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Recipes
CREAMY TARRAGON EGGS
By BobD
Whisk together eggs, tarragon, 1/4 tsp salt, and 1/8 tsp pepper, then stir in cream cheese, separating bits if nece...
- 4 SERVINGS
- 8 large eggs
- 1 tablespoon chopped fresh tarragon
- 3 oz cream cheese, cut into bits
- 1 tablespoon unsalted butter
- ACCOMPANIMENT: toast
RSTD RADICCHIO w/ANCHOVY VIN & PRES LEMON
By BobD
For preserved lemon: Mix lemon slices, lemon juice, and coarse sea salt in small skillet
- Preserved lemon:
- 6 SERVINGS
- Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
- 1 lemon, thinly sliced
- 1/2 cup fresh lemon juice
- 4 teaspoons coarse sea salt
- Vinaigrette:
- 3 tablespoons finely grated Grana Padano or Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
- Pinch of sugar
- 5 tablespoons olive oil
- Breadcrumbs and radicchio:
- 4 tablespoons olive oil, divided
- 1 garlic clove, pressed
- 2 cups 1/2-inch cubes crustless country white bread
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper
- 2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
- Shavings of Grana Padano or Parmesan cheese (for garnish)
AUSSIE BURGERS
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) Combine ketchup, mayonnaise...
- 4 SERVINGS
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 teaspoon Asian chile paste such as sambal oelek
- 1 1/4 lb ground beef chuck
- 4 kaiser rolls, split
- 4 pineapple rings
- 1 tablespoon vegetable oil, divided
- 4 large eggs
- 3/4 cup drained sliced pickled beets
- ACCOMPANIMENTS: lettuce; tomato slices
Six-Layer Coconut Cake with Passion Fruit Filling
By BobD
This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passio...
- 4 1/4 cups all-purpose flour
- 2 1/4 cups sugar
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups unsweetened coconut milk
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 6 egg whites
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup passion fruit nectar or puree
- 4 egg yolks
- 1 vanilla bean—split, seeds scraped
- 1 stick unsalted butter, cut into tablespoons
- 2 cups large, unsweetened dried coconut flakes
- 2 cups heavy cream
- 2 1/2 tablespoons sugar
PISTACHIO CRUSTED DUCK MAGRET
By BobD
1. Clean and sauté the mushrooms
- 2 SERVINGS
- • 2 Duck 1/2 Magret (skin removed)
- • 6 oz Pistachio Nuts coarsely chopped
- • 6.5 oz Duck and Veal Demi-glace
- • 2 cups Water
- • 1 cup All Purpose Flour
- • 1 Egg yolk
- • Piment d’Espelette or Fine Spanish Paprika
- • 2 tablespoons Duck Fat
- • 1 package Organic Chefs Mix Mushrooms
- • Seasonal Vegetables
Olive Oil-Thyme Cake with Figs and Black Pepper
By BobD
Pastry chefs are coming up with fantastic new ways to use herbs in desserts
- 3/4 cup plus 1 1/2 teaspoons pastry flour
- 1/4 cup plus 1 1/2 tablespoons bread flour
- 1 teaspoon baking powder
- 3 large egg yolks
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup water
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 5 large egg whites
- 1 pound fresh figs, quartered or sliced
- 1/4 cup sugar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped thyme, plus 12 thyme sprigs for garnish
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt
- 1/2 cup crème fraîche
THE LIL' KAHUNA
By BobD
Heat a sauté pan over high heat
- 4 SERVINGS
- Wisconsin Pepper Jack, pineapple, and sautéed bell peppers on King's Hawaiian Sweet Bread.
- 1 tablespoon extra virgin olive oil
- 4 fresh or canned sliced pineapple rings
- 1 yellow or Spanish onion, sliced about 1/8" thick
- 1 large red bell pepper, sliced about 1/8" thick
- 6 tablespoons butter, at room temperature, divided
- 4 slices King’s Hawaiian Sweet Bread, split
- 8 slices Wisconsin Pepper Jack cheese
- 8 ounces smoked ham, sliced
WARM SALAD OF WOOD PIGEON & PARSNIPS
By BobD
1. Preheat overn to 425 degrees
- 4 SERVINGS
- Warm Salad of Wood Pigeon with Crispy Parsnips and Lentils
- 4 Wild Scottish Wood Pigeons, skinned and boned
- • 2 ounces Puy lentils, soaked overnight
- • 5-6 ounces parsnip
- • Sunflower oil for deep frying, plus 1 tablespoon for cooking wood pigeon
- • Sea salt
- • Freshly ground black pepper
- • 5-6 ounces mixed salad leaves
- • 3 tablespoon of vinegarette
WHITE ASPARAGUS SOUP
By BobD
Cover egg with water in a small saucepan and bring to a boil, then simmer 3 minutes
- 4 SERVINGS
- 1 soft-boiled large egg
- 1 jar Spanish white asparagus (about 500 g)
- 2 tablespoons mild olive oil
- 2 teaspoons Sherry vinegar
- 2 teaspoons teaspoons chopped flat-leaf parsley
- 2 teaspoons chopped mint
- 1/4 cup sparkling water
- 4 very thin slices serrano ham or prosciutto, torn into pieces
- 2 fresh white asparagus, trimmed and thinly sliced on a diagonal
- GARNISH: mint leaves
SEAFOOD RISOTTO FRA DIAVOLO
By BobD
Heat stock until it is very hot, and keep hot
- 4 cups fish stock or broth
- 2 ounces onion ( 1/2 cup chopped)
- 3 teaspoons olive oil
- 2 large cloves garlic
- A couple of sprigs fresh oregano to yield 1 tablespoon chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 16-ounce can no-salt-added
- whole tomatoes
- 1/8 to 1/4 teaspoon hot red-pepper flakes
- Few sprigs parsley to yield 1 tablespoon chopped
- 8 ounces shucked oysters or clams
- 4 ounces peeled cooked shrimp
- 1/8 teaspoon salt
- Freshly ground black pepper to taste.