BobD's profile page
Recipes
SMKD WHITEFISH SAND w/CURRY AIOLI & CHUTNEY
By BobD
1. Make the aioli: In a small bowl, whisk the mayonnaise with the curry powder, lemon juice and a dash of Tabasco u...
- Smoked Whitefish Sandwich with Curry Aioli and Raisin Chutney
- Aioli
- 1 cup mayonnaise
- 3 tablespoons curry powder
- 1 teaspoon fresh lemon juice
- Tabasco sauce
- Chutney
- 1 1/2 cups red raisins
- 1 cup fresh orange juice
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 tablespoon finely chopped peeled fresh ginger
- One 1-inch strip orange peel
- Sandwiches
- 4 (approximately 7-inch) pieces naan
- 12 ounces smoked whitefish
- 2 cups flat-leaf parsley leaves
- 1 medium carrot, peeled and shaved with a vegetable peeler (about 2 cups)
- 1/2 cup marcona almonds, toasted and coarsely chopped
- 1/2 cup golden raisins
RSTD LEMON & GARLIC STEAMING LIQUID
By BobD
Preheat the oven to 375 degrees
- 2 small heads garlic, smashed
- 2 lemons, cut across into 1/8-inch slices
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 3 cups water
SousChefSeries 2012
By BobD
directions 1. Preheat the oven to 375°
- purpose flour 1/4 cup packed light brown sugar Pinch kosher salt 4 tablespoons unsalted butter, cut into small cubes Mousse 8 ounces fat
- free fromage blanc 4 ounces goat’s
- milk cheese (chèvre) 1/4 cup granulated sugar 1 vanilla bean, split and seeds scraped 1 teaspoon vanilla extract
HERBED SALAD w/GOAT CHEESE TOASTS
By BobD
1. In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat throu...
- For the tomato cooler:
- Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts
- 1 teaspoon olive oil
- 1 clove garlic, peeled
- 1 teaspoon freshly ground cumin
- 1 1/4 teaspoons sweet paprika
- Large pinch of cayenne pepper
- 19 ounces ripe tomatoes, cored and quartered
- 1 teaspoon Maldon or other sea salt
- Freshly ground black pepper
- Juice of 1/2 lemon, plus 4 small lemon slivers for serving
- Dash of Angostura bitters
- Splash of Worcestershire sauce
- 2 sprigs cilantro
- For the salad:
- 1 heaped tablespoon black pumpkin seeds or pepitas
- 1/2 cup roughly sliced celery with leaves (preferably inner stalks)
- 3 handfuls mixed watercress and arugula, roughly torn
- 1 scallion, roughly chopped
- 1/2 smallish cucumber, halved lengthwise and thinly sliced
- 1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
- 2 tablespoons olive oil
- 2 teaspoons red-wine or sherry vinegar
- For the toasts:
- 8 small slices country bread, toasted
- 3 tablespoons soft, creamy goat cheese.
MUSTARDY BRAISED RABBIT w/CARROTS
By BobD
1. Preheat oven to 325 degrees
- 1/4 cup all-purpose flour
- 2 thyme sprigs
- 1 rosemary sprig
- 1 whole clove
- 1 2 1/2-pound rabbit, cut into 8 pieces, rinsed and patted dry
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1/4 cup (4 tablespoons) extra virgin olive oil
- 4 large leeks, halved lengthwise, cleaned and thinly sliced crosswise
- 3 tablespoons chopped fresh sage
- 1 pound carrots, peeled, trimmed and cut into 1 1/2-inch chunks
- 1 celery stick, diced
- 3 garlic cloves, thinly sliced
- 2 teaspoons whole coriander seeds
- 1 cup dry white wine
- 2 About 2 cups chicken stock
- 1 to 2 tablespoons Di jon mustard, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Buttered noodles, for serving (optional).
Halibut with Shellfish en Papillote
By BobD
DIRECTIONS 1. Prepare the fish: Preheat the oven to 400°
- inch
- 12 12
- 1 ounce fillet (skin removed and fish cut into 1
- 10 21/25 cubes) Mussels, 10 (scrubbed and debearded) Medium 21/25
SPICED APPLE CAKE w/EGGNOG SAUCE
By BobD
In small bowl, combine raisins and rum
- 1/2 cup 1/2 cup raisins or dried cranberries
- 3 tablespoons 3 tablespoons Applejack, dark or golden rum, or warm water
- 2 cups 2 cups all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1 teaspoon 1 teaspoon ground allspice
- 1 teaspoon 1 teaspoon ground cinnamon
- 1 teaspoon 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon 1/4 teaspoon ground cloves
- 1/2 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup (packed) light brown sugar, sifted
- 1 cup 1 cup granulated sugar
- 1 cup 1 cup (2 sticks) unsalted butter, softened
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 3 3 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups)
- 1 cup 1 cup (4 ounces) pecans, coarsely chopped
- 1/3 cup 1/3 cup crystallized ginger, finely chopped
- Special Equipment: 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
- Garnish: confectioner's sugar for dusting
- Accompaniment: 3 cups eggnog, chilled
Boston Lettuce with Cilantro and Walnuts
By BobD
Katya Drozdova serves simple salads like this one at her Moscow restaurants
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 10 medium radishes, very thinly sliced on a mandoline
- 5 scallions, thinly sliced
- 1 head Boston lettuce, small leaves left whole and large leaves torn
- 2 tablespoons chopped cilantro leaves
- 3 tablespoons chopped walnuts
Joel Robuchon's Crispy Shrimp in Kataifi Crust
By BobD
Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermi...
- 3/4 cup fresh orange juice
- 1/2 teaspoon jasmine tea
- 4 rosemary leaves
- 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
- 1/4 teaspoon balsamic vinegar
- Salt
- 1/4 pound kataifi dough (see Note), snipped into 4-inch lengths
- 1/3 cup basil leaves, finely shredded
- 1/3 cup chives, cut in 1-inch lengths
- 1 large egg
- 1 tablespoon water
- All-purpose flour, for dredging
- 16 large shrimp, shelled (but with tail shells left on) and deveined
- Freshly ground pepper
- Vegetable oil, for frying
Whipped Yukon Gold Potatoes
By BobD
These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to...
- 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes
- 1 cup heavy cream
- Salt and freshly ground white pepper
- 2 tablespoons snipped chives