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Recipes
CHICKEN PROVENCAL w/GRILLED VEGETABLES
By BobD
1. Preheat oven to 325°F
- 4 SERVINGS
- A lavender, rosemary, and thyme-rubbed chicken grilled w/colorful vegetables-add salad & loaf of crusty bread. Serve a chilled Provencal wine-like a Bandol, follow with a platter of cheese & fruit.
- • 2 tablespoons clarified butter
- • 1 tablespoon fruity olive oil
- • 4 to 6 pieces of chicken, white or dark meat, skinned and patted dry
- • 1/2 cup good Armagnac or Cognac
- • Coarse salt and freshly ground black pepper to taste
- • 1 cup chicken stock
- • 1/2 cup dry white wine
- • 2 cups very thinly sliced fennel
- • 3 tablespoons sliced shallots
- • 2 tablespoons sliced garlic
- • 3 cups peeled yams, cut into 1/2-inch-thick slices (about 1 1/4 pounds)
- • 1 cup loosely packed dried apricots, cut into 1/2-inch dice (whole pitted rather than halves, if possible)
- • 1 tablespoon finely julienned fresh gingerroot
- • 5 (4-inch) sprigs rosemary; do not use loose leaves
- • 2 (4-inch) sprigs thyme
- • 1/3 cup toasted sunflower seeds, to garnish (optional)
VENISON BANGERS, BUBBLE & SQUEAK
By BobD
1. Combine sugar, shallots, peppercorns, 2 large sprigs thyme, and Pinot Noir in a small saucepan
- 2 SERVINGS
- Bangers and Bubble and Squeak with Pinot Noir – Thyme Sauce
- • 2 teaspoons sugar
- • 1/4 cup finely chopped shallots
- • 4 black peppercorns
- • 1 cup duck and veal demi-glace
- • 3/4 cup Pinot Noir or other full-bodied red wine
- • Salt and pepper to taste
- • 4 links (12 ounces) venison and cherry sausage
- • 1 large onion, chopped
- • 1/4 cup chicken or vegetable stock
- • 3/4 pound cabbage, cored and shredded
- • 2 teaspoons unsalted butter
- • 1 pound potatoes, peeled and cut into pieces, or 2 cps leftover mashed potatoes
- • 2 tablespoons rendered duck fat or canola oil
CARAMELIZED SALMON w/CILANTRO POT SALAD
By BobD
In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt...
- 8 SERVINGS
- 1 cup Emeril's Mayonnaise (see recipe)
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon chopped garlic
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped celery
- 2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
- 4 salmon fillets (about 4 ounces each), cut in half crosswise
- 1 cup sugar
- 2 tablespoons olive oil
- Sprigs of fresh cilantro and parsley
PAN COOKED KALE w/GARLIC & OLIVE OIL
By BobD
1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water
- 2 large bunches kale (about 1 1/4 pounds total)
- Salt, preferably kosher salt
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Freshly ground pepper
PORCHETTA
By BobD
Put belly skin side down; arrange loin in center
- 1 5-6 1 5-6 1 5-6 pound piece fresh pork belly, skin on
- 1 1 2-3 (trimmed) 2-3 pound boneless, center-cut pork loin
- 3 3 3 tablespoons fennel seeds
- 2 2 2 tablespoons crushed red pepper flakes
- 2 2 2 tablespoons minced fresh sage
- 1 1 1 tablespoon minced fresh rosemary
- 3 3 3 garlic cloves, minced
- Kosher salt
- 1/2 1/2 1/2 orange, seeded, thinly sliced
RYE DINNER ROLLS w/CRISP TOPS
By BobD
MAKE DOUGH: Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about ...
- YIELD 16 ROLLS
- Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
- FOR ROLLS
- 1 1/4 teaspoons active dry yeast
- 1 scant cup warm water (105-115F), divided
- 3/4 teaspoon sugar
- 2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting
- 1/3 cup light or dark rye flour
- 1 1/4 teaspoons salt
- FOR RYE-CRISP TOPS
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons light or dark rye flour
- 1/8 teaspoon salt
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 large egg white
ROASTED CARROT, PARSNIP & POTATO
By BobD
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F
- Nonstick vegetable oil spray
- 4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
- 4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
- 1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
- 1/2 cup olive oil
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon freshly ground black pepper
Green Rice
By BobD
In a saucepan, combine the rice, broth, and bay leaf and bring to a boil over high heat
- 1 cup uncooked long-grain brown rice
- 2 1/4 cups vegetable broth or water
- 1 bay leaf
- 2 cups shredded spinach leaves (2 ounces)
- 1/2 cup finely sliced scallions (2 ounces)
- 1 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1/8 teaspoon freshly grated nutmeg
PAUPIETTES OF SOLE w/SPINACH & MUSHROOMS
By BobD
Sprinkle the fillets with salt and pepper and set aside
- 4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
- Salt to taste, if desired
- Freshly ground pepper to taste
- 3/4 pound fresh spinach
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots
- 1/2 pound fresh mushrooms, thinly sliced, about 3 cups
- 1/8 teaspoon freshly grated nutmeg
- 1 egg yolk
- Ginger butter sauce
ORZO w/CINNAMON & BROWN BUTTER
By BobD
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender
- The way cinnamon expands the dimensions of brown butter means that you won't overtly taste the spice here, just pasta with deep, rich, nutty undertones. Chopped parsley freshens every bite.
- 1 pound orzo
- 1/2 stick (1/4 cup) unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 3/4 cup chopped fresh flat-leaf parsley (from 2 bunches)