BobD's profile page
Recipes
BRAISED RABBIT LEGS
By BobD
1. Heat oven to 350 degrees
- 8 rabbit hind legs, about 2 1/2 to 3 pounds
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 large shallots, thinly sliced
- 1/3 cup cornichons, halved
- 1/4 cup cornichon brine
- 3 tablespoons white wine vinegar
- 3 cups chicken stock, or as needed
- 4 tablespoons butter, cut into pieces
- 1/3 cup chopped flat-leaf parsley.
BLACK EYED PEAS w/COLLARD GREENS
By BobD
1. Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain
- Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
- 1/2 pound black-eyed peas, rinsed
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1 bay leaf
- Salt to taste
- 1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
- 2 tablespoons tomato paste dissolved in 1/2 cup water
- 1/4 to 1/2 cup chopped fresh dill (to taste)
- Freshly ground pepper to taste
- For topping (optional): crumbled feta or fresh lemon juice
CAULIFLOWER PICCALILLI
By BobD
Toss vegetables with kosher salt and celery salt in a colander set over a bowl and let stand 1 hour
- 4 CUPS
- This crunchy, tangy, brilliantly bright relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to some smoked trout to your morning bacon and eggs.
- 2 Kirby cucumbers, peeled and chopped
- 1 (1 1/2-lb) head cauliflower, cut into tiny florets
- 1 celery rib, chopped
- 1 tablespoon kosher salt
- 1 tablespoon celery salt
- 2 cups white-wine vinegar
- 2/3 cup sugar
- 1/2 cup plus 2 tablespoons water, divided
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
ROCKY ROAD CANDY
By BobD
In a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until sm...
- 1 cup semisweet chocolate chips
- 1 (1 oz.) square unsweetened baking chocolate
- 1 tbsp. butter
- 2 eggs
- 1 1/4 cups confectioners' sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 cups salted peanuts
- 2 cups miniature marshmallows
FRESH CHERRY GELATO
By BobD
Make gelato: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
- For gelato:
- YIELD 5 CUPS
- 1/2 vanilla bean, halved lengthwise
- 3 1/2 cups whole milk
- 1/2 cup turbinado sugar such as Sugar in the Raw
- 2 tablespoons cornstarch
- For cherries:
- 1/2 pound bing cherries (1 1/2 cups; do not substitute frozen), pitted
- 2 tablespoons turbinado sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- Equipment:
- an ice cream maker
Jamaican Jerk Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried garlic
- 1/2 teaspoon dried onion
- 1/2 teaspoon dried thyme
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
- 1 teaspoon jerk paste
- Fresh thyme leaves, for sprinkling
MISO SOUP w/TOFU
By BobD
1. Warm the dashi or water in a medium saucepan
- This miso soup is much like the classic version you find in Japanese restaurants, with some added vegetables. Miso is a highly nutritious fermented bean and grain paste; you can find it in Japanese markets and at whole foods stores.
- 2 cups dashi (Japanese broth) or water
- 2 tablespoons dark miso paste
- 1 small carrot, peeled and cut in matchsticks or very thinly sliced
- 4 medium or 2 large mushrooms, cleaned, trimmed and very thinly sliced
- 4 to 6 ounces (to taste) firm silken tofu, cut in 1/4 inch dice
- 1 scallion, white and light green parts only, thinly sliced
- 1/2 cup chopped watercress or baby spinach
- 2 teaspoons snipped chives
PASTA w/SHELL BEANS & TOMATOES
By BobD
1. Combine the beans, onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan ...
- 1 to 1 1/4 pounds shell beans (about 1 3/4 to 2 cups)
- 1 small onion, halved
- 7 cups water
- 4 large garlic cloves, 2 crushed, 2 minced
- A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage, a Parmesan rind and a bay leaf
- Salt to taste
- 2 pounds tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of sugar
- 1 large basil sprig, plus a handful of fresh basil leaves, slivered
- 3/4 pound pasta, preferably large shells or tubes, or bow ties
- Freshly grated Parmesan for serving
WILD MUSHROOM BAKE w/POTATOES & ROSEMARY
By BobD
Preheat oven to 350 degrees
- 1 teaspoon juniper berries, about 20 to 25 berries
- 2 tablespoons gin
- 2 tablespoons olive oil
- 1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that, in turn, are cut into 2-inch-long lardons
- 1/4 pound shiitake mushrooms
- 1/4 pound golden oak mushrooms
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch slices
- 1 cup chardonnay
- 1/2 cup chicken stock
- 1 teaspoon dried rosemary
Mushroom Kufteh with Green Harissa and Asparagus Pesto
By BobD
In a nonstick skillet, heat the 2 tablespoons of olive oil
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups)
- Salt
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 2 large egg whites
- Green Harissa and Asparagus Pesto, for serving