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Recipes
CHICKEN & FALL VEGETABLE POT PIE
By BobD
Herb Crust Butter 4-quart oval baking dish
- Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sauteed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.
- 4 pounds chicken breasts with skin and bones
- 4 to 6 cups canned low-salt chicken broth
- 3 large carrots, peeled, cut into 1/2-inch pieces
- 1 pound turnips, peeled, cut into 1/2-inch pieces
- 1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
- 1/4 cup (1/2 stick) butter
- 3 medium leeks (white and pale green parts only), sliced
- 2 large shallots, minced
- 2 tablespoons minced fresh thyme
- 1/2 cup all purpose flour
- 1/2 cup dry white wine
- 1/2 cup whipping cream
ORZO RISOTTO
By BobD
Melt butter in heavy large saucepan over medium heat
- 6 tablespoons (3/4 stick) butter
- 3/4 cup minced shallots
- 2 garlic cloves, minced
- 2 cups orzo (rice-shaped pasta)
- 6 cups boiling water
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon finely grated lemon peel
- 6 tablespoons chopped Italian parsley
GREENS & MUSHROOM PANINI
By BobD
Bring a pot of water to a boil
- 2 SERVINGS
- 1/2 pound stemmed and washed sturdy greens, like kale, chard, turnip greens or mustard greens
- 1 medium-size portobello mushroom (for stuffing), sliced 1/2 inch thick
- 2 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves, minced (to taste)
- Salt and freshly ground pepper
- 1 1/2 ounces Gruyère or a mixture of Gruyère and Parmesan, sliced very thin or grated (about 1/3 cup)
- 4 slices whole grain bread
Baked French Toast with Fruit Topping
By BobD
In a bowl, whisk together the eggs, cream, granulated sugar, nutmeg and vanilla until well blended
- For Topping:
- 8 eggs
- 3 cups heavy cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 4 slices dense-textured white sandwich bread or brioche, each 1 inch thick
- 8 tablespoons unsalted butter
- 2 oranges, peeled and sectioned
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 8 strawberries, stems removed and halved lengthwise
- 1 tablespoon granulated sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- Confectioners' sugar
- Fresh mint sprigs
- Maple syrup, warmed
Fettuccine with Five-Spice Pork and Carrots
By BobD
Don't be tempted to cook the pork tenderloin any longer than specified, or you'll risk losing its juicy tenderness
- 1 pound pork tenderloin
- Salt
- Fresh-ground black pepper
- Chinese five-spice powder
- 3 tablespoons cooking oil
- 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 teaspoon sugar
- 4 scallions including green tops, chopped
- 4 cloves garlic, cut into thin slices
- 1 tablespoon chopped fresh ginger
- 1 jalapeño pepper, seeds and ribs removed, chopped
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons soy sauce
- 1/2 pound fettuccine or Chinese egg noodles
MEXICAN CRANBERRY SAUCE
By BobD
Stir fresh cilantro, hot sauce, and cinnamon into cranberry sauce and serve
- 1 14-ounce can whole-berry cranberry sauce
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chipotle hot sauce
- 1/2 teaspoon ground cinnamon
GINGER & HONEY BABY BACK RIBS
By BobD
For ribs and marinade: Place rib racks on work surface
- Ribs and marinade:
- Yield: Makes 6 servings
- 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
- 1/4 cup chopped peeled fresh ginger
- 6 garlic cloves, chopped
- 1 tablespoon sugar
- 1 tablespoon coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- Dipping sauce:
- 6 teaspoons coarse kosher salt, divided
- 6 teaspoons ground white pepper, divided
- 3 large limes, halved
- Nonstick vegetable oil spray
Blackberry Fool with Calvados
By BobD
A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting l...
- 2 pounds blackberries (8 cups)
- 1 cup Calvados
- 2 cups heavy cream
- 1/2 cup sugar
RAINBOW CHARD SALAD w/GINGER & GARLIC
By BobD
Dressing is minced ginger, a suspicion of garlic, olive oil and cider vinegar
- Trim and coarsely chop chard (rainbow makes for a gorgeous salad) and combine with white beans and chopped scallions.
Oatmeal Cookie Ice Cream Sandwiches
By BobD
Preheat the oven to 350°
- 1 1/2 cups sliced almonds
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons light brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups rolled oats
- 1 1/2 cups dried cranberries
- 3/4 pound bittersweet or semisweet chocolate, cut into 1/3-inch pieces
- 4 pints vanilla ice cream, softened slightly