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Recipes
Riesling Gelée with Strawberry Conserve
By BobD
- 1 1/2 cups off-dry Riesling
- 1/4 cup sugar
- 1 1/4 teaspoons unflavored powdered gelatin
- 1 pint strawberries, cut into 1/4-inch dice
- 1 tablespoon honey
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon off-dry Riesling
Melon Granita Trio
By BobD
In Mexico, fruit often gets sprinkled with salt and chile powder and eaten as a snack
- 2 1/2 cups watermelon chunks, seeded
- 1/4 cup sugar
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne (optional)
- 1/2 cup plus 2 tablespoons water
- 1/4 cup sugar
- 2 1/2 cups honeydew chunks
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/2 cup plus 2 tablespoons water
- 1/4 cup sugar
- 2 1/2 cups cantaloupe chunks
- 1 tablespoon fresh lemon juice
GARLIC CHEESE BREAD
By BobD
1. In the bowl of a standing mixer fitted with a dough hook, mix together the flour, yeast, salt and Italian spice ...
- 2 cups bread flour
- 1/2 teaspoon instant yeast
- 1 teaspoon kosher salt
- 1/8 teaspoon dried Italian spices
- 1 1/2 teaspoons honey
- 1 cup water, room temperature
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 teaspoons finely chopped garlic (about 5 garlic cloves), divided
- 2 teaspoons chopped fresh thyme, divided
- 1 1/2 cups shredded mozzarella, divided
PUMPKIN FLAN w/SPICED PUMPKIN SEEDS
By BobD
MAKE CARAMEL: Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- FOR CARAMEL AND FLAN
- 2 cups sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 5 whole large eggs plus 1 large egg yolk
- 1 (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling)
- 1 teaspoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- FOR SPICED PUMPKIN SEEDS
- 1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- SPECIAL EQUIPMENT: a 2-quart souffle dish or round ceramic casserole dish
SPECK & FRESH ASIAGO PANINO
By BobD
Place Arugula & Radicchio is small bowl
- 1/2 cup fresh Arugula
- 1/4 cup thinly sliced Radicchio
- 1 Tablespoon Extra Virgin Olive Oil
- 1-2 teaspoons red wine vinegar
- 1 Italian roll or 6" piece of Focaccia or Ciabatta
- 3 ounces sliced Speck Alto Adige PGI
- 1 ounce sliced Asiago Fresco PDO
- 1 small tomato
Chilled Spring Pea Soup
By BobD
Chef Way: Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea sho...
- 8 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 onion, thinly sliced
- 1 leek, white and tender green parts only, thinly sliced
- 5 cups chicken stock or low-sodium broth
- Two 4-inch rosemary sprigs
- Salt and freshly ground white pepper
- 1/2 pound sugar snap peas, thinly sliced
- Two 10-ounce boxes frozen baby peas
- 1/4 cup flat-leaf parsley leaves
- 1 cup heavy cream
- 1 garlic clove, minced
Broccoli Rabe Pesto Bruschetta
By BobD
Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and ...
- 1 cup raw, shelled pistachios (5 ounces)
- 1 pound broccoli rabe, thick stems discarded
- 2 garlic cloves
- 2 cups flat-leaf parsley leaves
- 3/4 cup extra-virgin olive oil
- 1 cup freshly grated Pecorino Romano cheese
- Kosher salt and freshly ground pepper
Warm Grilled Corn with Pancetta and Red Pepper
By BobD
This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it ex...
- 16 ears of corn, shucked
- Vegetable oil, for drizzling
- 1/2 pound pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
- 1/2 cup water
- 2 tablespoons minced garlic
- 2 small red bell peppers, cut into 1/2-inch dice
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 2 tablespoons small oregano leaves
FROZEN STRAWBERRY-VANILLA POPS
By BobD
Mash strawberries in a large bowl with a potato masher or a fork
- 12 SERVINGS
- 1 lb strawberries, hulled and halved
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 2 pints premium vanilla ice cream
- EQUIPMENT: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden sticks
KALE & POTATO SOUP
By BobD
1. Heat one tablespoon of the oil over medium heat in a large, heavy soup pot, and add the onion
- This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. A Parmesan rind is added to the bouquet garni to enrich the broth.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 3/4 to 2 pounds starchy potatoes (such as Idaho potatoes), peeled and thinly sliced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
- 1 pound kale, stemmed and washed thoroughly
- Freshly ground pepper