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Recipes
CREAMY GARLIC SAUCE
By BobD
Pour a pint of milk into a 2-quart sauce pan
- 2 2 2 heads of garlic
- Pint Pint of milk
- 4 4 4 bay leaves
- 1 1 1 tablespoon olive oil
- to salt to taste
MALT GASTRIQUE
By BobD
Simmer sugar with water and a dash of lemon juice to prevent crystallization
- Sugar 2 Lb
- Water, hot 16 Oz
- Lemon juice as needed
- Malt vinegar 16 Oz
Asian Coleslaw with Miso-Ginger Dressing
By BobD
This recipe makes twice as much dressing as you will need for the coleslaw
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons white (shiro) miso
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated fresh ginger
- Pinch of sugar
- 3/4 cup grapeseed or vegetable oil
- Salt and freshly ground pepper
- 1/2 small green cabbage, shredded (4 cups)
- 1/2 small red cabbage, shredded (4 cups)
- 4 medium carrots, shredded
- 4 radishes, shredded
- 3 large scallions, white and light green parts only, julienned
CHICKPEAS IN STAR ANISE & DATE MASALA
By BobD
1. Drain the chickpeas and set aside in a nonreactive bowl
- 3 15-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)
- 2 black cardamom pods
- 1 ⁄3cup neutral cooking oil, like canola
- 1 medium-large Spanish onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 2 ½ tablespoons tomato paste
- 9 dried dates, pitted and chopped
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground cayenne, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 whole star anise, or 1⁄3 teaspoon ground.
THREE CHEESE SOUFFLE
By BobD
1. Heat convection oven to 350 degrees F
- Butter, melted 3 TBS
- Flour as needed
- Milk 1 C
- Egg yolks, beaten 3 each
- Cornstarch 1 TBS
- Parmigiano-Reggiano 1 1/2 TBS
- Pecorino Romano 1 1/2 TBS
- Emmental cheese 2 TBS
- Egg whites 1 1/2 C
- Salt dash
- Cream of tartar dash
MIXED-BERRY CHOC-TOFFEE BITES
By BobD
Line large baking sheet with foil
- Yield: Makes about 20
- 6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate, chopped
- 1 1/2 teaspoons grated orange peel (optional)
- 2 cups mixed fresh berries (such as blackberries, raspberries, and blueberries)
- 2 1.4-ounce English toffee candy bars (such as Skor), cut into 1/4-inch pieces
SHAKER LEMON PIE
By BobD
Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip
- Plan ahead, so that you can set the mixture of very thinly sliced lemons and sugar aside for at least three hours and ideally, overnight. This makes for a softer texture and profoundly lemony flavor in your pie.
- 2 medium lemons
- 2 cups sugar
- Pastry for a 9-inch single-crust pie, such as Butter & Shortening Piecrust
- 4 eggs, beaten well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
RED WINE SPAGHETTI w/BROCCOLI
By BobD
Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem)
- 6-8 SERVINGS
- 1 3/4 lb broccoli, thick stems discarded
- 1 lb spaghetti
- 1 (750-ml) bottle red wine (preferably Zinfandel)
- 1 teaspoon sugar
- 4 garlic cloves, finely chopped (2 tablespoons)
- 1/2 teaspoon dried hot red pepper flakes
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- ACCOMPANIMENT: finely grated Parmigiano-Reggiano
PIMENTO & CHEDDAR CHEESE TOASTS
By BobD
Preheat broiler. Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste
- 36 PIECES
- 10 oz extra-sharp Cheddar, coarsely grated (4 cups)
- 1/8 teaspoon cayenne
- 3/4 cup mayonnaise (preferably homemade)
- 1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
- 1 baguette
SPRING VEGETABLE & QUINOA PILAF
By BobD
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa
- 4 SERVINGS
- 1 3/4 cups low-salt chicken broth
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tablespoon chopped fresh Italian parsley