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Recipes
Mini Chocolate-Hazelnut Cheesecakes
By BobD
Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter...
- 15 cream-filled chocolate sandwich cookies
- 2 tablespoons raw or roasted hazelnuts, skinned
- 2 tablespoons unsalted butter, softened
- 8 ounces cream cheese
- 3/4 cup hazelnut-chocolate spread, preferably Nutella
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons mini chocolate chips
SHELL BEAN SALAD w/TOMS, CELERY & FETA
By BobD
1. Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bri...
- For the salad:
- 1 1/2 pounds shell beans (about 2 1/3 cups shelled)
- 1 onion, halved
- 7 cups water
- 3 large garlic cloves, peeled and crushed
- A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
- Salt to taste
- 1 cup sliced or diced celery
- 1 pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
- 1/2 cup crumbled feta (2 ounces)
- 1/2 cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
- For the dressing:
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
- 1 garlic clove, minced or pureed
- 1/3 cup extra virgin olive oil
PAN SEARED MACKEREL w/PEPPERS & THYME
By BobD
1. Season mackerel with salt, black pepper and paprika
- 1 1/4 pounds mackerel fillets
- 1/2 teaspoon kosher salt, more for seasoning
- 1/2 teaspoon black pepper, more for seasoning
- 1/2 teaspoon sweet paprika
- 6 tablespoons extra virgin olive oil, more as needed
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, peeled and thinly sliced into rounds
- 1 small red bell pepper, thinly sliced
- 1 small orange or yellow bell pepper, thinly sliced
- 5 large thyme sprigs
- 3 garlic cloves, minced
- 1/2 cup dry rosé or white wine
- 1/2 teaspoon sherry vinegar, more to taste.
FRESH GRAPE & CHAMPAGNE SORBET
By BobD
Puree 4 cups grapes in blender
- Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
- 4 cups seedless red grapes
- 3/4 cup Champagne or sparkling wine
- 1/2 cup sugar
- 1/4 cup frozen Concord grape juice concentrate, thawed
- Few pinches of ground cinnamon
- Additional seedless red grapes for garnish
WHITE CHOC MOUSSE w/POMEGRANATE GRANITA
By BobD
Combine 2 cups pomegranate juice and 1/4 cup sugar in 8 x 8 x 2-inch glass baking dish
- Start in the morning so mousse has time to chill and granita has time to freeze.
- 4 cups pomegranate juice (such as Pom), divided
- 1/4 cup plus 3 tablespoons sugar
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- Pinch of salt
- 1 cup chilled heavy whipping cream, divided
- 1 vanilla bean, split lengthwise
- 3/4 cup chilled creme fraiche
- Pomegranate seeds (for garnish)
Pork and Bacon Kebabs
By BobD
This double dose of pork was inspired by a dish Steven Raichlen encountered on a recent trip to Serbia, where he re...
- 3 garlic cloves, minced
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 large sweet onion, cut into 2-inch dice
- 1/2 pound lean slab bacon, cut into 1-inch dice
Pure Vanilla Ice Cream
By BobD
Scrape out seeds from vanilla bean with a sharp paring knife
- 3 cups half-and-half
- 1/2 cup + 2 tablespoons sugar
- 8 egg yolks
- 1 vanilla bean, split lengthwise
PEACH CRISP
By BobD
Preheat oven to 375F. Sitr together sugar, flour, granola, spices, and salt in a bowl, then work in butter with ...
- SERVES 6
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup granola without dried fruit
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 3 lb peaches, peeled and sliced 3/4 inch thick
- 1/4 cup fresh orange juice
- ACCOMPANIMENT: vanilla-bean ice cream
GRAPEFRUIT w/CAMPARI SYRUP
By BobD
Cut peel, including all white pith, from 2 grapefruit with a sharp knife
- 4 SERVINGS
- For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.
- 3 large pink or ruby red grapefruit (4 pounds total), chilled
- 2 tablespoons sugar, or to taste
- 2 tablespoons Campari, or to taste
WILD RICE PILAF w/CHANTERELLES & CRANBERRY
By BobD
Preheat oven to 350 degrees
- 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
- 1/2 cup chopped celery
- 1 cup finely chopped onion
- 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
- 1 cup dried cranberries
- 2 cups wild rice
- 5 1/2 cups chicken or turkey stock
- Salt and freshly ground black pepper