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Recipes
FENNEL & CORIANDER SPICED SALMON FILLETS
By BobD
Prepare barbecue (high heat)
- 6 SERVINGS
- 1 1/2 tablespoons fennel seeds
- 1 1/2 teaspoons coriander seeds
- 6 6-ounce skinless salmon fillets (each about 1 to 1 1/4 inches thick)
- Extra-virgin olive oil
CRANBERRY PARKER HOUSE ROLLS
By BobD
1. Use an electric mixer, fitted with dough hook if possible, or a paddle
- FOR THE ROLLS:
- 1 1/4-ounce package dry active yeast
- 3 tablespoons plus 1 pinch sugar
- 1 cup milk at room temperature
- 2 large eggs, lightly beaten
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cubed and at room temperature
- Nonstick cooking spray
- FOR THE CRANBERRY BUTTER:
- 4 cups (1 pound) fresh cranberries
- 1 cup sugar
- 2 cups (1 pound) unsalted butter, softened.
MOROCCAN FISH TANGINE w/PEPPERS & OLIVES
By BobD
Mix first 7 ingredients in medium bowl
- 4 SERVINGS
- Most Moroccan fish dishess are prepared w/marinade called charmoula. Paprika, cumin, cilantro & garlic form its base, w/other seasonings-such as the saffron and turmeric for variation.
- 1/2 cup vegetable oil
- 1/4 cup chopped fresh Italian parsley
- 3 large garlic cloves, chopped
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon Hungarian sweet paprika
- 2 teaspoons ground turmeric
- 1/8 teaspoon crushed saffron threads
- 4 6-ounce white fish fillets (such as halibut or orange roughy)
- 1 pound carrots, peeled, thinly sliced
- 1 1/2 pounds tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 1 lemon, thinly sliced
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
- 24 brine-cured olives (such as Kalamata)
- Additional Chopped fresh Italian parsley
PARCHMENT SEA BASS w/MORELS & RED WINE SCE
By BobD
Bring 1 1/4 cups clam juice to boil in small saucepan
- 2 SERVINGS
- 1 1/2 cups bottled clam juice
- 3/4 ounce dried morels, rinsed, drained
- 2 teaspoons vegetable oil
- 2 8-ounce sea bass fillets (each about 1 1/2 inches thick)
- 2/3 cup dry red wine
- 1 tablespoon minced shallots
- 1 1/2 teaspoons cornstarch
GARBURE--DUCK & CABBAGE SOUP
By BobD
1. Prepare Duck Stock. Chop 6 cloves of the garlic
- A rustic, peasant-style duck and cabbage soup meal from Gascony.
- • 2 quarts Duck Stock, or 1 1/2 cups Duck and Veal Demi-Glace plus 6 1/2 cups water
- • 12 cloves garlic
- • 1/2 cup rendered duck fat
- • 2 onions, chopped
- • 2 ribs celery, chopped
- • 1/2 pound ventreche or pancetta, diced
- • 1 rind from an old prosciutto (optional)
- • 6 eggs
- • 1 pound raw duck or pork sausage meat, casing removed, broken into small pieces
- • 1/4 cup chopped flat-leaf parsley
- • 2 duck legs, confit cut in half at the joint
- • 1 head Savoy cabbage
- • 4 carrots, cut into 1-inch pieces
- • Salt and freshly ground black pepper to taste
- • 4 duck gizzards confit, thinly sliced
- • 12 cloves garlic confit
HUMMUS
By BobD
Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as nee...
- 8 SERVINGS
- 2 cups drained well-cooked or canned chickpeas, liquid reserved
- 1/2 cup tahini, optional, with some of its oil
- 1/4 cup extra virgin olive oil, plus oil for drizzling
- 2 garlic cloves, peeled, or to taste
- Salt and black pepper to taste
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Juice of 1 lemon, plus more as needed
- Chopped fresh parsley leaves for garnish
Roasted Blue Foot Chickens with Glazed Parsnips and Carrots
By BobD
Chef David Myers of Sona in Los Angeles puts brown butter to ingenious use in this showcase for California's succul...
- 1 stick (4 ounces) unsalted butter
- Two 2 1/2- to 3-pound Blue Foot chickens
- Salt and freshly ground pepper
- 2 tablespoons grapeseed or vegetable oil
- 6 unpeeled garlic cloves
- 12 thyme sprigs
- 1/4 cup plus 2 tablespoons fresh orange juice
- 3 tablespoons sherry vinegar
- 1/2 pound baby carrots
- 1/2 pound parsnips, peeled and cut into thick batons
- 1/4 pound small radishes, trimmed
ASPARAGUS alla FONTINA
By BobD
Preheat the oven to 350 degrees
- 4 SERVINGS
- Salt
- 2 1/2 pounds thin asparagus, trimmed and washed
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated nutmeg
- 1/3 cup grated Gruyère (see note)
- 3/4 cup finely minced or slivered prosciutto
- 2 tablespoons minced parsley
- 3 eggs, beaten
- 3 to 4 tablespoons grated Parmesan.
MUSHROOM STRUDEL
By BobD
Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes
- 32 PIECES
- Brushing the phyllo layers with duck or goose fat lends an authentic flavor; butter also works perfectly well.
- 10 g (about 1/2 oz) dried porcini (1/2 cup)
- 1/2 cup boiling-hot water
- 1/2 lb fresh white mushrooms, trimmed and halved lengthwise
- 1/4 cup finely chopped shallots (about 2 large)
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 2 tablespoons finely chopped flat-leaf parsley
- 4 (17- by 12-inch) phyllo sheets, thawed if frozen
- 2 tablespoons rendered duck or goose fat or unsalted butter, melted
- Truffle oil for brushing (optional)
Easy Ravioli
By BobD
You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- Pinch of freshly grated nutmeg
- 1 tablespoon semolina flour, plus more for dusting
- 3 extra-large eggs
- 1 tablespoon extra-virgin olive oil
- Filling