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Recipes
PERFECT CHILI CON CARNE
By BobD
Process tomatoes and chipotle in food processor until smooth
- 6-8 SERVINGS
- If the bacon does not render a full 3 tablespoons of fat, supplement it with vegetable oil.
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons minced chipotle chiles in adobo sauce
- 4 slices bacon , chopped fine
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 onion , chopped fine
- 1 jalapeno chile , seeded and chopped fine
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 4 garlic cloves , minced
- 4 cups water
- 1 tablespoon brown sugar
- 2 tablespoons yellow corn muffin mix
Sliced Oranges with Thyme Syrup
By BobD
Oranges and thyme are magical together in this simple and elegant dessert
- 1 1/2 cups dry white wine
- 1 1/2 cups water
- 3/4 cup sugar
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 2 3-inch strips lemon zest
- 4 navel oranges
THE CARNEGIE
By BobD
Spread 1 tablespoon mustard evenly over each cut side of baguette
- 4 SERVINGS
- Wisconsin Swiss, smoked ham, and pickles on a baguette.
- 8 tablespoons yellow deli-style mustard
- 1 16" baguette, cut into 4 even pieces and sliced in half lengthwise
- 16 slices Wisconsin Swiss cheese
- 4 kosher dill pickles, thinly sliced
- 1 pound top-quality smoked ham, sliced
- 4 tablespoons butter, at room temperature
CHOCOLATE CHEWIES
By BobD
Heat oven to 350 degrees, and line two cookie sheets with parchment paper
- YIELD 24 COOKIES
- 3 cups powdered sugar
- 1/2 cup good quality unsweetened cocoa
- 2 tablespoons flour
- 3 egg whites
- 2 cups chopped pecans.
Cucumber, Salt & Smoke
By BobD
Mezcal, made from fire-roasted agave, provides the smokiness in this unusual Pisco Sour update
- One 1-inch cucumber slice, chopped
- 1 ounce pisco
- 1 ounce mezcal
- 1 ounce fresh lemon juice
- 1 ounce simple syrup
- 1 large egg white
- Pinch of salt
- Ice
- 3 drops of Peychaud’s bitters, for garnish
ROSEMARY FOCACCIA
By BobD
Stir together 1 2/3 cups lukewarm (105 to 115F) water and yeast in bowl of mixer and let stand until creamy, about ...
- YIELD 1 FOCACCIA 15 X 10 X 1
- 1 (1/4-oz) package active dry yeast
- 5 cups unbleached all-purpose flour plus additional for kneading
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon coarse sea salt
- SPECIAL EQUIPMENT: a standing electric mixer with paddle attachment and dough hook
BAKED MUSHROOM STUFFED CREPES
By BobD
MAKE CREPE BATTER: If using matzo meal (not cake meal), finely grind in grinder
- 8 SERVINGS
- If you prefer to make these crepes with regular flour, note that you can't make a one-to-one substitution for the matzo meal. Instead, use your own favorite crepe recipe.
- FOR CREPES
- 3/4 cup matzo meal or matzo cake meal
- 1 3/4 cups water
- 3 large eggs
- 4 large egg whites
- 1/2 teaspoon salt
- 6 tablespoons melted butter, divided
- FOR MUSHROOM FILLING
- 1 medium onion, finely chopped
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 1 1/2 lb mixed fresh mushrooms, sliced
- 3/4 cup heavy cream
- 1/2 cup milk
- 2 tablespoons chopped chives
- 1/2 cup grated Parmigiano-Reggiano, divided
- EQUIPMENT: an electric coffee/spice grinder
CARAMELIZED ONION & GORGONZOLA PIZZA
By BobD
Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp s...
- 6 SERVINGS
- 6 tablespoon extra-virgin olive oil, divided
- 1 1/4 poundz onions (2 large), halved lengthwise and thinly sliced
- 14 to 16 ounce pizza dough, thawed if frozen
- 1/4 pound Gorgonzola dolce, crumbled (1 cup)
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
PIZZA W/SHRIMP, BACON & ARTICHOKE HEARTS
By BobD
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees
- 8 ounces fresh shrimp, peeled and deveined
- 1 teaspoon minced garlic
- Kosher salt
- 4 thick slices bacon, cut into 1/4-inch-thick matchsticks
- 1 ball pizza dough
- Flour, for dusting
- 6 cooked artichoke hearts, quartered
- 4 to 6 ounces sliced semisoft Asiago cheese
- 2 tablespoons fresh oregano, roughly chopped
- Extra-virgin olive oil, to drizzle
- Freshly cracked black pepper.
MOROCCAN CHERMOULA
By BobD
1. Coarsely chop the cilantro and parsley
- Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think its great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
- 2 cups cilantro leaves (2 large bunches)
- 1 1/2 cups parsley leaves (1 large bunch)
- 3 to 4 garlic cloves (to taste), halved, green shoots removed
- 1/2 to 3/4 teaspoon salt (to taste)
- 2 teaspoons cumin seeds, lightly toasted and ground
- 1 teaspoon sweet paprika
- 1/2 teaspoon coriander seeds, lightly toasted and ground
- 1/8 teaspoon cayenne (more to taste)
- 1/3 to 1/2 cup extra virgin olive oil, to taste
- 1/4 cup freshly squeezed lemon juice