BobD's profile page
Recipes
FUDGY COFFEE BROWNIES
By BobD
Preheat oven to 350F with rack in middle
- 32 2" SQUARES
- 2 sticks (1/2 lb) unsalted butter
- 5 oz unsweetened chocolate
- 2 tablespoons instant-espresso powder
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 5 large eggs
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
Raspberry Gelatin with Nectarines
By BobD
This silky, sophisticated fruit gelatin is an ideal dessert for a late-summer day
- 4 half-pints raspberries
- 1 cup water
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1/2 cup finely diced peeled nectarines or mangoes
- Lightly sweetened whipped cream
Curried Chicken on Pita
By BobD
Preheat the oven to 400°
- 1 1/4 cups plain low-fat yogurt
- 4 garlic cloves, very finely chopped
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
- 1 tablespoon vegetable oil
- 2 jalapeños, seeded and thinly sliced
- 1 large red onion, halved lengthwise and thinly sliced crosswise
- Salt and freshly ground pepper
- Four 8-inch whole wheat pita breads
- 4 romaine lettuce leaves
- 1 large tomato, cut into thin wedges
- 1 medium cucumber—peeled, halved, seeded and cut into thin crescents
PINEAPPLE GINGER COCKTAILS
By BobD
Cut pineapple into cubes and puree in blender with ginger, water, vanilla, bitters, and a pinch of salt
- 4 SERVINGS
- 1/2 pineapple (about 1 lb), peeled
- 1 tablespoon finely chopped peeled ginger
- 1/4 cup water
- 1/4 teaspoon pure vanilla extract
- 6 About 6 dashes Angostura bitters (optional)
- Ice
- 1/2 cup rum (preferably dark)
- GARNISH: pineapple wedges
CORN, SWEET ONION & SQUASH CURRY
By BobD
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides
- 4-6 SERVINGS
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut from cob
- 1 medium yellow squash or zucchini, cut into 1/3-inch dice
- 1 Walla Walla or other sweet onion, halved and sliced
- 1 garlic clove, minced
- 1 (1-inch) piece peeled ginger, grated (2 tsp)
- 1 teaspoon Jamaican curry powder
- 2 tablespoons dry white wine
- 1 cup well-stirred canned unsweetened coconut milk
- A few drops Jamaican hot sauce, or to taste
FRIED MUSSELS IN OUZO/PERNOD BUTTER
By BobD
Place the mussels in a large pot over high heat and add the wine, if using
- 4-6 SERVINGS
- 35 to 40 large mussels, cleaned under running water (about 3 pounds)
- 1 cup dry white wine (optional)
- Sea salt
- Good pinch of Aleppo or Maras pepper or hot red pepper flakes, to taste
- 1 cup plus 2 tablespoons cornstarch
- Olive oil or olive and sunflower oil for frying
- 11 / 2 cups all-purpose flour
- 11 / 2 teaspoons baking powder
- 1 cup ouzo (see Note)
- 1 / 2 cup sparkling water, or more as needed
- 2 lemons, quartered
- Vali's Skordalia or Roasted Garlic Skordalia
STIR FRIED SNOW PEAS w/SOBA NOODLES
By BobD
1. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix
- 1 tablespoon peanut butter (to taste)
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2 teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt and freshly ground pepper to taste
- 2 large garlic cloves, minced
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon sesame oil
- 1/2 cup vegetable or chicken broth
- 2 tablespoons canola oil
- 1/2 pound snow peas, strings and stem ends removed
- 1 bunch scallions, white and light green parts only
- 1/4 pound firm tofu, sliced (optional)
- 8 ounces soba noodles, cooked
- 4 large radishes, trimmed, cut in half, and thinly sliced
- 3 tablespoons chopped cilantro
MUSTARD CARAMEL CRUNCHIES
By BobD
Line baking pan with nonstick foil, leaving an overhang on 2 sides
- 1 cup sugar
- 1/4 cup water
- 3 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 6 oz thin pretzel sticks, divided
- 8 oz bittersweet chocolate, chopped
- EQUIPMENT: a 9-inch square baking pan; nonstick foil; a small offset spatula
PUFFED PANCAKE w/STRAWBERRIES
By BobD
Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl
- Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.
- 1 pound small strawberries, hulled, sliced (about 1 2/3 cups)
- 2 tablespoons powdered sugar plus additional for dusting
- 3 tablespoons unsalted butter
- 3/4 cup whole milk, room temperature
- 3 large eggs, room temperature
- 3/4 cup all purpose flour
- Pinch of salt
- Lemon wedges
AVOCADO CREME BRULEE
By BobD
Scrape seeds from vanilla bean into a small heavy saucepan using tip of a paring knife, then add cream, zest, and a...
- 4 SERVINGS
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups heavy cream
- 1 (2-inch-long) strip lemon zest
- 1 1/2 ripe 6- to 8-oz avocados
- 1/2 cup plus 2 tablespoons plus 8 teaspoons sugar, divided
- 2 tablespoons fresh lemon juice
- EQUIPMENT: 4 (5-ounce) ramekins; a small blowtorch