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Recipes
Devils on Horseback
By zboni
Preheat the oven to 300°
- 12 strips of bacon, halved crosswise
- 24 dates, pitted
- 6 squares of bittersweet baker's chocolate broken into shards
- Fleur de sel or other course sea salt
- 12 marcona almonds, halved
- 1/2 jalapeno, seeded and thinly sliced into 1/4" pieces
Frico
By zboni
Grate Parmesan in shreds until you have about 1 cup
- 1 cup shredded Parmesan
Roasted Artichokes w/Carrots & Fennel
By zboni
preheat oven to 400º Bring large pot of water to boil and add salt
- 2 lemons
- 4 large artichoke hearts quartered
- 16 baby cut carrots
- 1 small fennel bulb, halved lengthwise, then each half cut into quarters
- salt & pepper
- 1-1/2 tsp. herbs d’provence
- 2 Tbsp EVOO
- 1 cup dry white wine, or chicken stock
- 1-1/2 tbsp finely chopped fennel leaves
- 3 tbsp unsalted butter (optional)
Roasted Pears with Blue Cheese
By zboni
Preheat the oven to 375 degrees F
- • 3 ripe but firm Anjou pears
- • Freshly squeezed lemon juice (3 lemons)
- • 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- • 1/4 cup dried cranberries
- • 1/4 cup walnut halves, toasted and chopped
- • 1/2 cup apple cider
- • 3 tablespoons port
- • 1/3 cup light brown sugar, lightly packed
- • 1/4 cup good olive oil
- • 6 ounces baby arugula
- • Kosher salt
Tuna Meatballs: Polpette di Tonno
By zboni
Cut tuna into chunks and pass through meat grinder with a medium die
- 1 pound fresh tuna, all skin and sinews removed
- 3 tablespoons breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup grated Pecorino
- 1 teaspoon golden raisins
- 2 tablespoons pine nuts
- Salt and freshly ground black pepper
- Flour, for coating
- Extra-virgin olive oil to fill a deep pot no more than halfway
- 2 garlic cloves, thinly sliced
- 1 (28-ounce) can peeled whole tomatoes, chopped by hand
- 1/2 bunch fresh parsley, finely chopped
- Fennel fronds, for garnish, optional
Tomato & Goat Cheese Tarte Tatin
By zboni
Onion Confit: In a saucepan heat olive oil, add onion and cook until dark golden brown; add brown sugar and vinegar
- Onion Confit:
- 2 tbsp olive oil
- 3 large white or Vidalia onions
- 1/4 cup light brown sugar
- 1/4 cup balsamic vinegar
- Filling:
- 1 tbsp sweet butter
- 1 tbsp olive oil
- 4 to 6 large tomatoes (yellow & red) cut into 1/4 inch thick slices
- 1-1/2 cup fresh bread crumbs, (fresh mountain bread, crust cut off & chopped in cuisinart) mixed with garlic, parsley and fresh thyme
- 1/2 cup onion confit
- 6 to 8 slices mozzarella (packaged, not fresh)
- 4 ounces goat cheese (frozen for 2 hours)
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
By zboni
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1...
- Leaves from 1 bunch fresh cilantro, chopped
- 2 jalapenos, sliced
- 4 teaspoons grated fresh ginger
- 4 garlic cloves, grated
- 4 limes, juiced
- 1/2 cup soy sauce
- 1/8 teaspoon sugar
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 (6 ounce) blocks sushi-quality tuna
- 2 ripe avocados, halved, pitted, peeled and sliced
Blue Cheese Foam with Port Wine Reduction
By zboni
Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat
- 3 cups dry port wine
- 2 cups chilled heavy cream
- 5 ounces blue cheese, crumbled (recommended: Maytag)
- Salt and freshly ground black pepper
Chocolate-Hazelnut Ravioli
By zboni
Line a baking sheet with plastic wrap
- 16 wonton wrappers
- 1 egg, beaten to blend
- 1 cup chocolate-hazelnut spread (recommended: Nutella)
- Vegetable oil, for frying
- 16 fresh mint leaves
- Nonstick vegetable oil spray
- Granulated sugar, for dredging
- Powdered sugar, for dusting
Tomato Bisque
By zboni
Saute onions in olive oil 4–5 minutes, in a large stockpot over medium heat
- 1 cup onion, chopped
- 1 Tbsp. garlic, minced
- 4 cups tomatoes, seeded and diced
- 1 1/2 cups fennel bulb, trimmed, diced
- 1 cup russet potato, peeled, diced
- 1/4 cup carrots, peeled and grated
- 4 cups chicken or vegetable broth
- 3 T. fresh basil, chiffonade
- 2 T. fresh lemon juice
- 2 T. dry sherry
- 1 t. fresh thyme leaves
- 1 t. fresh oregano leaves
- 1/2 t. salt
- 1/2 t. white pepper