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Recipes
Apricot, Almond and Brown Butter Tart
By BobD
This dried-apricot tart is crispy and tender, tangy and sweet all at the same time
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) chilled unsalted butter, diced
- 5 tablespoons ice water
- 1/4 teaspoon pure vanilla extract
- 3/4 cup slivered almonds
- 2 cups dry white wine
- 2 cups dried apricots (10 ounces)
- 1 stick unsalted butter
- 1 vanilla bean—halved lengthwise, seeds scraped and reserved
- 1 3/4 cups confectioners' sugar
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1/4 teaspoon pure almond extract
- Sweetened whipped cream, for serving
CARAMEL RICE FLAN
By BobD
Heat the oven to 300 degrees
- Butter or cooking spray for the soufflé dish
- 2/3 cup Arborio rice
- 4 3/4 cups milk
- 2 3-inch cinnamon sticks
- 1 1/2 teaspoons ground cardamom
- Grated zest of 1 lemon
- 2 teaspoons cardamom pods, cracked with the side of a knife
- 3/4 cup heavy cream
- 3 eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 1 1/3 cups sugar.
ROAST GOOSE
By BobD
1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached,...
- 6 + SERVINGS
- This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high heat roasting is needed before serving.
- • One 9 to 11 lb goose
- • 3 tablespoons rendered goose fat
- • 11/2 cups each coarsely chopped carrots, onions, and celery
- • 6 tablespoons all-purpose flour
- • 4 cups chicken stock
- • 2 cups dry white wine
- • 4 sprigs flat-leaf parsley
- • Peelings from 1 green apple (optional)
- • 6 cloves
- • 1 large bay leaf
- • 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
- • 1/2 cup dried cherries
- • 2 tablespoons Armagnac
- • 1 tablespoon red currant jelly
- • Salt and freshly ground black pepper to taste
- Potatoes sautéed in goose fat are a sublime accompaniment for this festive offering.
ROBIOLA STUFFED TOMATOES
By BobD
Halve the tomatoes and scoop out the seeds and some of the flesh
- 4 SERVINGS
- 4 large ripe tomatoes
- Kosher salt to taste
- 3 ½ ounces robiola cheese, rind removed, diced
- 2 ounces gorgonzola cheese, crumbled
- 2 tablespoons unsalted butter, softened
- Freshly ground black pepper to taste
- 4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
- ½ teaspoon mild paprika
- 4 chives, finely diced
- 2 tablespoons vodka.
RICE STICK NOODLES w/BOK CHOY & CHERRY TOMS
By BobD
Place the noodles in a large bowl and cover with warm water
- 4-6 SERVINGS
- 7 ounces thin rice stick noodles (1/2 of a 14-ounce package)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce (low-sodium if desired)
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño
- 2 tablespoons peanut oil or canola oil
- 2 eggs, beaten
- 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
- 1 1/2 cups cherry tomatoes, halved
- Salt to taste
- 1/2 teaspoon sugar
- 1 cup coarsely chopped cilantro (can include stems), plus additional sprigs for garnish
- 2 teaspoons sesame oil
PAPPARDELLE w/LONG COOKED DUCK SUGO
By BobD
Prepare pasta dough and chill it
- to also recommend using duck legs for this dish rather than a whole duck, as I think they're tastier and make a better sauce. If you don't see packaged duck legs, ask your butcher to special order them for you.
- 1 1 1 pound fresh pappardelle
- 4 4 6 pounds duck legs, (5 or 6 legs)
- 1/2 1/2 1/2 cup dried porcini
- 6 6 6 cups poultry or vegetable stock, or as needed
- 1 1 1 large onion, chopped (2 cups)
- 1 1 1-inch cup celery , cut in 1-inch chunks
- 4 4 4 garlic cloves, peeled
- 6 6 6 fresh sage leaves
- 1 1 1 cup fresh Italian parsley leaves, loosely packed
- 2 2 2 tablespoons fresh rosemary needled, stripped from the stem
- 6 6 6 tablespoons extra-virgin olive oil, plus mroe for serving
- 1 1 to teaspoon Coarse sea salt, or kosher salt, or to taste
- 1 1 1 cup dry white wine
- to pepper, freshly ground, to taste
- Grana Padano, or Parmigiana-Reggiano freshly grated
Baked Eggs en Cocotte with Basil
By BobD
Preheat the oven to 350°
- 8 teaspoons extra-virgin olive oil
- 8 large eggs
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1/4 cup chopped basil
- Buttered toasted whole wheat or white bread
Thai Chicken, Zucchini and Tomato Curry
By BobD
In a large skillet, heat 2 tablespoons of the oil
- 3 tablespoons vegetable oil
- 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
- 1 onion, sliced 1/4 inch thick
- 2 zucchini (1 pound), cut into 2-by-1/2-inch sticks
- 1 1/2 cups cherry tomatoes
- 1 tablespoon Thai red curry paste
- 1/2 cup unsweetened coconut milk
- 2 tablespoons water
- Finely grated zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/2 cup chopped cilantro
- Rice, for serving
ROSEMARY GARLIC PORK LOIN CHOPS w/GRAVY
By BobD
Puree gherkins with broth in a blender until smooth, then strain through a fine-mesh sieve into a bowl, discarding ...
- 2 SERVINGS
- The pickles' sharpness mellows when combined with the rosemary and garlic, and sauteed red onions make a handsome topping.
- 7 or 8 sweet gherkins, chopped (1/3 cup)
- 1 1/2 cups reduced-sodium chicken broth
- 1 teaspoon finely chopped rosemary
- 3 garlic cloves, minced
- 2 (3/4-inch-thick) bone-in center-cut pork chops
- 1 large red onion, cut into 1/4-inch-thick rounds
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
- 2 teaspoons all-purpose flour
PEAR WEDGES w/PROSCIUTTO & MINT
By BobD
Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint
- 1 tablespoon olive oil
- 2 teaspoons canned pear nectar
- 1 teaspoon Sherry wine vinegar
- 1/4 teaspoon aniseed, lightly crushed
- 2 tablespoons sliced fresh mint, divided
- 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
- Thin prosciutto slices