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Recipes
ARTICHOKES w/BAGNA CAUDA
By BobD
Place unpeeled garlic cloves in small saucepan
- 6 SERVINGS
- Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables-don't be scared by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significant
- 3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled)
- 3 tablespoons butter
- 1 2-ounce tin anchovy fillets, drained, anchovies chopped
- 1/2 cup extra-virgin olive oil
- 6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed
HEIRLOOM TOMATO TERRINE
By BobD
MAKE VEGETABLE BROTH: Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water...
- FOR VEGETABLE BROTH:
- 8 SERVINGS
- 4 1/2 lb mixed heirloom tomatoes (2 to 2 1/2 inches)
- 8 cups water
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 medium zucchini, finely chopped
- 1 ear of corn, kernels removed (reserve cob)
- 1 large turnip, finely chopped (1 1/2 cups)
- 4 large fresh shiitake mushrooms, chopped
- 1 bunch parsley (leaves and stems), chopped
- 1/2 cup mixed chopped herbs such as basil, tarragon, and chives
- FOR GELATIN MIXTURE:
- 3 tablespoons unflavored gelatin (from three 1/4-oz envelopes)
- 1/2 cup mixed chopped herbs such as basil, tarragon, and chives
- EQUIPMENT: a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
- ACCOMPANIMENTS: extra-virgin olive oil; sea salt
PECAN CRUSTED CATFISH
By BobD
For sauce: Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan
- 4 SERVINGS
- Sauce
- 1 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 large garlic cloves, minced
- 1/2 cup whipping cream
- 3 tablespoons chilled unsalted butter, cut into pieces
- Fish
- 1/2 cup (about) all purpose flour
- 1 cup whole milk
- 1 large egg
- 4 6- to 8-ounce catfish fillets
- 1 cup finely chopped pecans
- 1 tablespoon vegetable oil
SPINACH & RICOTTA GNOCCHI w/CHERRY TOMS
By BobD
Place ricotta, pecorino, nutmeg and whisked egg in large mixing bowl and gently fold
- Ricotta Gnocchi:
- 1 1/2 pound ricotta
- 1 3/4 cup flour
- 1 egg, whisked
- 1/3 cup pecorino
- 1 pinch freshly ground nutmeg
- 1/3 cup chopped boiled spinach (squeeze out all moisture)
- 1 teaspoon salt
- Tomato Sauce:
- 1 can Mutti cherry tomatoes
- 1 1/2 boiled carrots, mashed
- 4 small gloves of garlic lightly smashed
- 1/4 cup pecorino
- salt and pepper to taste
- Basil Oil:
- 2 loosely packed cups of washed basil
- 1 cup grapeseed oil
- 1/2 teaspoon salt
Nana Betty's Chocolate-Pecan Cookies
By BobD
Melissa Rubel's grandmother's flourless cookies are crisp around the edges and chewy on the inside
- 1 3/4 cups sugar
- 3/4 cup vegetable shortening
- 3 eggs
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups coarsely chopped pecans
Fennel-Garlic Chicken Legs
By BobD
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so...
- 1 1/2 tablespoons chopped garlic
- 1 1/2 teaspoons ground fennel seeds
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon crushed red pepper
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 whole chicken legs (12 to 14 ounces each)
HONEY SPONGE ROULADE
By BobD
Preheat oven to 350 degrees
- 6-8 SERVINGS
- Margarine or butter for greasing pan
- 1/2 cup cake flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 tablespoons finely ground hazelnuts
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- Confectioners' sugar
- 3/4 cup richly flavored honey, warmed.
DULCE DE LECHE
By BobD
Place can of condensed milk in deep pot and cover with water; bring to a boil
- 1 14 OUNCE CAN OF SWEETENED CONDENSED MILK
RABBIT POT de PROVENCE w/SAFFRON COUS
By BobD
1. Preheat oven to 350°F
- 4 SERVINGS
- Pot de Provence with Saffron-Scented Couscous
- Pour a chilled rose from Provence.
- Ingredients
- • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry
- • 2 or more tablespoons olive oil
- • Coarse salt and coarsely ground black pepper to taste
- • 1 large bulb fennel, trimmed and cut into strips (reserve fronds)
- • 1 large onion, cut in half lengthwise and sliced
- • 1/2 each red, orange, yellow, and green bell pepper, seeded and cut into strips (or use 1 red and 1 green pepper)
- • 2 tablespoons chopped garlic
- • 1/2 x 4-inch piece orange zest
- • 1 cup chicken stock
- • 1/4 cup pernod, Ricard, ouzo, or other anise-flavored liqueur
- • 1 (14 1/2 ounce) can diced tomatoes, drained
- • 1/2 cup imported black olives, pitted
- • 2 tablespoons reserved minced fennel fronds, plus fennel fronds, to garnish
- • Saffron-Scented Couscous (recipe follows)
POACHED & RSTD TURKEY a la BRESSE
By BobD
1. Combine the duck demi glace, carrots, onions and garlic in a stock pot large enough to hold the turkey
- This two-day turkey recipe is prepared in a favorite style of Bresse. On the first day, the bird is poached in a rich broth. The following day, it’s roasted.
- • 2 duck demi-glace
- • 4 medium carrots, cut in cubes
- • 3 onions, thickly sliced
- • 1 head of garlic, peeled
- • 3 ounces duck fat or 3 ounces truffle butter
- • 1 14-16 pound organic turkey
- • Salt and pepper
- A juicy bird with crackling brown skin, as well as no fuss.