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Recipes
ROAST NEW POTS w/RED ONION & PANCETTA
By BobD
Saute pancetta in skillet over medium heat until crisp
- 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
- 3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
- 3 tablespoons olive oil
- 1 1/2 cups coarsely chopped red onion
- 8 garlic cloves, peeled
- 2 tablespoons chopped fresh Italian parsley
CHOCOLATE POUND CAKE
By BobD
Preheat the oven to 325 degrees F
- For the Cake:
- This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.
- RECIPE INGREDIENTS
- 2 1/4 cups self-rising cake flour (See Tip above)
- 3/4 cup unsweetened cocoa
- 3/4 teaspoon baking soda
- 2 sticks (1/2 pound) unsalted butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
- For the Glaze:
- 1 cup sugar
- 1/2 cup water
- Decadent Soft Chocolate Cream (See Recipe below)
- Softly whipped cream, for serving
- Other necessary recipes:
- Decadent Soft Chocolate Cream
GRILLED SALMON WRAPPED IN LEMON & BAY
By BobD
Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface
- Special equipment:
- Yield: Makes 8 servings
- 4 3/4 -ounce packages fresh bay leaves, divided
- 6 to 7 lemons, very thinly sliced into rounds, divided
- 1 3-pound center-cut salmon fillet with skin
- Coarse kosher salt
- Olive oil (for drizzling)
- kitchen string
- Large fish-grilling basket
ASIAN SALMON & RICE SOUP
By BobD
Bring a medium pot of salted water to a boil
- 3/4 cup long-grain rice
- 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
- 1 1/2 tablespoons minced fresh ginger
- 1 teaspoon salt
- 2 cups canned low-sodium chicken broth or homemade stock
- 4 cups water
- 3 scallions including green tops, chopped
SCRAMBLED EGGS w/SALMON ROE
By BobD
Break the eggs into a bowl and beat them with a fork, adding some salt and pepper
- 8 eggs
- Salt and freshly ground pepper
- 2 tablespoons butter
- 1/4 cup thick creme fraiche
- 1 tablespoon minced chives
- 2 oz salmon roe (caviar)
- 4 small dill sprigs
ARTICHOKE RAVIOLI w/TOMATOES
By BobD
TO MAKE PASTA DOUGH IN A FOOD PROCESSOR: Blend flour, eggs, salt, and water in processor until mixture just begi...
- 4 SERVINGS
- FOR PASTA
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
- FOR FILLING
- 2 tablespoons unsalted butter, cut into pieces
- 1 small onion, chopped (1/2 cup)
- 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Cooking Tips)
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
- FOR ASSEMBLY
- 1 tablespoon unsalted butter, cut into pieces
- 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 cup water
- 1/3 cup heavy cream
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- SPECIAL EQUIPMENT a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-qt ceramic or glass baking dish (12 by 8 1/2 inches)
Mashed Potatoes with Crispy Shallots
By BobD
For ultrafluffy potatoes, Grace Parisi presses them through a ricer
- 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
- 4 peeled garlic cloves
- 2 cups canola oil
- 6 large shallots, thinly sliced (1 1/2 cups)
- 1 cup half-and-half
- 1 1/2 sticks (12 tablespoons) unsalted butter
- Kosher salt
VIETNAMESE DUCK SOUP (BUN VIT MANG)
By BobD
For soup: Heat heavy large pot over high heat
- Soup:
- 6 SERVINGS
- 6 duck leg-thigh pieces
- 16 cups low-salt chicken broth
- 1 large onion, peeled, halved
- 6 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
- 1 tablespoon sugar
- Garnishes:
- 1 6.75-ounce package rice vermicelli
- 3 cups sliced shallots (about 10 large)
- 2 1/4 pounds plum tomatoes, chopped
- 3 8-ounce cans sliced bamboo shoots, drained
- 6 cups thinly sliced Napa cabbage
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh chives
- Hot chili sauce (such as sriracha)*
- Lime wedges
LINGUINE w/COCKLES
By BobD
Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers, then cook cockles with wine, co...
- 6 SERVINGS
- Since the Venus clams found around Venice aren't available here in the States, mussels would be just fine. But cockles are even better.
- 3 tablespoons olive oil
- 3 lb cockles, scrubbed
- 1 cup dry white wine
- 3/4 lb cherry tomatoes, halved
- 1/2 cup finely chopped flat-leaf parsley, divided
- 2 garlic cloves, finely chopped
- 1/2 teaspoon hot red-pepper flakes (optional)
- 1 lb linguine or spaghetti
OVEN ROASTED SIRLOIN TIP
By BobD
1. Preheat the oven to 350 degrees (or light a charcoal fire on one side of a large kettle grill, using a small pil...
- 4 SERVINGS
- 2 teaspoons freshly ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon sweet Spanish paprika
- 1 tablespoon brown sugar
- 11/2 teaspoons ground cumin
- 11/2 teaspoons ground coriander
- Red pepper flakes to taste
- 1 sirloin tip roast, approximately 3 pounds.