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Recipes
BLACKBERRIES w/MINT TEA SYRUP
By BobD
Pour boiling water over tea and steep 1 minute
- 4 SERVINGS
- 1/4 cup boiling water
- 1 mint tea bag
- 1 tablespoon sugar
- 4 cups blackberries
- Plain whole-milk Greek-style yogurt
TURKEY SCALOPPINE w/SHIITAKE & COGNAC SAUCE
By BobD
Drain the shiitake mushrooms and remove the stems, which are too fibrous to use
- 4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick
- 2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour
- 3/4 stick butter
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped shallots (about 6 to 8)
- 1 tablespoon chopped garlic (about 3 cloves)
- 2 tablespoons Cognac
- 1 1/2 cups heavy cream
- Salt and freshly ground black pepper to taste
- 1 teaspoon potato starch dissolved in 1 tablespoon water (optional)
- A few drops of lemon juice
CORN & VEGETABLE GRATIN w/CUMIN
By BobD
1. Preheat the oven to 375 degrees
- Blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- Salt to taste
- 1 large garlic clove, minced
- 1/2 pound zucchini, thinly sliced or diced
- Freshly ground pepper to taste
- Kernels from 2 ears sweet corn (about 2 cups)
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestle
- 2 ounces Gruy cheese, grated (1/2 cup, tightly packed)
LAMB CHOPS w/FRESH HERBS & ROASTED FIGS
By BobD
For lamb: Combine herbs in small bowl
- Lamb chops:
- Yield: Makes 6 servings
- 1 tablespoon chopped fresh rosemary
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh marjoram
- 2 2-pound racks of lamb, trimmed of fat and sinew
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 2 tablespoons grapeseed oil
- Roasted figs:
- 12 ripe Kadota figs, halved lengthwise
- 16 sprigs lemon thyme or regular thyme
- Extra-virgin olive oil
w/ASPARAGUS, ARUGULA & RICOTTA
By BobD
1. Bring a large pot of water to a boil, and add a generous amount of salt
- This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.
- 3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
- Salt
- 3/4 pound penne, fusilli or bow-tie pasta
- 1/2 cup fresh ricotta
- 2 tablespoons extra virgin olive oil
- A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
- Freshly ground pepper
- 1/3 cup freshly grated Parmesan
Poached Pears with Prunes
By BobD
Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le...
- 2 quarts water
- 1 cup sugar
- 1/2 navel orange, with skin, sliced 1/2 inch thick
- One 3-inch cinnamon stick
- 1 bay leaf
- 1 whole clove
- 6 large Bartlett pears, with stems, peeled
- 12 pitted prunes
- Butter cookies, for serving
GREEK SWISS CHARD PIE
By BobD
1. Bring a large pot of generously salted water to a boil while you stem and wash the greens
- 2 to 2 1/2 pounds Swiss chard, stemmed and washed thoroughly
- Salt
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced or pressed
- 1/4 cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
- 3 large eggs, beaten
- 4 ounces feta cheese, crumbled
- Freshly ground pepper
- 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing
SPAGHETTI w/SPINACH & BLUE CHEESE
By BobD
1. Set large pot of water to boil, and add salt
- Salt and pepper to taste
- 1 pound spinach
- 1 pound spaghetti, linguine, or other pasta
- 2 tablespoons butter (preferred), or extra virgin olive oil
- 1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled
HONEY CARAMEL PEACH PIE
By BobD
Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds
- Yield: Makes 8 servings
- 3 pounds ripe peaches
- 2 tablespoons cornstarch
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/4 cup mild honey
- 2 tablespoons water
- 3 tablespoons unsalted butter
- All-butter pastry dough
- 1 tablespoon whole milk
PASTA w/SHIITAKE in SAFFRON CREAM SAUCE
By BobD
Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the past...
- Salt
- 2 tablespoons light olive oil
- 10 large shiitake mushroom caps, cut into thin strips
- 1 large tomato, cut into small dice
- 2 yellow bell peppers, cut into thin strips
- 1 1/2 teaspoons minced garlic
- 20 ounces pappardelle or large bow-tie pasta
- 1 1/2 pounds rock shrimp (or other small shrimp), peeled and deveined
- 1/2 cup white wine
- 1/4 cup fish stock or bottled clam broth
- 1/4 cup chicken stock
- 1 1/2 cups heavy cream
- 2 large pinches saffron
- Freshly ground black pepper
- 2 tablespoons butter (optional)
- 3 tablespoons chopped chives (cut into 1/2 inch lengths)