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Recipes
RICOTTA GNOCCHI w/HERBS
By BobD
Place the ricotta in a large bowl and stir in the Parmesan, egg, parsley, thyme, tarragon and salt and pepper
- 15 ounces (1 1/4 cups) whole-milk ricotta
- 1/3 cup grated Parmesan
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely chopped fresh thyme
- 3/4 teaspoon finely chopped fresh tarragon
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour, plus more as needed
- 1 tablespoon olive oil
POMEGRANATE KORESH w/DUCK
By BobD
1. Preheat oven to 350°F
- 6 + SERVINGS
- Pomegranate Koresh with Duck (Fesenjan) with Saffron Basmati Rice (Chelow)
- In this koresh – a refined Persian stew that combines meats (lamb, beef, poultry, or fish), vegetables, fresh or dried fruits, and beans, grains, or sometimes nuts with fresh herbs and spices – the lo
- • 1 Pekin duck, 4 to 5 pounds, excess fat, neck, and giblets removed, patted dry
- • Salt and freshly ground black pepper to taste
- • 3 scallions
- • 3 cloves garlic
- • Julienned zest of 1 large orange
- • 2 tablespoons vegetable oil
- • 2 large onions, thinly sliced
- • 1 pound shelled walnuts, finely ground
- • 1 cup finely diced carrots
- • 3/4 cup sugar
- • 1 teaspoon cinnamon
- • 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
- • 1 cup pomegranate concentrate diluted with 5 cups water, or 6 cups freshly squeezed pomegranate juice
- • Saffron Basmati Rice (recipe follows)
- • Pomegranate seeds, to garnish
- • 1 scallion including green part, thinly sliced, or 3 to 4 tablespoons chopped cilantro, to garnish
ZUCCHINI BREAD w/GRILLED FIG & CHEVRE
By BobD
1. Preheat the oven to 350°
- 2 sticks (1/2 pound) unsalted butter
- 3/4 cup plus 2 tablespoons light brown sugar
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 medium lemon, zested
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon baking soda
- 1 cup grated zucchini (about 1 zucchini)
- 8 fresh figs, sliced in half lengthwise
- Extra-virgin olive oil
- 1/3 pound sliced ash-covered goat cheese (such as Ste. Maure)
SKEWERED PHEASANT BREAST w/SAGE
By BobD
1. Roast pheasant till it pulls back from the bone
- 4 SERVINGS
- Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage
- One pheasant breast
- • Seeded mustard
- • Fresh sage leaves
- • Bamboo skewers
SCALLOPED POTATOES
By BobD
Preheat oven to 350F with rack in upper third
- 6 SERVINGS
- 3/4 teaspoon grated nutmeg
- 3 pounds large boiling potatoes (about 6)
- 3 tablespoons unsalted butter, cut into small cubes
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
Chicken Paprikash
By BobD
Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dis...
- 1/4 cup canola oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1/4 cup sweet Hungarian paprika, plus more for sprinkling
- 1 1/2 teaspoons caraway seeds, ground
- 3 tablespoons all-purpose flour
- 6 cups chicken stock or low-sodium broth
- 2 bay leaves
- 2 thyme sprigs
- Salt and freshly ground pepper
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup fat-free sour cream
CHICKEN LIVER MOUSSE w/GRAPE GELEE
By BobD
MAKE MOUSSE: Preheat oven to 300F with rack in middle
- YIELDS 2-8 OZ. TERRINES
- Cooking pureed chicken livers with shallots, cream, and seasonings in a water bath produces a supremely smooth mousse. A layer of clear red-grape gelee provides a sweet contrast to the earthy mousse.
- FOR MOUSSE
- 1/2 cup sliced shallots (2 large)
- 1 stick unsalted butter
- 1 Turkish or 1/2 California bay leaf
- 1/4 cup heavy cream
- 1/2 lb chicken livers, trimmed
- FOR GELEE
- 1/2 lb red seedless grapes
- 1/2 teaspoon sugar
- 3/8 teaspoon unflavored gelatin
- 1/2 teaspoon balsamic vinegar
- 2 tablespoons finely chopped chives
- EQUIPMENT: 2 (8-oz) ramekins or crocks
- ACCOMPANIMENT: crackers or baguette slices
SOUR CHERRY STRUDELS
By BobD
ACCOMPANIMENT: vanilla ice cream or lightly sweetened whipped cream Bring cherries (with any juices), 3/4 cup su...
- 6 STRUDELS
- 5 cups fresh or frozen (not thawed) pitted sour cherries (1 1/2 lb.)
- 3/4 cup plus 1 1/2 teaspoons granulated sugar
- 2 1/2 tablespoons cornstarch
- 15 (17- by 12-inch) phyllo sheets, thawed if frozen
- 1 stick (1/2 cup) unsalted butter, melted
- GARNISH: confectioners sugar
BUFFALO GRILLED SHRIMP w/BLUE CHEESE
By BobD
MAKE DIP: Stir together ingredients, 1/8 tsp salt, and 1/4 tsp pepper
- 6 SERVINGS
- BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY
- Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are delicious accompaniments.
- FOR BLUE CHEESE DIP
- 1/2 cup sour cream
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crumbled blue cheese (2 ounces)
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons milk
- FOR SHRIMP
- 18 jumbo shrimp (1 1/2 to 2 lb), peeled, leaving last shell segment and tail fan attached, then deveined
- 2 tablespoons olive oil
- 1/2 stick unsalted butter, melted
- 1/4 cup hot sauce such as Frank's RedHot
- 1/2 bunch celery, cut into 4-inch sticks
Sausage Mixed Grill
By BobD
Light a grill. Poke the sausages all over with a knife
- 12 breakfast sausages
- 4 weisswursts
- 4 hot or sweet Italian sausages
- 16 multicolored mini bell peppers
- 2 heads of radicchio, cut into 6 wedges each
- Olive oil, for brushing
- Salt and freshly ground black pepper