BobD's profile page
Recipes
MOREL GRATIN
By BobD
Preheat the broiler. Melt the butter in a medium-size cast-iron skillet over medium-low heat
- 1 tablespoon unsalted butter
- 3 tablespoons chopped shallots
- 6 ounces fresh morels, cleaned
- 1 teaspoon kosher salt
- 1/4 cup heavy cream
- 2 tablespoons Cognac
- 2 tablespoons freshly grated Parmesan cheese
ORECCHIETTE w/FAVAS & TOMATOES
By BobD
In the medium saucepan, bring about 4 quarts of salted water to boil, drop in the shelled favas, and blanch about 2...
- to technique I have always liked, when preparing vegetables for a pasta dish, is to toss them in the pot with the pasta as it boils. Depending on which takes longer, I put the vegetable in first and then add the pasta, or vice versa.
- Either way, I believe this maximizes the flavor and nutritional value of the vegetables, and I know the pasta absorbs some of the vegetable flavor as they cook in the same water.
- 3 3 3 pounds fresh fava-bean pods, shelled
- 1/4 1/4 2 cup extra-virgin olive oil, plus 2 tablespoons
- 1 1 1 small onion, thinly sliced
- 1 1 1 pint cherry tomatoes, halved
- 2 2 2 teaspoons kosher salt
- 1 1 1 pound orecchiette
- 1 1 1 pound arugula leaves, washed and trimmed
- 1/2 1/2 1/2 cup Grana Padano, grated, plus more for passing
BREAST OF GUINEA HEN w/CORN SALAD
By BobD
1. Preheat oven to 375°F
- 2 SERVINGS
- Breast of Guinea Hen with Corn Salad and Truffle-Mushroom Sauce
- • 2 boned breast halves of Guinea Hen with skin on, about 6 ounces each, patted dry
- • Salt and freshly ground black pepper to taste
- • 6 tablespoons olive oil
- • 1/2 teaspoon fresh thyme leaves
- • Pinch fresh rosemary leaves
- • 2 slices smoked bacon, cut into thin strips
- • 2 ears of corn, kernels cut from cob
- • 12 to 14 thin green beans, tipped, cut crosswise in half, and blanched
- • 1/2 cup very well reduced mushroom stock
- • 2 tablespoons crème fraiche or sour cream
- • 1 tablespoon white truffle oil
SAFFRON HONEY MARSHMALLOWS
By BobD
. Place parchment or waxed paper on the bottom and sides of a 12 7/8-by-17 3 /4-inch baking sheet
- 6 drops yellow food coloring (optional)
- 2/3 cup superfine sugar
- 2 cups plus 1 teaspoon granulated sugar
- 1/2 teaspoon crumbled saffron threads
- 3 tablespoons unflavored gelatin (about 3 envelopes)
- 1/4 cup honey
- 2 large egg whites
- 1/4 teaspoon kosher salt.
TUSCAN TURKEY NOODLE SOUP
By BobD
Break down carcass into smaller pieces
- 8-10 SERVINGS
- Carcass from a 12- to 14-lb roast turkey, including skin, or 6 lb turkey wings
- 4 qt water
- 2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped
- 6 large garlic cloves, finely chopped
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 1/2 tablespoons chopped rosemary
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 (28-oz) can whole tomatoes in juice, drained and chopped
- 8 oz dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces
- 5 to 8 oz baby spinach
- ACCOMPANIMENT: grated Parmigiano-Reggiano
CHOCOLATE BREAD PARFAIT w/PERUGINA BACI
By BobD
Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water
- Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn't disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 8 ounces country-style white bread, crusts removed
- 1/2 cup espresso, freshly brewed
- 2 tablespoons dark rum
- 2 tablespoons sugar
- 1 1/2 cups heavy cream, chilled
- 1 1/2 cups Baci, coarsely chopped
Huevos Estrellados con Chorizo (Fried Eggs With Chorizo)
By BobD
Recipe adapted from Ryan Poli, Tavernita, Chicago
- 1/2 pound peeled Yukon potatoes, diced
- 6 cups plus 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1/4 cup small diced Spanish cured chorizo
- 2 large eggs
- Sea salt
STRAWBERRY PANNA COTTAS
By BobD
MAKE PANNA COTTAS: Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a...
- 6 SERVINGS
- FOR PANNA COTTA
- 3 cups sliced strawberries (1 lb)
- 1 3/4 cups well-shaken low-fat buttermilk
- 6 tablespoons sugar
- 2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
- 1/4 cup whole milk
- 1/4 cup heavy cream
- FOR COMPOTE
- 2 1/2 cups strawberries (preferably small; 3/4 lb), trimmed
- 1/4 cup fresh orange juice
- 2 teaspoons superfine granulated sugar
- SPECIAL EQUIPMENT: 6 (6-oz) stainless-steel or ceramic molds
Rosemary-Grilled Chicken with Mushroom Sauce
By BobD
Light a grill or preheat a grill pan
- 4 skinless, boneless chicken breast halves (1 1/4 pounds)
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon chopped rosemary
- Freshly ground pepper
- 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chopped thyme
- 3 medium tomatoeshalved, seeded and cut into 1/2-inch dice
- Salt
GRILLED EGGPLANT PARMIGIANA
By BobD
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic an...
- 4-6 SERVINGS
- Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1/4 teaspoon dried hot red-pepper flakes
- 1 (15-oz) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 cup coarsely chopped fresh basil
- 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup; see Tips)
- 4 small Italian eggplants (1/2 lb each)
- 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)