BobD's profile page
Recipes
STRACCIATELLA TORTONI CAKE
By BobD
MAKE CRUST: Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leav...
- 6 SERVINGS
- STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE
- The stracciatella cream fills this semifreddo-like cake, with a toasted-almond cookie-crumb base, a toasted-almond topping, and a drizzle of espresso fudge sauce.
- FOR CRUST
- 2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)
- 1/4 sliced almonds with skin, toasted, cooled, and finely ground (in processor)
- 3 tablespoons unsalted butter, melted and cooled
- FOR TORTONI FILLING
- 3 large egg whites, at room temperature 30 minutes
- 1/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1 1/4 cups chilled heavy cream
- 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
- 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler
- 1/4 cup sliced almonds with skin, toasted and cooled
- FOR SAUCE
- 1/3 cup heavy cream
- 3 tablespoons light corn syrup
- 3 tablespoons packed dark brown suga
- 2 tablespoons instant-espresso powder
- 2 tablespoons unsweetened cocoa powder
- 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1/2 teaspoon pure vanilla extract
- EQUIPMENT: a small offset spatula
GRILLED BRANZINO w/LADOLEMONO
By BobD
Prepare a grill to medium-high heat
- 2 whole bone-in branzino, cleaned
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup Ladolemono
- 1 tablespoon dried oregano, preferably Greek
RED SNAPPER w/CHUNKY TOMATO-PEPPER SAUCE
By BobD
Preheat oven to 400F. Heat 1 tablespoon oil in heavy medium skillet over medium heat
- 2 SERVINGS
- 2 tablespoons olive oil
- 3 large garlic cloves, pressed
- 1/2 cup dry white wine
- 1 1/2 cups purchased marinara sauce
- 3/4 cup chopped roasted jar-packed red bell peppers
- 1/4 cup sliced fresh basil
- 2 6- to 8-ounce red snapper fillets
Ginger and Pear Upside-Down Cake
By BobD
Preheat the oven to 350°
- 2 sticks unsalted butter, softened
- 4 medium, very firm Bosc pears—peeled, cored and cut into eighths
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons honey
- 2 tablespoons minced crystallized ginger
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
BLUEFISH GRILLED w/CAPONATA
By BobD
1. Cut the eggplant into a small dice
- 1 small eggplant, about 10 ounces salt
- 3 tablespoons extra virgin olive oil
- 1/2 cup diced fennel root
- 1/2 cup diced red bell pepper
- 1 cup diced red onion
- 3 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 tablespoons dry red wine
- 1/4 cup quartered pitted black olives
- 1 tablespoon capers
- 2 tablespoons minced flat-leaf parsley
- 4 bluefish fillets, about 8 ounces each.
ROASTED STUFFED ONIONS
By BobD
MAKE ONION SHELLS: Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bo...
- 10 SERVINGS
- This recipe makes enough stuffing for the turkey and the onions, with plenty left over for another baking dish of stuffing.
- 10 medium red and yellow onions (4 lb)
- 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
- 3 celery ribs, cut crosswise into 1/2-inch-thick slices
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 15 oz baby spinach, trimmed and coarsely chopped (14 cups)
- 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
- 2 cups salted roasted cashews (10 oz), coarsely chopped
- 1 stick (1/2 cup) unsalted butter, melted
- 1 1/4 cups turkey giblet stock
Tahitian Vanilla Bean and Key Lime Creme Brulee
By BobD
White chocolate enhances the creaminess of the custard and balances the sweet and tart flavors
- 1/4 cup plus 6 teaspoons sugar
- 1 vanilla bean, split lengthwise
- 7 ounces imported white chocolate, chopped
- 2 tablespoons plus 1 teaspoon fresh lime juice
- 7 large egg yolks
- 4 teaspoons minced grated lime peel
- Garnish: lime peel or fresh mint sprigs
WINE CAKE w/MACERATED STRAWBERRIES
By BobD
MAKE CAKE: Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- Concord-grape wine gives this delightful spongecake a fruity, almost floral note.
- FOR CAKE
- 1/2 cup matzo cake meal
- 1/2 cup potato starch
- 1/4 teaspoon salt
- 2/3 cup medium-dry Concord-grape wine
- 3 tablespoons fresh lemon juice
- 6 large eggs, separated, at room temperature for 30 minutes
- 1 1/2 teaspoons finely grated fresh lemon zest (see Tips)
- 1 1/4 cups granulated sugar
- FOR STRAWBERRIES
- 2 lb strawberries (2 qt.), trimmed and quartered (6 cups)
- 1/4 cup medium-dry Concord-grape wine
- 4 teaspoons granulated sugar
- SPECIAL EQUIPMENT: a 10-inch tube pan (4 1/2 inches deep) with removable bottom
- GARNISH: Passover confectioners sugar
ROASTED RED PEPPER & WALNUT SPREAD
By BobD
Puree roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp salt in a food processor unt...
- YIELD 3 CUPS
- 2 (7- to 8-ounce) jars roasted red peppers, rinsed and drained
- 1 cup coarse fresh bread crumbs (from a baguette)
- 1 cup walnuts (4 ounces), toasted (see Tips)
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
RIBOLLITA w/SAUSAGE & KALE
By BobD
Preheat the oven to 350°
- 8 cups chicken stock, preferably homemade, divided
- 2 cups cooked or canned cannellini beans, divided
- 4 thick slices Tuscan bread (12 ounces), cubed and divided (5 cups)
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces Italian sausage, casing removed and crumbled
- 1/2 medium onion, chopped (about 1 cup)
- 2 small carrots, chopped (about 1/3 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 small bunch dinosaur (Tuscan) kale, quartered and cut into thin
- strips (about 4 packed cups)
- One 14-ounce can diced tomatoes, in their juice
- 2 ounces Parmesan cheese, grated (about 1 cup)