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Recipes
ROASTED FIGS w/ST. ANDRE & THYME
By BobD
Preheat oven to 400 degrees
- 12 fresh figs
- 4 ounces St. André cheese or other semisoft cheese like goat or Brie
- 1 to 2 tablespoons fresh thyme leaves
- Freshly ground black pepper
OLIVE OIL POUND CAKE w/GLAZED APPLES
By BobD
1. Preheat the oven to 325˚ and arrange a rack in the middle
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 ¼ cups sugar
- Zest of 2 lemons (about 2 tablespoons)
- 1 ½ cups extra-virgin olive oil
- ⅔ cup whole milk
- ⅓ cup brandy
- ⅓ cup fresh orange juice (from about 1 medium orange)
- Glazed Apples (recipe follows)
- 1 cup walnuts, toasted
- Glazed Apples
- 1 cup sugar
- ¼ cup water
- 4 Honeycrisp apples--peeled, cored and cut into ¼-inch slices (about 4 cups)
- ½ cup apple cider
- ½ cup Calvados
LEMON VERBENA & SUMMER FRUIT GELEE
By BobD
Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a h...
- 8 SERVINGS
- 8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided
- 2 cups dry rose wine
- 1 cup sugar, divided
- 3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches
- 1/4 cup fresh lemon juice, divided
- 4 1/2 teaspoon unflavored gelatin (two 1/4-ounces envelopes)
- 1/3 cup water
- Equipment: a 1 1/2-quarts nonreactive baking pan, loaf pan, or bowl or 6 (8-oz) glasses
FRIED MATZO
By BobD
1. In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper
- 1 tablespoon plus 1 teaspoon salt
- 2 tablespoons plus 2 teaspoons sugar
- 1 teaspoon celery seed
- 2 teaspoons granulated garlic or garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 4 cups canola oil, for frying
- 10 to 15 whole matzos.
DRUNKEN BOAR
By BobD
1. Combine mirin, gin, juniper berries, and five-spice powder in a resealable plastic bag or bowl
- 4 SERVINGS
- Once boar of the four-legged variety soaks in this martini-inspired marinade, the meat of this beast is tamed, tender, and flavorful.
- • 2/3 cup mirin (available at Asian groceries and some supermarkets)
- • 1/3 cup gin
- • 12 juniper berries, bruised
- • 2 teaspoons Chinese five-spice powder
- • 1 1/2 pounds lean boar, cut form leg, silver skin and fat removed, cut into 3/4-inch-wide stir-fry strips
- • 1 tablespoon peanut oil
- • 1 medium onion, thinly sliced
- • 1/2 pound shiitake mushrooms, wiped clean, stems removed, and cut into thick slices
- • 1/4 cup duck and veal demi-glace
- • 1 cup coconut milk
- • 1 tablespoon pomegranate molasses (available at specialty food stores)
- • 1 (10-ounce) package wide rice noodles, cooked according to package directions and drained
- • Coarse salt and freshly ground black pepper to taste
- • 1/4 cup torn cilantro or basil leaves
Grilled-Chicken Tagine
By BobD
Shred the chicken breasts
- Harissa Chicken with Green-Chile-and-Tomato Salad
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- Salt and freshly ground black pepper
- 1/2 cup chicken stock or low-sodium broth
- Chopped cilantro, goat yogurt and pitas, for serving
PEPPERY TURKEY SCALOPPINI
By BobD
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat
- 4 SERVINGS
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 1 medium onion, chopped
- Four 6-ounce turkey cutlets
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chicken broth
- 3 tablespoons red wine vinegar
WARM DECONSTRUCTED CAESAR SALAD
By BobD
1. Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer
- 4 SERVINGS
- 4 tablespoons white wine vinegar
- 4 large eggs
- 1 head romaine lettuce, cored, rinsed, dried
- 1/4 cup pine nuts
- 6 tablespoons Tuscan extra virgin olive oil
- 8 anchovies in oil, drained and chopped
- 1 1/2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 ounces Italian Parmesan, shaved with a vegetable peeler.
WARM BEET & STRING BEAN SALAD
By BobD
1. Preheat the oven to 350 degrees
- 4 medium beets
- 1 pound young string beans, trimmed
- 1 teaspoon Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup walnut oil
- 1 small red onion, minced
- 1 tablespoon of chives, chopped
- Sea salt and freshly ground pepper.
Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta
By BobD
"Our audience has really been receptive to our homemade alternative-flour pastas," says Travis Lett
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound mixed yellow summer squash and zucchini, sliced 1/4 inch thick
- 1 medium red onion, thinly sliced
- 1 pint grape tomatoes, halved
- Pinch of crushed red pepper
- Sea salt
- 1/4 cup dry white wine
- 1 1/2 pounds dried buckwheat pasta, such as pizzoccheri (see Note)
- 4 cups baby spinach
- 1 cup fresh ricotta