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Recipes
SWEET & SPICY BARBECUE RIBS
By BobD
In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pe...
- 1 1/2 cup catsup
- 3/4 cup white wine vinegar
- 1/2 cup packed brown sugar
- 2 tbsp. curry powder
- 1 tbsp. Worcestershire sauce
- 1 tsp. hickory-flavored salt
- 1 tsp. pepper
- 2-3 cloves garlic, minced
- 3 1/2-4 lb. pork loin back ribs
LENTIL SOUP w/LOTS OF CILANTRO
By BobD
1. Heat the oil in a large, heavy soup pot over medium heat, and add the garlic
- This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 1/4 teaspoons cumin seeds, lightly toasted and ground
- Pinch of cayenne
- 1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
- 1 small onion, cut in half
- 1 bay leaf
- 1 1/2 quarts water
- Salt, preferably kosher salt, to taste
- Freshly ground pepper
- 1 cup chopped cilantro (from 1 large bunch)
- Plain low-fat yogurt for garnish
Parmigiano-Reggiano Cream Sauce
By BobD
In a large skillet, simmer the cream for 2 minutes
- 3/4 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 recipe prepared gnocchi
Asparagus and Grilled Shiitake with Soy Vinaigrette
By BobD
This early-summer side dish is based on a recipe from Jean-Georges Vongerichten's New York restaurant Perry Street,...
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons chopped tarragon
- Salt and freshly ground pepper
- 1 1/2 pounds shiitake mushrooms, stemmed
- 2 pounds thin asparagus
COCONUT HOT CHOCOLATE
By BobD
1. Whisk cocoa into 1/3 cup boiling water
- 2 tablespoons unsweetened cocoa powder
- 1 15-ounce can coconut milk
- 1/4 cup dark brown sugar
- Pinch kosher salt
- 1 ounce bittersweet chocolate, chopped (about 1/4 cup)
- 1 teaspoon vanilla extract
- Meringue topping, optional (see recipe).
FARFALLE w/GORGONZOLA & TOMATOES
By BobD
1. Bring a large pot of water to a boil and salt it
- Farfalle with Gorgonzola, Arugula and Cherry Tomatoes
- Salt and freshly ground black pepper
- 1 cup half-and-half, cream or milk
- 1 cup crumbled Gorgonzola or other good blue cheese
- 1 pound farfalle or other pasta
- 2 cups arugula trimmed of very thick stems, washed, dried and chopped
- 1 cup cherry or grape tomatoes, cut in half
- Freshly grated Parmesan to taste, optional.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
By BobD
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium carrots, finely chopped
- 2 medium celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1 1/2 pounds sugar snap peas, halved crosswise
- 1/2 teaspoon crushed red pepper
- 1/2 cup torn mint leaves
- Sea salt
FISH MISO GLAZED SEA BASS w/ASPARAGUS
By BobD
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan
- 4 SERVINGS
- 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
- 1 1/2 teaspoons sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon water
- 1/8 teaspoon black pepper
- 1 lb medium asparagus, trimmed
- 2 teaspoons olive oil
- 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)
- GARNISH: lemon wedges
ZUCCHINI PECAN CAKE w/CREAM CHEESE FROSTING
By BobD
For cake: Position rack in center of oven and preheat to 350°F
- Cake:
- 10 SERVINGS
- Nonstick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup olive oil (not extra-virgin)
- 1 cup (packed) golden brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely grated zucchini (about 8 ounces)
- 3/4 cup chopped pecans
- Frosting:
- 1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free), room temperature
- 3 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
CRISP WINTER SALAD w/WARM SWEET VIN
By BobD
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives
- 8 SERVINGS
- CRISP WINTER LETTUCES WITH WARM SWEET-AND-SHARP DRESSING
- 12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston
- 1 large bunch arugula (optional), coarse stems discarded
- 6 scallions, thinly sliced diagonally
- 2 tablespoons finely chopped chives
- 9 bacon slices (1/2 pound)
- 1 1/2 cups cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons kosher salt