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Recipes
SICILIAN BAKED RABBIT w/OLIVES, RAISINS
By BobD
Directions 1. Preheat oven to 350°F
- 4 SERVINGS
- Sicilian Baked Rabbit with Green Olives, Golden Raisins, Capers, and Pine Nuts
- • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry
- • Salt and pepper to taste
- • 4 to 5 tablespoons fruity olive oil
- • 1/2 cup fresh bread crumbs
- • 1 1/2 teaspoons dried oregano leaves
- • 3/4 pound onions, thinly sliced
- • 1 1/4 cups celery cut into 1/2 inch dice
- • 1/2 cup golden raisins
- • 3/4 cup dry white wine mixed with 3/4 cup water
- • 2 tablespoons tomato paste
- • 2 tablespoons small capers, drained
- • 1/2 cup chopped Sicilian-style green olives
- • 1/3 cup chopped sun-dried tomatoes, softened in a little warm water if needed
- • 1/4 cup pine nuts, lightly roasted
- • Juice and grated zest of 1 orange
- • 1/4 cup chopped flat-leaf parsley
- Serve over fettuccine noodles tossed with a fruity olive oil. Make the caponata topping ahead, if you prefer, and gently reheat before serving.
PUMPKIN PARFAITS
By BobD
Sprinkle gelatin over water in a small saucepan and let soften 1 minute
- 8 SERVINGS
- 1 envelope unflavored gelatin (2 1/4 tsp)
- 1/4 cup cold water
- 1 (15-oz) can pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 1/4 cups chilled heavy cream, divided
- 1 1/2 teaspoons pure vanilla extract, divided
- 20 gingersnap cookies, coarsely crushed
- EQUIPMENT: 8 (6- to 8-oz) glasses
GREEN TEA ICE CREAM
By BobD
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat
- 1 QUART
- Don't limit green tea ice cream to Japanese-themed meals; it makes a great ending to almost any seafood dinner.
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 6 large eggs
- 2/3 cup sugar
- 2 tablespoons matcha (powdered Japanese green tea)
- SPECIAL EQUIPMENT: an ice cream maker
JAMAICAN CURRY POWDER
By BobD
Grind whole spices to a powder in grinder
- YIELDS 1/3 CUP
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon whole green cardamom pods
- 1 teaspoon fenugreek seeds
- 1 (3-inch) cinnamon stick, broken up
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- EQUIPMENT: an electric coffee/spice grinder
SAVORY DIJON ICE CREAM w/GRAVLAX
By BobD
Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally
- 1 QUART
- Crisp, earthy rye or wheat crackers bring texture you'd miss if it weren't there.
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon curry powder (preferably Madras)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 6 large egg yolks
- 1 cup packed light brown sugar
- 6 tablespoons Dijon mustard
- EQUIPMENT: an ice cream maker
- ACCOMPANIMENTS: gravlaks; salmon roe; chopped dill; rye or wheat crackers
Lidia's Ziti with Broccoli Rabe & Sausage
By BobD
Broccoli rabe and sausage seem like a match made in heaven
- 1/4 cup olive oil
- 3 large cloves garlic, crushed and peeled
- 1/4 teaspoon salt, plus 1 tablespoon for the pasta water
- 1 pound ziti
- 1/2 pound sweet Italian sausage, meat removed from casing and crumbled
- 2 pounds broccoli rabe, cleaned and cut
- 1/4 teaspoon hot red pepper flakes
- 1/2 cup grated Grana Padano, or Parmigiano-Reggiano cheese
OYSTER PAN ROAST W/SEA URCHIN BUTTER
By BobD
1. Place a sieve over a large mixing bowl
- Time: 40 minutes
- 1 1/4 About 1 1/4 ounces sea urchin ( 1/2 small tray), see note
- 1/4 teaspoon kosher salt, more to taste
- 1 lemon, juiced
- 1/4 pound (one stick) sweet butter, at room temperature
- 1 tablespoon extra virgin olive oil
- 4 medium shallots, finely diced
- 1 clove of garlic, minced
- 1 cup dry vermouth, or a dry white wine
- 4 cups best-quality fish stock
- 4 cups heavy cream
- 24 oysters, shucked, with their liquor
- Good-quality peasant bread, toasted
BAVARIAN STYLE SOFT PRETZELS
By BobD
In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the f...
- YIELD 12 PRETZELS
- LAUGENBREZELN
- 1 tablespoon barley malt syrup or dark brown sugar
- 2 tablespoons lard or softened unsalted butter
- 2 tablespoons instant yeast
- 6 cups (about 30 ounces) bread flour
- 1 tablespoon plus 1/2 teaspoon kosher salt
- Food-grade lye, for dipping (see note)
- Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt).
SPAGHETTI w/TOMATO-APPLE SAUCE
By BobD
Pour the canned tomatoes into the food processor or blender, and purée until smooth
- Serves 6
- 3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
- 6 tablespoons extra- virgin olive oil
- 2 large stalks celery, cut in 1/4- inch dice (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon kosher salt
- 1 pound tart, firm apples, such as Granny Smith
- 1 pound spaghetti
- 1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
- Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
SPAGHETTI w/ENOKI MUSHROOMS & MARINARA
By BobD
Place tomatoes in a saucepan and cook until reduced by half
- 6 cups canned Italian plum tomatoes
- 2 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 teaspoons dried oregano
- 1 tablespoon chopped fresh basil or half the amount dried
- 3 tablespoons chopped parsley
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 bunches enokitake mushrooms, cooked in foil (see recipe)
- 1 pound spaghetti or spaghettini, cooked according to taste
- Grated Parmesan cheese