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Recipes
SALMON PASTRAMI
By BobD
Split fish crosswise into 2 equal pieces, and remove the bones
- 4 pounds center-cut salmon
- 4 tablespoons salt
- 1/2 cup sugar
- 1 tablespoon whole black peppercorns, plus 3 tablespoons
- 1 tablespoon whole coriander seeds, plus 6 tablespoons
- 6 tablespoons whole mustard seeds
- Lemon wedges
CREAMY FARFALLE w/SALMON & PEAS
By BobD
Heat broiler to low. Coat a baking sheet with cooking spray
- Vegetable oil cooking spray
- 1 pound salmon fillet, skin removed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 6 ounces farfalle pasta
- 1 1/2 cups frozen peas
- 1 1/2 cups 1 percent milk,divided
- 3 tablespoons all-purpose flour
- 3 ounces Neufchal
- 2 tablespoons chopped fresh dill, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
PECAN MOCHA MERINGUES
By BobD
Preheat oven to 300F. Line heavy large baking sheet with parchment paper
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1/3 cup egg whites (from about 3 large eggs)
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon cream of tartar
- 1/3 cup sugar
- 2 teaspoons instant espresso powder
- 1 cup finely chopped toasted pecans
- 1/2 cup semisweet or bittersweet chocolate chips (optional)
- 18 (about) untoasted pecan halves
Chilaquiles-Style Roasted Chicken Legs
By BobD
Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese
- 2 garlic cloves, smashed
- Kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile powder
- 2 tablespoons extra-virgin olive oil
- One 28-ounce can diced tomatoes, drained well
- 1 cup canned hominy, drained
- 1/4 cup sliced pickled jalapeños
- 6 cups lightly crushed thick corn tortilla chips (6 ounces)
- 4 whole chicken legs (about 12 ounces each)
- Chopped cilantro and sour cream, for serving
PORK & MUSHROOM STIR FRY
By BobD
Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick
- 1 pound pork tenderloin
- 1/4 cup oyster sauce
- 2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
- 2 teaspoons sesame oil
- 1 clove garlic, minced
- 1/8 teaspoon hot red pepper flakes
- 1 1/2 teaspoons corn or canola oil
- 4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
- 1 cup baby corn, each cob halved crosswise
- 1 1/2 cups sugar snap peas
- 2 cups sliced bok choy
- 1 cup sliced oyster mushrooms
- 1 cup sliced shiitake mushrooms
- 3 cups bean sprouts
- 2 tablespoons finely chopped cilantro
Raspberry Clafoutis
By BobD
For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pai
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- Salt
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- Finely grated zest of 1 lemon
- 1/4 cup plus 2 tablespoons milk
- 1 1/2 pints raspberries (3 cups)
- Confectioners' sugar, for dusting
SUNDAY SALAD DRESSING
By BobD
Combine the lemon juice, vinegar, shallot and mustard in a small bowl
- 4 SERVINGS
- 2 tablespoons lemon juice
- 1 teaspoon red-wine vinegar
- 1 shallot, minced
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
ROQUEFORT NAPOLEON
By BobD
Preheat the oven to 375 degrees
- 1/2 pound puff pastry (see note)
- 1 pound ripe Roquefort
- 8 ounces cream cheese
- 4 ounces mascarpone cheese
- 1 ounce port
- 1 very ripe pear
- 1 tablespoon paprika
- 1/4 cup creme fraiche
- 1 tablespoon heavy cream
- 1/3 cup walnuts, finely chopped
Grilled Eggplant Salad with Walnuts
By BobD
Light a grill. Brush the eggplant slices and the jalapeño all over with oil and season with salt
- Two 1-pound eggplants, sliced lengthwise 1/2 inch thick
- 1 large jalapeño
- Vegetable oil, for brushing
- Salt
- 1/4 cup chopped cilantro
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 5 medium tomatoes, cut into 1/2-inch dice
- 1 small red onion, thinly sliced into rings
- 2 tablespoons chopped walnuts
- Grilled flatbread, for serving
WHOLE WHEAT BREADSTICKS w/SESAME
By BobD
1. Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer
- Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
- 2 teaspoons active dry yeast
- 1 1/2 cup lukewarm water
- 1 teaspoon honey, agave nectar, malt extract or rice syrup
- 1/4 cup extra virgin olive oil
- 2 cups whole-wheat flour
- 1 1/3 About 1 1/3 cups unbleached all-purpose flour
- 1/2 cup sesame seeds
- 1 1/2 teaspoons salt
- 1 egg white, lightly beaten