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Recipes
RED ONION JAM w/RED WINE & ROSEMARY
By BobD
Add chopped rosemary and red wine, and cook until the jam thickens
- Thinly slice red onions and cook them in olive oil until very soft.
FRESH COCONUT LAYER CAKE
By BobD
PREPARE COCONUT: Preheat oven to 350F with racks in upper and lower thirds
- 8 SERVINGS
- FOR COCONUT
- 2 (1 1/2-pound) coconuts
- 1/4 cup sugar
- FOR CAKE LAYERS
- 3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 1/2 sticks unsalted butter, softened
- 1 3/4 cups sugar, divided
- 7 large egg whites, at room temperature 30 minutes
- FOR FROSTING
- 3 large egg whites, at room temperature 30 minutes
- 2 1/4 cups sugar
- 3/4 cup water
- 1 1/2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- EQUIPMENT: 3 (9- by 2-inch) round cake pans
CRISPY OVEN ROASTED w/ROSEMARY POTS
By BobD
1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice
- 4 SERVINGS
- Crisp jcy rstd chicken w/no fuss. Skin tightens in refrig overnight-seals flavor/moisture. Want to roast all your poultry this way-sce made from chpd vege that serve as bed for chix.
- • 1 chicken (about 3 pounds). For the crispiest skin, we recommend using our all-natural, air-chilled chicken
- • Salt and freshly ground pepper
- • 2 sprigs fresh rosemary
- • 1/2 lemon
- • 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
- • 2 carrots, coarsely chopped
- • 2 stalks celery, coarsely chopped
- • 1 large onion, coarsely chopped
- • 3/4 c white wine
- • 3/4 c chicken stock
- • 2 tablespoons chopped flat-leaf parsley
SCOTTISH HARE STUFFED w/FOIE GRAS
By BobD
Quick Measuring Stick When boiling liquids to reduce them, a simple way to estimate how much evaporation takes ...
- 8 SERVINGS
- Lièvre à la Royale Garnished with Ziti in Wine-Cream Sauce and Beet Mousseline
- 2 Scottish Hare, or 8 hare hind legs
- • 2 tablespoons olive oil or unsalted butter
- • 6 ounces wild mushrooms such as chanterelles, cèpes, morels, cleaned, stems removed if necessary, cut into small dice
- • 3 ounces shallots, minced, plus 2 ounces shallots, finely chopped
- • 1/4 cup Armagnac or brandy
- • 8 ounces ground pork
- • 1 1/2 teaspoons fresh thyme leaves, plus 1 bunch thyme
- • 1 teaspoon plus 1 tablespoon chopped fresh sage leaves
- • 2 teaspoons salt or to taste
- • 1 teaspoon pepper or to taste
- • 8 ounces Grade B foie gras
- • 1 each onion, carrot, and celery rib, coarsely chopped
- • 3 (750-ml) bottles full-bodied, fruity red wine
- • 1 tablespoon all-purpose flour
- • 12 juniper berries
- • 1 stick cinnamon
- • 1 large bay leaf
- • 2 to 4 tablespoons red currant jelly
- • 1 cup heavy cream
- • 1 pound fresh beets
- • 2 tablespoons unsalted butter
- • 40 pieces (about 4 ounces) dried ziti or other large tubular pasta
- Rolled and braised in wine and stock, the hare is sliced,surrounded with wine-and-cream-bathed ziti and ovals of puréed beets. It’s indeed a dish for nobles. Accent it with the richness of a fine Bord
SHRIMP 'N GRITS
By BobD
To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat
- 4-6 SERVINGS
- GRITS
- 3 cups milk
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned grits
- 3 cups grated cheddar cheese (12 ounces)
- SHRIMP
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 medium green bell peppers, seeded and chopped
- 2 medium onions, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 2 cups heavy cream
- Two 14 1/2 ounce cans diced tomatoes
- 2 pounds large shrimp, peeled and deveined
- Tabasco or other hot sauce to taste
- 1/2 cup grated Parmesan cheese, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
SUMMER PASTA w/TOMATOES & CHICK PEAS
By BobD
1. Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl
- 1 pound ripe, fresh tomatoes, peeled if desired and finely chopped
- 1 plump garlic clove, minced
- Salt and freshly ground pepper to taste
- 1 teaspoon balsamic vinegar (optional)
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 pound fusille or farfalle
- 1/4 cup crumbled feta or freshly grated Parmesan (more to taste)
SERIOUS POTATO SKINS
By BobD
1. Preheat the oven to 400 degrees
- 4 SERVINGS
- 4 Idaho baking potatoes
- Extra-virgin olive oil
- 8 ounces thick-cut bacon, diced
- 6 ounces cheddar cheese
- 1 bunch scallions
- Kosher salt and freshly ground black pepper
- 1 cup sour cream
- Hot sauce, to taste.
Sunset Punch
By BobD
- 8 ounces bourbon
- 8 ounces white vermouth
- 1/2 cup fresh lemon juice, plus lemon slices for garnish
- 1/4 cup simple syrup (see Note)
- 12 ounces chilled ginger beer
CREAM OF CELERY SOUP
By BobD
In a large saucepan, melt butter; add celery, onions, and garlic
- 3 tbsp. butter
- 1 1/2 lbs celery ribs, sliced
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 3 tbsp. flour
- 6 cups chicken broth
- 1 bay leaf
- 1 cup heavy cream
- 1 tbsp. lemon juice
- 3-4 dashes hot sauce
- Salt
- White pepper
- Celery leaves, for garnish
Fettuccine Alfredo with Asparagus
By BobD
Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but ...
- 1 pound asparagus
- 3/4 pound fettuccine
- 4 tablespoons butter, cut into pieces
- 1 cup heavy cream
- Pinch grated nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving