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Recipes
ALMOND BARS w/WHITE CHOC DRIZZLE
By BobD
Preheat oven to 350 degrees F
- YIELD 24 BARS
- 1 cup butter
- 3/4 cup white sugar
- 1 egg
- 1/2 cup almond paste or almond pastry filling
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 1/2 ounces sliced almonds
- 1 egg white
- 2 oz. white chocolate, melted
SOUTHEAST ASIAN SQUASH CURRY
By BobD
Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers
- 4 SERVINGS
- 1 tablespoon plus 2 tsp vegetable oil, divided
- 1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 3/4 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1 (14-oz) can unsweetened coconut milk (do not stir), divided
- 1 1/2 to 2 tablespoons Thai Kitchen red curry paste
- 1/3 cup water
- 1 (2- to 3-inch) cinnamon stick
- 3 whole cloves
- 5 oz baby spinach (5 cups packed)
- 1 tablespoon Asian fish sauce, or to taste
- 1/4 cup salted roasted cashews, chopped
- ACCOMPANIMENT: lime wedges
Yucatán-Spiced Chicken
By BobD
These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yuca...
- Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
- Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
- 4 garlic cloves, chopped
- 3 tablespoons ancho chile powder
- 2 tablespoons chopped fresh oregano
- Extra-virgin olive oil
- Salt and freshly ground pepper
- Four 8-ounce chicken breast halves on the bone, with skin
- 1 large chayote—halved lengthwise, pitted and cut into 12 wedges
- 1 seeded poblano, cut into thin rings
- 1 red onion, thinly sliced into rings
- 2 tablespoons each of thinly sliced cilantro and mint
LEMON GLAZED BUTTER CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon whole milk
- 1 tablespoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature 30 minutes
- 1 cup confectioners sugar
- 1/4 cup fresh lemon juice
- GARNISH: confectioners sugar for dusting
GUACAMOLE PASTA
By BobD
MAKE NOODLES: Bring broth and agar flakes to a boil in a small heavy saucepan, whisking, then boil until most of...
- 8 SERVINGS
- Agar flakes, available at most natural foods stores, are the secret ingredient used to craft the noodles is straight out of MacGyver, utilizing ordinary drinking straws.
- FOR AVOCADO NOODLES
- 3/4 cup plus 2 Tbsp reduced-sodium chicken broth
- 2 tablespoons agar flakes (preferably Eden brand)
- 1/2 ripe 6- to 8-oz avocado, pitted and peeled
- 1/4 teaspoon grated lime zest
- 2 teaspoons fresh lime juice
- FOR SALSA
- 1 cup cherry tomatoes
- 2 tablespoons finely chopped white onion
- 1 teaspoon minced fresh jalapeno including seeds)
- 2 teaspoons fresh lime juice
- 1 teaspoon tequila
- 2 tablespoons extra-virgin olive oil
- GARNISH: 8 cilantro leaves
- EQUIPMENT: a squeeze bottle; 32 non-bendable drinking straws
EGG LEMON SOUP
By BobD
1. Bring the garlic broth to a simmer and season as desired with salt and pepper
- The authentic version of this Greek dish is chicken soup with an egg-and-lemon enrichment stirred in at the end. Using garlic broth transforms a Greek classic into a refreshing, lemony twist on garlic soup.
- 2 quarts garlic broth
- Salt and freshly ground pepper
- 1/2 cup long grain rice
- 2 eggs
- 1/4 to 1/3 cup lemon juice (to taste)
- 2 tablespoons chopped fresh parsley
- optional: a good size broccoli crown, broken into small florets and steamed for 5 minutes
TONNATO SAUCE w/ARUGULA
By BobD
Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a b...
- 1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1/4 cup drained capers, divided
- 4 flat anchovy fillets
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 5 ounces baby arugula (12 cups)
- Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water
STEAK AU POIVRE
By BobD
1. Remove the steaks from the refrigerator 20 minutes in advance
- 4 steaks, 1/2 pound (220 g.) each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping
- Crushed pepper—black, gray, or green
- Salt
- 2 tablespoons neutral oil
- 4 tablespoons (60 g.) cold butter
- 1/2 cup (10 cl.) dry white wine
- 1/2 cup (10 cl.) brown veal stock (or from a bouillon cube)
- 1 tablespoon crème fraîche (optional)
- 1 tablespoon mustard (optional)
Roasted Sea Bass with Summer Squash
By BobD
ladolemono (lemon juice and olive oil) with mustard and yogurt create a tangy, creamy sauce for succulent roasted f...
- Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted
- Salt and freshly ground black pepper
- 4 sprigs each of thyme, rosemary and dill
- 4 plum tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 2 tablespoons extra-virgin olive oil, for drizzling and serving
- 1 tablespoon dried Greek oregano
- 1/4 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 2 tablespoons plain whole-milk Greek yogurt or Homemade Greek Yogurt
- 2/3 cup mixed chopped dill, mint and parsley
- Lemon wedges, for serving
White Lasagna Cupcakes
By BobD
Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper