BobD's profile page
Recipes
Milk-Chocolate Tart with Pretzel Crust
By BobD
In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectio...
- 1 stick unsalted butter, softened
- 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
- 3/4 cup confectioners' sugar
- 1/2 cup all-purpose flour
- 1 large egg
- 2 ounces bittersweet chocolate, melted
- 1 1/2 cups heavy cream
- 3/4 pound milk chocolate, chopped
- Maldon sea salt, crushed pretzels and crème fraîche, for serving
CUBAN VACA FRITA
By BobD
Preheat the oven to 350°
- 6-8 SERVINGS
- 4 pounds skirt steak (approximately 2 whole skirt steaks)
- 2 tablespoons black peppercorns
- 3 tablespoons whole allspice berries
- 3 tablespoons whole cloves
- 1/4 cup ground oregano
- 6 tablespoons garlic powder
- 3 tablespoons red pepper flakes
- 20 bay leaves
- 6 tablespoons onion powder
- 6 tablespoons mustard powder
- 6 tablespoons mustard seeds
- 1/2 cup plus 2 tablespoons coriander seeds
- 6 cinnamon sticks
- 2 tablespoons ground ginger
- 1 cup distilled white vinegar
- 1 cup Worcestershire sauce
- 1 tablespoon salt
- 3 quarts water
- 3 tablespoons vegetable oil
- 1 large red onion, thinly sliced
- 2 tablespoons fresh lime juice
BUTTERNUT SQUASH & ROSEMARY LASAGNE
By BobD
Preheat oven to 450F. and oil 2 large shallow baking pans
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
- 3 tablespoons vegetable oil
- 4 cups milk
- 2 tablespoons dried rosemary, crumbled
- 1 tablespoon minced garlic
- 1/2 stick (1/4 cup) unsalted butter
- 4 tablespoons all-purpose flour
- nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
- 1 1/3 cups freshly grated Parmesan (about 5 ounces)
- 1 cup heavy cream
- 1/2 teaspoon salt
- Garnish: fresh rosemary sprigs
PAPAYA SORBET
By BobD
In a small saucepan, combine the sugar and 3/4 cup of water
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 2 cups puréed papaya (2 large papayas, peeled)
- 3/4 cup of water
APPLE SALAD w/JICAMA, CANDIED OLIVES & ALMONDS
By BobD
1. Toss apples, jicama, olives and chives with enough vinaigrette to coat
- Apples (Honey Crisp or Gala), julienned 4 C
- Jicama, peeled, julienned 3 C
- Candied olives 1 C
- Chives, finely chopped 1/4 C
- Apple cider vinaigrette 1/2 C
- Marcona almonds, toasted, chopped 3/4 C
- Kosher salt 1 TBS
- Peppercorns, toasted, ground 1 TBS
HABANERA SALSA
By BobD
Mix all ingredients in large bowl, stir thoroughly and refrigerate at least 6 hours before serving
- 3 Large fresh tomatoes, seeded and finely chopped
- 1/2 large sweet onion, roughly chopped
- 1 Small bell pepper, seeded, chopped fine
- 6 Habanera peppers, seeded and finely chopped
- 4 tbsp. chopped, fresh cilantro
- 1 tbsp. coriander
- 1 tbsp cumin
- 1-tsp. garlic salt
- 2 tbsp lemon juice
- 1-tsp. chili powder
PAILLARD OF PORTOBELLO w/BALSAMIC GLAZE
By BobD
In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt
- 2 tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 2 cloves garlic, minced
- 3/4 teaspoon minced rosemary
- 3/4 teaspoon kosher salt
- 4 large (6-inch diameter) portobello mushrooms, stems removed
- 2 cups veal stock
- 1 tablespoon minced parsley
Pappardelle with Porcini and Pistachios
By BobD
Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says
- 6 tablespoons unsalted butter
- 1 large red onion, cut into 3/4-inch dice
- 1 pound fresh porcini or cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 1 garlic clove, thinly sliced
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup unsalted roasted pistachios
- 1/2 teaspoon fresh lemon juice
- 1 small chile, such as red Thai chile, seeded and minced
- 1 pound pappardelle, preferably fresh
- 2 tablespoons extra-virgin olive oil
- Freshly grated Parmigiano-Reggiano cheese, for serving
Pecan Sandies
By BobD
These cookies are unbelievably light, delicate and crisp
- 2 sticks unsalted butter, at room temperature
- 1/3 cup sugar, plus more for sprinkling
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, coarsely chopped
Roasted Arctic Char with Orange-Lentil Salad Recipe at Epicurious.com
By BobD
Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mus...
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 5 teaspoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper, divided
- 1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
- 1/4 cup chopped mint
- 2 tablespoons finely chopped red onion
- 4 arctic char fillets (5 ounces each), skin removed
- Orange slices and mint sprigs for garnish