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Recipes
Molten Chocolate Cake with Raspberry Filling
By BobD
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi
- 1 stick unsalted butter, plus melted butter for brushing
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate (70 percent cacao), chopped
- 16 fresh raspberries
- 4 teaspoons seedless raspberry preserves
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- Confectioners' sugar for sprinkling
LOBSTER W/OYSTER MUSHROOMS & GINGER
By BobD
Heat oil in a large skillet over medium-high heat
- Time: 20 minutes
- 3 tablespoons peanut or safflower oil
- 2 inches ginger, peeled and finely chopped
- 1 fat garlic clove, finely chopped
- 6 ounces oyster mushrooms, sliced
- 2 ounces maitake or shiitake mushrooms, sliced
- 1/3 cup sliced scallions, white and light green parts only
- 2 1 1/4- to 1 1/2-pound boiled or steamed lobsters, meat removed and cut into bite-size pieces
- 1/3 cup chicken stock
- 1 tablespoon soy sauce, more to taste
- 2 teaspoons rice wine vinegar, more to taste
- 1 1/2 teaspoons sesame oil
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving (optional).
LEMON CRANBERRY FLORENTINES
By BobD
These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- 2/3 cup sugar
- 1/3 cup heavy whipping cream
- 3 tablespoons honey
- 1 1/4 cups slivered almonds, finely chopped
- 1 cup finely chopped Candied Lemon Peel , divided
- 1/2 cup dried cranberries, finely chopped
- 1/3 cup all purpose flour
- 9 ounces bittersweet or semisweet chocolate, finely chopped
RED CHARD, POTATO & WHITE BEAN RAGOUT
By BobD
1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven
- This comforting stew makes a hearty meal when served with a salad and crusty bread.
- 1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
- A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string
- Salt
- 1 generous bunch red chard (3/4 to 1 pound)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 to 4 garlic cloves (to taste), sliced
- 1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
- 1 teaspoon fresh thyme leaves
- Freshly ground pepper
- 1 to 2 tablespoons chopped fresh parsley (optional)
- Freshly grated Parmesan cheese for serving
PAPPARDELLE w/GREENS & RICOTTA
By BobD
Bring a large pot of water to a boil
- 4 SERVINGS
- 1 pound greens, such as chard, kale or broccoli raab, stemmed and washed well, or half of a 1-pound bag prepared greens
- Salt
- 2 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves, to taste, minced
- 3/4 cup fresh ricotta cheese
- 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)
- 3/4 pound pappardelle
APPLE NUTMEG WAFFLES
By BobD
In a large bowl, combine the biscuit mix and spices
- 2 cups baking mix
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 2 eggs
- 1 1/2 cups milk
- 6 tbsp. butter, melted
- 1 cup peeled apples, chopped
CHARRED PEPPER STEAK SAUCE
By BobD
- 1 small red bell pepper
- 2/3 cup tomato purée
- 1/4 cup orange juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground allspice
Wild Mushroom and Goat Cheese Omelets
By BobD
The idea for this creamy-tangy omelet comes from a fish dish often on the dinner menu at Grace Restaurant that incl...
- 6 tablespoons unsalted butter
- 3/4 pound shiitake mushrooms, stems discarded and caps thickly sliced
- 3 medium shallots, very finely chopped
- 6 ounces pea shoots
- Salt and freshly ground pepper
- 1 1/2dozen large eggs
- 8 ounces fresh goat cheese, crumbled
Zucchini Cornbread with Olive Oil-Whipped Ricotta
By BobD
Using the best quality whole-milk ricotta (or even making your own) and extra-virgin olive oil make a huge differen...
- Cornbread:
- 6 1/2 tablespoons unsalted butter--melted, cooled and divided
- 1 1/4 cups all-purpose flour
- 1 cup finely ground yellow cornmeal
- 1/4 cup light brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 large zucchini, coarsely grated (about 2 1/4 cups)
- Ricotta:
- 1 cup whole-milk ricotta
- 1 1/2 tablespoons extra-virgin olive oil, plus more for serving
- Flaky sea salt
GRILLED CHEESE & FRIED EGG SANDWICHES
By BobD
Cook pancetta in large nonstick skillet over medium-high heat until crisp
- 12 slices pancetta
- 2 tablespoons butter
- 4 slices sourdough bread
- 8 thin slices provolone cheese
- 4 large eggs
- 1 small green onion, chopped
- Parmesan cheese shavings
- 12 fresh basil leaves or arugula leaves