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Recipes
MARINATED WINTER SQUASH
By BobD
Mix the vinegar, sugar, and 1/4 teaspoon salt together in a small saucepan
- Zucca Gialla Marinata
- ingredients
- 1 1 1 cup apple cider vinegar or white vinegar
- 1 1 1 tablespoon sugar
- to teaspoon coarse sea salt or kosher salt, or more to taste
- 6 6 6 garlic cloves, peeled and sliced
- 1 1 1 tablespoon extra-virgin olive oil
- 2 2 2 pounds butternut squash
- 1 1 1 cup vegetable oil
- 20 20 20 fresh basil leaves
Grilled Baby Carrot Wraps with Poblano Cream
By BobD
About 15 slender baby carrots—grilled until charred, then tightly rolled inside a tortilla with poblano-spiked so...
- 2 poblano chiles
- 1/4 cup sour cream
- 1 1/2 teaspoons ground cumin
- 1/4 cup chopped cilantro
- Green hot sauce
- Salt
- 60 assorted thin baby carrots (4 to 5 bunches), peeled
- Vegetable oil, for brushing
- Four 10-inch flour tortillas
CHIVE & PARSLEY MASHED POTATOES
By BobD
MAKE OIL: Puree chives and parsley with oil and salt in a blender until smooth
- 8-10 SERVINGS
- FOR CHIVE AND PARSLEY OIL
- 1 cup chopped fresh chives
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup plus 3 tablespoons olive oil
- 1/4 teaspoon salt
- FOR MASHED POTATOES
- 5 lb yellow-fleshed potatoes such as Yukon Gold
- 1 1/2 cups milk
- 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
SUGARED BLACKBERRIES
By BobD
Mash berries with sugar and salt in a bowl with a potato masher until berries are liquefied and sugar has dissolved
- 1-1/2 PINTS
- Mix mashed fruit with sugar for a sort of jam that he says keeps for a year when refrigerated. The flavor is fresh and intense and delicious spooned onto hot buttered buttermilk biscuits or yeast roll
- 3 cups fresh blackberries or 3/4 pound frozen blackberries, thawed and drained
- 3 cups granulated sugar
- 1/2 teaspoon kosher salt
CHILE PEANUTS
By BobD
Preheat oven to 250F with rack in middle
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon paprika (not hot)
- 2 teaspoons fine sea salt
- 1 teaspoon cayenne
- 4 cups unsalted dry-roasted peanuts (about 17 oz)
MEDITERRANEAN TARATOR SAUCE
By BobD
Puree all ingredients with 1/2 tsp salt in a blender until smooth
- 1 CUP
- This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce for lamb, veggies or fish.
- 1/2 cup well-stirred tahini
- 1/2 cup warm water
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
Milk-Chocolate-Frosted Layer Cake
By BobD
This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting
- 1 1/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 1 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1 1/2 pounds milk chocolate, finely chopped
- Shaved milk chocolate, for garnish (optional)
THE DRAKE
By BobD
Preheat oven to 400ºF. Season duck breasts on both sides with salt and pepper
- 4 SERVINGS
- Wisconsin Port Wine cheese spread, sliced duck breast, watercress, and toasted pine nuts.
- 2 duck breasts
- Salt and pepper
- Zest and juice of 1 orange
- 6 tablespoons butter, at room temperature
- 4 slices pumpernickel bread
- 6 ounces Wisconsin Port Wine cheese spread, at room temperature
- 6 ounces watercress
- 4 tablespoons pine nuts, toasted
Italian Cheese Bread
By BobD
Dissolve yeast in 1 cup of warm water
- 2 (1/4 oz.) pkg.. dry yeast
- 1 cup margarine
- 6 large eggs
- 4 1/2 cups all-purpose flour -- sifted
- 1 tsp. salt
- 2 tsp. sugar
- 1/4 lb. Swiss cheese
- 1/4 lb. sharp cheddar cheese
- 1/2 cup Parmesan cheese – grated
LEG OF RABBIT STUFFED w/GINGER SAUSAGE
By BobD
1. Preheat oven to 350 degrees
- 4 SERVINGS
- Gingered Leg of Rabbit Stuffed with Rabbit Ginger Sausage and Foie Gras
- • 4 rabbit legs
- • 3 links rabbit and ginger sausage
- • 1/2 cup foie gras diced
- • 1 teaspoon ginger powder plus more for stuffing to taste
- • Salt and White Pepper to taste
- • 1 teaspoon allspice divided into 2
- • 1 teaspoon sage
- • Melted duck fat