BobD's profile page
Recipes
Mini Smoked-Salmon Croque-Monsieur
By BobD
For Alison Attenborough and Jamie Kimm, make-ahead recipes are key for holiday entertaining
- 1 stick unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 10 ounces thinly sliced smoked salmon, coarsely chopped
- 1 1/2 cups shredded Gruyère cheese (6 ounces)
- 1 cup minced chives
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 40 slices of cocktail rye bread
- 40 slices of cocktail pumpernickel bread
- 6 large eggs
MORBIER POLENTA
By BobD
Bring milk and salt to a boil in a saucepan over medium-high heat
- • 1 quart low-fat milk
- • 1 teaspoon salt
- • 1 1/2 cups instant polenta
- • 1/2 pound Morbier or Gruyere cheese, rind removed, diced into 1/4-inch pieces
FLANK STEAK w/SAUTEED MUSHROOMS
By BobD
Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil
- 8 ounces flank steak
- 1 pound mushrooms
- 1 teaspoon olive oil
- 1 large clove garlic
- 1 tablespoon fresh oregano or 1 teaspoon dried
MIXED BERRY TIRAMISU w/LIME CURD
By BobD
For berries: Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan
- Berries:
- 3 cups fresh blueberries (17 ounces)
- 1 cup fresh raspberries (41/2 to 5 ounces)
- 1 cup fresh blackberries (5 to 6 ounces)
- 1 cup powdered sugar
- 1/2 cup water
- 3 tablespoons fresh lime juice
- 1 cup thinly sliced fresh strawberries
- Syrup and ladyfinger layer:
- 1/3 cup water
- 1/3 cup sugar
- 3 1 1/2-inch-long strips lime peel (green part only; shaved with vegetable peeler)
- 1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)*
- Mascarpone topping:
- 2 1/2 8-ounce containers mascarpone cheese**
- 1/2 cup chilled heavy whipping cream
- Lime Curd
Mashed Potatoes with Butternut Squash
By BobD
Preheat the oven to 400°
- One 3-pound butternut squash—peeled, seeded and sliced 1/2 inch thick
- 1 1/2 tablespoons vegetable oil
- Kosher salt
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 4 garlic cloves
- 1 cup half-and-half
- 1 1/2 sticks unsalted butter
MAPLE CAKE w/MAPLE SYRUP FROSTING
By BobD
For cake: Position rack in center of oven and preheat to 325F
- Cake:
- 10 SERVINGS
- This delicious dessert gets a double dose of maple flavor: one in the cake, another in the cream cheese-maple frosting. The maple syrup affects the baking time-it takes almost an hour.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
- 2 cups pure maple syrup (preferably Grade B)
- 3 large egg yolks
- 1 large egg
- 1 1/4 cups whole milk
- 1 cup walnuts, toasted, coarsely chopped
- Frosting:
- 3 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons pure maple syrup (preferably Grade B)
- Toasted walnut halves (for garnish)
- Special equipment: Two 8-inch-diameter cake pans with 2-inch-high sides
ALL BUTTER PIE CRUST (w/VARIATIONS)
By BobD
1. In a food processor, briefly pulse together the flour and salt
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into -inch pieces
- 2 to 5 tablespoons ice water.
PLUM CLAFOUTIS
By BobD
Preheat oven to 400F with rack in middle
- 6 SERVINGS
- This version calls for regular black or red plums briefly macerated in sugar and Armagnac, but it's also delicious with Italian prune plums, which reach their peak in September.
- 1 lb black or red plums, pitted and cut into eighths
- 2 tablespoons Armagnac or other brandy
- 1/2 cup plus 1 Tbsp sugar, divided
- 4 large eggs
- 1 cup whole milk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- Confectioners sugar for dusting
CAULIFLOWER SOUFFLE w/BROWN BUTTER
By BobD
MAKE SOUFFLE Preheat oven to 400F with rack in middle
- FOR BROWN BUTTER:
- 6 SERVINGS
- FOR SOUFFLE
- 3 tablespoons finely grated Parmigiano-Reggiano
- 1 1/4 cups finely chopped cauliflower florets
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 4 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 6 large egg yolks
- 8 large egg whites
- 1 stick salted butter
- EQUIPMENT: a 2-qt souffle dish
CORNFLAKE FRIED CHICKEN
By BobD
Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness
- 1 SERVING
- Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.
- 1 (6- to 8-oz) skinless boneless chicken breast
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups cornflakes
- 1/3 cup vegetable oil