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Recipes
ARUGULA, WALNUT & GARLIC SAUCE
By BobD
With motor running, drop garlic into food processor and finely chop
- 1 CUP
- Use it as a topping for grilled steak or roasted fish. It's equally delicious tossed with pasta or steamed vegetables.
- 2 garlic cloves
- 1 cup walnuts (3 1/2 oz), toasted and cooled
- 3 oz arugula (4 cups packed)
- 1/4 cup olive oil
- 5 tablespoons water
Simple Pork Posole
By BobD
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ ...
- 4 pounds pork butt, cut into 1 1/2-inch cubes
- 1 head of garlic, halved crosswise
- 1 onion, quartered
- 10 cups water
- Two 28-ounce cans hominy, drained and rinsed
- 2 tablespoons dried oregano
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving
BBQ SQUAB al MATTONE w/PORCINI MUSTARD
By BobD
1. In a non-reactive casserole just large enough to fit all the squab in one layer, combine the honey, vinegar, oli...
- 4 SERVINGS
- Here is an example of a technique called cooking “under the brick.” Weighted with a hot terra-cotta brick the bird cooks a little more quickly, getting a crisp skin and retaining more of its juices.
- • 2 tablespoons honey
- • 1/4 cup balsamic vinegar
- • 1 cup extra-virgin olive oil
- • Leaves from 1/2 bunch of fresh thyme
- • 1 large red onion, thinly sliced
- • 4 whole squab, breast and backbones removed
- • 4 bricks, standard garden variety, well wrapped in foil
- • Salt and freshly ground black pepper, to taste
- • Roasted Beet Farrotto (recipe below)
- • 4 tablespoons Porcini Mustard (recipe below)
SUSHI RICE
By BobD
Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved
- 4-6 SERVINGS
- 1 cup rice vinegar
- 3/8 cup sugar
- 2 tablespoons salt, plus a pinch
- 1 piece konbu (kelp), about 3 or 4 inches square
- 2 cups short-grain white rice
- 1 teaspoon sake, optional.
LASAGNA w/ASPARAGUS & CHIVES
By BobD
1. Bring a large pot of water to a rolling boil, salt generously and add the asparagus
- Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish.
- Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
- 1 pound asparagus, trimmed
- 1/2 cup ricotta
- 1 garlic clove, finely minced or (preferably) pureed
- 2 tablespoons chopped chives or a combination of chives and slivered basil
- 1/2 pound no-boil lasagna noodles
- 1/4 cup (1 ounce) freshly grated Parmesan or pecorino romano (or a combination)
LINGUINE w/RUSTIC MEATBALLS
By BobD
Break meat into 1 1/2-inch clumps (do not mix meats)
- 6 SERVINGS
- 1 1/4 lb meatloaf mix (ground beef, pork, and veal; preferably not mixed together)
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 large red onion, chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup sweet (red) vermouth
- Rounded 1/8 teaspoon hot red-pepper flakes
- 1 tablespoon cornstarch
- 1 3/4 cups reduced-sodium chicken broth
- 2 celery ribs, finely chopped
- 1 tablespoon fresh lemon juice
- 1 lb thin linguine or spaghetti
- 1/3 cup celery leaves, coarsely chopped
- ACCOMPANIMENT: grated Parmigiano-Reggiano
Smoked Fish Chowder
By BobD
For this creamy chowder, use whatever local smoked fish you can get, from haddock to bluefish
- 2 ears of corn, kernels cut from the cobs
- 1 1/2 pounds large red-skinned potatoes, peeled and cut into 1/2-inch dice
- 3 tablespoons unsalted butter
- 2 fennel bulbs—cored and thinly sliced, fronds reserved and chopped
- 2 large leeks, white and pale green parts only, cut into 1/4-inch dice
- 1 large onion, thinly sliced
- 2 thyme sprigs
- 1 bay leaf
- Salt
- Freshly ground pepper
- 1 quart plus 3 cups milk
- 1 cup heavy cream
- 1 pound smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked
BRUNCH CASSEROLE w/POTATOES & MUSHROOMS
By BobD
Preheat oven to 400 degrees
- 1 lb. bacon
- 1 tbsp. butter
- 2 onions, chopped
- 2 cups fresh sliced mushrooms
- 4 cups frozen hash brown potatoes, thawed
- 1 tsp. salt
- 1/4 tsp. garlic salt
- 1/2 tsp. ground black pepper
- 4 eggs
- 1 1/2 cups milk
- 1 pinch dried parsley
- 1 cup shredded Cheddar chees
BEEF TARTARE BURGER
By BobD
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire
- 4 SERVINGS
- 1 1/2 pounds fatty sirloin or chuck, cut into 1-inch chunks
- 1 shallot
- 1 medium garlic clove
- 1 tablespoon capers
- 2 anchovy fillets (optional)
- 1/2 cup chopped parsley
- 1/2 teaspoon Tabasco sauce, or more to taste
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices, to garnish (optional).
Kreplach
By BobD
- 1 1/2 teaspoons canola oil
- 1/2 small shallot, finely chopped
- 1 cup (about 1/2 pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped
- 2/3 cup (about 1/4 pound) chicken skin and fat (reserved from the 3 chicken thighs)
- 2 chicken livers (optional)
- 2 garlic cloves, finely chopped
- 1/4 cup finely chopped chives, plus extra for serving
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 30 to 34 square wonton wrappers
- 8 cups store-bought or homemade chicken broth