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Recipes
Coffee Crème Caramel
By BobD
Preheat the oven to 350°
- 1 cup sugar
- 2 large eggs
- 3 large egg whites
- One 12-ounce can evaporated skim milk
- 1/4 cup coarsely ground coffee
- 1/4 cup heavy cream
- 1/2 teaspoon pure vanilla extract
BRAISED ORANGE ROUGHY w/LEEKS
By BobD
Melt butter in heavy large skillet over medium heat
- 4 SERVINGS
- 2 tablespoons (1/4 stick) butter
- 3 large leeks (white and pale green parts only), halved lengthwise, sliced
- 2 teaspoons sugar
- 1/2 teaspoon dried thyme, crumbled
- 4 6- to 8-ounce orange roughy fillets
- 1/2 cup whipping cream
- 1/4 cup dry vermouth
- Fresh chives or green onion tops cut into 1-inch lengths
Nectarine-Gingersnap Hobo Packs
By BobD
Crushed gingersnaps are like a streusel topping for grilled nectarines
- 1 pound nectarines, cut into 3/4-inch dice
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup crushed gingersnaps (2 ounces)
- 1 tablespoon unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Plain yogurt, for serving
RISOTTO OF GOOSE GIBLETS
By BobD
1. Combine gizzard, heat, neck, leek, carrots, and cold water in a saucepan
- 6 MAIN COURSE SERVINGS
- When slowly simmered, goose giblets impart an extremely mild, even delicate taste to this risotto-like dish-the hot liquid is added all at once, rather than by half cupfuls.
- • Gizzard, heat, and neck from 1 goose, washed
- • 1 large leek, including an inch of green, cleaned
- • 2 carrots
- • 6 cups cold water
- • 1 teaspoon salt
- • 6 black peppercorns
- • 7 tablespoons rendered goose or duck fat
- • 1 medium onion, finely chopped
- • 2 cups Arborio rice
- • 1/2 pound white mushrooms, wiped clean, trimmed and sliced
- • 3/4 cup frozen petite peas, defrosted
- • Salt and freshly ground black pepper to taste
- • Chopped flat-leaf parsley, to garnish
SUSHI RICE
By BobD
Fill a large bowl with cold water and set rice in a large fine-mesh sieve in water
- 6 SERVINGS
- 2 1/4 cups sushi rice (preferably Japanese; not 'new crop')
- 2 1/4 cups water
- 5 tablespoons rice vinegar (not seasoned)
- 2 tablespoons sugar
- 1 1/2 teaspoons fine sea salt
- EQUIPMENT: a sushi-oke (also called hangiri; Japanese wooden bowl) or large unfinished wooden salad bowl; a wooden or plastic rice paddle
ZITI w/TUNA ASCOLI STYLE
By BobD
A heavy-bottomed 12-inch skillet; Bring a big pot of salted water to the boil
- to is a city in the Marche region known for its big green olives. They add a distinctive local flavor to this sauce of tomatoes and canned tuna, a pasta dressing found in many regions of Italy.
- Kosher salt for the pasta water
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 3 3 3 plump garlic cloves, peeled and sliced
- 1/2 1/2 1/2 cup green brine-cured Italian olives, such and Cerignola, pitted and chopped
- 3 3 1 anchovy fillets, chopped (about 1 tablespoon)
- 1/2 1/2 to teaspoon peperoncino flakes, or to taste
- 3 3 3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 6 6 can 6 ounce can tuna in olive oil, preferably imported from Italy
- 1 1 1 pound ziti
- 1/4 1/4 1/4 cup fresh Italian parsley, chopped
COFFEE TOFFEE PIE
By BobD
MAKE CRUST: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt
- 6 SERVINGS
- FOR CRUST
- 1/4 cup granulated sugar
- 1 1/2 cups Rice Krispies, partially crushed
- 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons)
- FOR FILLING
- 2 teaspoons instant-coffee granules or powder
- 2 cups 1% milk
- 1/2 teaspoon unflavored gelatin
- 3 tablespoons cornstarch
- 3 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/4 cup packed light brown sugar
- 2 teaspoons dark rum
- FOR TOPPING
- 1/3 cup well-chilled heavy cream
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon instant-coffee granules or powder
- 1 teaspoon dark rum
- GARNISH: bittersweet chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)
- SPECIAL EQUIPMENT: a 7-inch springform pan or an 8- to 9-inch pie plate
LEMON & MIXED HERB TABBOULEH
By BobD
Bring a kettle of water to a boil
- 8 SERVINGS
- 1/2 cup medium- or fine-grain bulgur
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
- 3/4 cup diced red onion
- 2 medium tomatoes, seeded and diced
- 1/3 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh basil
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh cilantro
- 1/3 cup fresh lemon juice
Pancetta-Wrapped Roasted Turkey
By BobD
In a large bucket or pot, combine the salt, crushed red pepper, garlic, jalapeños and hot water and stir to dissol...
- 1 cup kosher salt
- 1/2 cup crushed red pepper
- 2 garlic cloves, mashed
- 2 jalapeños, sliced
- 2 quarts hot water
- One 13-pound turkey
- 6 quarts cold water
- 1 tablespoon chile powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon garlic powder
- 1 teaspoon dark brown sugar
- 2 teaspoons ground black pepper
- 1 pound sliced pancetta
Ethiopian Spiced Steak
By BobD
Sprinkle the steak with 1 tablespoon of the berbere spice and let stand at room temperature for 1 hour
- One 1 1/2-pound sirloin steak
- 1 1/2 tablespoons berbere spice (see Note)
- 1 pint red cherry tomatoes, halved
- 1 pint yellow cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 large celery ribs, thinly sliced, plus 1/2 cup leaves
- 2 tablespoons chopped parsley
- 2 tablespoons capers, drained and chopped
- 2 teaspoons red wine vinegar
- 1/2 red onion, thinly sliced
- 4 tablespoons unsalted butter
- 3 cups vegetable oil
- 1 large baking potato—peeled, cut into 3-by- 1/4-inch sticks, rinsed and dried completely
- 1 head Boston or green leaf lettuce, separated into leaves