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Recipes
FRUIT EN PAPILLOTE
By BobD
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas)
- 6 SERVINGS
- 6 small apricots, halved and pitted
- 1/2 pineapple, peeled, cored and cut into 1-inch chunks
- 18 cherries, pitted
- 6 tablespoons grated fresh coconut or unsweetened flaked coconut
- 6 tablespoons shelled pistachios
- 2 vanilla beans, cut into thirds and split in half lengthwise
- 3 cinnamon sticks, halved
- 6 teaspoons packed brown sugar
- 6 teaspoons unsalted butter, cut into pieces
- ACCOMPANIMENTS: vanilla ice cream and fresh mint
- EQUIPMENT: 6 (12- by 8-inch) rectangles heavy-duty foil
MINT CHOCOLATE CHIP ICE CREAM
By BobD
In large bowl, whisk together egg yolks and 1/2 cup sugar
- 6 large egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 2 cups fresh mint leaves, loosely packed
- 1 cup heavy cream
- 3 drops green food coloring
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 ounces semisweet chocolate, coarsely chopped
SUMMER MINESTRONE w/BASIL
By BobD
1. Heat the olive oil to medium-low range in a large, heavy soup pot or Dutch oven, and add the onion, carrots and ...
- make the soup:
- 1 1 1 tablespoon olive oil
- 1 1 1 medium onion, chopped
- 2 2 2 medium carrots, peeled and chopped
- 1 1 1 celery stalk, chopped
- Salt
- 4 4 4 large garlic cloves, minced or pressed
- 1 1 1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
- 1 1 1 medium turnip, peeled and diced
- 3/4 3/4 3/4 pound zucchini, diced
- 1 1 3 3 of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or bundled into a piece of cheesecloth
- 1 1 1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
- 6 6 1-inch ounces green beans, cut into 1-inch lengths
- 1/2 1/2 3/4 cup soup pasta, such as elbow macaroni or broken spaghetti, or 3/4 cup penne
- to ground pepper to taste
- 1/4 1/4 1/2 cup slivered fresh basil leaves, or 1/2 cup pistou (recipe below)
- Freshly grated Parmesan for garnish
Crisp Spiced Chicken
By BobD
Preheat the oven to 225°
- 2 plum tomatoes, diced
- 1/2 cup crumbled feta cheese (3 ounces)
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup tahini paste
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove, smashed
- Salt and freshly ground pepper
- 1/2 cup all-purpose flour, for dusting
- 2 large eggs, beaten
- One 6-ounce package falafel mix
- 2 pounds thin chicken cutlets
- Vegetable oil, for frying
INDIVIDUAL CHOCOLATE-RASP BAKED ALASKAS
By BobD
Preheat oven to 375F. Butter an 8-inch square baking pan, then line bottom with wax paper and butter paper
- 6 SERVINGS
- 4 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
- 2 1/4 cups sugar
- 3 whole large eggs
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- Raspberry ice cream, slightly softened
- large egg whites
- SPECIAL EQUIPMENT: 6 (8-oz) shallow ceramic or glass gratin dishes
CHOCOLATE & WHOLE PEANUT COOKIES
By BobD
Preheat the oven to 375 degrees F
- Peanuts lend a salty crispness to these cookies while peanut butter chips add a sweet creaminess. But, if you like, you can use two cups of peanuts instead of the peanut butter chips.
- 1/2 pound good-quality semisweet chocolate, coarsely chopped
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 large egg whites
- 1 cup unsalted peanuts (about 6 ounces)
- 1 cup peanut butter chips (about 6 ounces)
Pappardelle with Milk-Roasted Baby Goat Ragù
By BobD
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tende...
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds baby goat shoulder on the bone (see Note)
- Salt and freshly ground black pepper
- 1 cup whole milk
- 2 thyme sprigs
- 1 bay leaf
- 1/2 small cinnamon stick
- 2 tablespoons tomato paste
- 2 cups canned peeled Italian tomatoes, crushed
- 1 1/4 cups chicken stock or low-sodium broth
- Homemade Pappardelle Noodles
- Freshly grated Pecorino Romano cheese, for serving
GARLIC HERB TWISTS
By BobD
Preheat oven to 400F with racks in upper and lower thirds
- 18 PIECES
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1 cup grated Parmigiano-Reggiano (2 ounces), divided
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 lb pizza dough, (or use store-bought)
- 1/4 cup finely chopped flat-leaf parsley
Salted Caramel Pie
By BobD
This supereasy caramel lovers' dream pie is from Simplethings Sandwich & Pie Shop in Los Angeles
- 1 1/4 cups graham cracker crumbs (about 5 ounces)
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- Two 14-ounce cans sweetened condensed milk
- Fleur de sel
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
SHORT RIBS IN BROTH w/SQUASH & SHIITAKE
By BobD
1. Place an 8- to 12-quart casserole over medium-high heat
- 6 1/2 pounds beef short ribs, in 2 1/2-inch chunks with bone
- 1 cup finely chopped onion
- 1 1/2 tablespoons sliced garlic
- Two -inch piece fresh ginger, peeled and minced
- 1 teaspoon ground cardamom
- 12 ounces shiitake mushrooms, stems discarded
- 1/2 cup sake
- 1/4 cup soy sauce
- 6 cups beef stock
- Pepper
- 2 tablespoons red wine vinegar
- 2 pounds delicata squash, peeled, seeded, quartered lengthwise, sliced 1-inch thick
- 2 bunches scallions, trimmed, with 4 inches of green left on
- Boiled soba noodles, for serving
- Japanese togarashi pepper, for serving.