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Recipes
BAKED SEA BASS w/RATATOUILLE
By BobD
Heat oil in heavy large pot over medium-high heat
- 6 SERVINGS
- 5 tablespoons olive oil
- 2 tablespoons chopped garlic
- 1 1-pound eggplant, cut into 3/4-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1 small onion, chopped
- 1 tablespoon dried oregano
- 1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added puree
- 3 tablespoons red wine vinegar
- 6 6- to 7-ounce sea bass fillets
Braised Pork with Clams
By BobD
George Mendes updates this classic Iberian combination by adding pickled vegetables
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
- Salt and freshly ground pepper
- 1 small onion, finely chopped
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 4 thyme sprigs
- 4 parsley sprigs, plus 2 tablespoons chopped parsley
- 1 bay leaf
- 1 1/2 dozen littleneck clams, scrubbed
- 1 cup jarred pickled Italian vegetables, drained and coarsely chopped
- 2 tablespoons chopped cilantro
Cherry-Mascarpone Cheese Tart
By BobD
PREPARE THE CHERRIES Preheat the oven to 350°
- 6 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- Vegetable oil spray
- 2 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 1 1/4 cups mascarpone cheese
- 1 large egg
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
- 2 tablespoons heavy cream
- 1/2 cup sugar
- 1/2 cup black Muscat wine
- Juice of 1 lemon
- 1 pound cherries—stemmed, pitted and halved
THE HEARTLAND
By BobD
For caramelized onions: Heat large sauté pan over high heat, add olive oil and 1 tablespoon butter and then sl...
- 4 SERVINGS
- An ensemble of Wisconsin Aged Cheddar, Baby Swiss, and caramelized onions on whole-grain bread.
- 1 tablespoon extra virgin olive oil
- 5 tablespoons butter, at room temperature, divided
- 1 Vidalia or other sweet onion, thinly sliced
- Kosher salt and ground black pepper
- 1 tablespoon water
- 2 large beefsteak tomatoes or 16 cherry tomatoes
- 8 slices whole-grain bread
- 4 slices Wisconsin Aged Cheddar cheese
- 4 slices Wisconsin Baby Swiss cheese
ROASTED QUAIL w/GRAPES & FOIE GRAS
By BobD
1. Combine mousse of foie gras with 1 teaspoon of the Armagnac and the raisins in a bowl
- 4 APP 2 MAIN COURSE SERVINGS
- Roasted Gascon Quail with Grapes, Foie Gras, and Armagnac
- 4 ounces mousse of foie gras, softened
- • 1/2 cup Armagnac
- • 2 tablespoons golden raisins
- • 4 semi-boneless quail, 2 wing joints removed
- • Salt and freshly ground black pepper to taste
- • 1 tablespoon duck fat
- • 1 pound seedless green grapes, stemmed, and split if large
- • 1/2 cup duck and veal demi-glace
CURRIED PORK LOIN w/SOY GLZD SWEET POTATOS
By BobD
1. Preheat the oven to 350ºF
- 4-6 SERVINGS
- • 8 cups chicken broth
- • 1 teaspoon freshly grated lemon zest
- • 6 cups orange juice
- • 2 tablespoons Thai red curry paste
- • 1 tablespoon sugar
- • 1 teaspoon flat-leaf parsley, chopped
- • 1 teaspoon chives, chopped
- • 1 teaspoon fresh thyme, chopped
- • Coarse salt and freshly ground black pepper, to taste
- • 2 pounds boneless center-cut pork loin roast
- • 2 tablespoons unsalted butter
- • 1 teaspoon cilantro, chopped
- Soy-Glazed Sweet Potatoes
- • 1 tablespoon unsalted butter
- • One 1-inch piece fresh ginger, peeled and finely minced
- • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- • 2 cups water or low-sodium chicken broth
- • 1/2 cup light brown sugar
- • 1/4 cup soy sauce
TAKE 3
By BobD
Combine the Cynar, St. Germain and lemon juice in a cocktail shaker, fill with ice and shake vigorously
- 2 ounces Cynar
- 3/4 ounce St. Germain liqueur
- 3/4 ounce lemon juice
- Chilled seltzer
- 1 orange wedge, for garnish.
HOT SESAME DRIZZLE
By BobD
Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minute...
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 cup chicken stock
- 1/4 cup sesame oil
- 1/4 cup honey
- 1 tablespoon plus 1 teaspoon soy sauce
- 8 turns freshly ground black pepper
THE BRAD PITT
By BobD
If you don't remember Brad Pitt's early role as a hunky cowboy hitchhiker in the film Thelma and Louise, you'll pro...
- 1 DRINK
- 2 wedges of organic lime
- 2 thin slices fresh organic cucumber
- Sprig of organic mint
- 2 oz (1/4 cup) Crop Organic cucumber vodka
- 3 to 4 oz seltzer
Scallops with Ajo Blanco and Pickled Grapes
By BobD
Recipe adapted from Ryan Poli, Tavernita, Chicago
- Grapes:
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 cup red wine vinegar
- 20 green grapes, halved
- Ajo Blanco
- 1 1/2 cups 1-inch fresh bread cubes from a half loaf of rustic-style bread
- 1 3/4 cups water (preferably filtered or bottled)
- 1 cup skinned raw almonds, roughly chopped
- 2 small garlic cloves
- 2 1/2 teaspoons extra-virgin olive oil
- 2 tablespoons plus 1 1/2 teaspoons sherry vinegar
- Kosher salt
- Scallops:
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided, plus extra for serving
- 1/2 celery stalk, finely chopped
- 2 tablespoons finely chopped cucumber
- 2 tablespoons finely chopped marcona almonds
- 1 teaspoon sherry vinegar
- Kosher salt
- 16 large sea scallops