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Recipes
Yogurt-Marinated Lamb Kebabs With Lemon Butter
By BobD
At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it ex...
- 2 cups plain whole-milk yogurt
- 1 1/2 cups water
- 2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
- 1 1/2 teaspoons pure chile powder, such as ancho
- 1 teaspoon turmeric
- 1 large garlic clove, minced
- 1/2 teaspoon cayenne pepper
- Kosher salt
- Six 1-by-2-inch strips of lemon peel
- 2 tablespoons fresh lemon juice
- 3 tablespoons ghee or unsalted butter, melted
MADELEINE'S PORK CHOPS w/APPLES
By BobD
Preheat the oven to 375 degrees
- 4 SERVINGS
- 4 medium pork chops (you can substitute veal chops if you prefer)
- 4 whole cloves
- 1/2 cup dry white wine or vermouth
- 4 celery leaves
- 2 bay leaves
- 4 celery stalks, washed and finely diced
- 1 tablespoon butter
- 2 apples, cored and coarsely sliced
- 1 tablespoon brown sugar
- 4 ounces Swiss or Jarlsberg cheese, coarsely grated
Jean-Georges' Floating Island with Coconut Milk and Mango Chutney
By BobD
Preheat the oven to 225°
- 1/4 cup large pearl tapioca (not instant)
- 1 1/2 cups milk
- 1 mango—peeled, pitted and cut into 1/2-inch dice
- 1 tablespoon water
- 1/2 vanilla bean, split lengthwise
- 1 cup plus 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons finely grated lime zest
- One 13 1/2-ounce can unsweetened coconut milk
- 1/2 teaspoon salt
- 4 large egg whites
HONEY TOGARASHI CHICKEN WINGS
By BobD
In a large bowl, mix the chicken wings with the buttermilk
- 4 SERVINGS
- FROM NOMBE IN SFO
- Wings
- 21/2 pounds whole chicken wings, separated at the joint
- 2 cups buttermilk
- 1 cup rice flour (such as Bob's Red Mill brand)
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 2 quarts vegetable oil, for frying
- Sauce
- 3/4 cup honey
- 3/4 cup fresh lime juice
- 1/4 cup plus 2 tablespoons fish sauce
- 1/4 cup scallion, white and light green parts only, thinly sliced
- 1/4 cup thinly sliced serrano chile (with or without seeds)
- 1 tablespoon plus 11/2 teaspoons salt
- 11/2 teaspoons ichimi togarashi or red pepper flakes
- 11/2 teaspoons minced garlic
- 1/4 cup cilantro leaves, roughly chopped
- 1/4 cup mint leaves, torn
SWEET CHERRY COBBLER
By BobD
Put oven rack in middle position and preheat oven to 425F
- 4 SERVINGS
- This cobbler makes great use of frozen cherries.
- FOR FILLING
- 3 cups frozen dark sweet cherries (14 oz; not thawed)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- Scant 1/4 teaspoon cinnamon
- FOR TOPPING
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cut into small bits
- 1/3 cup well-shaken low-fat buttermilk
Grilled Short Ribs with Anchovy Vinaigrette
By BobD
“This type of dressing is in my blood,” Alex Raij says
- 1 red bell pepper
- One 2-ounce tin of anchovies—1 tablespoon of oil reserved, fillets drained and minced
- 2 large garlic cloves, minced
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 1 cup chopped flat-leaf parsley
- 3/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick
- Vegetable oil, for rubbing
MUSHROOM & PORCINI SOUP
By BobD
In a small bowl, pour 1 cup of the hot stock over the dried porcini mushrooms
- Makes 8 Servings
- 10 cups hot Chicken Stock, Meat Stock, or canned low-sodium chicken or beef broth
- 1/2 ounce dried porcini mushrooms (about a generous 1/2 cup), chopped
- 1/4 cup extra virgin olive oil
- 2 large baking (Idaho) potatoes, peeled and cut into 1/3-inch cubes
- 2 medium-size carrots, coarsely shredded
- 1 cup peeled and coarsely grated butternut squash
- Salt
- 2 teaspoons tomato paste
- 2 fresh or dried bay leaves
- Freshly ground black pepper
- 2 tablespoons chopped shallots
- 1 pound assorted wild mushrooms
- 1 cup barley, rinsed and drained
- 1/2 cup lightly packed chopped fresh Italian parsley leaves
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
VEGGIES ASPARAGUS GRATIN w/PARMESAN
By BobD
Bring the salted water to a boil in a large saucepan
- Asparagi Gratinati al Parmigiano-Reggiano
- Makes 6 servings
- 3 quarts salted water
- 24 medium-size asparagus spears (about 1-1/2 pounds)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons fine plain dry bread crumbs
- 1/2 teaspoon grated lemon zest
- 3 tablespoons unsalted butter, melted
BUTTERMILK & ROLLED OAT PANCAKES
By BobD
Soak oats in buttermilk overnight
- 2 cups rolled oats
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 1/4 cup butter, melted and cooled
- 1/2 cup flour
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
STRAWBERRY ANGEL-FOOD TRIFLE
By BobD
Place the strawberries and sugar in a saucepan
- Yield: Serves 8
- 1 pound frozen strawberries
- 1/2 cup sugar
- 1 store-bought angel-food cake
- 16 -ounce container fat-free or full-fat Greek yogurt