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Recipes
CHICKEN BREASTS in SWEET RED PEPPER SAUCE
By BobD
Cut chicken breasts in half, and thoroughly wash and dry
- 4 whole boned, unskinned chicken breasts
- Salt and freshly ground pepper, to taste
- 6 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup shallots, minced
- 1 cup dry white wine
- 2 cups chicken broth or stock
- 2 cups heavy cream
- 4 sweet red bell peppers, pureed (see recipe)
- 1/2 cup chopped, mixed fresh herbs (chives, chervil and parsley)
MUSTARD DILL BLINI w/SMOKED SALMON & CAVIAR
By BobD
Whisk first 4 ingredients in large bowl to blend
- 8 APPETIZER SERVINGS
- 1 1/4 cups milk (do not use nonfat)
- 3 tablespoons Dijon mustard
- 1 large egg
- 1 tablespoon yellow mustard seeds
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 3 tablespoons (about) butter, melted
- 2 tablespoons chopped fresh dill
- 1 pound thinly sliced smoked salmon
- 1/2 cup sour cream
- 4 ounces caviar
Crunchy Milk Chocolate-Peanut Butter Layer Cake
By BobD
The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy pea...
- 2 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3/4 cup plus 2 tablespoons boiling water
- 1/3 cup sliced almonds
- 1/2 cup confectioners’ sugar
- 2 large egg whites
- 1 tablespoon granulated sugar
- 1/2 cup salted roasted peanuts, coarsely chopped
- 1 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 3 ounces milk chocolate, chopped
- 1 cup Rice Krispies
- 1 1/4 pounds milk chocolate, chopped
- 1 3/4 cups plus 2 tablespoons heavy cream, warmed
DUCK MAGRET a la D'ARTAGNON
By BobD
1. With a knife, score the skin of the magret making the squares as small as possible without cutting into the meat
- 4 SERVINGS
- Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. The result? A generously large, tender and leaner meat than regular duck.
- • 4 portions of duck magret (about 8 oz each)
- • 1 shallot, finely chopped
- • 1 cup Madiran or other red wine
- • 2 tablespoons duck and veal demi-glace
- • Salt and pepper to taste
Sweet-Potato Meringue Pie
By BobD
This sweet-potato pie looks like a pumpkin pie, but the filling is actually made with sweet potato
- 1 cup (4 ounces) pecan halves
- 11 whole graham crackers, broken
- 4 teaspoons minced fresh ginger
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Four 8-ounce sweet potatoes
- 1/2 cup dark brown sugar
- 3 large eggs
- 2 tablespoons bourbon
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/3 cup water
- 3 large egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
THE BENEDICT
By BobD
Heat 3-4 quarts water to just below boiling point
- 4 SERVINGS
- Wisconsin Sharp Cheddar cheese spread and Gouda with Canadian bacon and a poached egg.
- 3 tablespoons white wine vinegar
- 4 eggs
- Salt and pepper
- 8 slices Canadian bacon
- 4 tablespoons butter, divided
- 4 English muffins, split
- 4 tablespoons Wisconsin Sharp Cheddar cheese spread, at room temperature
- 4 slices Wisconsin Gouda cheese
- 4 ounces fresh spinach leaves
- 1 tomato, sliced
OSTRICH FILLETS w/HONEY MALT GLAZE
By BobD
1. Prepare Yellow Tomato-Pozole Stew
- 4 SERVINGS
- Ranch Ostrich with Honey-Malt Glaze on Yellow Tomato-Pozole Stew
- • Yellow Tomato-Pozole Stew (recipe follows)
- • 3 tablespoons canola oil
- • 4 red bell peppers, cored, seeded, and chopped
- • 2 tablespoons each chopped onion and chopped garlic
- • 2 cups honey
- • 1 cup malt vinegar
- • Salt and freshly ground black pepper to taste
- • 4 ostrich fillets, 6 ounces each, about 1/4 inch thick
CONGEE-CHINESE CHICKEN & RICE PORRIDGE
By BobD
Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth
- 4 SERVINGS
- Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
- 3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
- 10 cups water
- 3 tablespoons Chinese rice wine or medium-dry sherry
- 3 (1/4-inch-thick) slices fresh ginger
- 3 scallions, halved crosswise and smashed with flat side of a heavy knife
- 1/2 teaspoon salt
- 1 cup long-grain rice
- ACCOMPANIMENTS: fine julienne of fresh ginger, thinly sliced scallions, and Asian sesame oil
PURSLANE & PARSLEY SALAD
By BobD
Whisk together oil, juice, shallot, and 1/4 tsp each of salt and pepper in a large bowl
- 6 SERVINGS
- Run across purslane, with its glossy, plump leaves, at a farmers market or growing in the cracks of your sidewalk or in your yard.
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/2 lb cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
- 6 cups packed tender purslane sprigs and leaves (from a 1-lb bunch)
- 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
MILK CHOCOLATE PANNA COTTA w/COCOA NIBS
By BobD
1. In a medium saucepan, heat the cream, sugar, vanilla and a pinch of salt over medium-high heat until just belo...
- 2 cups heavy cream
- 1 cup granulated sugar
- 1/2 vanilla bean, split and scraped
- Kosher salt
- 1 tablespoon plus 1 1/2 teaspoons granulated gelatin (or 6 gelatin sheets)
- 3/4 pound high-quality milk chocolate
- 1 quart buttermilk
- Sweetened whipped cream, for serving
- Cacao nibs, for serving
- Fleur de sel, for serving