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Recipes
CHOCOLATE CREAM CHEESE BROWNIES
By BobD
FOR THE FILLING: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler
- For the Filling:
- With three different chocolate layers, these brownies are intense. The cocoa in them beckons for tall glasses of milk.
- 1 cup chopped bittersweet or semisweet chocolate or chocolate chips
- 1/4 cup heavy cream
- 1/2 lb. cream cheese, room temperature
- 1 egg
- 2 teaspoons flour
- For the Brownie Batter:
- 9 ounces (18 tablespoons) unsalted butter, room temperature; more for buttering the pan
- 1 1/2 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- For the Icing:
- Approximately 12 ounces bittersweet or semisweet chocolate, finely chopped (about 2 cups)
Creamy Rose Panna Cotta
By BobD
Most chefs have a tightly edited pantry, but Erin Eastland of Cube, a market–café in Los Angeles, is lucky: She ...
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 vanilla bean, seeds scraped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 3 tablespoons sugar
- 1/4 cup plain whole-milk yogurt
- 1/4 cup crème fraîche
- 1/4 cup rose syrup, plus more for drizzling (see Note)
- Vegetable oil, for brushing
- Organic, unsprayed rose petals, for garnish
PERFECT CREOLE FRIED CHICKEN
By BobD
To ensure even cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks
- 4-6 SERVINGS
- Our fried chicken is deeply seasoned with the complex, lively heat of black, white, and cayenne peppers.
- Seasoned Brine
- 1 quart water
- 1/4 cup sugar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Tabasco sauce
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 4 pounds bone-in, skin-on chicken pieces (see note)
- Creole Coating
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon celery salt
- 2 cups all-purpose flour
- 3 quarts peanut oil or vegetable shortening
STUFFING-FRESH SAGE
By BobD
Preheat oven to 400F with rack in lower third
- 6 SERVINGS
- 1 medium onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 7 tablespoons unsalted butter, divided
- 1 good-quality baguette (1/2 lb), cut into 1-inch cubes (8 cups)
- 1/3 cup chopped celery leaves
- 1 1/2 tablespoons chopped sage
- 1 cup turkey stock or reduced-sodium chicken broth
- 1 large egg
Golden Semolina Quinoa Spinach Cakes
By BobD
In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil
- 1/2 cup quinoa
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 10 ounces baby spinach
- Salt
- Freshly ground pepper
- 1 cup low-fat milk
- 3/4 cup finely ground semolina
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 1 1/2 cups panko (Japanese bread crumbs)
- 3 large egg whites
Shrimp Tempura
By BobD
For a shrimp tempura recipe that would produce sweet, fresh-tasting shrimp covered in a light, crisp coating, we ch...
- 3 quarts vegetable oil
- 1 1/2 pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup vodka (see note)
- 1 cup seltzer water
- Kosher salt
- 1 recipe Ginger-Soy Dipping Sauce (see Serve With recipe)
Harissa Chicken with Green-Chile-and-Tomato Salad
By BobD
In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a pas...
- 2 tablespoons sweet paprika
- 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground caraway
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 4 skinless boneless chicken breast halves, lightly pounded
- 2 mild green chiles, such as Italian frying peppers
- 1/2 small red onion, thinly sliced
- 1/2 pound grape tomatoes, halved
- 1/2 cup chopped cilantro
FRIED PLUM RAVIOLI w/MINT CREAM
By BobD
MAKE RAVIOLI: Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup
- 4 SERVINGS
- 2/3 cup quick plum preserves at room temperature
- 1/3 cup finely chopped firm-ripe red or black plums
- 12 wonton wrappers, thawed if frozen
- All-purpose flour for dusting
- 6 About 6 cups vegetable oil
- 10 fresh mint leaves (preferably spearmint)
- 2 teaspoons fresh lemon juice
- 1/2 cup chilled heavy cream
- 1 1/2 tablespoons confectioners sugar plus additional for dusting
- SPECIAL EQUIPMENT: a deep-fat thermometer; a mortar and pestle
Grilled Lamb Chops with Roasted Garlic
By BobD
Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's sl...
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 thyme sprigs
- 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
- 2 teaspoons chopped rosemary leaves
- 1/4 teaspoon ground cumin
- 8 lamb loin chops
- Salt and freshly ground black pepper
- White Bean Puree, for serving
CURRIED CARROT & ALMOND SOUP
By BobD
Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about ...
- 4-6 SERVINGS
- Don't skip the sprinkle of toasted almonds and cilantro leaves, since they not only look pretty but also contribute crunch and freshness.
- 1 small onion, thinly sliced
- 3 tablespoons olive oil
- 1 3/4 teaspoons curry powder (preferably Madras)
- 1/4 teaspoon hot red-pepper flakes
- 1 tablespoon finely chopped peeled ginger
- 3 garlic cloves, finely chopped
- 2 lb carrots, peeled and chopped
- 4 cups water
- 2 cups plain unsweetened almond milk
- 4 cilantro sprigs, leaves and stems reserved separately
- 1/3 cup sliced almonds, toasted (see Tips)