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Recipes
FRUIT ON BOTTOM TAPIOCA PUDDING
By BobD
Bring water to a boil in a 1-qt heavy saucepan
- 6 SERVINGS
- Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.
- 2 cups water
- 1/3 cup small tapioca pearls
- 1 cup heavy cream
- 6 tablespoons sugar, divided
- 1 teaspoon fennel seeds
- 1 qt strawberries, trimmed and coarsely chopped
- EQUIPMENT: an electric coffee/spice grinder or a mortar and pestle
Spicy Turkey Posole
By BobD
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and po
- Carcass from one 13-pound turkey, plus 6 cups shredded turkey (about 2 pounds)
- 1 medium yellow onion, quartered
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- Two 15-ounce cans yellow hominy, drained
- 3 tomatoes, seeded and diced
- 4 garlic cloves, very finely chopped
- 1 large jalapeño, thinly sliced crosswise
- 1/4 cup coarsely chopped cilantro leaves
- Salt
- Avocado chunks, shredded Monterey Jack cheese and warm corn tortillas, for serving
Fettuccine with Escarole and Brie
By BobD
F&W's Grace Parisi makes brilliant use of Brie here
- 3/4 pound fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced pancetta or bacon, coarsely chopped
- 1 large garlic clove, minced
- 1 shallot, minced
- 1 pound escarole, cut into 1-inch ribbons
- Salt and freshly ground pepper
- 1/2 pound Brie (preferably a wedge), rind removed
CHERRY CORNMEAL UPSIDE DOWN CAKE
By BobD
Position rack in center of oven; preheat to 350F
- 10 SERVINGS
- A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 3/4 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon cream of tartar
CHOCOLATE-HAZELNUT GELATO
By BobD
Equipment: an ice cream maker Pulse hazelnuts with sugar and salt in a food processor until finely ground
- 2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled
- 3/4 cup sugar
- 1/8 teaspoon salt
- 4 1/2 cups whole milk
- 3 tablespoons cornstarch
- 4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
OPEN FACED CRAB BURGERS w/RRP DRESSING
By BobD
For dressing: Mix all ingredients in small bowl
- Dressing:
- 1/4 cup mayonnaise (preferably organic)
- 2 green onions, thinly sliced
- 2 tablespoons minced drained roasted red pepper from jar
- 1 tablespoon fresh lemon juice
- 1 tablespoon ketchup (preferably organic)
- 1 tablespoon hot chili sauce (such as sriracha)*
- 1/4 teaspoon finely grated lemon peel
- Crab burgers:
- 1/4 cup mayonnaise (preferably organic)
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon ketchup
- 1 teaspoon finely grated lemon peel
- 1 teaspoon hot chili sauce (such as sriracha)*
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons minced drained roasted red pepper from jar
- 1 green onion, thinly sliced
- 1 pound fresh lump crabmeat, picked over
- 1 3/4 cups panko (Japanese breadcrumbs),* divided
- 3 3-to 4-inch ciabatta rolls, halved horizontally
- 2 tablespoons (1/4 stick) butter plus more for rolls
- 2 tablespoons grapeseed oil or vegetable oil
- 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length
Redfish on the Half Shell
By BobD
Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell")
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1/4 cup minced flat-leaf parsley
- 2 garlic cloves, minced
- Lemon wedges, for serving
Casserole-Baked Halibut with Leeks and Carrots
By BobD
"Halibut is one fish that roasts up really nicely," says Melissa Perello, who cooks the firm-fleshed fish on top of...
- 5 tablespoons extra-virgin olive oil
- 3/4 pound baby carrots or large carrots cut into 4-by-1/2-inch sticks
- 6 medium leeks, white and light green parts only, sliced crosswise
- Salt and freshly ground white pepper
- 7 thyme sprigs
- 2 bay leaves, preferably fresh
- Four 6-ounce skinless halibut fillets, about 1 inch thick
LENTIL SOUP w/CURRIED TARKA
By BobD
1. In a medium saucepan, combine lentils and liquid and bring to a boil over medium-high heat
- 1 cup dried brown lentils, washed and picked over
- 2 1/2 cups water, coconut milk or vegetable stock, more if needed
- 4 tablespoons butter or vegetable oil
- 1 cup chopped scallions
- 1 tablespoon lemon zest
- 1 tablespoon curry powder
- Salt and freshly ground black pepper
- Chopped fresh cilantro leaves.
PEAR & CHAMPAGNE SOUP w/BLUE CHEESE
By BobD
1. In a medium saucepan, bring the vegetable stock and pears to a boil over medium-high heat
- 4 cups vegetable stock (preferably homemade)
- 5 ripe pears (d'Anjou or Comice)--peeled, cored and cut into ½-inch pieces
- ¼ teaspoon red-pepper flakes
- 1 cup dry Champagne or sparkling wine
- Zest of 1 lemon (about 1 tablespoon)
- Juice of 2 lemons (about ¼ cup)
- Salt and freshly ground black pepper
- 2 ounces blue cheese, crumbled and at room temperature
- 12 celery leaves