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Recipes
PEAR COBBLER w/CRANBERRY STREUSEL
By BobD
Preheat the oven to 350F. Butter an 8 by 8-inch baking dish
- Streusel Topping:
- 4 SERVINGS
- Unsalted butter, at room temperature
- Granulated sugar
- 4 Bartlett pears
- 2 teaspoons vanilla extract
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter; softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen cranberries
- 1/2 cup heavy cream, beaten to soft peaks
COLD POACHED SALMON w/FENNEL RELISH
By BobD
Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes
- 2 SERVINGS
- 3 cups water
- 1/2 cup dry white wine
- 1 teaspoon fennel seeds, coarsely chopped
- 1 bay leaf
- 2 4-ounce 1-inch-thick salmon fillets
- 1 cup chopped peeled seeded cucumber
- 1/2 cup chopped fennel
- 1/2 cup chopped green onion
- 1/3 cup chopped radish
- 1 1/2 tablespoons light sour cream
- 1 tablespoon Dijon mustard
POTATO CRUSTED GOAT CHEESE TART
By BobD
For goat's-milk bechamel: Melt butter in small saucepan over medium heat
- Goat's-milk bechamel:
- 4 SERVINGS
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons all purpose flour
- 1/2 cup goat's milk
- Pinch of ground nutmeg
- Caramelized onions:
- 1 tablespoon chicken fat or olive oil
- 1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced
- 2 bay leaves (preferably fresh)
- 1 large fresh thyme sprig
- 1 1/2 teaspoons butter
- Potato crust:
- 1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds
- Vegetable oil (for deep-frying)
- Melted butter
- Chopped fresh thyme
- 4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided
- Heirloom Tomato Salad
- Special equipment: 4 4-inch-diameter tart pans with removable bottoms
OVEN BBQ PORK CHOPS
By BobD
Preheat oven to 400°F. Sprinkle pork chops with salt and pepper
- 4 SERVINGS
- 1 1/2 - 1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops trimmed of fat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons canola oil divided
- 1 medium onion diced
- 1 clove garlic minced
- 1/3 cup orange juice
- 1/2 cup barbecue sauce
Chicken with Port and Figs
By BobD
Dried figs are poached in port to make a luscious Portuguese-inspired sauce
- 8 dried figs, tough stems removed
- 1 cup water
- 2/3 cup plus 1 tablespoon port
- 2 3-inch-long strips lemon zest
- 1 chicken (3 to 3 1/2 pounds), quartered
- 1 tablespoon olive oil
- Salt
- Fresh-ground black pepper
- 1 tablespoon butter, cut into four pieces
STEAK & VEGETABLE SOUP w/EGG NOODLES
By BobD
Pat steak dry. Heat oil in a 4- to 5-qt heavy pot over medium-high heat until it shimmers
- 2 SERVINGS
- 1/2 lb boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, thinly sliced
- 2 celery ribs, halved lengthwise and thinly sliced crosswise
- 3 garlic cloves, finely chopped
- 2 teaspoons finely chopped thyme
- 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup diced tomatoes with some juice (from a 14-oz can)
- 1 3/4 cups beef broth
- 2 1/4 cups water
- 2 cups chopped kale leaves
- 1 cup medium egg noodles, cooked
PASTA w/SPINACH, RICOTTA & MACADAMIA SAUCE
By BobD
To make the crumble, toss the macadamias and breadcrumbs in the oil and place on a lined baking tray
- This recipe is adapted from a traditional Italian recipe using walnuts or hazelnuts, but given an Aussie
- twist with the macadamias.
- Macadamia Basil Crumble
- 3/4 3/4 3/4 cup macadamias halves and wholes
- 1/2 1/2 1/2 cup roughly chopped sourdough bread
- 2 2 2 tablespoons macadamia or extra virgin olive oil
- 1/3 1/3 1/3 cup fresh ricotta cheese
- 12-14 12-14 12-14 leaves fresh basil, sliced
- 1/2 zest of 1/2 lemon
- 1 1 1 pound Bucatini or preferred pasta
- 1 1 1 tablespoon macadamia oil
- 50 50ml 50ml white wine
- 2 2 2 cups fresh spinach leaves
POLENTA w/FRANKLIN'S TELEME CHEESE
By BobD
Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered
- 8 SERVINGS
- In place of Teleme, use a combination of mascarpone and Parmigiano-Reggiano.
- 6 cups cold water
- 1 1/2 cups polenta (not quick-cooking)
- 2 teaspoons fine sea salt
- 1/2 stick unsalted butter
- 1/2 lb Franklin's Teleme cheese, or 3/4 cup mascarpone and 1/3 cup grated Parmigiano-Reggiano
CHOCOLATE HAZELNUT TORTE
By BobD
Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.
- FOR CAKE
- 1 stick (1/2 cup) unsalted butter plus additional for greasing pan
- 1 cup hazelnuts (5 oz)
- 6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao)
- 2 tablespoons potato starch
- 1/4 teaspoon salt
- 1/2 cup sugar
- 4 large eggs, separated, at room temperature for 30 minutes
- 1 teaspoon vanilla
- SPECIAL EQUIPMENT: a 9- to 9 1/2-inch (24-cm) springform pan; parchment paper
- GARNISH: Confectioners Sugar
POTATO & EGG CASSEROLE
By BobD
Preheat oven to 350 degrees
- 6 potatoes
- 8 eggs
- Seasoning salt to taste
- 1 cup margarine
- 1 (16 oz.) container sour cream