BobD's profile page
Recipes
BEEF CHEEKS BRAISED IN RED WINE w/ORANGE
By BobD
Preheat oven to 350F with rack in middle
- 4 SERVINGS
- JOUES DE BOEUF AUX AGRUMES
- BEEF CHEEKS BRAISED IN RED WINE WITH ORANGE ZEST
- 2 lb beef cheeks or boneless beef chuck roast
- 2 tablespoons grapeseed or vegetable oil
- 1 lb onions, coarsely chopped
- 1 lb baby carrots, peeled
- 1 (750-ml) bottle dry red wine
- 6 to 8 (3- by 1-inch) strips of orange zest
VEAL CHOPS w/ARUGULA & BASIL SALAD
By BobD
START SALAD: Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, t...
- 6 SERVINGS
- FOR SALAD
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 medium tomatoes, cut into thin wedges
- 1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
- 10 oz baby arugula (5 cups)
- 1 cup packed basil leaves, torn into pieces
- FOR VEAL CHOPS
- 6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 lb)
- 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
- 4 cups grated Parmigiano-Reggiano
- 1 cup olive oil
CRUNCHY NOODLE KUGEL
By BobD
Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice
- 8-12 SERVINGS
- 1 cup raisins
- Sherry or orange juice
- 1 pound egg noodles
- 6 tablespoons unsalted butter, cut into pieces, more for pan
- 4 large eggs
- 3 cups cottage cheese
- 1 cup sour cream
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- Grated zest of 1 lemon
- Pinch of salt.
POTATO PANCAKES w/FOIE GRAS & APPLES
By BobD
1. Combine sliced apples with simple syrup in a bowl and soak for 8 hours or overnight
- 6-12 SERVINGS
- • 2 medium Granny Smith or other tart green apples, peeled, cored, and cut crosswise in 1/8-inch slices (reserve trimmings)
- • 2/3 cup simple syrup
- • 11/4 cups duck and veal demi-glace
- • 2 medium-large baking potatoes (about 11/4 pounds), peeled
- • 1 small onion
- • 1 small delicious or other sweet apple, peeled
- • 1 tablespoons minced flat-leaf parsley
- • 1 egg, beaten
- • 6 or more tablespoons all-purpose flour
- • Salt and freshly ground white pepper to taste
- • 1 Duck Fat
- • 21/2 pounds Grade A foie gras, cleaned and cut into 6 (21/2- to 3-ounce) medallions
- • 24 chives
DRIED FRUIT PASTELITOS
By BobD
1. To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until...
- FOR THE CRUST:
- 1 pound mixed dried fruit, like prunes, apples and apricots
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves or grated nutmeg
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup shortening or lard
- 1 tablespoon milk
- 1 1/2 teaspoons sugar
- 1/2 teaspoon cinnamon.
STEAMED EGG CUSTARD w/BLUE CRAB
By BobD
MAKE DASHI: Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes
- 8 SERVINGS
- FOR DASHI
- 3 large dried Chinese black mushrooms
- 2 1/3 cups water
- 1 (4-inch) piece kombu (dried kelp)
- 2 tablespoons bonito flakes
- FOR CUSTARD
- 6 large eggs
- 1/4 cup heavy cream
- 1 1/2 teaspoons Shaoxing wine
- 1 1/2 teaspoons dry Oloroso Sherry
- 1 1/2 teaspoons soy sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 teaspoon Asian sesame oil
- FOR CRAB TOPPING
- 18 flowering Chinese chives, touogh bottoms discarded
- 1/2 lb jumbo lump crabmeat, picked over
- 1/2 teaspoon Asian sesame oil
- 1/4 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons Shaoxing wine
- 1 tablespoon dry Oloroso Sherry
- pinch of white pepper
- EQUIPMENT: 8 (4- to 5-oz) bowls or ramekins
FROMAGE BLANC SOUFFLE
By BobD
Liberally butter a shallow 2-quart (2-L) baking dish, with sides that are at least 2 1/2 inches (8 cm) high
- 8 SERVINGS
- 8 tablespoons (120 g) unsalted butter, at room temperature, plus more for the baking dish
- 11 1/2 tablespoons (165 g) sugar, plus more for the baking dish
- Freshly grated zest of 1 lemon
- 3 tablespoons (25 g) cornstarch
- 4 large egg yolks
- 2 cups (480 g) fromage blanc
- 6 large egg whites (at room temperature)
- Pinch of salt
Stuffed Whole Wild Salmon
By BobD
Preheat the oven to 425°
- 6 garlic cloves, thinly sliced
- 2 serrano chiles, thinly sliced crosswise
- 1 medium red onion, thinly sliced
- 1 whole orange, thinly sliced
- 1 whole lemon, thinly sliced
- 1/2 small fennel bulb, cored and very thinly sliced
- 2 tablespoons pure ancho chile powder
- 3 tablespoons extra-virgin olive oil, plus more for rubbing and serving
- One 8- to 9-pound whole wild salmon, scaled and cleaned
- Salt and freshly ground pepper
RUSTIC PEACH AND CHERRY PIE
By BobD
Heat oven to 400 degrees. Butter a 9-by-13-inch or similar-size baking dish; set aside
- Stone Fruit Patchwork Bake
- 8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
- 1 1/2 cups all-purpose flour, more for rolling
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 3 pounds peaches, seeded and sliced (about 5 large)
- 1 cup cherries, stones in or pitted
- 1 tablespoon freshly squeezed lemon juice.
Jean-Georges' Salmon with Roasted Shiitakes and Mushroom Sauce
By BobD
In mushroom season, Jean-Georges Vongerichten makes this salmon dish with fresh porcinis at Jean Georges
- 3 tablespoons olive oil
- 1 pound small shiitake mushrooms, stems reserved to make Mushroom Syrup
- 16 medium garlic cloves
- 1 jalapeño, sliced 1 inch thick
- Salt
- 2 tablespoons grapeseed oil
- Four 6-ounce salmon fillets with skin
- Freshly ground white pepper
- 1/4 cup Mushroom Syrup
- Lemon wedges, for serving