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Recipes
CIVET OF WILD BOAR
By BobD
1. Combine boar, celery, onion, carrot, jalapeno, and garlic in a deep nonreactive bowl
- 4 SERVINGS
- A contemporary civet (traditionally, a stew that is thickened with the animal’s blood). Here the sauce is thickened with bitter chocolate. Purists may use 1/2 cup blood instead of chocolate.
- • 3 1/2 to 4 pounds wild boar shoulder, well trimmed and silver skin removed, cut into
- • 1-inch cubes
- • 3 ribs celery, coarsely chopped
- • 1 each onion and carrot, coarsely chopped
- • 1 jalapeno, seeded and coarsely chopped
- • 1 head garlic, cut crosswise in half
- • 2 (750-ml) bottles hearty red wine
- • 1 cup red wine vinegar
- • 1 bouquet garni: 1/2 cup juniper berries, 1/2 cup black peppercorns, 5 whole cloves, 2 bay leaves, and 2 sprigs rosemary, tied in cheesecloth
- • Peanut oil or corn oil for sautéing
- • 2 tablespoons each all-purpose flour, tomato paste, and paprika
- • 2 cups veal or chicken stock
- • Coarse salt and freshly ground black pepper to taste
- • 1 tablespoon grated bitter chocolate
- • Small sprigs rosemary, to garnish
- Serve over polenta, spaetzle, or broad noodles.
BAKED PARMESAN TOMATOES
By BobD
Preheat oven to 450 degrees F
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 4 teaspoons extra-virgin olive oil
APPLE SPICE BREAKFAST SOUP
By BobD
1. Combine the water, apples, raisins, spices, salt and honey in a large soup pot
- Sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.
- 1 1/2 quarts water
- 4 large tart apples, like Pink Lady, unpeeled, cored and diced (about 2 1/2 pounds)
- 2/3 cup dark or golden raisins
- 1 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- Pinch of salt
- 1/4 cup honey
- 4 slices whole-wheat or multigrain bread (about 6 ounces), diced (3 cups tightly packed)
- 2 tablespoons fresh lemon juice
- 1/2 to 1 cup plain yogurt, to taste, plus additional for garnish
- Thin lemon slices for garnish
WHEAT BERRIES & ASPARAGUS w/TOM SAUCE
By BobD
If possible, soak the wheat overnight or for several hours just covered with water, and then drain
- 4 SERVINGS
- Wheat Berries and Roasted Asparagus With Tomato-Coriander Sauce and Peanuts
- 1 1/3 cups wheat berries, pelted wheat or spelt
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves, minced
- 1 14-ounce can chopped or crushed tomatoes, or 2 cups peeled, chopped tomatoes
- 2 teaspoons coriander seeds, lightly toasted and ground
- 1/4 teaspoon Aleppo pepper or mild chili powder
- Salt and freshly ground pepper to taste
- 2 pounds thick asparagus, woody ends snapped off
- 2 teaspoons extra virgin olive oil
- 2 tablespoons roasted unsalted peanuts, roughly chopped
COCONUT OIL ROASTED SWEET POTATOES
By BobD
1. Heat oven to 350 degrees
- 1 1/2 tablespoons virgin coconut oil
- 1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
- 2 teaspoons light brown sugar, packed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg.
THAI STYLE CHICKEN SOUP w/BASIL
By BobD
Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop
- 4-6 SERVINGS
- This soup has many layers in its complexity, but the overall effect is of cleanness and freshness-in short, well worth a trip to an Asian market.
- 2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
- 2 large shallots, thinly sliced
- 2 large garlic cloves, thinly sliced
- 2 tablespoons vegetable oil
- 2 qt rich and flavorful chicken stock; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
- 1 (14-oz) can diced tomatoes in juice, drained, reserving juice
- 2 oz tamarind from a pliable block (a 2-inch cube), chopped
- 3 tablespoons Asian fish sauce
- 2 (2-inch-long) fresh Thai chiles, thinly sliced
- 2 fresh or frozen Kaffir lime leaves
- 1 (2-inch) piece peeled ginger, thinly sliced
- 1 lb skinless boneless chicken breast
- 1/4 lb snow peas, sliced 1/4 inch thick
- 1/3 cup packed basil leaves (preferably Thai)
- ACCOMPANIMENT: cooked jasmine rice
AMARETTI TIRAMISU
By BobD
Beat together yolks and 2 Tbsp sugar in a large bowl with an electric mixer at medium speed until thick and pale, a...
- 6 SERVINGS
- 3 large eggs, separated
- 5 tablespoons sugar, divided
- 1/2 lb mascarpone (about 1 cup) at room temperature
- Pinch of salt
- 1/2 cup chilled heavy cream
- 1 cup brewed espresso or very strong brewed coffee, cooled to room temperature
- 5 oz amaretti (crisp Italian macaroons; 30 to 40, depending on size)
Wild Mushroom and Burrata Bruschetta
By BobD
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stan...
- 1 pound shiitake mushrooms, stems discarded and caps quartered
- 1 pound cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped rosemary
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
- 1 pound burrata cheese, cut into 16 slices
OYSTER CHOWDER
By BobD
Fill a medium bowl with cold water and add the lemon juice
- Juice of 1 lemon
- 3/4 pound salsify or Jerusalem artichokes
- 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 large white onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 2 cups clam juice
- 1 cup water
- 4 thyme sprigs
- 1 cup heavy cream
- 2 dozen freshly shucked oysters, oyster liquor reserved
- Pinch of cayenne pepper
- 1 tablespoon chopped parsley
LEMON CHEESECAKE
By BobD
MAKE CRUST: Preheat oven to 350F with rack in middle
- 8-10 SERVINGS
- Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake.
- FOR CRUST
- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted and cooled slightly
- FOR FILLING
- 3 (8-oz) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- EQUIPMENT: a 9-inch springform pan
- GARNISH: julienned lemon zest