BobD's profile page
Recipes
MUSHROOM & LENTIL POT PIES w/GOUDA BISCUIT
By BobD
For filling: Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil
- Filling:
- 1/2 cup lentils
- 1/4 teaspoon salt
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4-inch-thick rounds
- 1 1/2 teaspoons dried sage
- 1/4 teaspoon dried thyme
- 1 large garlic clove, minced
- 2 tablespoons all purpose flour
- 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
- 4 teaspoons soy sauce
- 1 tablespoon tomato paste
- Topping:
- 1 cup plus 2 tablespoons all purpose flour
- 6 tablespoons yellow cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 teaspoons chilled unsalted butter, diced
- 1/2 cup buttermilk
- 3/4 cup (packed) coarsely grated Gouda cheese about 3 ounces
LOBSTER ROLLS w/LEMON VINAIGRETTE
By BobD
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
- Yield: Makes 6 servings
- 4 (1 1/4-to 1 1/2-pounds) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
- Accompaniment: lemon wedges
Watermelon Granita with Cardamom Syrup
By BobD
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, ...
- 3/4 cup water
- 1 1/4 cups sugar
- 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons cardamom pods, crushed
STUFFED LAMB LEG w/CARAMELIZED LEMON JUS
By BobD
Open lamb, boned side up, like book
- Yield: Makes about 3 cups
- 1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
- 4 large garlic cloves; 3 chopped, 1 sliced
- 2 teaspoons finely grated lemon peel
- 20 fresh sage leaves (about), divided
- 4 ounces thinly sliced pancetta (Italian bacon)
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Caramelized Lemon Jus
Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches
By BobD
Because Mary Ellen Carroll and Donna Wingate happened to find plump huckleberries right before the ICA dinner, they...
- 1 cup instant polenta
- 3/4 cup all-purpose flour, plus more for dusting
- 2/3 cup confectioners' sugar
- 1/8 teaspoon baking powder
- Pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons solid vegetable shortening, at room temperature
- Finely grated zest of 1 lemon
- 1 egg, at room temperature
- 1 tablespoon poppy seeds
- 2 About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly
ARTIC CHAR w/CHINESE BROCCOLI & SWEET POTS
By BobD
Preheat oven to 400F. Wrap sweet potatoes individually in foil
- 4 SERVINGS
- Arctic Char with Chinese Broccoli and Sweet Potato Puree
- 3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
- 1 teaspoon (or more) hot prepared Chinese mustard
- 1 cup balsamic vinegar
- 1 1/2 teaspoons soy sauce
- 1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
- 2 slices bacon, cut into 1-inch pieces
- 2 teaspoons yellow mustard seeds
- 4 5- to 6-ounce arctic char fillets
- 2 tablespoons vegetable oil, divided
BANANA CUPCAKES w/PEANUT BUTTER FROSTING
By BobD
For cupcakes: Position rack in center of oven and preheat to 350F
- Cupcakes:
- YIELD 12 CUPCAKES
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 very ripe large bananas, peeled
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 large egg yolk
- Frosting:
- 1 1/2 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
- Chopped lightly salted roasted peanuts (optional)
GOLDEN EGGS
By BobD
Preheat the oven to 325F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds
- For the Cake:
- 12 PIECES
- Nonstick baking spray
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups nonfat buttermilk
- For dipping the eggs:
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup sugar and 1 teaspoon cinnamon mixed together in a small shallow bowl
Spicy Roast Chicken
By BobD
- 1/4 cup Dijon mustard
- 1/2 tablespoon water
- 1/2 tablespoon ancho chile powder
- 5 garlic cloves, minced
- 3 tablespoons finely chopped sage
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- One 4-pound pastured chicken
- 2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh bread crumbs
- Finely grated zest of 1 lemon
- 1 tablespoon chopped parsley
- 1/4 teaspoon cayenne
- Salt
CLASSIC TERRINE OF FOIE GRAS
By BobD
1. Preheat oven to 200°F
- 10 SERVINGS
- Whole foie gras slowly cooked in terrine w/ Sauternes Serve chld w/slices of pheasant breast-Sauternes, late-harvest Jurancon or Cotes de Gascogne.
- • 1 whole Grade A foie gras, about 1 1/2 pounds, at room temperature, cleaned and deveined
- • Salt and pepper to taste
- • 2/3 cup Sauternes