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Recipes
MICROWAVE STUFFED MUSHROOMS
By BobD
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning,...
- 1 pound large stuffing mushrooms, cleaned and stems removed
- 4 ounces bulk Italian sausage, cooked
- 1/2 teaspoon Italian seasoning
- 1 large clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese plus two tablespoons
- 2 green onions
ROASTED ZUCCHINI & RADISHES
By BobD
Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F
- Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.
- 2 pounds zucchini
- 7 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bunches large radishes (2 1/4 lb total with greens), greens discarded
- Special equipment: 2 large (17- by 11-inch) shallow baking pans
GRAPE LEAVES w/BULGAR & MINT
By BobD
Test-kitchen tip: Weighing the grape leaves down prevents them from opening up while they simmer
- 1 1/2 cups whole grain quick-cooking bulgur (such as Bobs Red Mill)
- 2 1/4 cups chopped green onions (about 14 onions)
- 2 cups chopped plum tomatoes (about 14 ounces)
- 3/4 cup chopped fresh dill
- 3/4 cup chopped fresh mint
- 1/2 cup olive oil
- 1 tablespoon plus 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 55 (or more) brined grape leaves from two 7-to 8-ounce jars, drained, stems cut off if needed
- 1/4 cup extra-virgin olive oil
- Fresh dill sprigs (for garnish)
- Fresh mint sprigs (for garnish)
POLENTA w/WILD MUSHROOM & VEGGIE RAGOUT
By BobD
Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients
- 4 tablespoons olive oil
- 2 large onions, about 2 pounds, coarsely chopped
- 1 pound assorted wild mushrooms, like chanterelle, cremini,shiitake, cleaned, trimmed and coarsely sliced
- 1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
- 4 large cloves garlic, minced
- 4 teaspoons fresh marjoram leaves
- 4 teaspoons fresh thyme leaves
- 4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
- 1 28-ounce can plum tomatoes
- 1 1/2 cups dry red wine
- Polenta
FRESH LIME, WATERMELON & PINEAPPLE ICES
By BobD
LIME Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat
- Feel free to experiment by pouring a bit of tequila over the ice to create an instant margarita.
- Yield: Serves 6
- Lime
- 3/4 cup sugar
- 2 1/4 cups water
- 1/2 cup fresh lime juice (about 6 limes)
- Finely grated zest of 3 limes
- Watermelon
- 1/4 cup sugar
- 2 cups water
- 4 cups chopped seedless watermelon (about 3 pounds whole fruit), rind removed
- Juice of 1 lime
- Pineapple
- 1/2 cup sugar
- 2 cups water
- 1 pineapple, peeled, cored, chopped (about 3 cups)
SHALLOT & WILD MUSHROOM SAUCE
By BobD
In a small pan, over medium heat, reduce stock to one cup
- 2 cups pheasant stock
- 3 ounces dried wild mushrooms
- 3 shallots, finely minced
- 3 tablespoons butter
- 1 cup creme fraiche
- Salt and freshly ground pepper to taste
KING CRAB w/SHISO TAPIOCA & RAW CRIMINI
By BobD
Bring a large pot of water to a boil
- 2/3 cup large pearl tapioca
- Salt
- 4 bunches shiso leaves, available at Japanese markets
- 1 bunch chives
- 1/3 cup peanut oil
- 3 tablespoons rice-wine vinegar
- 8 large cremini mushrooms, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 8 ounces cooked Alaskan king crab meat, cleaned
CRISP OVEN BROWNED POTATOES
By BobD
Preheat oven to 350F with rack in upper third
- 8 SERVINGS
- 3 lb large Yukon Gold potatoes
- 1/2 stick unsalted butter, melted
- 3 tablespoons olive oil
- EQUIPMENT: an adjustable blade slicer
GRILLED SWORDFISH w/ORANGE, HONEY & SOY
By BobD
Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and s...
- 4 SERVINGS
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 4 6-ounce swordfish steaks (each about 3/4 inch thick)
- Cooked white rice
THE GOOD WORD
By BobD
Shake with ice and strain into a cocktail glass
- 1 SERVINGS
- 1 ounce unaged whiskey
- 1 ounce yellow Chartreuse
- 1 ounce maraschino liqueur
- 1 ounce lemon juice.