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Recipes
BLACK RICE SALAD
By BobD
Cook rice in a large pot of boiling salted water (1 Tbsp salt for 4 qt water), uncovered, stirring occasionally, un...
- 8 SERVINGS
- 2 cups Chinese black rice
- 1 1/2 cups basil leaves, divided
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 ribs celery, diced
- 5 radishes, diced
- 1 cup chopped scallions (1 bunch)
SPICY CRAB PASTA w/PRESERVED LEMON
By BobD
Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente
- 4 SERVINGS
- 1/2 lb spaghettini (thin spaghetti)
- 1/2 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 1 to 2 teaspoons sambal oelek or Sriracha sauce
- 1/2 lb shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs)
- 2 pieces preserved lemon (make recipe or use store-bought), pulp discarded and rind rinsed and finely chopped (1 tablespoon)
- 1/3 cup finely chopped flat-leaf parsley
- 2 tablespoons salted butter
TURKEY GRAVY FROM SCRATCH
By BobD
1. For the stock: Heat oven to 375 degrees
- FOR THE TURKEY STOCK:
- 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
- 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
- Salt and black pepper
- 1 medium onion, peeled and stuck with 3 cloves
- 3 large carrots, peeled and cut into large chunks
- 3 stalks celery with leaves, trimmed and cut into large chunks
- 2 bay leaves
- 12 black peppercorns
- 1 cup white wine, Madeira, vermouth, dry sherry or water
- FOR THE GRAVY:
- 12 tablespoons ( 3/4 cup) all-purpose flour
- Salt and black pepper.
SAUTEED FENNEL, CAPERS & ARUGULA
By BobD
Heat oil in large nonstick skillet over medium-high heat
- 6 SERVINGS
- 1 teaspoon olive oil
- 1 1-pound fennel bulb, thinly sliced (about 3 cups)
- 1 cup thinly sliced leek (white and pale green parts only)
- 1/2 cup finely chopped orange bell pepper
- 1/4 cup drained capers
- 8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
- 1 1/4 cups finely chopped fresh arugula leaves
ASPARAGUS w/CHARDONNAY SABAYON
By BobD
In a large pot of boiling salted water, cook asparagus until just tender, about 5 minutes
- Salt
- 24 fat spears of green asparagus, trimmed and bottom third peeled
- 7 tablespoons unsalted butter
- 2/3 cup chardonnay
- 1 medium shallot, finely chopped
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- Freshly ground white pepper.
Peach Crisps
By BobD
"I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest," Paul Virant...
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 cup rolled oats
- 7 tablespoons cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 3 pounds peaches
- 1/4 cup cornstarch
- Ice cream, for serving (optional)
TOMATO TERRINE
By BobD
Bring first 8 ingredients and 3 cups water to a boil in a large saucepan
- 2 carrots, chopped
- 1 leek, thinly sliced
- 1 celery stalk, chopped
- 1 shallot, halved
- 1 garlic clove
- 10 flat-leaf parsley sprigs
- 10 black peppercorns
- 3 fresh bay leaves (or 1 dried)
- 6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
- 1 teaspoon kosher salt plus more for seasoning
- 1 1/2 tablespoons unflavored gelatin
- 1/4 cup thinly sliced chives plus more
- 2 teaspoons red wine vinegar
- Nonstick vegetable oil spray
- Extra-virgin olive oil
- Sea salt
- Special Equipment: You will need two 8x4 1/2" loaf pans
SWEET STUFFED ROASTED CAPON
By BobD
1. Preheat the oven to 450°F
- For the stuffing:
- 8-10 SERVINGS
- Ingredients
- • 1 8-pound capon, cleaned and trimmed
- • 4 tablespoons black truffle butter, softened
- • 4 imported bay leaves, dried
- • 2 packages wild boar sausage removed from casing
- • 1/2 cup fresh bread crumbs
- • 12 peeled chestnuts
- • 1/4 teaspoon freshly ground cinnamon
- • 1/4 teaspoon freshly ground allspice
- • 1 large egg
- • 1 duck & veal demi-glace
- • Fine sea salt and freshly ground black pepper
RABBIT RISOTTO w/RAMPS & FIDDLEHEADS
By BobD
1. Heat oil in a large, heavy sauté pan over medium-high heat until hot
- 6 SERVINGS
- • 3 tablespoons olive or canola oil
- • 1 Rabbit Loin, Boneless (1-1/2 pounds)
- • 4 ramps (wild leeks) or 1 large leek, sliced 1/4-inch thick, white and light green part, rinsed to remove sand and drained
- • 1/2 tablespoon finely chopped garlic
- • 1 large red bell pepper, cut into 1/4-inch dice
- • 1 pound Arborio rice
- • 8 ounces dry white wine
- • 11/2 quarts chicken stock or rabbit stock, heated
- • 1/2 pound fiddlehead ferns or young asparagus (both available in the Spring by calling (800) 327-8246), cleaned, trimmed, blanched and shocked. Leave fiddleheads whole. Cut asparagus on bias into 1/
- • 4 ounces Manchego or Parmesan cheese, grated
- • 2 ounces assorted fresh herbs (flat-leaf parsley, thyme, tarragon, chives) chopped + 6 small sprigs thyme, to garnish
- • Salt and freshly ground black pepper to taste
GAME SAUSAGE STUFFED MUSHROOMS
By BobD
Directions 1. Preheat the oven to 450 F
- 2 lbs Button Mushrooms
- • 1 pack Wild Boar or Venison sausage
- • 1/2 cup bread crumbs