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Recipes
Passion Fruit and Coconut Cream Parfaits
By BobD
Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative
- 8 large egg yolks
- 3 large eggs
- 1/3 cup sugar
- 3/4 cup plus 2 tablespoons passion fruit puree (7 ounces), see Note
- 6 tablespoons unsalted butter
- 2 1/2 cups unsweetened coconut milk
- 2/3 cup sugar
- 3 tablespoons butter
- 1/2 vanilla bean, split, seeds scraped
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 1/2 cups sugar
- 2 cups water
- 10 thin lemon slices, seeded
- 1/2 vanilla bean, split, seeds scraped
- One 3-pound pineapple—peeled, cored, and cut into 1/2-inch cubes (4 cups)
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1/4 cup dark brown sugar
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 1 teaspoon finely grated orange zest
- Salt and freshly ground pepper
- 3/4 cup salted roasted cashews, coarsely chopped (4 ounces)
BEET RISOTTO w/GOAT CHEESE
By BobD
Bring a pot of water to a boil
- 1 bunch beets
- 2 tablespoons unsalted butter
- 3/4 cup chopped onion
- 1/2 cup dry red wine
- 1 1/2 cups arborio rice
- 4 1/2 cups hot chicken or vegetable stock
- 2/3 cup mashed soft goat cheese
- 1 tablespoon finely minced parsley
- 1 tablespoon minced fresh chives
- Salt and freshly ground pepper.
ROASTED ASPARAGUS
By BobD
Preheat the oven to 400 degrees
- 4 SERVINGS
- 2 pounds thick asparagus, woody ends snapped off
- 2 teaspoons extra virgin olive oil
- Salt and freshly ground pepper
- 1 teaspoon fresh thyme leaves (optional)
- Fresh lemon juice (optional)
TURKEY GIBLET STOCK
By BobD
Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smok...
- YIELDS 6 CUPS
- Neck and giblets (excluding liver) from turkey
- 1 tablespoon vegetable oil
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 red onion, coarsely chopped
- 1 cup dry white wine
- 5 cups water
- 1 3/4 cups chicken broth
- 1 Turkish or 1/2 California bay leaf
- 4 whole black peppercorns
ASPARAGUS & HERB LASAGNA
By BobD
Fill a pasta pot with water, and add the garlic cloves
- 6 SERVINGS
- 2 large garlic cloves, peeled
- Salt
- 2 pounds asparagus
- 1 recipe olive oil béchamel
- 3/4 cup plus 1 tablespoon freshly grated Parmesan
- 1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
- 1/2 pound no-boil lasagna noodles
LAMB NAVARIN d'AGNEAU PRINTEMPS
By BobD
Preheat oven to 325F. Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bu...
- 6 SERVINGS
- LAMB STEW WITH SPRING VEGETABLES
- Use the lamb shoulder, not leg-when braised, it's tender, succulent, and flavorful. Boiling the vegetables separately produces an especially fresh and colorful navarin.
- 6 fresh parsley sprigs
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 Turkish bay leaves or 1 California bay leaf
- 6 whole black peppercorns
- 3 lb boneless lamb shoulder, trimmed of excess fat
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 1/2 cups dry white wine
- 2 1/2 cups beef stock or broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz pearl onions
- 1/2 lb baby turnips, trimmed and halved lengthwise if large
- 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
- 1/2 lb baby zucchini, trimmed and halved lengthwise
- 1/2 lb sugar snap peas, trimmed
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- SPECIAL EQUIPMENT: cheesecloth
GRILLED SHRIMP w/BLACK BEAN CAKES & CILANTRO
By BobD
Black Bean Cakes: Place the black beans in cold water to cover
- Black Bean Cakes:
- 4 SERVINGS
- Grilled Shrimp with Black Bean Cakes and Coriander Sauce
- 1/2 pound black beans, picked clean and rinsed
- 1 tablespoon olive or corn oil, plus more for frying
- 1 small yellow onion, finely chopped
- 1 small green bell or poblano pepper, finely chopped
- 1 jalapeno chopped (if not using poblano)
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper
- Flour, for dusting cakes
- Sour cream and cilantro sprigs, as garnish
- Grilled Shrimp:
- 4 (6-inch) bamboo skewers
- 2 tablespoons olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 16 medium or large headless shrimp, peeled and deveined (leaving tails intact)
- Coriander Sauce:
- 1 medium shallot, finely chopped
- 1/2 teaspoon grated orange zest
- 1/4 cup orange juice
- 1/2 cup white wine
- 2 tablespoons sherry wine vinegar
- 1/2 teaspoon ground coriander
- 5 tablespoons butter, softened
- 2 tablespoons chopped cilantro
- Salt and pepper
PAVLOVA w/LEMON CURD & BERRIES
By BobD
MAKE MERINGUE: Preheat oven to 300F with rack in middle
- 6-8 SERVINGS
- FOR MERINGUE
- 1 cup superfine granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs at room temperature 30 minutes
- 3 tablespoons cold water
- 1 teaspoon distilled white vinegar
- FOR FILLING
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup fresh lemon juice
- 1/2 stick unsalted butter
- 3 large egg yolks
- 2 teaspoons grated lemon zest
- 1 cup heavy cream
- 4 cups mixed berries
LEMON & BLUEBERRY ICE CREAM SANDWICHES
By BobD
MAKE LEMON ICE CREAM: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second i...
- 8 SERVINGS
- Chewy blondie cookies bookend a thick layer of lemony ice cream (store-bought vanilla bumped up with lemon juice and zest) ribboned with a speedy blueberry compote.
- FOR LEMON ICE CREAM
- 2 pints premium vanilla ice cream
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- FOR BLUEBERRY COMPOTE
- 2 cups blueberries (10 ounces)
- 1/4 cup sugar
- 2 (3- by 21/2-inch) strips lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- FOR SANDWICH LAYERS
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- EQUIPMENT: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula
PIZZA DOUGH
By BobD
The morning or ideally the day before cooking, prepare the dough
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups unbleached bread flour, plus more for dusting
- 3/4 teaspoon active dry yeast
- 2 1/4 teaspoons Diamond Crystal kosher salt
- 3 tablespoons extra-virgin olive oil.