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Recipes
Summer Farro Salad
By BobD
In a large saucepan, heat 2 tablespoons of the oil
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- 12 ounces farro (1 3/4 cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 1/2 small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh basil
Tahini Remoulade
By BobD
Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish
- 1 1/4 cup plain Greek yogurt
- 1 cup tahini, at room temperature
- 1/4 cup fresh lemon juice
- 1/4 cup minced cornichons
- 1/4 cup drained and rinsed small capers
- 2 tablespoons chopped dill
- 2 peperoncini stemmed, seeded and minced
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
KALE & POTATO PUREE
By BobD
Cook kale in a pot of boiling salted water (1 1/2 Tbsp salt for 4 qt water), uncovered, until tender, about 7 minut...
- 8 SERVINGS
- This dish is a welcome foil for pork roast with winter fruits or other roasted meats.
- 2 lb kale, stems and center ribs discarded and leaves chopped
- 1 1/2 lb large boiling potatoes
- 2 cups heavy cream
FETTUCCINE w/SWORDFISH & SUGAR SNAP PEAS
By BobD
Blanch peas in medium saucepan of boiling salted water 1 minute
- 4 SERVINGS
- 12 ounces sugar snap peas, trimmed
- 2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)
- 8 ounces fettuccine
- 2 teaspoons olive oil
- 1 pound skinless swordfish steaks, cut into 3/4-inch cubes
- 3 tablespoons chopped fresh parsley
- 1 tablespoon all purpose flour
- 1/2 cup bottle clam juice
- 1/2 cup canned low-salt chicken broth
- 1/2 cup dry white wine
- 1 1/2 tablespoons fresh lemon juice
- 4 green onions, thinly sliced
- 1/2 teaspoon paprika
- Lemon wedges
LAVENDER HONEY GLAZED ROAST DUCK
By BobD
1. Preheat oven to 350°F
- 6 SERVINGS
- Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted pepper
- • 1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
- • Salt and freshly ground black pepper to taste
- • 1/2 cup nicoise (oil-cured black) olives
- • 4 tablespoons lavender honey
- • 2 tablespoons dried lavender
- • 2 tablespoons olive oil
QUICK EGG DROP SOUP
By BobD
Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan
- 3 cups chicken broth
- 1 tsp. salt
- Dash of white pepper
- 1 medium scallion, chopped
- 2 eggs, slightly beaten
KILLER KUGEL FOR A GROUP
By BobD
Cook noodles according to package directions, drain and place in a 4-quart bowl
- 25 SERVINGS
- 1/2 pound medium-width noodles
- 1 pound cream cheese
- 1/2 pound plus 3 tablespoons unsalted butter
- 1 1/3 cups sugar
- 1 pint sour cream
- 1 teaspoon vanilla
- 8 large eggs
- 1/2 cup crushed pineapple, canned or fresh, drained
- 4 ounces walnuts
- 1 teaspoon cinnamon.
GRILLED WATERMELON & TOMATO SALAD
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas
- 6 SERVINGS
- 6 (1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
- Olive oil for brushing
- 6 small heirloom tomatoes, quartered
- 2 teaspoons raspberry vinegar
- 1/2 cup plain Greek-style yogurt
- 2 teaspoons Sherry vinegar
- 1 1/2 cups watercress sprigs
- 1/4 cup finely chopped basil
- GARNISH: edible flowers (optional)
PLUM LIMEADE
By BobD
Blend lime wedges (including peel) in a blender on high speed 10 seconds
- 6 SERVINGS
- Adding rum or vodka to this plum limeade makes a delicious cocktail. With or without alcohol, the limeade should be served immediately, since it will quickly darken if left standing.
- 1 lime, cut into 6 wedges and seeded
- 1 lb ripe red or black plums, quartered and pitted
- 1 1/2 cups crushed ice
- 1 cup cold water
- 2/3 cup superfine granulated sugar
- GARNISH: plum and lime slices and fresh mint sprigs
Grilled Glazed Salmon
By BobD
Scraping the grill grate clean will help prevent the salmon from sticking
- For the Maple-Soy Glaze:
- 1/3 1/3 1/3 cup soy sauce
- 1/3 1/3 1/3 cup maple syrup
- 4 4 8 1 1/2 (about 8 ounces each), each about 1 1/2 inches at thickest part
- Ground black pepper
- Vegetable oil for grill grate
- Lemon wedges for serving
- 2 2 2 tablespoons soy sauce
- 1/4 1/4 1/4 cup maple syrup