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Recipes
EGGPLANT & WALNUT PHYLLO PIE
By BobD
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry
- 8 SERVINGS
- 3 (1-lb) eggplants, peeled and cut into 1/2-inch-thick rounds
- 1 1/2 About 1 1/2 cups olive oil, divided
- 3 medium leeks (white and pale green parts only)
- 2 cups coarsely grated graviera or sharp white Cheddar (5 oz)
- 3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
- 1 1/2 cups walnuts (5 1/2 oz), chopped
- 1 1/2 teaspoons ground cumin
- 20 (12-by 7-inch) phyllo sheets, thawed if frozen
ENDIVE & ESCAROLE SALAD w/ORANGE VIN
By BobD
Grate 1 tsp zest from 1 orange and reserve
- 8 SERVINGS
- ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
- 2 navel oranges
- 2 teaspoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
- 4 Belgian endives, leaves separated and halved crosswise
FRIED FENNEL
By BobD
Preaheat oven to 200F. Line baking sheet with paper towels
- 4 SERVINGS
- Lovely with fish dishes, but also good served with chicken or lamb or scattered over a soup, salad or pasta.
- 3 large fennel bulbs, trimmed, thinly sliced
- 9 tablespoons all purpose flour
- 3/4 cup vegetable oil
GINGERED STRAWBERRY RHUBARB PIE
By BobD
1. To make the crust: In a large bowl, whisk together 1 1/4 cups flour with the salt and sugar
- FOR THE CRUST:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons butter, chilled and cut into 10 pieces
- 4 tablespoons vegetable shortening, chilled
- 2 tablespoons fresh ginger, peeled and grated
- 1 large egg, beaten, for glazing rim
- FOR THE FILLING:
- 4 cups rhubarb (about 5 large stalks), halved lengthwise and chopped into 1/2-inch pieces
- 1 pint strawberries, sliced
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- Finely grated zest of 1 orange
- FOR THE STREUSEL:
- 1/2 cup all-purpose flour, plus additional as needed
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 8 tablespoons butter, chilled and cut in pieces
- 3 tablespoons candied ginger, minced
- 1/2 cup pecans, lightly toasted, chopped fine
- Vanilla ice cream, for serving.
PEAR BUTTERSCOTCH PIE
By BobD
Put a baking sheet on middle rack of oven and preheat oven to 425F
- 8 SERVINGS
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 cup packed dark brown sugar
- 2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Double recipe all-butter pastry dough
- 1 tablespoon unsalted butter, cut into bits
- 1 large egg beaten with 1 tablespoon warm water
- 1 tablespoon granulated sugar
- Equipment: small (1-to 3-inch) leaf-shape cookie cutters (optional)
CHICKEN ROULADE w/BACON & CHEESE
By BobD
Flatten the chicken to 1/2-inch thickness
- 6 SERVINGS
- 6 boneless skinless chicken breast halves
- 1 carton (8 ounces) whipped cream cheese with onion and chives
- 1 tablespoon butter or margarine, cubed
- Salt to taste
- 6 bacon strips
Mixed-Berry Dutch Baby
By BobD
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy...
- 3 large eggs
- 1/2 teaspoon finely grated lemon zest
- 1/3 cup sugar
- Pinch of salt
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 2 cups raspberries
- 2 cups blackberries
- 4 tablespoons unsalted butter
- Confectioners' sugar, for dusting
THE CHESHIRE
By BobD
Mix mayonnaise with garlic
- 4 SERVINGS
- 4 tablespoons mayonnaise
- 1 clove garlic, minced
- 8 slices French-style country bread
- 4 slices Wisconsin Edam cheese
- 1 head Bibb lettuce
- 2 beefsteak tomatoes, sliced
- 2 ripe Haas avocados, sliced
- 8 slices bacon
- 4 eggs
- 4 slices Wisconsin Cheddar cheese
- 6 tablespoons butter, at room temperature
Squid Submarine Sandwich w/Ink Bread
By BobD
Seeking an alternative to the dismal meatball sandwiches from school cafeterias past, Chef Garcia has crafted local...
- Ink Bread:
- 3/4 oz Dry Yeast
- 1/2 cup whole milk
- 2 cups warm filtered water
- 2 oz unsalted butter (melted)
- 1 tsp Granulated sugar
- 2 TB squid ink
- 2 lbs AP Flour
- 2 tsp kosher salt
- Squid Meatballs:
- 3 tbsp EVOO
- 3 cloves garlic, finely chopped
- 1/2 red onion, finely chopped
- 1 lb cleaned fresh squid tubes & tentacles
- 1 TB chopped FRESH oregano
- 1 TB chopped flat leaf parsley
- 1/2 tsp red pepper flakes
- 1/2 cup finely ground panko bread crumbs
- AP Flour for coating meatballs
- Red Sauce of Your choice
Yucatán Chicken with Orange-Guajillo Glaze
By BobD
At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a ...
- One 4-pound chicken, backbone removed
- 1/4 cup plus 2 tablespoons Adobo Rub
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 1 tablespoon cumin seeds
- One 1 1/2-inch cinnamon stick, broken
- 7 whole cloves
- 2 tablespoons sweet paprika
- 1 tablespoon chipotle powder
- 1 tablespoon ancho chile powder
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 dried guajillo chiles, stemmed and seeded
- 1/3 cup boiling water
- Finely grated zest of 1 orange
- 1 cup fresh orange juice
- 3/4 cup apple cider vinegar
- 1/4 cup light corn syrup
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 1/2 mango, peeled and chopped, plus mango slices, for serving
- 1/4 cup peeled and chopped fresh ginger
- 1 habanero chile, coarsely chopped
- 1/2 teaspoon ground coriander
- Salt
- Vegetable oil, for grilling