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Recipes
SAUTEED RED SNAPPER in CHAMPAGNE SAUCE
By BobD
Remove any bones from fish
- Six 8-ounce red snapper fillets, skin on
- 8 tablespoons unsalted butter, well chilled
- 1 cup brut Champagne or sparkling wine
CHOCOLATE-GLAZED CHOCOLATE TART
By BobD
MAKE CRUST: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze.
- FOR CRUST
- 9 (5- by 21/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- FOR FILLING
- 1 1/4 cups heavy cream
- 9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- FOR GLAZE
- 2 tablespoons heavy cream
- 1 3/4 oz bittersweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
- EQUIPMENT: a 9-inch round fluted tart pan (1 inch deep) with removable bottom
SICILIAN FISH STEW w/TOMATOES & PARSLEY
By BobD
Heat olive oil in heavy large pot or Dutch oven over medium-high heat
- 4 SERVINGS
- This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.
- 6 tablespoons olive oil
- 1 cup chopped onion
- 2 large garlic cloves, chopped
- 2/3 cup chopped fresh parsley
- 1 cup chopped tomato ( about 1 medium)
- 1 1/3 cups cold water
- 2/3 cup dry white wine
- 2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces
NYT CHICKEN LIVER CROSTINI
By BobD
Preheat the oven to 350 degrees
- 12 1/4-inch-thick slices Italian or French bread
- 1/4 cup olive oil plus additional oil for crostini
- 1/4 cup loosely packed parsley or sage leaves
- 1/2 pound chicken livers, cleaned
- 2 small cloves garlic, smashed, peeled and coarsely chopped
- 5 anchovy fillets in oil, rinsed
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon Hollands gin (strongly juniper-scented), optional
BAKED RED SNAPPER w/TOM, ORANGE & SAFFRON
By BobD
Preheat oven to 400F. Combine first 7 ingredients in 9-inch square baking dish
- 2 SERVINGS
- Serve this saucy dish with steamed rice or crusty French bread.
- 4 plum tomatoes, chopped
- 1/4 cup finely chopped onion
- 1/4 cup orange juice
- 3 tablespoons dry white wine
- 1 large garlic clove, minced
- 1 teaspoon grated orange peel
- Pinch of saffron threads
- 12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
- 1 teaspoon olive oil
LEMON ICE CREAM
By BobD
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan
- YIELD 6 CUPS
- 3 cups heavy whipping cream
- 1 cup whole milk
- 1 1/4 cups sugar, divided
- 1 tablespoon (packed) finely grated lemon peel
- 8 large egg yolks
- 5 tablespoons fresh lemon juice
- Special equipment: Ice cream maker
ROAST GOOSE BREAST & BRAISED LEGS
By BobD
1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass
- 8 SERVINGS
- Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce
- Serve with candied sweet potatoes and roasted pearl onions.
- • 1 goose, 10 to 12 pounds, excess fat removed
- • Salt and freshly ground black pepper to taste
- • 1 tablespoon each crushed juniper berries and grated fresh gingerroot
- • 1 orange, zest removed in thin strips, fruit peeled and diced
- • 1 rib celery, diced
- • 1 onion, quartered
- • 1 leek, white part only, split lengthwise
- • 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
- • 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
- • 1 quart poaching liquid reserved from legs, or chicken stock
- • 1 cup cassis (black currant liqueur)
- • 2 shallots, minced
- • 1/2 cup dried red currants
- • 1 tablespoon unsalted butter, at room temperature
VIETNAMESE CHICKEN SANDWICH
By BobD
Preheat oven to 350F with rack in middle
- 4 SERVINGS
- Liverwurst stands in for the traditional pork the meatiness works with the sharp-flavored vegetables and fresh cilantro.
- 1/2 lb daikon, peeled
- 1 carrot, peeled
- 1/2 cup rice vinegar (not seasoned)
- 1 tablespoon sugar
- 1 (24-inch) soft baguette
- 2 tablespoons vegetable oil
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon soy sauce
- 1/4 lb liverwurst
- 2 fresh jalapeno thinly sliced
- 1/2 sweet onion, cut into 1/4-inch rings
- 3/4 cup packed cilantro sprigs
- 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
- Lettuce leaves
- 2 tablespoons mayonnaise
SAUSAGE w/GIANT WHITE BEANS & RADICCHIO
By BobD
Heat the oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes, until the oil's almost smoking (...
- A dollop of Garlic Mayonnaise on the plate makes a delicious addition to this hearty, rustic dish.
- 1/4 cup extra-virgin olive oil, plus extra as needed
- 4 sweet or spicy Italian pork sausages (preferably flavored with fennel; about 3/4 pound)
- 16 large whole radicchio leaves
- 16 small jarred onions, quartered (about 4 ounces or 1 cup)
- 2 large garlic cloves, grated or minced (about 2 teaspoons)
- Kosher salt
- 2 15-ounce cans giant white beans, rinsed and drained (about 3 cups)
- 1 cup vegetable or chicken broth
- 1 heaping tablespoon finely chopped fresh oregano leaves
- High-quality extra-virgin olive oil, for drizzling
LEMON WATER ICE
By BobD
Heat water, zest, sugar, and a pinch of salt in a 2- to 3-qt saucepan over medium heat, stirring, until sugar has d...
- YIELD 1 QUART
- 2 1/2 cups water
- 1 1/2 teaspoons grated lemon zest
- 1 cup sugar
- 2/3 cup fresh lemon juice
- EQUIPMENT: an ice cream maker