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Recipes
CHERRY GELATO
By BobD
MAKE GELATO: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
- 3 CUPS
- FOR GELATO
- 1/2 vanilla bean, halved lengthwise
- 3 1/2 cups whole milk
- 1/2 cup turbinado sugar such as Sugar in the Raw
- 2 Tbsp cornstarch
- FOR CHERRIES
- 1/2 lb bing cherries (1 1/2 cups; do not substitute frozen), pitted
- 2 Tbsp turbinado sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- EQUIPMENT: an ice cream maker
PAN SEARED COD w/DUCK CONFIT
By BobD
1. Preheat oven to 375°F
- 4 SERVINGS
- DRINK A WHITE GRAVES, OR S. BLANC
- • 3 partridges, 10 to 12 ounces
- • 4 (7-ounce) skinless cod fillets, 1 1/4 inches thick
- • Salt and freshly ground black pepper to taste
- • All-purpose flour
- • 2 tablespoons rendered duck fat
- • 1 duck leg confit, boned, skin and meat finely diced
- • 1/3 cup minced shallots
- • 1/2 cup dry white wine
- • 1 tablespoon unsalted butter
- • 1 tablespoon finely chopped flat-leaf parsley
Flounder heart pot au feu
By BobD
1. Combine salt, sugar, black pepper, coriander, sage and bay
- Kosher salt 1/2 C
- Sugar 1 C
- Freshly ground black pepper 1/2 tsp
- Coriander, dried, toasted, crushed 1/2 tsp
- Sage, dried, toasted, crushed 1/2 tsp
- Bay leaves, fresh, cut into thin strips 2 each
- Flounder hearts 4 each
- Flounder innards 4 each
- Duck fat 2 TBS
- Thyme sprig 2 each
- Garlic cloves, crushed 2 each
- Fish fumé 1 qt
- Pattypan squash 2 each
- Baby carrots 4 each
- Pearl onions 4 each
- Baby beets 2 each
- Zucchini blossoms 4 each
- Peas 6 each
- Green beans 6 each
- Coconut milk 3 TBS
- Flounder fin cracklings (see note) as needed
- Nasturtium leaves as needed
- Basil flowers as needed
- Fennel pollen as needed
THE APPLETON
By BobD
Make caramel sauce: Place sugar and water in heavy-bottomed saucepan
- 4 SERVINGS
- Wisconsin Cheddar, fresh apples, and salted caramel sauce atop a slice of brioche.
- 1 cup sugar
- 1/8 cup water
- 1/4 cup heavy cream
- Pinch of coarse sea salt
- 2-3 tablespoons butter, divided
- 2 apples of your choice, cored and sliced
- 1/2 tablespoon (1 ounce) brandy, optional
- 4 slices brioche or other buttery bread
- 4 slices Wisconsin Cheddar cheese
- Walnut halves or pieces, optional
- Pomegranate seeds, optional
BAKED PEACH FRENCH TOAST
By BobD
Pre-heat oven to 400 degrees F
- Six 1-inch thick slices whole-grain bread
- One 8 ounce package cream cheese
- 6 sliced medium (or 8 small) fresh peaches
- 1/2 cup pecans, chopped
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup maple syrup
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon Kahlua coffee liqueur (optional)
PERFECT BRAISED PORK BUTT
By BobD
Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 6-8 SERVINGS
- 1 boneless pork shoulder roast(Boston butt, about 6 pounds)
- 3 clovesgarlic, minced
- 2 teaspoonsground black pepper
- 1 1/2 teaspoonstable salt
- 1 tablespoonchopped fresh rosemary
- 1 tablespoonchopped fresh sage leaf
- 1 tablespoonfennel seeds, roughly chopped
- 2 large red onions, cut into 1-inch wedges
- 1 tablespoonvegetable oil(if necessary)
- 1 cupapple cider
- 1/4 cupapple jelly
- 2 tablespoonscider vinegar
ASIAN HERBED OMELET WRAPS
By BobD
1. Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and be...
- 6 large eggs
- 6 scallions, trimmed and finely sliced
- 2 tablespoons chopped cilantro, plus 1/3 cup loosely packed leaves
- 1 red chile, seeded and finely chopped
- 2 teaspoons tamarind paste
- 2 tablespoons coconut milk
- 1/2 teaspoon brown sugar
- Pinch of salt
- 6 teaspoons vegetable oil
- 1 ounce vermicelli rice noodles
- 6 tablespoons hoisin sauce
- Meat from half a Chinese roast duck, or rotisserie chicken, shredded.
- 1/2 cucumber, quartered, seeded and cut into fine matchsticks
- 1/3 cup shredded mint leaves.
HEARTY CHICKEN VEGETABLE SOUP
By BobD
Bring water and broth to a simmer in a 2-to 3-quart saucepan
- 4 SERVINGS
- 4 cups water
- 1 3/4 cups chicken broth
- 1 lb skinless boneless chicken breasts
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 4 medium carrots, cut diagonally into 1/3-inch-thick slices
- 2 celery ribs, cut crosswise into 1/3-inch-thick slices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley
CHICKEN SOUP wLEMON & BULGUR
By BobD
1. If possible, do this step a day ahead
- 3 pounds chicken, cut up
- 2 medium carrots, sliced
- 1 medium onion, quartered
- 6 4 2 cloves, 4 peeled and crushed, 2 minced or sliced
- 1 bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
- 2 1/2 quarts water
- 10 peppercorns
- to to taste
- 1 2 leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
- 2/3 cup bulgur
- 2 of 2 large lemons
- 3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro
Fresh Lima Bean Gratins
By BobD
Fresh lima beans are only available for about eight weeks a year
- 4 tablespoons unsalted butter, 1 tablespoon melted
- 3 tablespoons extra-virgin olive oil
- 1 pound small shallots, halved
- 8 thyme sprigs
- Salt and freshly ground pepper
- 4 cups shelled lima beans (1 1/4 pounds)
- 1 1/2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup panko (Japanese bread crumbs)
- 1 tablespoon chopped flat leaf parsley