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Recipes
THE SOMMERSET
By BobD
Heat skillet over medium-high heat
- 4 SERVINGS
- Wisconsin Chipotle Jack with green and yellow summer squash complemented by crispy bacon.
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 zucchini squash, halved lengthwise and sliced 1/8” thick
- 1 yellow squash, halved lengthwise and sliced 1/8” thick
- Salt and pepper
- 1/2 cup dry white wine
- 8 slices bacon or smoked pork loin
- 8 slices Wisconsin Chipotle Jack cheese
- 8 slices sourdough bread
- 6 tablespoons butter, at room temperature
COQ AU VIN
By BobD
1. In a large skillet, bring the wine to a boil over high heat
- 8 SERVINGS
- • 2 cups full-bodied red wine, such as Côtes-du-Rhône or Zinfandel or use 1/2 cup Armagnac or brandy
- • 1 tablespoon tomato paste
- • 2 tablespoons extra-virgin olive oil
- • Two 3 1/2-pound chickens, each cut into 8 pieces
- • Salt and freshly ground pepper
- • 3 tablespoons all-purpose flour
- • 1 cup Duck and Veal Demi-Glace
- • 1 cup Water
- • 1 bouquet garni, made with 5 parsley sprigs, 1 large thyme sprig and 1 bay leaf, tied in cheesecloth
- • 1/3 pound Ventreche, cut into 1/4-inch dice
- • 1/2 pound small white mushrooms, quartered
SPICED BANANA ICE CREAM
By BobD
Stir together cream, milk, brown sugar, cinnamon stick, star anise, nutmeg, cardamom, white pepper, and a pinch of ...
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup packed light brown sugar
- 1 (3-inch) cinnamon stick
- 1 whole star anise or 1/2 teaspoon star anise pieces
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon white pepper
- 1/4 vanilla bean, halved lengthwise
- 1/2 cup coarsely mashed ripe banana (1 medium)
- 6 large egg yolks
MUSTARD CRUSTED SCALLOP w/MELON SAUCE
By BobD
1. Season both sides of scallops with salt and pepper 2
- MUSTARD-CRUSTED SCALLOP, CANTALOUPE SAUCE, SMOKED BACON AND SHISO
- Dayboat scallops, U-10 8 each
- Egg, beaten with 1 tsp of water 1 each
- Mustard seeds 3/4 C
- Canola oil 2 TBS
- Butter 2 TBS
- Thyme, chopped 1 TBS
- Lemon 1/2 each
- Salt and freshly ground black pepper as needed
- Cantaloupe sauce as needed
- Applewood smoked bacon, diced and cooked 8 Oz
- Shiso leaf 4 each
GREEK BAKED BEANS w/HONEY & DILL
By BobD
1. Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bri...
- These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.
- 1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)
- 1/4 cup extra virgin olive oil
- 1 large onion, preferably a sweet red onion, finely chopped
- 1 28-ounce can chopped tomatoes
- 1 bay leaf
- 3 tablespoons honey, such as clover or acacia
- 2 tablespoons tomato paste
- 1/4 cup red wine vinegar or sherry vinegar
- Salt and freshly ground black pepper to taste
- 1/2 cup, loosely packed, chopped fresh dill
AMISH BUTTERMILK PIE
By BobD
Preheat oven to 325F. Put pie shell (in pie plate) in a shallow baking pan
- 6 SERVINGS
- Amish sugar and milk pies, which were once called the poor man's dessert, prove the richness of simplicity.
- 1 (9-inch) baked pie shell
- 2 cups well-shaken buttermilk
- 2/3 cup Grade B maple syrup
- 6 large egg yolks
- 1/4 cup all-purpose flour
- 3 tablespoons maple sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- ACCOMPANIMENT: lightly sweetened whipped cream
Mixed-Bean Crudités with Olive-Anchovy Aioli
By BobD
Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-su...
- 1 large garlic clove, smashed
- Pinch of salt
- 6 plump oil-packed anchovies, chopped
- 1/2 cup mayonnaise
- 1/3 cup finely chopped pitted green olives
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds mixed beans, such as string beans, haricots verts, romano beans, Dragon Tongues, yellow wax beans and purple beans
BLACK SUGAR GLAZED DATES w/PECORINO
By BobD
Arrange an oven rack in the top third of the oven and preheat to 400 degrees
- For the glaze:
- 12 PIECES
- Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts
- 2 tablespoons black sugar (dark muscovado)
- 1 teaspoon molasses
- 1/4 teaspoon cocoa powder
- 1 teaspoon fennel seed, toasted until fragrant and lightly crushed Freshly ground black pepper, to taste
- Pinch of sea salt
- 1 tablespoon plus 1 teaspoon sherry vinegar
- For the dates:
- 6 medjool dates, cut lengthwise in half and pitted
- 4 ounces aged pecorino, shaved with a vegetable peeler
- 1/4 cup walnuts, toasted and roughly chopped
- Walnut oil, for sprinkling
- Lightly cracked black pepper.
Grilled-Chicken Tagine
By BobD
Shred the chicken breasts
- Harissa Chicken with Green-Chile-and-Tomato Salad
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- Salt and freshly ground black pepper
- 1/2 cup chicken stock or low-sodium broth
- Chopped cilantro, goat yogurt and pitas, for serving
CASHEW BUTTER BALLS
By BobD
1. Preheat the oven to 350
- 1 cups raw cashews
- 1 3/4 cups all-purpose flour
- Pinch ground nutmeg
- 1/4 teaspoon salt
- 2 sticks unsalted butter
- 1-1/2 cup granulated sugar
- 1 cups confectioners' sugar