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Recipes
CHAMPAGNE PUNCH
By BobD
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl an...
- 8 SERVINGS
- Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory and fresh mint seconds the motion. SERVE IMMEDIATELY AFTER ADDING CHAMPAGNE.
- 1/2 cup sugar
- 1/2 cup water
- 1 cup white grape juice
- 1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 cup dry white wine
- 1/4 cup Cognac or other brandy
- 1/2 cup packed mint leaves
- 1 navel orange, cut into 1/2-inch pieces
- 1 lime, cut into 1/2-inch pieces
- 1 lemon, cut into 1/2-inch pieces
- 1 (750-ml) bottle Champagne or other sparkling white wine, chilled
SOUTHWESTERN CHEESE PANINI
By BobD
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove
- 4 SERVINGS
- Your favorite salsa adds zip while binding everything together to prevent the filling from falling out while you’re flipping.
- 4 ounces shredded sharp Cheddar
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/4 cup finely chopped red onion
- 1/4 cup prepared salsa
- 1 tablespoon chopped pickled jalapeño pepper (optional)
- 8 slices whole-wheat bread
THE DAGWOOD
By BobD
Heat sauté pan over high heat
- 4 SERVINGS
- American cheese, Wisconsin Sliced Swiss, and ham on fresh white bread.
- 9 tablespoons butter, at room temperature, divided
- 1 red onion, sliced 1/8" thick
- Salt and pepper
- 8 slices classic white bread
- 8 slices Wisconsin American cheese
- 4 slices Wisconsin Sliced Swiss
- 8 ounces smoked ham, sliced
- 2 large heirloom or beefsteak tomatoes, sliced 1/4" thick (8 slices)
PORK TENDERLOIN w/FOIE GRAS & TRUFFLE COULIS
By BobD
Square the ends of each tenderloin then pierce through the center with a long knife or honing steel
- 4 SERVINGS
- Pork Tenderloin with Foie Gras and Summer Truffle Coulis
- • 2 pork tenderloins
- • 6 ounce duck foie gras seasoned and seared
- • 1 pound caul fat cut into 2 12” squares
- • 1 bunch Tuscan Kale blanched
SWISS CHARD w/RAISINS & ALMONDS
By BobD
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, unt...
- 4 SERVINGS
- Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.
- 1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon Spanish smoked paprika
- 2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
- 1/2 cup golden raisins
- 1/2 cup water
- 1/4 cup coarsely chopped almonds with skins
RASPBERRY ICE CREAM
By BobD
Puree raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing ...
- 1/1 /2 QUARTS
- 2 (10-oz) boxes frozen raspberries in heavy syrup, thawed
- 2 teaspoons fresh lemon juice
- 1/2 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 1/4 cups whole milk
- 2 large egg yolks
- 1/4 teaspoon vanilla
- 1 cup chilled heavy cream
- SPECIAL EQUIPMENT: an ice cream maker
RUMTOPF
By BobD
1. Place berries in a large jar
- 1 pint mixed berries (like raspberries, blackberries or strawberries)
- 2 1/2 cups sugar
- 1 bottle dark rum (1 liter), more as needed
- 1 pound peaches and nectarines, washed, pitted (pits reserved) and sliced 1/2-inch thick
- 1 pound mixed plums, washed, pitted and sliced 1/2-inch thick.
ROASTED SQUASH, PEAR & GINGER SOUP
By BobD
Preheat the oven to 425F. Cut the squash in half, scrape out the seeds, then cut each half into thirds
- YIELD 4-1/2 CUPS
- One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
- 3 ripe but firm pears, any variety, quartered, seeds and stems removed
- 1 chunk fresh ginger, about 2 inches long, thinly sliced
- Sunflower seed or olive oil for the squash
- Sea salt
- 2 tablespoons butter or sunflower seed oil
- 1 onion, thinly sliced
- 1/2 cup creme fraiche or sour cream, optional
SMOKEY EGGPLANT & YOGURT PUREE
By BobD
1. Prepare a hot grill. Pierce the eggplants in a few places with the tip of a knife or with a skewer
- This Turkish grilled eggplant purée is much like the Middle Eastern classic baba ganoush, with yogurt standing in for tahini. When grilling whole eggplants, seek out smaller ones.
- 1 1/4 to 1 1/2 pounds eggplant
- 2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt (more to taste)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup drained yogurt
- Salt and freshly ground pepper to taste
- Chopped fresh mint for garnish
BULGAR PILAF w/DRIED FRUIT & NUTS
By BobD
Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours
- 6 SERVINGS
- 2 ounces dried apricots (about 1/3 cup)
- 2 ounces prunes (about 1/3 cup), pitted
- 1 cup coarse bulgur (#3)
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
- 1/4 cup blanched almonds, lightly toasted
- 2 tablespoons pine nuts, lightly toasted
- Plain Greek-style yogurt for serving