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Recipes
BAKED BRIE w/CRANBERRIES
By BobD
Preheat oven to 425 degrees F
- For the Baked Brie:
- 1/2 cup toasted fresh bread crumbs
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 1 tablespoon dried cranberries, finely chopped
- 4 -by-2 ounce pieces of Brie
- 1 egg
- For the Relish:
- 2 cups cranberries, defrosted, if frozen
- 3 tablespoons grated orange zest
- 1/3 cup orange juice
- 1/2 inch piece of fresh root ginger, peeled and grated
- 1/2 cup sugar
- To serve:
- Arugula or assorted lettuce leaves
- 4 thick slices French bread, toasted
- 1 garlic clove, cut in half lengthways snipped fresh chives
POACHED CHICKEN & VEGETABLES
By BobD
Starting the broth and vegetables Pour the water into the pot, set it over low heat to get started, and add the se...
- For the broth
- 6 quarts cold fresh water
- 1/4 cup coarse sea salt or 3 tablespoons kosher salt
- 1 tablespoon whole black peppercorns
- 1/4 cup (1/4 ounce) dried porcini slices
- 2 bay leaves, preferably fresh
- 1 or 2 pieces hard rind of Parmigiano-Reggiano or Grana Padano, if available, rinsed and scraped
- The vegetables
- 3/4 pound leeks, 1-1/2 inches thick, trimmed and rinsed
- 1/2 pound large carrots, trimmed and peeled
- 1/2 pound small parsnips, trimmed and peeled
- 1/2 pound large celery stalks, trimmed
- 3/4 pound celery root, completely peeled and trimmed
- 1 fennel bulb, stalks trimmed and loose outer leaves pulled off
- 8 small onions (each about 2 ounces), peeled
- The chicken and seasonings
- 3-1/2 to 4 pound roasting chicken with giblets
- 1 teaspoon coarse sea salt or kosher salt
- teaspoon whole black peppercorn
- 2 fresh bay leaves
- 3 large garlic cloves, peeled and smashed
- 1 small or medium lemon
- For serving
- Salsa Verde
- Sweet Pepper Purée
OYSTER MUSH & PEARL ONION RAGOUT
By BobD
Preheat the oven to 375 degrees
- 1 spaghetti squash, about 3 pounds
- 1 pound pearl onions
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more for tossing the squash
- 1 teaspoon sugar
- 1 parsnip, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1 large clove garlic, minced
- 1 pound oyster mushrooms, stems removed
- 4 teaspoons tomato paste diluted with 1/4 cup water or red wine
- 2 tablespoons mushroom soy sauce or regular soy sauce
- 1/2 cup mushroom or vegetable stock, or water
- 2 tablespoons chopped parsley
GREEN MASHED POTATOES
By BobD
1. Put potatoes in a large, deep pot and cover them with cold water
- 2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
- Salt
- 1 pound dandelion or other greens, washed and trimmed of thick stems
- 1/4 to 1/2 cup extra virgin olive oil
- Freshly ground black pepper
- 1 cup homemade bread crumbs.
Baked French Toast with Raspberry Preserves and Toasted Almonds
By BobD
As the coffee brews and the bacon sizzles, this French toast bakes peacefully in the oven
- For the French Toast:
- 1 1/4 cups raspberry preserves
- Ten 4-by-4-by-1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- For the Almond Syrup:
- 1 1/4 cups light corn syrup
- 4 teaspoons sugar
- 3/4 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- Confectioners' sugar
PEANUT BRITTLE & CARAMEL ICE CREAM PIE
By BobD
For caramel sauce: Place cream in small saucepan
- Caramel Sauce:
- Peanut Brittle and Caramel Crunch Ice Cream Pie
- Sea salt and peanuts up the ante in this salty-sweet treat.
- Yield: Makes 8 to 10 servings
- 3/4 cup whipping cream
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 teaspoon fine sea salt
- 3/4 cup sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- Pie:
- 9 whole graham crackers
- 1/4 cup (packed) dark brown sugar
- 5 tablespoons unsalted butter, melted, hot
- 1 1/2 teaspoons vanilla extract
- 1/2 cup salted roasted cocktail peanuts
- 3 pints premium vanilla ice cream, slightly softened
- 5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
- 1 cup coarsely chopped peanut brittle
GRILLED SPICY FISH PATE in BANANA LEAF
By BobD
FOR THE SPICE PASTE: Combine the lemongrass, candlenuts or almonds, ginger, shallots, garlic and chilies in a ble...
- For the Spice Paste:
- 2 2 2 lemongrass stalks, tender heart section only, chopped
- 6 6 10 candlenuts, soaked in water for 10 minutes, or blanched almonds
- 1 1 1/2 piece fresh ginger, 1/2 inch long, peeled
- 2 2 2 shallots, quartered
- 4 4 4 cloves garlic
- 8 8 8 fresh small red chili peppers, seeded and coarsely chopped
- 3 3 About 3 tablespoons water
- 2 2 2 teaspoons ground coriander
- 1/4 1/4 1/4 teaspoon ground turmeric
- 2 2 2 tablespoons vegetable oil
- 3/4 3/4 3/4 cup coconut cream
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons sugar
- Dash Dash of ground white pepper
- For the Pate:
- 1 1/2 1 1/2 1-inch lb whitefish fillets, preferably Spanish or king mackerel, cut into 1-inch dice
- 6 6 1 kaffir lime leaves, cut into hairlike slivers, or shredded zest of 1 lime
- 24 24 6 pieces banana leaf, each 6 inches square
- 1 1 1 bunch basil, stemmed and leaves separated
- Fresh red chili pepper slivers
Chicken Meatball-and-Orzo Soup
By BobD
Melissa Rubel Jacobson cleverly uses chicken sausage here: removing the casings, shaping the meat into balls, brown...
- 1 cup orzo
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, very finely chopped
- 6 cups low-sodium chicken broth
- 1 pound fresh chicken sausage, such as sweet Italian, casings discarded and meat rolled into twenty 1-inch meatballs
- Kosher salt and freshly ground black pepper
- One 5-ounce bag baby spinach (5 cups)
POBLANO, POTATO & CORN GRATIN
By BobD
Preheat oven to 400F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oi...
- 8 SERVINGS
- 3 teaspoons olive oil, divided
- 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips
- 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 cup frozen corn kernels, thawed
- 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
- 1 1/2 cups half and half
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
CITRUS POUND CAKE
By BobD
Preheat oven to 325F with rack in middle
- 8 SERVINGS
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 sticks (1/2 pound) unsalted butter, softened
- 4 large eggs, at room temperature 30 minutes
- 2 teaspoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- GARNISH: confectioners sugar for dusting