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Recipes
SUMMER SQUASH CUSTARD PIE
By BobD
Heat the oven to 400 degrees F
- You could use yellow squash instead of zucchini, or do a combination of the two.
- Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
- 6 medium zucchini or yellow squash (about 1 1/2 pounds)
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 3 eggs, beaten well
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
Mushroom Barley Soup with Mini Meatballs
By BobD
Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent
- 4 cups beef stock or low-sodium broth
- 1 cup water
- 1/2 cup pearled barley
- 1 large thyme sprig
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms)
- 1 large shallot, finely chopped
- 1/2 pound ground sirloin
- 1 large egg
- 2 tablespoons dry bread crumbs
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped flat-leaf parsley
- Sour cream, for serving (optional)
VEGGIES PORTOBELLO CHEESE BURGERS
By BobD
1. Whisk together the vinegar, salt, pepper, garlic and olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- Salt and freshly ground pepper to taste
- 1 garlic clove, green shoot removed, minced or pureed
- 3 tablespoons extra virgin olive oil
- 4 large portobello mushrooms, stems removed
- 1 6-ounce bag baby spinach
- 4 1/2-ounce slices cheddar or Gruyère cheese
- Whole grain hamburger buns and the condiments of your choice
Pierogi and Vareniki Dough
By BobD
Makes enough for about 48 pierogies or 32 varenikis Stir together flours in a bowl
- 1 cup all-purpose flour plus additional for kneading and rolling
- 3/4 cup cake flour (not self-rising)
- 2 large eggs
- 3/4 teaspoon salt
- 1/4 cup water
Lemon-Brined Fried Chicken
By BobD
To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and frie...
- 1 gallon cold water
- 1 cup plus 2 teaspoons kosher salt
- 1/4 cup plus 2 tablespoons honey
- 12 bay leaves
- 1 head of garlic, smashed but not peeled
- 2 tablespoons black peppercorns
- 3 large rosemary sprigs
- 1 small bunch of thyme
- 1 small bunch of parsley
- Finely grated zest and juice of 2 lemons
- Two 3-pound chickens
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper
- 2 cups buttermilk
- Vegetable oil, for frying
- Rosemary and thyme sprigs, for garnish
BAKED PEACH FRENCH TOAST
By BobD
Pre-heat oven to 400 degrees F
- Six 1-inch thick slices whole-grain bread
- One 8 ounce package cream cheese
- 6 sliced medium (or 8 small) fresh peaches
- 1/2 cup pecans, chopped
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup maple syrup
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon Kahlua coffee liqueur (optional)
BUCATINI CARBONARA
By BobD
In a large pot of boiling salted water, cook the pasta until al dente
- 6 ounces bucatini or perciatelli
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 shallot very finely chopped
- 1 garlic clove very finely chopped
- 1 cup heavy cream
- 2 tablespoons freshly grated parmigiano-reggiano cheese plus more for serving
- 4 large egg yolks
- Salt
- 2 tablespoons coarsely chopped parsley
- Freshly ground pepper
PARSLEYED POTATOES w/SAFFRON
By BobD
Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes
- 4 SERVINGS
- 1 1/2 lb small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
- 2 tablespoons unsalted butter
- Small pinch of saffron threads, crumbled
- 1 tablespoon finely chopped parsley
SMOKE ROASTED w/CIDER BBQ SAUCE
By BobD
ROAST CHICKENS: Open vents on bottom of grill
- 6 SERVINGS
- SMOKE-ROASTED BARBECUE-RUBBED WHOLE CHICKENS WITH CIDER BARBECUE SAUCE
- FOR CHICKENS
- 3/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 whole chickens (3 to 3 1/2 lb each)
- Kosher salt to taste
- FOR BARBECUE SAUCE
- 1 cup apple cider
- 1/2 cup cider vinegar
- 2 tablespoons minced orange zest
- 2 tablespoons packed brown sugar
- 1 teaspoon celery seeds
- EQUIPMENT: a charcoal kettle grill (22 1/2-inch or larger)
THE FRANCESCA
By BobD
Mix 6 tablespoons butter with the garlic until light and smooth
- 4 SERVINGS
- Wisconsin Fresh Mozzarella, pepperoni, and sautéed shiitake mushrooms on rosemary foccacia.
- 7 tablespoons butter at room temperature, divided
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 8 ounces shiitake mushroom caps, thinly sliced
- Salt and pepper
- 4 focaccia-style rolls, split
- 4 Wisconsin Fresh Mozzarella ovaline-size balls, each cut into 8 slices
- 16 slices pepperoni
- 1/2 cup ripe black olive slices
- 6-8 pepperoncini, halved
- 4 ounces marinated sun-dried tomatoes, dried and thinly sliced