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Recipes
LAMB MEATBALL SANDWICHES w/SOFRITO
By BobD
Preheat the oven to 350˚ and line a baking sheet with parchment paper
- 4 SERVINGS
- 1 pound ground lamb
- ¼ pound ground pork
- ¼ cup chopped flat-leaf parsley
- 2 teaspoons chopped fresh mint leaves
- 1 teaspoon fresh thyme leaves
- Zest of 1 lemon
- ½ teaspoon chile powder
- ¼ teaspoon cayenne pepper
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced yellow onion
- 1 cup white wine
- ½ teaspoon crushed saffron threads
- 1 cup stewed canned tomatoes (such as Muir Glen), roughly chopped
- 4 Italian or French rolls, split lengthwise
GOAT CHEESE, LEMON & CHIVE TURNOVERS
By BobD
Position a rack in the center of the oven and heat the oven to 400ºF
- 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
- 1/4 cup thinly sliced fresh chives
- 1/4 cup minced yellow onion
- 1 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Flour for dusting
- 1 sheet frozen puff pastry, thawed overnight in the refrigerator
GOAT CHEESE SOUFFLE w/THYME
By BobD
Preheat the oven to 400F. Butter a 6-cup souffle dish or an 8-cup gratin dish and coat it with the Parmesan
- 4 SERVINGS
- Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
- 1 1/4 cups milk or cream
- Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and freshly milled pepper
- Pinch cayenne
- 4 egg yolks
- 1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese
- 6 egg whites
- Several plump thyme sprigs, leaves only
HONEY PANNA COTTA
By BobD
1. In a small bowl, sprinkle the gelatin over the cold water
- 3 tablespoons granulated gelatin
- cup cold water
- 1 cup heavy cream, divided
- cup honey
- 1 cups buttermilk
WILD BOAR & APPLE STUFFING
By BobD
1. In a large sauté pan, melt butter over medium heat
- 1 medium yellow onion diced
- • 2 ribs celery diced
- • 1 12-ounce package of Wild Boar sausage
- • 4 cups unseasoned stuffing bread
- • 1 stick butter
- • 1 tablespoon minced fresh sage leaves
- • 1 to 2 apples peeled, cored and coarsely chopped
- • 2 cups chicken broth or water
- • salt and pepper to taste
TORTELLINI w/MORELS & CHANTERELLES
By BobD
1. In a medium skillet, heat oil and 4 Tablespoons butter over medium heat
- 6 SERVINGS
- • 1/4 cup extra-virgin olive oil
- • 1 3-ounce black truffle butter
- • 1/2 cup shallots, finely chopped
- • 1 pound fresh morels, washed
- • 1 pound chanterelles, cut lengthwise
- • 1/4 cup Madeira wine
- • 2 cups chicken stock
- • 2 teaspoons coarse salt
- • 1/2 teaspoon freshly ground pepper
- • 1 tablespoon chopped fresh tarragon, plus more for garnish
- • 1/2 cup heavy cream
- • 3 boxes fresh black truffle tortellini
- • 3 ounces freshly grated Parmesan cheese
RED MULLET w/ORANGE & GINGER
By BobD
Toast coriander in a dry small heavy skillet over medium heat, shaking skillet occasionally, until fragrant and a s...
- 2 SERVINGS
- While red mullet is Marco Pierre White's first choice for this dish, any small, whole, firm-textured fish will work well.
- 1/4 teaspoon coriander seeds
- 3 navel oranges, at room temperature
- 2 tablespoons extra-virgin olive oil
- 2 whole star anise
- 1 (2-inch) piece peeled ginger, cut into fine matchsticks
- 1 1/4 cups peanut oil
- 2 (8- to 12-oz) whole red mullet, cleaned, with head and tail intact
- Sea salt for sprinkling
- GARNISH: cilantro sprigs
CHIX BREAST & RRP SANDS w/CILANTRO RELISH
By BobD
POACH CHICKEN: Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes
- 6 SERVINGS
- CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
- 10 cups water
- 6 skinless boneless chicken breast halves (2 1/2 lb)
- 4 large yellow bell peppers
- 2/3 cup blanched slivered almonds, toasted (see Tips)
- 1 garlic clove
- 1 1/2 tablespoons chopped fresh jalapeno including seeds
- 1 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 3 tablespoons fresh lime juice
- 3 tablespoons sour cream
- 1 teaspoon salt
- 12 slices good-quality whole-wheat sandwich bread
Mixed Green Salad with Fig Yogurt Dressing
By BobD
Tossed with a healthy mix of lettuces such as arugula and watercress, this tangy-sweet dressing combines low-fat yo...
- 1/4 cup plus 2 tablespoons dried figs, stemmed and halved
- 2 cups boiling water
- 1/2 cup plain low-fat yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper
- 8 cups mixed greens, about 1/2 pound)
- 1 cup shaved Parmigiano-Reggiano cheese, about 3 ounces
CREPES w/CHOCOLATE & WALNUTS
By BobD
To make the palacinke batter, whisk together the eggs, 2 cups of water, rum, vanilla, sugar and salt in a large bow...
- Every culture has its pancakes and Istria has palacinke. Truly no different from crespelle or crepes.Sometimes palacinke were more elaborate: filled with ricotta and baked or layered like a cake with different fillings in between.
- But the most luxurious-and always our favorite-were palacinke spread with melted chocolate.
- For the palacinke
- 2 eggs
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/3 teaspoon salt
- 2 cups all-purpose flour
- 8 tablespoons melted butter, or more if needed
- Zest of 2 lemons, finely grated
- For Serving
- 10 ounces excellent bittersweet chocolate, or semisweet chocolate
- 1 1/2 cups walnuts, toasted and coarsely chopped
- 1 cup heavy cream, chilled (plus sugar to taste)
- Directions