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Recipes
CODFISH CAKES
By BobD
Soften the scallions in the butter
- 4 scallions, sliced
- 1 tablespoon unsalted butter
- 1 to 2 cups cod, cooked and flaked
- 3 large potatoes, skinned, boiled and mashed (about 2 cups)
- 1/2 cup Italian parsley, minced
- 1 teaspoon Dijon mustard
- 2 large eggs
- Coarse salt and freshly ground pepper to taste
- About 2 cups plain dry breadcrumbs
- 1/2 cup peanut or vegetable oil
- 1 lemon, quartered
RED VELVET CUP CAKES w/MASCARPONE ICING
By BobD
Preheat the oven to 350F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or ...
- YIELD 12 LARGE CUPCAKES
- 1/4 cup (2 ounces) red food coloring
- 3 1/2 tablespoons high-quality unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup sour cream
- 1 tablespoon distilled white vinegar
- Icing
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup (8 ounces) cream cheese at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
- 1 teaspoon vanilla or mint extract
- Crushed peppermint candy for garnish (optional)
RUSTIC SHRIMP BISQUE
By BobD
In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently...
- 4-6 SERVINGS
- 1 pound medium or large uncooked shrimp, shelled, shells reserved
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt, more to taste
- 2/3 cup dry white wine
- 2 tablespoons brandy
- 3 thyme sprigs
- 1 bay leaf
- 2 celery ribs, chopped
- 2 large leeks, white and light green parts only, chopped
- 2 garlic cloves, chopped
- 1 fennel bulb, finely chopped, fronds reserved for garnish
- 1/4 cup long-grain rice
- 2 tablespoons tomato paste
- Pinch cayenne
- Freshly squeezed lemon juice to taste.
MEXICAN CHOCOLATE PUDDING
By BobD
Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in...
- 4 SERVINGS
- 1/2 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 2 cups plain unsweetened almond milk
- 1 1/2 tablespoons unsalted butter, cut into bits
- 1/2 teaspoon pure vanilla extract
- ACCOMPANIMENTS: lightly sweetened whipped cream; toasted slivered almonds
LEMON/LIME/ORANGE RICOTTA PANCAKES
By BobD
Stir the pancake batter and citrus zest together in a bowl
- YIELD 12 4" PANCAKES
- The ricotta causes them to burn more easily than other pancakes, so you need to cook them over medium-low to medium heat. If there are any pancakes that don't need maple syrup, these are them.
- 3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter)
- Zest of 2 lemons, 2 limes, or 1 orange
- 2/3 cup fresh whole-milk ricotta cheese
- Peanut oil for the griddle
- Butter for the griddle and for serving
- Warm Grade B maple syrup for serving
PARISIAN COCONUT MACAROONS
By BobD
Preheat oven to 325F. Grease 2 baking sheets and dust with cake meal, knocking off any excess
- YIELD 60 COOKIES
- The secret to these macaroons' texture is the Italian meringue.
- Flour for dusting
- 1 1/4 cups sugar
- 3/4 cup water
- 3 large egg whites at room temperature
- 3 cups finely grated unsweetened (desiccated) coconut (8 oz)
- SPECIAL EQUIPMENT: a standing electric mixer, a candy thermometer
PENNE w/TOMATOES, PANCETTA & RED PEPPER
By BobD
In a large skillet heat butter and oil and sauté pancetta until they brown, about four minutes
- 3 tbsp. butter
- 2 tbsp. vegetable oil
- 1/4 inch thick slice pancetta, diced into 1/4 inch pieces
- 3/4 cup onions, finely diced
- 2 cups canned Italian plum tomatoes, chopped (or can use fresh)
- 1/4 tsp. red pepper flakes (to taste)
- Salt
- 1 lb. penne
- 4 tbsp. Parmesan cheese, grated
- 1 tbsp. parsley, chopped fresh
Hibiscus-Berry Gelatins
By BobD
In a large heatproof bowl, combine the hibiscus, zest and thyme
- 1 tablespoon dried hibiscus flowers (see Note)
- Three 1-inch strips of lemon zest
- 1 thyme sprig
- Boiling water
- 1 tablespoon unflavored powdered gelatin
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 2 cups mixed raspberries, blackberries and blueberries, plus more for garnish
RADICCHIO, GOAT CHEESE & RAISIN SALAD
By BobD
Add to Recipe Box Put the raisins in a small bowl and pour the vinegar over them
- 3/4 cup golden raisins
- 3 tablespoons balsamic vinegar
- 2 pounds radicchio, cut in 1-inch shreds
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 pound fresh goat cheese (or gorgonzola)
VODKA SPIKED CHERRY TOMS w/PEPPER
By BobD
Cut a small X in bottom of each tomato
- 60 PIECES
- These tender, potent little orbs make a splendid Bloody Mary-esque addition to a beach-blanket picnic or a fancy cocktail party.
- 3 pints firm small mixed cherry and grape tomatoes
- 1/2 cup vodka
- 3 tablespoons white-wine vinegar
- 1 tablespoon superfine granulated sugar
- 1 teaspoon grated lemon zest
- 3 tablespoons kosher salt
- 1 1/2 tablespoons coarsely ground black pepper