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Recipes
GRILLED CORN & FIGS w/BALSAMIC
By BobD
Clean the grill rack very well
- For serving:
- Serves 6
- 6 large ears sweet corn
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt, plus more to taste
- 1 pound (about 1 pint) ripe fresh figs, preferably a dark variety
- 1 to 2 tablespoons Drizzling Sauce of Reduced Balsamic Vinegar
ROASTED PARSNIPS w/SAGE
By BobD
Put oven rack in lower third of oven and preheat oven to 450°F
- Caramelized by high-heat roasting, all that these parsnips needed was a hint of sage to make fans of us all.
- 2 lb parsnips
- 1 tablespoon coarsely chopped fresh sage
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Banana Pudding with Vanilla Wafer Crumble
By BobD
A spectacularly creamy banana pudding topped with a crumble made from vanilla wafer cookies
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup plus 2 teaspoons sugar
- Salt
- 2 cups whole milk
- 3 tablespoons banana liqueur (optional)
- 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- 1 cup vanilla wafer cookies (about 15), coarsely ground
- 1/4 teaspoon cinnamon
- 2 bananas, coarsely chopped
SAUCE aux CHAMPIGNONS
By BobD
Prepare the mushrooms and set aside
- 1/2 pound mushrooms, thinly sliced, about 2 cups
- 5 tablespoons butter
- Juice of one-half lemon
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt, if desired
- Freshly ground pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup heavy cream
Marasca Fizz
By BobD
Country offers 50 sparkling wines by the bottle and up to 6 by the glass
- 3 maraschino cherries, plus 3/4 ounce syrup from the jar
- Superfine sugar
- 3 dashes of Angostura Bitters
- 2 brown sugar cubes
- 1/2 ounce Cherry Heering or cherry liqueur
- 4 ounces chilled Champagne
STUFFED CREMINI w/RICE & EGG
By BobD
Mix with cooked rice, an egg for every 2 cups of mushrooms and enough bread crumbs and grated Parmesan to bind slig...
- Trim cremini or portobello mushrooms and chop stems. Cook crumbled sausage in olive oil until it begins to brown, then add stems and chopped onion and garlic.
ORANGE PUDDING CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- 2 large navel oranges
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- Rounded 1/4 teaspoon salt
- 3 large eggs, separated
- 1 cup whole milk
- 1/2 stick unsalted butter, melted and cooled
- 2 tablespoons fresh lemon juice
MUSHROOM CAESAR SALAD
By BobD
Blend first 8 ingredients in processor until almost smooth
- 4 SERVINGS
- 1/4 cup fresh lemon juice
- 4 anchovy fillets
- 2 large garlic cloves
- 2 teaspoons drained capers
- 2 teaspoons Dijon mustard
- 2 teaspoons prepared white horseradish
- 1 teaspoon Worcestershire sauce
- 2 dashes of hot pepper sauce (such as Tabasco)
- 3/4 cup olive oil
- 1/2 pound mushrooms, thinly sliced
- 1 large head romaine lettuce, torn into bite-size pieces
- 2 cups purchased garlic-flavored croutons
- 1/2 cup grated Parmesan cheese
ZITI w/POBLANOS AND CHIPOTLE SAUCE
By BobD
Cook onion, poblanos, and 1/2 tsp salt in oil in a heavy medium pot over medium heat, covered, stirring occasionall...
- 8 SERVINGS
- 1 large onion, thinly sliced (2 1/4 cups)
- 1/2 lb fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise
- 2 tablespoons olive oil
- 1 cup chopped bottled roasted red peppers
- 1 lb ziti or penne
- 1 tablespoon chopped canned chipotles in adobo
- 1 1/2 cups sour cream
- 1 cup chopped scallions (about 1 bunch)
- 1/4 cup chopped cilantro
- GARNISH: raw green (hulled) pumpkin seeds (pepitas), toasted
LAMB STUFFED CABBAGE BALLS
By BobD
Carefully cut away the bottom center core of the cabbage
- 1 large or 2 small heads cabbage, about 4 1/2 pounds
- 1 pound lean ground lamb
- 1 tablespoon corn, peanut or vegetable oil
- 3 1/2 cups finely chopped onions
- 2 teaspoons finely minced garlic
- 1 cup finely chopped green pepper
- 1 cup finely chopped celery
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup fine, fresh bread crumbs
- 1/3 cup finely chopped fresh dill
- 2 eggs, lightly beaten
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/4 teaspoon dried, hot red-pepper flakes
- 2 tablespoons butter
- 2 bay leaves
- 4 whole cloves
- 2 cups crushed or chopped canned imported tomatoes
- 2 cups fresh or canned chicken or beef broth