BobD's profile page
Recipes
Cinnamon Cake with Chile-Chocolate Buttercream
By BobD
In the sixth grade, Lisa Ritter prepared Mexican hot chocolate as part of a social studies project
- 1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 5 sticks unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ancho chile powder
- 1/2 teaspoon cayenne pepper
- 5 ounces bittersweet chocolate, melted and cooled
- 5 ounces white chocolate, melted and cooled
COD w/MUSHROOM HERB CRUST & TOM COMPOTE
By BobD
Make fish: Melt 2 tablespoons butter in heavy large skillet over medium-high heat
- For tomato compote:
- 4 SERVINGS
- The mushroom and herb topping is similar in texture to bread stuffing. After baking, the fish has a moist center and a delicately crisp top. Partner it with a chilled Viognier.
- 1 tablespoon olive oil
- 1 pound tomatoes, peeled, seeded, coarsely chopped
- 1/2 teaspoon sugar
- For fish:
- 8 tablespoons (1 stick) butter, room temperature
- 8 ounces fresh mushrooms, chopped (about 3 cups)
- 1/4 cup chopped shallots
- 1 large egg
- 6 tablespoons chopped fresh parsley
- 1 tablespoon plus 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups fresh breadcrumbs made from French bread
- 4 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 cup fish stock or bottled clam juice
- 4 6-ounce cod, orange roughy or red snapper fillets
Passion Fruit Ice Cream Pie with a Ginger Crust
By BobD
This isn't the kind of ice cream pie you'd make for a kiddie birthday party
- One 8-ounce box gingersnaps, lightly crushed
- 1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
- 2 tablespoons coarsely chopped candied ginger
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups dulce de leche (16-ounce jar)
- 1/2 cup passion fruit nectar (see Note)
- 3 pints vanilla ice cream, slightly softened
- 1/4 cup salted roasted pistachios, coarsely chopped
- 2 tablespoons shredded sweetened coconut
INDIVIDUAL PEACH TARTE TATINS
By BobD
Combine 1 cup plus 2 tablespoons sugar and 1/4 cup water in heavy medium saucepan
- 8 SERVINGS
- 1 cup plus 2 tablespoons sugar plus additional for sprinkling
- 1/4 cup water
- 6 tablespoons (3/4 stick) unsalted butter
- 4 ripe peaches, peeled, halved, pitted
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 1 egg yolk, beaten to blend with 1 teaspoon water (for glaze)
- Lemon Ice Cream
- Special equipment: 9 3/4-cup custard cups
ROAST POUSSIN PAPRIKASH
By BobD
Preheat oven to 325°F. In advance (allow at least 2 hours), salt the exterior and the cavity of the poussins li...
- 4 SERVINGS
- 4 whole poussin
- Coarse sea salt
- 8 cloves garlic peeled
- 1 bunch fresh thyme
- 1/2 bunch fresh rosemary
- 1/2 lb egg noodles
- Salt
- 1 tablespoon vegetable oil
- 4 oz bacon or ventrèche
- 8 oz onions, cut into rings
- 3 oz Hungarian Paprika, sweet
- 1 oz Hungarian Paprika, hot water
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 12 oz chicken stock
- 6 oz crème fraiche or sour cream
- 2 oz parsley, chopped salt and freshly ground black pepper
SAFFRON SCENTED COUS COUS
By BobD
1. Combine boiling water and saffron in a small saucepan and let stand until saffron is softened
- • 3/4 cup boiling water
- • 1/4 teaspoon saffron threads
- • 3/4 cup chicken stock
- • 1 tablespoon extra-virgin olive oil
- • 1/2 teaspoon salt or pepper to taste
- • 1 1/2 cups couscous
- • 2 teaspoons finely chopped flat leaf-parsley
ARTIC CHAR w/SOBA NOODLES, PIGNOLI & LEMON
By BobD
1. Cook the noodles according to the package instructions
- 6 ounces soba noodles
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper, plus more for seasoning
- 1/2 teaspoon finely grated Meyer lemon zest
- 2 teaspoons fresh Meyer lemon juice
- 6 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds
- 4 arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed
- Meyer lemon wedges, for serving
- Chopped fresh cilantro or mint, for serving.
PEAR & GINGERBREAD UPSIDE DOWN CAKE
By BobD
Preheat oven to 350F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl
- 6 SERVINGS
- Topped with beautifully browned fall pears, this moist cake is perfect on its own-even better with a scoop of vanilla ice cream
- FOR TOPPING
- 2 1/2 firm pears (preferably Bosc)
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup packed light brown sugar
- FOR CAKE
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup molasses (preferably mild)
- 1 cup boiling water
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beated
- SPECIAL EQUIPMENT: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
- ACCOMPANIMENT: vanilla ice cream
CHEDDAR CHEESE STRAWS
By BobD
Preheat the oven to 350 degrees
- 8 tablespoons (1 stick) butter, softened
- 8 ounces deep-yellow, extra-sharp cheddar cheese, grated or finely shredded
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (add a pinch more if you like them a bit hotter)
- 1 1/2 cups plus 1 tablespoon sifted flour
BROWN SUGAR BERRY COBBLER
By BobD
Preheat oven to 425F with rack in middle
- 6 SERVINGS
- Mixing the brown sugar with regular sugar makes it easier to sprinkle on top of the biscuit topping; when it comes out, featherlight biscuits will be crowned by golden crunch.
- 3/4 to 1 cup plus 1 teaspoon packed dark brown sugar (depending on sweetness of berries), divided
- 2 1/2 tablespoons cornstarch
- 2 3/4 lb mixed berries (strawberries trimmed and halved if using)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 3/4 cup whole milk
- 1 teaspoon granulated sugar