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Recipes
SLOW ROASTED ARTIC CHAR w/LEMON & MUSTARD
By BobD
Preheat the oven to 250F
- 4 SERVINGS
- Slow-roasting a fish high in fat keeps it moist and flavorful.
- 1 teaspoon grated lemon zest
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons multigrain bread crumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/4 teaspoon dried tarragon
- 2 teaspoons mustard seeds, crushed
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/8 teaspoon sugar substitute
- Four 5-ounce Arctic char fillets, skin on
- Freshly ground pepper
STUFFED PORTABELLAS w/SWISS CHARD
By BobD
1. Bring a large pot of water to a boil
- 1 pound 1 pound Swiss chard, stemmed and cleaned
- Salt to taste
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 2 2 garlic cloves, halved, green shoots removed
- 2 tablespoons 2 tablespoons pine nuts or finely chopped almonds
- Freshly ground pepper
- 1/4 cup 1/4 cup plus 2 tablespoons freshly grated Parmesan
- 12 12 medium-size portabella stuffing mushrooms, about 3/4 pound
Oysters Rocafella
By BobD
"We created this dish as an homage to Jay-Z
- 2 teaspoons sugar
- 2 teaspoons water
- 1/2 cup Champagne or sparkling wine
- 1/4 cup fresh grapefruit juice
- 2 teaspoons fresh lemon juice
- 1/4 cup Champagne vinegar
- 1 small shallot, minced
- Freshly ground pepper
- 2 dozen bluepoint or other East Coast oysters, shucked on the half shell
- Crushed ice and coarse salt, for serving
- 1 tablespoon dried egg-white powder (see Note)
- 1 to 2 bunches of Champagne grapes or small seedless red grapes, frozen until solid, halved if large
Pepper and Salt Chicken Wings
By BobD
Black and white pepper have an intense, delicious heat that, in tandem with coarse salt, makes a crisp, spicy coati...
- 1 tablespoon black peppercorns
- 1/2 tablespoon white peppercorns
- 1/4 cup kosher salt
- 3 pounds chicken wings, separated at the joints
- Peeled 3-inch celery sticks, for serving
- Lemon Cream
ACORN SQUASH STUFFED w/VEGGIES
By BobD
Using a small sharp paring knife, cut around the center of each chestnut, cutting through the shell
- 12 chestnuts
- 4 small carrots, about 6 ounces, scraped
- 1 turnip, about 6 ounces, peeled
- 12 brussels sprouts, about 1/4 pound
- 3 acorn squash, about 3/4 pound each
- 9 tablespoons butter
- 1/3 cup honey
- 1/2 cup brown sugar
- 2 1/2 cups fresh or canned chicken broth
- Salt to taste if desired
- Freshly ground pepper to taste
WHEAT BERRIES w/SESAME & SCALLIONS
By BobD
1. In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at...
- 1 1/2 cups wheat berries
- Salt
- 1 tablespoon toasted sesame oil, or to taste
- 2 tablespoons soy sauce, or to taste
- 1/2 cup trimmed and chopped scallions.
Spiced Catfish with Avocado
By BobD
Mini Kahlon, a neuroscientist and cooking club member, learned to love communal eating at family dinners in Chandig...
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chile powder
- 2 teaspoons ancho chile powder
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 4 medium yellow onions, chopped
- 4 garlic cloves
- 2 tablespoons poppy seeds
- 1/4 cup extra-virgin olive oil
- 4 pounds catfish fillets, cut into 1-inch pieces
- 2 cups water
- 2 medium red onions, finely diced
- 2/3 cup fresh lime juice
- Kosher salt
- 4 ripe Hass avocados, cut into 1-inch dice
- Basmati rice, for serving
Provençal Fish Soup
By BobD
In a large pot, heat the oil
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 small carrot, finely chopped
- 6 garlic cloves, coarsely chopped
- Four 3-inch strips of orange zest
- 4 thyme sprigs
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- Pinch of saffron threads
- 1 tablespoon tomato paste
- One 16-ounce can whole tomatoes, chopped and juices reserved
- Two 8-ounce bottles clam juice
- 3/4 cup dry red wine
- 1/2 cup ruby port
- 1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped
- 1/2 pound medium shrimp in the shell
- 1 tablespoon Pernod
- Salt and coarsely ground pepper
BAKED ONIONS STUFFED w/SQUASH
By BobD
Fill a large (4- to 5-quart) pot halfway full with water
- For the sauce:
- Cipolle Ripiene di Magro
- Makes 6 servings
- 2 tablespoons red wine vinegar
- 2 tablespoons salt, plus more for seasoning the filling
- 6 medium-size (about 3-1/2 inches in diameter) onions, either yellow or red or a sweet variety, such as Vidalia or Maui Sweet
- 1 pound peeled, seeded and diced (1/2-inch) butternut squash (about 3-1/2 cups)
- 1/4 cup finely diced mostarda di Cremona, (see note below) with syrup
- 1/4 cup fine plain dry bread crumbs
- 1 large egg
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground white pepper
- 5 tablespoons unsalted butter, melted
- 6 amaretti cookies, finely crumbled (about 1/4 cup)
- 1 cup heavy cream
- 1 cup chicken stock or canned low-sodium chicken broth
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup chopped fresh chives
- Note: Mostarda di Cremona are candied fruits, whole or cut into piece, that are preserved in a white wine and honey syrup highly flavored with spices and mustard. It is produced and widely used around
TURKEY KEBABS w/URFA PEPPER
By BobD
Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for...
- 1/3 cup medium-grain couscous or bulgur wheat
- 1 1/4 pounds ground turkey
- 4 cloves garlic, chopped
- 4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
- 3 scallions, thinly sliced
- 2 tablespoons chopped cilantro
- 1/2 to 1 teaspoon ground cumin, or to taste
- 1/2 teaspoon curry powder
- 4 tablespoons extra virgin olive oil, plus a little extra if needed
- 1/4 to 1/2 teaspoon salt, or to taste
- 1 head of hearts of romaine, core removed and leaves separated
- Fresh mint leaves
- 2 lemons, quartered