 1/2 1 1/2 1/2 teaspoons pure vanilla extract
- 1/2 1/2 1 cup mashed ripe banana (about 1 large)
- 8 8 1/4-inch ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
- 1/2 1/2 2 cup coarsely chopped walnuts (about 2 ounces), toasted
- 1/2 1/2 1/2 tsp baking soda
- 1 1 1 cup old-fashioned rolled oats
Vichyssoise
By BobD
- 1 bunch fresh thyme
- 4 medium leeks, white and pale green parts only, thinly sliced crosswise into rounds
- 2 medium Russet potatoes, peeled and chopped
- 2 dried bay leaves
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1 cup whole milk
- 1/2 cup sour cream, crème fraîche or heavy cream
TAJARIN PASTA w/TRUFFLE BUTTER
By BobD
To mix the tajarin dough, put the 2 cups flour in the food processor, fitted with the metal blade, and process for ...
- When you have a white truffle, enjoy it just as they do in Alba, with golden tajarin.
- If fresh truffle is unavailable, packaged truffle butter makes a nice dressing for the pasta too. Should you have no truffle at all, tajarin with only butter and Parmigiano-Reggiano will be simply luxurious if not quite ethereal.
- For the Pasta
- 2 cups all-purpose flour, plus more for working
- 9 large egg yolks, (about 2/3 cup)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons water, plus more as needed
- For cooking and dressing the pasta
- 1 tablespoon Coarse sea salt, or kosher salt
- 1/2 pound butter, (2 sticks)
- 1 ounce white truffle butter, or more, brushed cleans
- 1 cup Grana Padano, or Parmigiano-Reggiano, freshly grated
- Equipment
- Pasta-Rolling Machine