BobD's profile page
Recipes
Semifreddo S'mores
By BobD
Semifreddo, the luscious Italian dessert, is cold and creamy like ice cream but much simpler to make
- 2 cups Marshmallow Fluff
- 2 cups heavy cream
- 8 large egg yolks
- 1/4 cup sugar
- 1/4 cup water
- 2 sticks unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/3 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 1 cup milk-chocolate chips
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon coarse sea salt, such as Maldon
CURRIED BNUT SQUASH w/MAPLE SYRUP
By BobD
Roast until half-tender, then stir in chunks of apple and some maple syrup
- Toss chunks of butternut squash with butter and curry powder.
Roasted Beet, Carrot and Scallion Skewers with Tarragon
By BobD
Preheat the oven to 350°
- 6 medium beets (about 2 inches in diameter), stems trimmed
- 4 medium carrots, cut into twenty-four 1 1/2-by-1/2-inch sticks
- Extra-virgin olive oil, for drizzling
- 12 scallions, white and tender green parts, cut into twenty-four 1 1/2-inch lengths
- Salt and freshly ground pepper
- 2 tablespoons chopped tarragon
POTATO CASSEROLE
By BobD
Preheat oven to 425F with rack in middle
- 4-6 SERVINGS
- 2 lb boiling potatoes
- 5 tablespoons unsalted butter, melted
- 1/2 cup reduced-sodium chicken broth
- EQUIPMENT: an adjustable-blade slicer
ALMOND SHERRY CHRISTMAS TRIFLE
By BobD
MAKE CAKE LAYERS: Preheat oven to 350F with racks in upper and lower thirds
- 8-10 SRVINGS
- FOR CAKE LAYERS
- 3 oz almond paste (1/3 cup)
- 3/4 cup granulated sugar, divided
- 1 cup all-purpose flour, divided
- 1/4 teaspoon plus a pinch of salt, divided
- 6 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 4 large egg whites at room temperature 30 minutes
- FOR ASSEMBLING TRIFLE
- 1 cup sour-cherry preserves
- Sherry syrup
- Vanilla custard
- FOR PRALINE ALMONDS
- 1/3 cup sliced almonds
- 1/4 cup confectioners sugar
- FOR TOPPING
- 1 cup chilled heavy cream
- 3 tablespoons medium-dry Sherry
- 1 tablespoon sugar
- EQUIPMENT: 2 (15- by 10-inch) 4-sided sheet pans; a 2 1/2- to 3-qt glass trifle or souffle dish
BAKED WHITEFISH w/TOMATOES & GARLIC
By BobD
Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over
- 4 SERVINGS
- 1 large bunch cilantro, chopped
- 3 large garlic cloves, chopped
- 3 tomatoes, sliced
- 4 5-to 6-ounce whitefish or sea bass fillets
- 1/4 cup olive oil
- 1 tablespoon paprika
- 1 teaspoon instant chicken bouillon granules
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground pepper
- 3 cups (about) water
CHICKEN CREOLE
By BobD
Make a roux by heating the oil in a heavy pot or Dutch oven, add flour gradually and stir until well mixed
- 3-4 large chicken breasts cut each into 3 smaller pieces
- 1 cup oil
- 1 cup flour
- 1 (7 oz.) can Rotel Tomatoes
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 1/2 cup green onion tops, chopped
- 1/4 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 3 tbsp. Creole seasoning, to ta
Chicken Smothered in Gravy
By BobD
- 2 1/2 tablespoons canola oil
- Eight 3-ounce skinless chicken drumsticks
- Salt and freshly ground pepper
- 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
- 1 1/2 tablespoons all-purpose flour
- 1 medium onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 large tomatopeeled, seeded and coarsely chopped
- 1 teaspoon tomato paste
- 1 cup 2-percent milk
- 1/4 cup low-sodium chicken broth
- 2 parsley sprigs plus 2 teaspoons chopped parsley
FRIED CORNBREAD PATTIES
By BobD
Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consist...
- 1 cup cornmeal
- 2 tbsp. flour, heaping
- 1/2 tsp. salt
- 3 cups boiling water
- 1 cup oil for frying
FRESH CORN SPOON BREAD
By BobD
Preheat oven to 425F. Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan...
- 6 SERVINGS
- 2 cups whole milk
- 1/3 cup yellow cornmeal
- 1 1/2 cups fresh corn kernels (from 2 to 3 ears)
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 4 large eggs, separated