BobD's profile page
Recipes
BROWN SUGAR SHORTBREAD
By BobD
1. Position a rack in the center of the oven and preheat to 350 degrees
- 10 Makes 10 large cookies
- 1 1 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 1/2 1/2 cup packed light brown sugar or muscovado sugar
- 1 2/3 1 2/3 2/3 cup all-purpose flour
- 1/3 1/3 1/3 cup cornstarch
- Pinch Pinch of salt
RSTD RADISHES w/BROWN BUTTER & LEMON
By BobD
2 bunches medium radishes (such as red, pink, and purple; about 20) 1 1/2 tablespoons olive oil Coarse kosher salt
- Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
- This would be a great side dish for roasted pork loin or leg of lamb.
GRILLED SWEET PEPPERS & CORN EARS
By BobD
Prepare barbecue (medium-high heat)
- 4 red bell peppers
- 4 yellow bell peppers
- 9 large ears of corn, each broken in half
- Olive oil (for brushing)
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup plus 2 tablespoons finely chopped fresh basil
FALL FRUIT CRUMBLE
By BobD
Preheat oven to 425F with rack in middle
- SERVES 6
- 2 cups fresh or thawed frozen cranberries
- 2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
- 2 apples such as Gala, peeled and cut into 1/2-inch pieces
- 1 cup sugar, divided
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon pure vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
PORK CONSERVA w/GREEN TOM AGRODOLCE
By BobD
For pork conserva: Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan
- Pork conserva:
- YIELD 24 PIECES
- 10 ounces 1-inch cubes pork shoulder (Boston butt)
- 2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup)
- 2 garlic cloves, chopped
- 1/2 cup dry white wine
- Green tomato agrodolce:
- 2 teaspoons vegetable oil plus additional (for brushing)
- 1/2 cup chopped red onion
- 3 tablespoons sugar
- 2 cups chopped green tomatoes
- 1/4 cup distilled white vinegar
- 1/4 teaspoon dry mustard
- 24 flatbread crackers
- Chopped fresh basil
BAKED PORTOBELLO w/POTATOES & SOUR CREAM
By BobD
Preheat oven to 425 degrees
- 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons olive oil, plus more for brushing the mushrooms
- 1 3/4 teaspoons salt, plus more salt to taste
- 3 eggs
- 1/3 cup sour cream, plus more for garnish
- 1 teaspoon chopped thyme leaves
- Freshly ground black pepper
- 2 cups Portobello Caviar, prepared without parsley (see above) (see recipe)
- 4 medium (5-inch) portobello mushroom caps
- Chopped parsley for garnish
PASSION FRUIT MACARONS
By BobD
MAKE CURD: Whisk together passion-fruit puree sugar, egg yolks, and a pinch of salt in a small heavy saucepan
- 2-1/2 DOZEN
- FOR CURD
- 1/3 cup thawed frozen passion-fruit pur�or pulp
- 1/3 cup granulated sugar
- 3 large egg yolks
- 1/2 stick unsalted butter, cut into pieces
- FOR MACARONS
- 1 cup grated dried unsweetened coconut (3 oz)
- 3 oz almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
- 1 1/2 cups confectioners sugar
- 3 large egg whites, at room temperature 30 minutes
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 6 drops yellow food coloring
- EQUIPMENT: a food processor with a sharp blade or an electric coffee/spice grinder; a large pastry bag fitted with a 3/8-inch plain tip or a qt-size sealable plastic bag with a corner snipped off, plu
CRANBERRY TRIFLE w/PUMPKIN CHIFFON CAKE
By BobD
To make the cake, preheat the oven to 350 degrees
- THE CAKE:
- 1 cup, plus 2 tablespoons, sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened, canned pumpkin puree
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 eggs, separated, plus 1 egg white
- 1 whole egg
- 1 1/3 cups superfine sugar (can be made by pulsing granulated sugar in a food processor until fine)
- 1/4 cup vegetable oil
- Pinch cream of tartar
- 1/4 cup brandy
- THE CRANBERRY MOUSSE:
- 1 12-ounce bag fresh or frozen cranberries
- 1 1/2 cups sugar
- 3 tablespoons Grand Marnier
- 1 tablespoon grated lemon zest
- 8 egg yolks
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup cold water
- 1 tablespoon powdered gelatin
- 3 cups heavy cream
Riesling-Pear Pops
By BobD
In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar
- 2 tablespoons sugar
- 2 tablespoons water
- 2 Bartlett pears (7 ounces each)—peeled, cored and chopped
- 1 tablespoon fresh lemon juice
- 1/2 cup Riesling, preferably 10.5-percent alcohol
FARRO w/MUSHROOMS
By BobD
1. Place the farro in a bowl, and pour on enough hot water to cover by an inch
- 6 SERVINGS
- Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor.
- 1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
- 1 quart chicken stock or vegetable stock
- 1 1/2 cups farro
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
- Salt to taste
- 2 large garlic cloves, green shoots removed, minced
- 2 teaspoons chopped fresh rosemary
- 1/2 cup dry white wine
- Freshly ground pepper to taste
- 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
- 1/4 cup chopped fresh parsley