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Recipes
Dark-Chocolate Pudding with Candied Ginger
By BobD
"For me, ginger should be everywhere," says Jean-Georges Vongerichten
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup unsweetened cocoa powder
- 5 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 quart half-and-half
- One 3.5-ounce bar bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- Lightly sweetened whipped cream and sliced candied ginger, for serving
OVEN ROASTED FISH w/FENNEL
By BobD
1. Trim the stalks and fronds from the fennel, and set them aside
- 2 2 2 pounds fennel with fronds still attached (3 medium bulbs)
- 2 2 2 tablespoons extra virgin olive oil
- 1 1 1 medium onion, preferably a spring onion, chopped (about 1 cup chopped onion)
- 2 2 2 garlic cloves, minced
- to and freshly ground pepper to taste
- 1 1/2 1 1/2 1/2 pounds firm white fish fillets, such as Pacific cod, Pacific halibut or striped mullet
JASMINE RICE w/COCONUT SAUCE
By BobD
In a saucepan, combine coconut milk, water, sugar, and salt
- 1 (14 oz.) can coconut milk
- 1 1/4 cup water
- 1 tsp. sugar
- 1 pinch salt
- 1 1/2 cup uncooked jasmine rice
DUCK BREAST w/SWEET CHERRY SAUCE
By BobD
Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, a...
- 4 SERVINGS
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion (1 small)
- 3 garlic cloves, crushed
- 1 tablespoon finely chopped shallot
- 1 teaspoon tomato paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Scant 1/4 teaspoon dried hot red pepper flakes
- 3/4 teaspoon salt
- 1/2 cup coarsely chopped red bell pepper (1/2 medium)
- 1 plum tomato, coarsely chopped
- 1/4 cup dry red wine
- 1 1/2 to 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon Dijon mustard
- 1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
- 2 (3/4-lb) boneless Moulard duck breasts with skin*
- 2 tablespoons water
- 1 tablespoon chopped fresh tarragon or chives
- SPECIAL EQUIPMENT: an instant-read thermometer
FRIED GREEN TOMATOES
By BobD
Sprinkle the tomato slices with the salt and pepper; set aside
- 4-6 SERVINGS
- 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
- Kosher salt and freshly ground black pepper to taste
- 1 cup finely ground cornmeal
- 1 teaspoon paprika or pimenta Spanish smoked paprika, available at latienda.com)
- 2 eggs
- Vegetable oil
Sweet-and-Sour Carrots
By BobD
For this decidedly modern take on French glazed carrots, Jean-Georges Vongerichten swaps in a fragrant elderflower ...
- 2 pounds small or baby carrots, peeled and tops trimmed
- 2 tablespoons extra-virgin olive oil
- Salt
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup elderflower cordial (see Note)
- 1 tablespoon pink peppercorns, coarsely ground in a mortar
- 2 tablespoons unsalted butter
- 2 tablespoons chopped cilantro
ROASTED MUSHROOMS W/GARLIC, THYME & BALSAMIC
By BobD
Preheat oven to 400F/200C or heat gas or charcoal grill to medium high
- 1 lb. mushrooms (I used brown Crimini mushrooms)
- 2 T + 1 tsp. olive oil
- salt and fresh ground black pepper to taste
- 1 T finely minced garlic
- 1 T balsamic vinegar
- 2 T finely chopped fresh thyme leaves
- 1 T chopped fresh parsley (optional, for garnish)
Strawberry Cheesecake
By BobD
Jewish and Italian immigrants alike brought their own distinctive versions of cheesecake to America
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- Three 8-ounce packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 6 large eggs, at room temperature
- 2 cups sour cream, at room temperature
- 1/3 cup all-purpose flour, sifted
- 2 teaspoons vanilla extract
- Finely grated zest and juice of 1 lemon
- 1/2 cup strawberry jam
- 1/2 cup finely chopped, strawberries
- 12 whole strawberries, hulled
PISTO MANCHEGO w/EGGS
By BobD
Note: When you seed the tomatoes, set a strainer over a bowl
- 2 2 2 tablespoons olive oil
- 1 1 1 medium onion, chopped
- 4 4 4 garlic cloves, minced
- 2 2 2 pounds zucchini, or a combination of green and yellow summer squash, diced
- 2 2 1 pounds tomatoes, peeled, seeded and chopped, or 1 (28-ounce) can, drained and chopped (see note below)
- 1/4 1/4 1/4 teaspoon sugar
- to 1 taste (a generous amount, at least 1 teaspoon)
- Lots of freshly ground black pepper
- 6 6 6 eggs
SCALLOPS COOKED IN THEIR SHELLS
By BobD
In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours
- 1 head garlic, cloves separated and peeled
- 1 cup olive oil, plus more for brushing the scallops
- 2 small zucchini
- 1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice
- 2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 2 small ribs celery, cut into 1/4-inch dice
- 10 pearl onions, peeled, trimmed and cut into 1/4-inch dice
- 1 cup white veal stock or chicken stock
- 2 preserved lemons (recipe follows), cut into 1/4-inch dice
- 1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice
- 1 1/2 ripe avocados, cut into 1/3-inch dice
- 2 tablespoons aged sherry vinegar
- 40 sea scallops, preferably in their shells