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Recipes
CAULIFLOWER w/ALMONDS & CAPERS
By BobD
1. Preheat oven to 350 degrees
- 1 head cauliflower, trimmed of leaves
- 1 1/2 tablespoons butter
- 3 tablespoons fresh soft bread crumbs
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 3 tablespoons whole almonds
- Salt and freshly ground black pepper
- 2 tablespoons golden raisins
- 1 tablespoon white wine vinegar
- 1 tablespoon capers, rinsed and drained
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped tarragon
- 1 teaspoon finely sliced chives.
CARROT CAKE w/COCONUT CREAM CHEESE FROSTING
By BobD
For cake: Preheat oven to 350F
- This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.
- Cake
- 2 1/3 cups sifted all purpose flour (sifted, then measured)
- 1 cup sweetened flaked coconut
- 1 cup dry-roasted macadamia nuts
- 3/4 cup chopped crystallized ginger
- 3 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated peeled carrots
- 2 8-ounce cans crushed pineapple in its own juice, well drained
- Frosting
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- 3/4 cup canned sweetened cream of coconut (such as Coco L)
- 1 teaspoon vanilla extract
- 1/2 teaspoon (scant) coconut extract
- 14 whole dry-roasted macadamia nuts
- 1/4 cup chopped crystallized ginger
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese
By BobD
Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious...
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound ziti
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
APPLE PRUNE BROWN BETTY
By BobD
Put oven rack in middle position and preheat oven to 350F
- SERVES 6
- 3/4 cup pitted prunes (dried plums; 6 ounces)
- 1 1/4 lb Gala apples (3 medium), peeled, halved, cored, and cut into 1/3-inch-thick slices
- 2 tablespoons fresh lemon juice
- 2 cups toasted baguette crumbs
- 3/4 stick (6 tablespoons) unsalted butter, melted
- 3/4 cup packed dark brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- ACCOMPANIMENT: heavy cream
ONION JAM w/BACON & BOURBON
By BobD
Add a little bourbon and brown sugar to taste and cook until the jam thickens
- Thinly slice red onions and cook in olive oil with chopped bacon until soft.
AMBROSIA SALAD
By BobD
Preheat oven to 400F with rack in middle
- 8 SERVINGS
- Ambrosia is often served as part of the transition to dessert, but it fits in well earlier on, providing a bright, refreshing contrast to the main course.
- 1 medium coconut (see cooks' note, below)
- 8 large navel oranges
- 2 tablespoons sugar
- Pinch of kosher or sea salt
- 3 tablespoons cream Sherry
LEMONGRASS ICE CREAM
By BobD
Trim root ends from lemongrass and discard 1 or 2 outer layers
- 1 QUART
- 4 thick or 8 thin lemongrass stalks
- 3/4 cup sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- EQUIPMENT: an ice cream maker
THIGHS BAKED WITH LENTILS
By BobD
1. Heat oil in a 4-quart ovenproof casserole
- 4-6 SERVINGS
- 1 tablespoon extra virgin olive oil
- 1/4 pound pancetta, in one slice, diced
- 3 pounds chicken thighs, 6 to 8 pieces, patted dry
- Salt and freshly ground black pepper
- 2 cups finely chopped onions
- 1/2 cup finely chopped celery, about 1 rib
- 4 cloves garlic, sliced
- 2 teaspoons ground cumin
- 2 cups finely chopped radicchio, about 1/2 head, cored
- 1 tablespoon red wine vinegar
- 2 tablespoons minced fresh sage
- 2 cups lentils
- 3 cups chicken stock, more if needed.
MANGO BLUEBERRY 'FOOL'
By BobD
Puree mango, sugar, lime juice, and a pinch of salt in a blender until very smooth
- 6 SERVINGS
- 1 (1-lb) ripe mango, pitted, peeled, and cut into chunks
- 1/4 cup sugar, or to taste
- 2 tablespoons fresh lime juice, or to taste
- 1 cup chilled heavy cream
- 1 1/2 cups blueberries (1/2 lb)
- Grated lime zest to taste
Lemon Pudding Cakes
By BobD
These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs, separated
- 2 tablespoons unsalted butter, at room temperature
- 1 cup skim milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- Fresh raspberries or blackberries, for serving