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Recipes
LEMON PUDDING
By BobD
Whisk together sugar, cornstarch, and a pinch of salt in a 1 1/2-qt heavy saucepan
- 4-6 SERVINGS
- The egg yolk added toward the end not only enriches the pudding but also deepens its color.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice, or to taste
- 2 tablespoons unsalted butter, cut into bits
- 1 large egg yolk
- ACCOMPANIMENT: lightly sweetened whipped cream
Jean-Georges' Strawberry-Red Wine Sorbet with Crushed Meringue
By BobD
Jean-Georges Vongerichten takes advantage of the first strawberries of summer to make this perfect alfresco dessert
- 5 large egg whites
- Pinch of salt
- 1 1/4 cups sugar
- 2 pounds strawberries, hulled and quartered, plus 30 medium strawberries, hulled, for garnish
- 1/4 cup fresh lemon juice
- 1 cup dry red wine
- 2 cups sugar
- 1 vanilla bean, split
- Vanilla ice cream, aged balsamic vinegar and sweetened whipped cream, for serving
GARLIC GREEN BEANS
By BobD
1. Bring a large pot of water to a boil, salt generously and add the beans
- 1 1/4 pounds 1 1/4 pounds green beans, trimmed
- 1/4 cup 1/4 cup chopped flat-leaf parsley
- 1 teaspoon 1 teaspoon finely chopped or grated lemon zest
- 1 ounce 1 ounce (about 2 tablespoons) toasted almonds, either slivered or finely chopped (3 tablespoons chopped)
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1 small 1 small bulb, or 4 cloves, green garlic, or 2 large cloves regular garlic, minced
- Salt and freshly ground pepper to taste
BROILED SALMON w/MISO & MIRIN
By BobD
Preheat broiler. Line bottom and sides of a 4-sided sheet pan with foil, then oil foil
- 4 SERVINGS
- 1/3 cup mirin (Japanese sweet rice wine)
- 1/4 cup white miso
- 1/2 teaspoon Asian sesame oil
- 4 (6- to 7-oz) salmon fillets with skin
- 1 scallion, chopped
- ACCOMPANIMENT: lemon wedges
PORTOBELLO & FRIED EGG PANINO
By BobD
1. Toast the bread while you cook the mushrooms and the egg
- 1 slice whole grain bread
- 1 garlic clove, halved (optional)
- 1 tablespoon extra virgin olive oil
- 1 medium portobello mushroom (stuffing size), or 2 or 3 white or cremini mushrooms, sliced about 1/2 inch thick
- 1 egg
- Salt and freshly ground pepper
- Chopped fresh herbs, such as tarragon, marjoram or parsley (optional)
GREEN TOMATO & SWISS CHARD GRATIN
By BobD
1. Preheat the oven to 375 degrees
- 1 bunch Swiss chard
- 1 pound green tomatoes, sliced a little less than 1/2 inch thick
- Cornmeal for dredging (about 1/2 cup)
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, green shoots removed, minced
- 2 teaspoons fresh thyme leaves, chopped
- 3 large eggs, beaten
- 1/2 cup low-fat milk
- 3 ounces gruyere cheese, grated (1/2 cup, tightly packed)
Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon
By BobD
Celebrate autumn's apple season with this delicious and satisfying salad
- 3/4 cup walnuts, chopped
- 1/4 pound sliced bacon
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup cooking oil
- 2/3 pound smoked and sliced boneless chicken breast
- 1 pound spinach, stems removed, leaves washed (about 9 cups)
- 1 small red onion, chopped fine
- 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces
MINTED SHRIMP SALAD w/TABBOULEH
By BobD
Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl
- MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA
- Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.
- 2 cups medium or coarsely cracked bulgur*
- 1 1/2 cups water
- 1/2 cup plus 2 tablespoons fresh lemon juice
- 1/3 cup plus 2 tablespoons olive oil
- 6 tablespoons chopped fresh mint, divided
- 2 teaspoons coarse kosher salt, divided
- 20 cooked peeled deveined large shrimp with tails intact
- 3 plum tomatoes, seeded, coarsely chopped
- 1/2 cup finely chopped arugula
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 2 green onions, chopped
- 1 garlic clove, minced
BRAISED CANNELLINI
By BobD
Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches
- Serves 4- Makes about 3cups
- 1/2 pound (about 1 1/4 cups) dried cannellini or other small white beans, such as Great Northern or baby limas
- 4 springs fresh rosemary
- 2 T extra-virgin olive oil
- Salt
ROASTED TOMATOES w/GARLIC
By BobD
Cut the tomatoes in half and place on a baking sheet
- 4 - 6 ripe medium tomatoes
- 2 - 4 cloves garlic, finely chopped
- 1 - 2 tsp (5 - 10 ml) dried oregano
- 4 - 6 tsp (20 - 30 ml) olive oil
- Salt and freshly ground pepper to taste