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Recipes
BUTTERMILK SPICE CAKE w/PEAR COMPOTE
By BobD
For pear compote: Mix sugar, lime juice, and salt in heavy large saucepan
- Pear compote:
- 8-10 SERVINGS
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- Large pinch of salt
- 3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes
- Buttermilk spice cake:
- 1 cup plus 1 tablespoon all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon (scant) baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground whole star anise*
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 3-inch piece vanilla bean, split lengthwise
- 1/4 teaspoon finely grated lime peel
- 3/4 cup buttermilk
- Powdered sugar
- 1 1/2 cups creme fraiche
CRISP POTATO CAKE
By BobD
1. Pat potatoes dry if very starchy or moist
- Galette de Pomme de Terre
- 2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
- 1 tablespoon olive oil, or as needed
- Freshly ground nutmeg
- Freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced garlic
- Salt
- Fresh thyme leaves for garnish (optional).
CHOCOLATE CAKE w/COCONUT FROSTING
By BobD
TO MAKE THE CAKE: Heat the oven to 300 degrees F
- For the Cake:
- Baking the layers at 300 degrees F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.
- INGREDIENTS
- 3/4 cup cocoa powder (I use Hershey's)
- 1 1/2 cups boiling water
- 6 oz. (12 tablespoons) unsalted butter, cut into six pieces
- 3/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 12 oz. (3 cups) cake flour
- 3 cups sugar
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- For the Frosting:
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup coconut milk
- 1 to 2 teaspoons coconut extract (or to taste)
- 1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)
- 4 cups large shaved coconut (fresh or desiccated), toasted
Vegetable-and-Ravioli Lasagna
By BobD
Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, chee...
- 1 tablespoon extra-virgin olive oil
- 4 sweet Italian pork or turkey sausages (12 ounces), casings removed
- One 24-ounce jar marinara sauce
- 1/2 cup water
- Two 14-ounce packages fresh cheese ravioli
- One 14-ounce package fresh spinach-and-cheese ravioli
- 12 ounces shredded mozzarella cheese (3 cups)
- 3 tablespoons freshly grated Parmesan cheese
- 1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces
MUSTARD GREENS w/CHIPOTLE & BACON
By BobD
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water (see Tips), uncovered, ...
- SERVES 10
- 2 3/4 lb curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
- 4 bacon slices, cut crosswise into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon minced canned chipotle chiles in adobo
- 1/2 teaspoon salt
ORANGE CHOC CHIP PANCAKES
By BobD
Whisk together all ingredients except chips until just combined
- 4 SERVINGS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons grated orange zest
- 1 rounded cup semisweet mini chocolate chips
- ACCOMPANIMENT: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade
BACON, MUSHROOM & POTATO STRATA
By BobD
Preheat the oven to 325˚
- 6 SERVINGS
- 4 large fingerling potatoes
- 6 slices thick-cut bacon, coarsely chopped
- 1 cup thinly sliced cremini mushrooms
- 1 tablespoon minced garlic
- Salt and freshly ground pepper
- 5 large eggs
- 2 cups heavy cream
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon chopped thyme leaves
- ¼ teaspoon piment d'espelette or red-pepper flakes
- 3 cups cubed French bread, crust removed
- 4 scallions, white and light green parts only, thinly sliced
- 2 ounces Taleggio cheese, cut into small cubes
WINTER CITRUS SALAD w/HONEY & SHERRY VIN
By BobD
1. Peel citrus, removing as much pith as possible, and slice into wheels
- SERVES 4
- 2 blood oranges or tangerines
- 1 pink grapefruit
- 1 navel orange
- Salt
- 1/2 small red onion or 1 shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon honey
- Lime or lemon juice to taste
- 1/4 teaspoon freshly chopped tarragon or a pinch dried.
TOASTED BREAD w/BURRATA & ARUGULA
By BobD
Preheat oven to 400F. Fill small bowl with water
- 6 SERVINGS
- 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
- 5 tablespoons (about) extra-virgin olive oil, divided
- 2 garlic cloves, peeled, halved
- 1 8-ounce ball burrata cheese,* cut into 12 wedges
- 1 1/2 cups (about) baby arugula
- Finely grated peel from 1 lemon
SEA BASS w/GINGERED VEGGIE STIR FRY
By BobD
For Sauce: Combine broth and cornstarch in small bowl and stir until cornstarch dissolves
- 8 SERVINGS
- In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.
- Yield: Serves 8
- Sauce
- 1 1/4 cups canned low-salt chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons sake
- 1 1/2 tablespoons oriental sesame oil
- 2 teaspoons sugar
- Fish
- 8 6-to 8-ounce sea bass fillets
- 1/3 cup sake
- 1/4 cup soy sauce
- 4 tablespoons vegetable oil
- 6 tablespoons minced peeled fresh ginger
- 2 large carrots, cut into 2-inch-long matchstick-size strips
- 6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
- 6 green onions, cut into 2-inch-long matchstick-size strips