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Recipes
ROAST TURKEY BREAST w/MUSTARD PAN SAUCE
By BobD
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425F
- Nonstick vegetable oil spray
- 4 tablespoons honey mustard, divided
- 5 tablespoons chopped fresh tarragon, divided
- 2 1/2 tablespoons olive oil, divided
- 1 2 1/4-pound boneless turkey breast, net removed
- 2 pounds baby potatoes, halved
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 2 8-ounce packages trimmed French green beans (haricots verts)
- 1 cup low-salt chicken broth
CORN & TOMATO SCRAMBLE
By BobD
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cider vinegar
- 1 1/4 pounds tomatoes, cut into bite-size pieces
- 1 bunch scallions, finely chopped, keeping white parts and greens separate
- 2 tablespoons unsalted butter
- 4 cups corn kernels (from about 8 ears)
EGG FETTUCCINE w/PEAS & SNOW PEAS
By BobD
Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes
- 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup water
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
- 1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound dried egg fettuccine nests
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 1/3 cup finely grated parmesan plus additional for serving
DELICATE ORANGE BREAD PUDDINGS
By BobD
1. To make the puddings, heat the oven to 350 degrees
- For the pudding:
- 25 ounces brioche, sliced
- 4 cups whole milk, at room temperature
- 3 large eggs, separated
- 1/2 cup sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- For the sauce:
- 1/2 cup sugar, or more to taste
- Grated zest and juice of 1 large orange, or more juice to taste
- 1 cup water
- 1/2 cup dry white wine or cherry or plum eau-de-vie
Spicy Beer Mustard
By BobD
Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for s...
- 1/2 cup black mustard seeds
- 1/2 cup yellow mustard seeds
- 1 1/2 cups malt vinegar
- 2 cups dark beer, such as doppelbock
- 5 tablespoons honey
- 1/2 cup dark brown sugar
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 3/4 teaspoon turmeric
- 1 cup dry ground mustard
POLENTA w/MASCARPONE & PARMESAN
By BobD
Put oven rack in middle position and preheat oven to 450F
- 6 SERVINGS
- Olive oil for greasing dish
- 1 (16- to 18-ounce) ready-made plain polenta roll
- 1/2 cup mascarpone
- 1 1/2 oz finely grated Parmigiano-Reggiano
SCRAMBLED EGGS w/LEEKS, FAVAS & PARMESAN
By BobD
For crispy breadcrumbs: Preheat oven to 400F
- Crispy breadcrumbs:
- 8 SERVINGS
- Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan
- 1 1/2 cups coarsely torn French bread
- 3 tablespoons olive oil
- Fine sea salt
- Eggs:
- 1 cup peeled fresh fava beans or frozen (double-peeled)
- 12 large eggs (preferably organic)
- 1/2 cup creme fraiche or sour cream
- 1/2 teaspoon fine sea salt
- 2 tablespoons (1/4 stick) butter
- 2 cups chopped leeks (white and pale green parts only; from 2 large)
- Wedge of Parmesan cheese
PUFF PASTRY ROUNDS w/TOMS & MOZZARELLA
By BobD
Place rack in center of oven and heat to 400 degrees
- 1 tablespoon olive oil
- 1 small white boiling onion, peeled and diced in 1/4-inch pieces
- 6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces
- 2 small cloves garlic, smashed, peeled and minced
- 1/4 cup roughly chopped basil
- 2 tablespoons tomato paste
- 4 ounces mozzarella cheese diced into 1/4-inch pieces
- 3/4 cup Parmesan cheese
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 2 boxes frozen puff pastry, defrosted (4 sheets)
GRILLED GLAZED STEAK & ASPARAGUS
By BobD
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) Stir togeth...
- 4-6 SERVINGS
- The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.
- 1/4 cup oyster sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard
- 1/2 teaspoon hot red-pepper flakes
- 1 lb medium asparagus, trimmed
- 1 1/2 lb flank steak
- EQUIPMENT: 4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)
APPLE GREEN CHILI PIE w/CHEDDAR CRUST
By BobD
1. Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt
- FOR THE CRUST:
- Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cut into dice
- 1/2 cup grated sharp Cheddar cheese
- 5 tablespoons ice water, more as needed
- FOR THE FILLING
- 5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
- 1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg, preferably freshly grated
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- Vanilla ice cream, for serving.