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Recipes
Caramelized Peach Tatin
By BobD
Jonathan Benno uses store-bought puff pastry and an uncomplicated caramel to make this sublime and surprisingly fas...
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon light corn syrup
- 3 medium freestone peaches—peeled, halved and pitted
- 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold
- Vanilla ice cream, for serving
GRILLED PROSCIUTTO, FONTINA & SDT SANDWICHES
By BobD
Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medi...
- No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.
- Serves ten as an appetizer or two to three as a main course.
- 1 Tbs. extra-virgin olive oil
- 2 medium cloves garlic, smashed
- 5 oz. baby spinach (about 5 lightly packed cups)
- Kosher salt and freshly ground black pepper
- 1-1/4 cups grated fontina cheese
- 1/4 cup freshly grated Parmigiano-Reggiano
- 6 oil-packed sun-dried tomatoes, drained and chopped
- Three 7- to 8-inch pitas, each split into two rounds
- 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)
FUSILLI w/CORN, BASIL PESTO & BACON
By BobD
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp
- 6 SERVINGS
- 6 bacon slices
- 1 lb fusilli
- 3 ears corn, kernels cut from cob
- 1 1/2 lb zucchini, coarsely chopped (1/2-inch pieces)
- 1 (5- to 7-ounce) container basil pesto
- ACCOMPANIMENT: grated Parmigiano-Reggiano
ROAST MUSCOVY DUCK w/APPLES & PRUNES
By BobD
1. Rinse the duck thoroughly, inside and out, and pat dry with paper towels
- 4 SERVINGS
- • 1 Muscovy Duck (Hen for 4 people, a drake for 6 to 8 people)
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons unsalted butter
- • 1 yellow onion, chopped
- • 2 celery stalks, chopped
- • 1/2 teaspoon celery seed
- • 1 cup pitted prunes, halved
- • 3 Golden Delicious apples, peeled, cored and cut in wedges
- • 8 fresh sage leaves
- • 1 cup dried bread cubes, crusts off
- • 1/2 lemon, juiced
- • 1/2 cup heavy cream
- • 2 tablespoons all-purpose flour
- • 1 cup fruity red wine, such as Pinot Noir
- • 2 cups chicken stock
PORK CHOPS w/MIXED VEGGIES
By BobD
In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes
- 6 SERVINGS
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil or canola oil
- 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup water
- 1 can (28 ounces) diced tomatoes, undrained
- 1 package (10 ounces) frozen corn
- 3 small zucchini, thinly sliced
- 4 cups hot cooked rice
PERFECT NO FEAR PIE CRUST
By BobD
The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and fro...
- YIELD 1-9" SHELL
- INGREDIENTS
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), softened but still cool
- 2 ounces cream cheese , softened but still cool
CREAMY PEANUT SPREAD
By BobD
In a small bowl, stir together peanut butter and cream cheese until smooth
- 1/2 cup smooth or crunchy peanut butter
- 4 oz. 1/3 low-fat cream cheese, softened
- 2 tbsp. honey
- 2 tsp. orange juice
- 1/4 tsp. ground cinnamon
- 1/4 cup raisins
- 10 plain bagels, toasted
CRUNCHY TOPPED PLUM CAKE
By BobD
Preheat the oven to 400 degrees
- 8 SERVINGS
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more to grease pan
- 1 1/2 pounds plums, preferably several varieties, pitted and sliced
- 1 1/4 cups plus 2 tablespoons whole-wheat flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons Cognac or brandy
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup milk
- 2 tablespoons Demerara sugar, for sprinkling
- Whipped cream, for serving
CAMPARI COLLINS
By BobD
Pour the seltzer into a highball glass filled with ice and set aside
- 4 ounces chilled seltzer
- 2 ounces Campari
- 3/4 ounce fresh lemon juice
- 3/4 ounce simple syrup.
WINTER MINESTRONE
By BobD
Cook pancetta, onions, celery, and carrots in oil in a wide 7- to 9-qt heavy pot over medium heat, stirring occasio...
- 8 SERVINGS
- Depth of flavor comes from cooking the soffritto-a mixture of pancetta, onion, celery, carrots, and the ribs from the chard-for a good 45 minutes and from browning the tomato paste.
- 1/3 lb sliced pancetta, chopped
- 3 medium red onions, chopped
- 4 celery ribs, chopped
- 2 medium carrots, chopped
- 1/3 cup extra-virgin olive oil
- 1 bunch Swiss chard
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 (28-oz) can whole tomatoes in juice
- 1 qt hot water
- 5 cups coarsely chopped cored Savoy cabbage (6 oz)
- 5 cups coarsely chopped escarole (1/2 lb)
- 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
- 1 (19-oz) can cannellini beans, rinsed and drained
- EQUIPMENT: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano