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Recipes
SAUVIGNON BLANC TEA
By BobD
1. Heat water to a boil. 2
- Water 2 Qt
- Sage leaves 30 each
- Lemon verbena, 12-inch branch of 6 each
- Grapefruit, juice and zest of 2 each
- Limes 6 each
- Lemon 2 each
- Mint leaves 8 each
- Sorrel leaves 6 each
- Lovage, 6-inch branch of or celery hearts with leaves 2 each
- English cucumber, peeled 1 each
- Passion fruit purée 1/2 C
- Salt 1/2 tsp
- Simple syrup/agave nectar as needed
Marinated Chickpea Salad with Radishes and Cucumber
By BobD
This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-sp...
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cumin
- Salt and freshly ground pepper
- One 19-ounce can chickpeas, drained and rinsed
- 1 pound seedless European or Kirby cucumbers, thinly sliced crosswise
- 6 large red radishes, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup finely chopped flat-leaf parsley
WHITE CHOC DIPPED STRAWBS w/CITRUS SUGAR
By BobD
Line baking sheet with foil
- YIELD 16 PIECES
- 2 tablespoons sugar
- 1/2 teaspoon finely grated orange peel
- 1/2 teaspoon finely grated lemon peel
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 16 large ripe strawberries
CURRIED FLOUNDER w/YOGURT SAUCE
By BobD
Mix yogurt, cilantro and green onion in small bowl
- 4 SERVINGS
- 3/4 cup plain nonfat yogurt
- 3 tablespoons minced fresh cilantro
- 2 tablespoons minced green onion
- Nonstick vegetable oil spray
- 4 4-ounce flounder or petrale sole fillets
- 2 teaspoons curry powder
- 2 large egg whites
- 1 cup toasted wheat germ
BRAISED PORK RIBS & SAUERKRAUT
By BobD
Heat the oven to 325 degrees
- 2 pounds pork rib tips or country ribs, rinsed and patted dry
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pigs’ feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
- 2 cups not-too-dry white wine
- 2 bay leaves
- 1 1/2 teaspoons coriander seeds
- 1 tablespoon olive oil
- 4 bratwurst, smoked or
- unsmoked
- 4 tablespoons unsalted butter
- 2 medium onions, halved and thinly sliced
- 3 tart apples, peeled, cored and sliced 1/4-inch thick
- 1 fat garlic clove, finely chopped
- 3 pounds sauerkraut, rinsed and drained
- 2 large carrots, peeled and thinly sliced
- 1 large smoked pork chop
- Boiled potatoes, for serving
- Chopped fresh parsley, for serving.
Chocolate-Raspberry Swiss Roll
By BobD
Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler vers...
- 5 large eggs, separated
- 1/2 cup plus granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons confectioners' sugar
- 1 1/2 cups heavy cream
- 2 teaspoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 cup plus 2 tablespoons seedless raspberry jam
- 1/2 pound bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 1/4 cup milk
- 1/4 cup sugar
- 4 tablespoons unsalted butter, at room temperature
- Raspberries, for garnish
VERTICAL ROASTED GUINEA HEN
By BobD
1. Preheat oven to 475°F
- 2-4 SERVINGS
- • 1 guinea hen, 2 1/2 to 3 pounds, giblets and neck removed, patted dry
- • 2 to 3 tablespoons rendered duck fat or unsalted butter
- • Salt and freshly ground black pepper to taste
- • 8 cloves garlic
- • Sautéed Parsleyed Potatoes
BRAISED SHOULDER OF PORCELET
By BobD
1. Season both Porcelet “rolls” well with salt and pepper and brown in a large casserole in 2 tablespoonT of th...
- 6 SERVINGS
- • 3 lbs of boneless Porcelet shoulder, rolled and tied into two equal logs
- • 1/2 cup (total) of “mirepoix” – equal parts celery onion and carrot, all medium diced
- • 1/4 cup grapeseed oil
- • 2 quarts brown veal, pork or chicken stock - for a deliciously rich stock, try D’Artagnan’s Veal Demi-Glace or Duck and Veal Demi-Glace
- • 1/2 cup slivered almonds
- • 1/2 cup each of Wondra, flour and Panko bread crumbs (for breading)
- • 2 eggs beaten (for breading)
- • Salt and pepper for seasoning
CHICKEN LIVER & GREEN BEAN SALAD
By BobD
1. For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl
- FOR THE VINAIGRETTE:
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, smashed to a paste with a little salt
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- FOR THE SALAD:
- 1/2 pound small green beans, topped and tailed
- Salt
- 12 chicken livers, trimmed, about 1 pound
- 2 teaspoons garam masala (see Note)
- 2 tablespoons clarified butter, ghee or olive oil
- 18 cherry tomatoes, halved, optional
- 6 small handfuls salad greens (about 5 or 6 ounces).