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Recipes
STEWED CHESTNUTS w/RICOTTA
By BobD
1. Preheat oven to 375 degrees
- 2 pounds peeled chestnuts
- 1 small fennel bulb, halved, a few fronds chopped and reserved for garnish
- 2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish
- 2 small bay leaves
- Kosher salt
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter, cut into small pieces
- 3/4 cup whole-milk ricotta, at room temperature.
MEYER LEMON SOUFFLE
By BobD
Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat
- 8 SERVINGS
- Meyer lemons are so special-more naturally sweet and floral than regular lemons-and we think using them in a souffles a nice way to highlight their uniqueness.
- 1 cup whole milk
- 4 large eggs, separated, plus 2 additional large egg whites
- 1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
- 1/3 cup fresh Meyer lemon or other lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- SPECIAL EQUIPMENT: a 7-inch souffle dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper
SHOULDER LAMB CHOPS w/EGGPLANT RELISH
By BobD
Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper
- 4 SERVINGS
- 4 (1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
- 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
- 3 tablespoons extra-virgin olive oil, divided
- 1 (10-ounce) jar roasted eggplant, drained (cut up any large pieces)
- 1 (4-ounce) jar sliced pimientos, rinsed and drained
- 1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 teaspoon sugar, or to taste
Thai Chicken and Watermelon Salad
By BobD
For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and f...
- 2 stalks of fresh lemongrass, pale inner core only, minced
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breast halves, butterflied
- 2 Thai chiles, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 2 tablespoons water
- 2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups)
- 1/4 cup each of chopped cilantro and mint
Peaches and Plums with Sesame Crumble
By BobD
When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the ...
- 1/2 cup all-purpose flour
- 3 packed tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into tablespoons
- 1 tablespoon tahini
- 1 1/2 teaspoons black sesame seeds
- 1 pound purple plums (about 3), thinly sliced
- 1 1/2 pounds peaches (about 3), peeled with a vegetable peeler and thinly sliced
- 1/2 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
APPLE CIDER BEIGNETS w/BUTTER RUM
By BobD
MAKE SAUCE: Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, u...
- 4-6 SERVINGS
- APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE
- FOR SAUCE
- 1 cup sugar
- 3 tablespoons unsalted butter, cut into pieces
- 1/3 cups water
- 1/4 cup dark rum
- 1/2 teaspoon cider vinegar
- 1/4 cup heavy cream
- FOR BEIGNETS
- 8 About 8 cups vegetable oil, divided
- 2 Golden Delicious apples
- 1 3/4 cups self-rising cake flour, divided
- 1 large egg
- 3/4 cup sparkling apple cider
- confectioner's sugar for dusting
- SPECIAL EQUIPMENT: a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter
CHICKEN STEW w/CIDER & PARSNIPS
By BobD
Heat the oven to 400 degrees F
- 4 SERVINGS
- 2 tablespoons cooking oil
- 4 chicken thighs
- 4 chicken drumsticks
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon flour
- 1 cup apple cider
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 onion, cut into thin slices
- 1 pound parsnips, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1/2 teaspoon dried thyme
SMOKED TROUT & ARUGULA TOASTS
By BobD
Cut half of lemon into 8 thin slices; leave second half unsliced
- 4 SERVINGS
- 1 lemon
- 4 whole-grain bread slices, toasted, cooled
- Unsalted butter, room temperature
- 8 ounces smoked trout or smoked whitefish chubs, skin and bones removed
- 16 arugula leaves (about 2 bunches)
RED PEPPER & EGGPLANT TIAN w/ANCHOVIES
By BobD
Roast red bell peppers directly over gas flame or in broiler until blackened on all sides
- 8 SERVINGS
- TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS
- 4 large red bell peppers (about 2 pounds)
- 9 tablespoons olive oil
- 2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds
- 3 cups fresh breadcrumbs made from crustless French bread
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh thyme
- 7 tablespoons coarsely chopped pitted Nicoise olives or other brine-cured black olives
- 6 large plum tomatoes, thinly sliced
- 1 2-ounce can anchovy fillets, drained
TORTILLA ESPANOLA
By BobD
1. Lightly beat the eggs and season with a generous sprinkle of salt
- In the traditional tortilla Española, or Spanish omelet, the quality and careful preparation of each ingredient--eggs, olive oil, garlic, onion and potato--is critical. However, even the classic dish's bare-bones ingredients are up for debate.
- 8 8 8 eggs
- Salt
- 2 2 2 cups high-quality olive oil
- 1 1 1 sweet onion, thinly sliced
- 1 1 1 clove garlic, crushed slightly
- 3 3 1/4-inch large Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds