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Recipes
SPAGHETTI w/PESTO TRAPANESE
By BobD
Rinse the cherry tomatoes and pat them dry
- Recommended equipment:
- Spaghetti alla Pesto Trapanese alla Anna
- Serves 4 to 6
- The beauty and delight of this dish is that it is so fresh and clean-and it is a cinch to make. It’s important to make the pesto with the best ingredients then just toss in the hot cooked spaghetti to
- 3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
- 12 large fresh basil leaves
- 1/3 cup of whole almonds, lightly toasted
- 1 plump garlic clove, crushed and peeled
- 1/4 teaspoon peperoncino or to taste
- 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
- 1/2 cup extra-virgin olive oil
- 1 pound spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
- · A blender (my preference) or a food processor
Snapper and Spiced Crab with Lime-Coriander Broth
By BobD
Pan-fried correctly, this snapper will develop an outrageously crispy skin
- 1 tablespoon unsalted butter
- 1 onion, thinly sliced
- 1 small celery rib, thinly sliced
- 2 garlic cloves, smashed
- One 1-inch piece fresh ginger, smashed
- 1 teaspoon coriander seeds
- 1/2 teaspoon crushed red pepper
- 6 cardamom pods, crushed
- 1/2 star anise pod
- 1/4 teaspoon black peppercorns
- 10 cilantro sprigs
- 2 basil sprigs
- 2 kaffir lime leaves (see Note)
- 1/2 cup dry white wine
- 1/4 cup Asian fish sauce
- 1/4 cup fresh lime juice
- 2 cups water
- Kosher salt
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon cardamom seeds (from 12 pods)
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1 star anise pod, broken
- 5 tablespoons vegetable oil
- 1 small red onion, finely chopped
- 1/2 pound lump crabmeat, picked over
- 2 tablespoons chopped cilantro
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- Six 5-ounce red snapper fillets
Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce
By BobD
Preheat the oven to 350°
- One 1 1/4-pound pork tenderloin
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/2 cup naturally sweetened apple juice
- 1/2 cup low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons golden raisins
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cornstarch dissolved in 1 teaspoon of water
Pistachio Ice Cream
By BobD
This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and crea...
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened (3 tablespoons)
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1/2 cup toasted pistachios, very finely ground
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon kosher salt
COQ AU VIN CREPES
By BobD
1. Combine the carrots, onions, celery, wine, garlic, nutmeg, basil, parsley, clove and bay leaves in a large pot
- Yield: 4 gal of filling or about 128 crêpes
- Carrots, chopped 10 each
- Spanish onions, large, chopped 4 each
- Celery, chopped 5 bunches
- Burgundy wine 1/2 gal
- Garlic, puréed with extra virgin olive oil 2 TBS
- Nutmeg dash
- White pepper dash
- Basil dash
- Dried flat-leaf parsley dash
- Ground clove 1 tsp
- Bay leaves, large 4 each
- Chicken, cut into quarters 10 Lb
- Vegetable oil as needed
- Button mushrooms, chopped 1/2 gal
- Caramel coloring 2 Oz
- Chicken base 2 Oz
- White roux 2 Oz
- Bacon bits, cooked (optional) 1 Lb
- Crêpes As needed
CRAYFISH FRICASSEE w/CHABLIS
By BobD
Prepare the court bouillon
- FOR THE COURT BOUILLON:
- 4 SERVINGS
- 1 cup coarsely chopped onions
- 1 cup coarsely chopped carrots
- 1/2 cup coarsely chopped celery
- 1/4 cup coarsely chopped shallots
- 1 bouquet garni in cheesecloth consisting of 1 sprig thyme, 1 sprig parsley, 1 bay leaf
- 12 black peppercorns
- 1/4 cup vinegar
- Salt to taste
- 4 pounds fresh crayfish (heads reserved for sauce)
- FOR THE SAUCE:
- Reserved crayfish heads
- 2 tablespoons butter
- 1/3 cup coarsely chopped carrots
- 1/3 cup coarsely chopped leeks
- 1/3 cup coarsely chopped celery, plus 2 ribs
- 1/2 cup peeled, seeded and coarsely chopped tomato
- 1 cup white Chablis wine
- ASSEMBLING THE DISH:
- 4 tablespoons butter
- 1 tablespoon finely chopped sweet red pepper
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1/2 cup Chablis white wine
- 4 tablespoons fresh peas, blanched
- 4 tablespoons fava beans, blanched and skinned
- Salt and freshly ground pepper to taste
- 4 sprigs fresh tarragon for garnish
CRUSTY BUTTERMILK BISCUITS
By BobD
Preheat oven to 500F with rack in middle
- 15 PIECES
- 5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)
- 1 tablespoon plus 1 teaspoon baking powder (preferably homemade)
- 1 tablespoon kosher salt
- 1/2 cup cold lard
- 1 1/2 cups well-shaken cold buttermilk
- 3 tablespoons unsalted butter, melted
SPINACH & FETA PHYLLO PIE
By BobD
Layer 5 sheets phyllo dough in a greased baking dish, brushing each one with olive oil before adding the next
- Sauté chopped garlic and 2 pounds of chopped spinach in plenty of olive oil until wilted and tender. Remove from the heat and stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon chopped dill or mint.
RHUBARB & STRAWBERRY BREAKFAST CROSTINI
By BobD
Preheat oven to 350F. Combine first 5 ingredients in 13x9x2-inch glass baking dish
- 6 SERVINGS
- You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream.
- 1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons minced peeled fresh ginger
- 2 1-pint containers fresh strawberries, hulled, quartered lengthwise
- 1 cup fresh ricotta cheese
- 12 diagonal baguette slices, toasted
HOPPIN' JOHN
By BobD
Bring all ingredients except rice to a boil in a large heavy pot, skimming any foam, then simmer, covered, until pe...
- 5-8 SERVINGS
- TRADITIONALLY EATEN ON NEW YEAR'S DAY FOR GOOD LUCK.
- 1 lb dried black-eyed peas, picked over and rinsed
- 1 meaty ham hock (about 10 oz)
- 1 large onion, chopped
- 1/4 teaspoon dried hot red-pepper flakes
- 9 cups water
- 2 cups long-grain white rice