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Recipes
Poached Salmon with Corn and White Wine-Butter Sauce
By BobD
Poaching fish in wine is an easy way to infuse it with subtle flavor
- 4 medium zucchini (1 1/2 pounds), coarsely shredded
- Salt
- 2 tablespoons extra-virgin olive oil
- 3 medium shallots2 finely chopped, 1 halved
- Freshly ground pepper
- 2 3/4 cups dry white wine
- 1 cup fresh corn kernels
- 2 lemon thyme sprigs
- 1 bay leaf
- Four 6-ounce skinless salmon fillets
- 1 stick cold unsalted butter, cut into tablespoons
- 1/4 cup thinly sliced basil leaves
DRIED MUSHROOM PUREE
By BobD
Combine mushrooms with 2 1/2 cups water in 4- or 6-cup saucepan, and turn heat to medium-high
- 1 ounce dried porcini mushrooms (about 1/2 cup loosely packed)
- Salt and freshly ground black pepper
Ham and Gruyère French Toast Sandwiches
By BobD
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty o...
- 2 Granny Smith apples—peeled, cored and thinly sliced
- 1 cup water
- 1/4 cup maple syrup
- One 3-inch cinnamon stick
- 2/3 cup milk
- 2 large eggs, beaten
- Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
- Dijon mustard
- 6 ounces sliced Gruyère cheese
- 1/2 pound thickly sliced smoked ham
- 1 to 2 tablespoons unsalted butter
Jerk Pork Tenderloin with Pineapple Salsa
By BobD
Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here
- 1/4 cup canola oil
- 2 scallions, thickly sliced
- 2 garlic cloves, smashed
- 2 Scotch bonnet or habanero chiles, stemmed and seeded
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- One 1-inch piece of fresh ginger
- 2 pork tenderloins (14 ounces each)
- Salt
- Pineapple-Jicama Salsa
BRAISED ROMAINE HEARTS
By BobD
Put 2 tablespoons of the butter in a medium to large skillet over medium heat
- 4 SERVINGS
- 3 tablespoons butter
- 4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
- 1/2 cup chicken or vegetable stock
- 1 carrot, chopped
- Salt and ground black pepper
- 1 teaspoon freshly squeezed lemon juice.
RSTD SIDE OF SALMON w/MUSTARD, TARR & CHIVE
By BobD
Position rack in center of oven and preheat to 450F
- 8-10 SERVINGS
- Here's a quick way to feed a crowd. The salmon is also great made ahead and served chilled.
- 2/3 cup mayonnaise
- 1/2 cup spicy brown mustard (such as Gulden's)
- 6 tablespoons chopped fresh tarragon
- 6 tablespoons chopped fresh chives
- 2 tablespoons (packed) golden brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1 3 1/2-to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)
PEAR & HAZELNUT FRANGIPANE TARTE
By BobD
Preheat oven to 350F. Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour...
- 10 SERVUBGS
- 1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- tart shell
- 3 firm-ripe Bosc or Anjou pears
- 1/4 cup apricot preserves, heated and strained
STUFFED PORK LOIN ROAST w/APRICOTS & PRUNES
By BobD
MAKE STUFFING: Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes
- 8 SERVINGS
- PORK ROAST WITH WINTER FRUITS AND PORT SAUCE
- FOR STUFFING
- 1/4 lb California dried apricots, cut into 1/2-inch pieces
- 1/4 lb pitted prunes, cut into 1/2-inch pieces
- 2/3 cup ruby Port
- 1 medium onion, finely chopped
- 1 small shallot, finely chopped
- 3/4 stick unsalted butter
- 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
- FOR ROAST
- 1 (6-lb) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
- 9 or 10 bacon slices
- FOR PORT SAUCE
- 1/2 cup ruby Port
- 1 small shallot, finely chopped
- 1 1/2 cups water, divided
- 2 teaspoons arrowroot
FRESH GOAT CHEESE, BEET & WALNUT TART
By BobD
A small slice also makes a somewhat unusual but delicious side dish to grilled lamb chops
- 6-8 SERVINGS
- As the tart bakes, some of the beet juice will color the custard and the goat cheese, giving each slice a pretty, almost marbleized look.
- 2 to 3 small beets
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 medium onion, thinly sliced
- 2 tablespoons dry white wine
- 1 recipe Hamersley's Bistro Tart Dough , shaped and blind-baked according to the directions
- 3 large eggs
- 3/4 cup heavy cream
- 4 ounces fresh goat cheese
- 1 cup chopped walnuts (about 4 ounces)
- 1 tablespoon walnut oil (optional)
- 2 About 2 tablespoons chopped fresh parsley
GINGER BUTTER SAUCE FOR FISH
By BobD
Heat one tablespoon of the butter in a saucepan and add the shallots and ginger
- 4 tablespoons butter
- 1 tablespoon finely chopped shallots
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons white-wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons heavy cream