BobD's profile page
Recipes
HEIRLOOM TOMATO & HERBED PASTA SALAD
By BobD
Whisk together oil, creme fraiche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large b...
- 6-8 SERVINGS
- 1/4 cup extra-virgin olive oil
- 1/3 cup creme fraiche
- 1 tablespoon white-wine vinegar
- 1 to 1 1/2 teaspoons sugar (optional)
- 2 pounds mixed heirloom tomatoes
- 2 tablespoons finely chopped shallot (from 1 medium)
- 1 pound fusilli or other short spiral pasta
- 3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon
Pineapple and Red Chile Salsa
By BobD
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces ...
- 1 small onion, quartered
- 1/2 pound plum tomatoes, halved lengthwise
- 4 peeled garlic cloves
- 1/2 pound fresh pineapple, cut into 8 pieces
- 1 red bell pepper—stemmed, seeded and quartered
- 1 fresh long red chile, such as a cayenne or Holland chile—stemmed, seeded and quartered
- 12 mint leaves
- 1/4 cup water
- 2 tablespoons fresh lime juice
MUSHROOMS GRATINEE
By BobD
1. Turn on oven broiler. Trim and rinse the mushrooms and then coarsely chop
- 1 lb Organic Chef’s Mix Mushrooms (Honshemejii, Hen of the Woods, Trumpet Royal, and/or White Beech)
- • 2 tablespoon butter
- • 1 French Baguette sliced
- For the Gratinee
- • 3 large egg yolks
- • 1 stick unsalted butter melted
- • 2 tablespoon lemon juice
- • Salt and pepper
- • Grated parmesan
SCALLOP GUMBO
By BobD
1. Put oil and butter in a large pot or Dutch oven over medium-low heat
- 4-6 SERVINGS
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/3 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 tablespoons minced garlic
- Salt and black pepper
- 2 to 3 cups vegetable or chicken stock, or water
- 2 cups chopped tomatoes with their juice (canned are fine)
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1 tablespoon fresh oregano, or 1 teaspoon dried
- 2 bay leaves
- Cayenne to taste
- 1 pound scallops
- Chopped fresh parsley, for garnish.
FRIED MOZZARELLA BALLS
By BobD
Heat about 11/2 inches oil to 360F in a 3 1/2-to 4-quart heavy saucepan
- About 5 cups vegetable oil
- 1 pound drained marinated bocconcini (small mozzarella balls), patted dry
- 3 large eggs, beaten
- 1 cup plain fine dry bread crumbs
- Equipment: a deep-fat thermometer
- Accompaniment: warm homemade or bottled spicy tomato sauce
French Toast Casserole
By BobD
Place bread cubes in a greased 13-in
- For the Topping:
- 1 1 1-inch loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
- 8 8 8 eggs
- 3 3 3 cups milk
- 4 4 4 teaspoons sugar
- 1 1 1 teaspoon vanilla extract
- 3/4 3/4 3/4 teaspoon salt, optional
- 2 2 2 tablespoons butter or margarine, cubed
- 3 3 3 tablespoons sugar
- 2 2 2 teaspoons ground cinnamon
- maple syrup, optional
Grilled T-Bone Tostadas with Spicy Radish Salad
By BobD
In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil and lime juice and season with salt and...
- 8 radishes, very thinly sliced
- 1 jalapeño, very thinly sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground pepper
- Fried Tostada Shells or 8 store-bought tostadas
- 1/2 cup sour cream
- 5 cups finely shredded iceberg lettuce
- Spice-Rubbed T-Bone Steaks, thinly sliced
- 1/4 cup cilantro leaves
- Lime wedges, for serving
Brewsky Sangria
By BobD
Roger Kugler's tangy beer-based sangria was inspired by a British customer's request for a shandy, a refreshing ble
- 2 Bartlett pears, peeled and chopped
- 1 cup plus 2 tablespoons fresh lemon juice
- Four 12-ounce bottles lager, chilled
- 1 cup triple sec
- Ice
- 2 Bosc pears, sliced, for garnish
LILLET MARSHMALLOWS
By BobD
Lightly oil an 8-inch square baking pan
- 64 PIECES
- Lillet perfumes the marshmallows with orange and honey.
- 3 (1/4-oz) envelopes unflavored gelatin
- 3/4 cup Lillet Blanc, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1/2 About 1/2 cup confectioners sugar for dusting and dredging
- EQUIPMENT: a stand mixer fitted with whisk attachment; a candy thermometer
RISOTTO PRIMAVERA w/GORGONZOLA
By BobD
1. Heat oil in heavy pot and saute onion in the oil until it softens
- 1 tablespoon olive oil
- 1 small onion, about 4 ounces, chopped
- 4 to 4 1/2 cups chicken stock
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 3/4 pound asparagus
- 1/4 pound sliced carrots
- 1/4 pound sliced mushrooms
- 1/4 pound plum tomatoes, seeded and chopped
- 2 ounces Gorgonzola
- Freshly ground black pepper to taste.