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Recipes
ROCKY ROAD WHOPPERS
By BobD
Preheat oven to 350 degrees F
- 1/3 cup 1/3 cup all-purpose flour
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/8 teaspoon 1/8 teaspoon salt
- 2 cups 2 cups (12 ounces) semisweet chocolate chips, divided in half
- 2 tablespoons 2 tablespoons unsalted butter
- 1/2 cup 1/2 cup sugar
- 1 large 1 large egg
- 1/2 teaspoon 1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 cup 1/2 cup walnuts, coarsely chopped
- 60 60 (about 2/3 cup) miniature marshmallows
PECAN ICE CREAM ROLL
By BobD
Preheat oven to 350F with rack in the middle
- 8 SERVINGS
- 1 1/2 cups pecans (5 oz), toasted (see Tips) and cooled
- 3/4 cup sugar, divided
- 2/3 cup all-purpose flour, divided
- 5 large eggs, separated
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 pints vanilla or butter pecan ice cream, softened slightly
- EQUIPMENT: a 15- by 10-inch shallow baking pan (at least 1 inch deep)
- GARNISH: confectioners sugar
LEMON SNOW PUDDING w/BASIL CUSTARD
By BobD
MAKE SNOW PUDDING: Stir gelatin into cold water in a large bowl and let stand 5 minutes
- 6 SERVINGS
- LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
- Essentially cold, airy, whipped lemonade, this 19th-century dessert deserves a renaissance. The warm, sunny sweetness of basil infuses the accompanying custard sauce.
- FOR SNOW PUDDING
- 1 (1/4-oz) envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling-hot water
- 3/4 cup sugar
- 1 tablespoon grated lemon zest
- 1/3 cup fresh lemon juice
- 3 large egg whites at room temperature 30 minutes
- FOR CUSTARD SAUCE
- 2 cups whole milk
- 1/3 cup sugar
- 1 cup packed basil leaves
- 3 large egg yolks
- GARNISH: basil leaves
OVERSTUFFED TWICE BAKED POTATOES
By BobD
Preheat the oven to 400°
- 5 large Idaho baking potatoes (about 1 pound each)
- 1 tablespoon olive oil
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 4 ounces bacon, chopped
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 cup sour cream
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons snipped chives
ZUCCHINI BASIL SOUP
By BobD
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilt...
- 4 SERVINGS
- 2 pounds zucchini, trimmed and cut crosswise into thirds
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 4 cups water, divided
- 1/3 cup packed basil leaves
- Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
KOMBU STOCK (DRIED SEAWEED)
By BobD
To make kombu stock, wipe 2 ounces kombu with a damp paper towel and place in a large bowl
- This very mild stock is the easiest stock youll ever make, made simply by soaking sea kelp (called kombu) in warm water for a day. Kombu is an excellent source of iodine and vitamin K, and a good source of folate, magnesium, iron and calcium.
BRUSCHETTA w/SCRAMBLED EGGS & ASPARAGUS
By BobD
1. Steam the asparagus above one inch of boiling water for five to eight minutes (depending on how thick the stalks...
- To get really creamy scrambled eggs, cook them slowly over low heat.
- 1/2 pound asparagus, tough ends broken off and discarded
- 1 tablespoon butter
- 6 eggs
- 1 tablespoon low-fat milk
- Salt and freshly ground pepper to taste
- 1 tablespoon snipped chives
- 4 to 8 thick slices country bread
- 1 garlic clove, cut in half
- 1 tablespoon extra virgin olive oil
SEMOLINA GNOCCHI
By BobD
Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat
- 6 cups whole milk
- 1 tablespoon coarse kosher salt
- Pinch of ground nutmeg
- 2 1/2 cups semolina flour (pasta flour)*
- 6 large egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter, divided
Brown Sugar Ice Cream with a Ginger-Caramel Swirl
By BobD
by Kris Hoogerhyde, Anne Walker, and Dabney Gough
- 5 large egg yolks
- 1/2 cup packed dark brown sugar
- 1 3/4 cup heavy cream
- 3/4 cup 1% or 2% milk
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon jarred ginger spread*
- 1/8 teaspoon kosher salt
- Ice cream machine
FALAFEL w/HUMMUS
By BobD
Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumi...
- 6 SERVINGS
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/4 cup chopped onion
- 3 tablespoons all purpose flour plus more for dredging
- 2 1/2 teaspoons salt-free garlic pepper spice blend
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (packed) chopped fresh Italian parsley
- Vegetable oil (for frying)
- Purchased hummus