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Recipes
BAKED ORANGE ROUGHY w/MUSHROOMS & CREAM
By BobD
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat
- 2 SERVINGS
- 4 tablespoons (1/2 stick) butter
- 1/2 pound mushrooms, sliced
- 1/4 cup Cognac or brandy
- 1/2 cup canned crushed tomatoes with added puree
- 1/2 cup whipping cream
- 2 teaspoons minced fresh thyme or 1 teaspoon dried
- 2 7-to 8-ounce orange roughy fillets
- 1/2 cup grated Gruyere cheese
Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano
By BobD
Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh o...
- 1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
- 1/2 pound baby or wild arugula
- 2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)
- 1/2 cup Marcona almonds, coarsely chopped
- 3 tablespoons very good extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Flaky coarse sea salt and freshly ground black pepper
SEARED TUNA w/GREEN ONION-WASABI SAUCE
By BobD
Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste
- 4 SERVINGS
- 1/2 cup water
- 3 tablespoons wasabi powder (horseradish powder)
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons peanut oil
- 1 tablespoon dry Sherry
- 1 1/2 teaspoons oriental sesame oil
- 1 1/2 teaspoons minced fresh ginger
- 4 green onions, very thinly sliced
- 4 6-ounceahi tuna steaks (each about 1 inch thick)
- 1 cucumber, peeled, seeded, cut into matchstick-size strips
- 1/2 cup radish sprouts
Dulce de Leche Bread Pudding
By BobD
This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of i...
- Crème anglaise
- 1/2 cup dulce de leche, plus more for serving
- 4 tablespoons unsalted butter, melted
- 4 large egg whites, at room temperature
- 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)
TURKEY & TOMATO PANINI
By BobD
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove
- 4 SERVINGS
- A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich.
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon lemon juice
- Freshly ground pepper to taste
- 8 slices whole-wheat bread
- 8 ounces thinly sliced reduced-sodium deli turkey
- 8 tomato slices
- 2 teaspoons canola oil
ORANGE SPICE BARS
By BobD
Cream butter and brown sugar
- For glaze:
- YIELD 40 BARS
- 2/3 cup butter
- 1 and 1/2 cups brown sugar (packed)
- 2 eggs
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 2 and 1/2 Tablespoons orange juice
- 1/2 teaspoon vanilla
- 2 cups flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1 cup chopped walnuts
- 2 cups confectioners sugar
- 2 - 3 Tablespoons orange juice
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- Optional: Coconut (flaked or grated)
THE LISA MARIE
By BobD
Preheat oven to 350ºF. Place bacon slices on baking sheet pan with sides (jelly roll pan) and bake until lightl...
- 4 SERVINGS
- Wisconsin Butterkäse accompanied by peanut butter and bananas.
- 8 slices bacon
- 4 tablespoons brown sugar
- 4 tablespoons maple syrup
- 4 tablespoons butter, at room temperature
- 4 thick slices firm white bread
- 8 tablespoons peanut butter
- 4 11/2-ounce slices Wisconsin Butterkäse cheese
- 2-3 bananas, sliced or chunked
- 1 cup hot fudge or chocolate sauce
Chicken with Prosciutto
By BobD
1. Heat 2 Tbls. olive oil in sauté pan; sauté prosciutto until brown
- 4 Tbsp. extra virgin olive oil, divided
- 1 oz. diced prosciutto
- 2 cups fresh spinach
- 1/2 cup chopped scallions, divided
- 1 slice fresh mozzarella
- 2 4-oz. chicken breasts, pounded thin
- 3 pats butter
- Generous additions of fresh oregano, thyme and sage
- 2 oz. white wine
- 1/4 cup marinara
- 1 cup sliced exotic mushrooms
- Chicken stock, as needed
ASPARAGUS SOUP w/PARMESAN CUSTARDS
By BobD
MAKE CUSTARDS: Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirri...
- 6 SERVINGS
- FOR CUSTARDS
- 2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 whole large egg
- 2 large egg yolks
- 1/8 teaspoon salt
- Pinch of white pepper
- FOR SOUP
- 1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
- 1/2 cup finely chopped shallot
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1/4 cup heavy cream
- GARNISH: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
- SPECIAL EQUIPMENT: 6 (2-oz) ramekins
Spice-Rubbed T-Bone Steaks
By BobD
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of s...
- 2 teaspoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground pepper
- 2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature