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Recipes
Bucatini with Pancetta, Pecorino and Pepper
By BobD
"I love knowing that I have leftovers in the refrigerator," says Shelley Lindgren
- 1 pound bucatini, perciatelli or thick spaghetti
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
- 1 1/4 cups freshly grated Pecorino Romano, plus more for serving
- 1 teaspoon freshly ground pepper
- Salt
OYSTER & SHIITAKE SOUP w/SHRIMP
By BobD
Peel the shrimp and place all the shells in a large kettle
- 2 pounds medium shrimp
- 6 cups homemade or low-sodium chicken stock
- 1 cup white wine
- 1/2 pound oyster mushrooms
- 1/2 pound shiitake mushrooms
- 2 tablespoons unsalted butter
- Kosher salt and black pepper to taste
- 5 tablespoons sherry
- 2/3 cup cooked rice
- 2 tablespoons olive oil
- Chopped fresh chervil for garnish
Print Full Page:Shrimp Po' Boy Recipe
By BobD
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun
- For Shrimp Po’ Boy:
- 2 cups finely shredded red cabbage
- 2 tablespoons dill pickle relish
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 1 pound peeled and deveined raw shrimp (51-60 per pound)
- 4 teaspoons canola oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground pepper
- 4 whole-wheat hot dog buns or small sub rolls, split
- 4 tomato slices, halved
- 1/4 cup thinly sliced red onion
GERMAN STYLE SWEET MUSTARD
By BobD
Combine all ingredients in a blender or food processor and process until smooth
- YIELD 1-1/4 CUPS
- 1 cup brown or whole-grain prepared mustard
- 3 roasted red bell peppers, fresh or jarred
- 1 tablespoon molasses
- 3 garlic cloves, peeled
- 3 tablespoons mayonnaise
- Black pepper to taste
- 1 tablespoon prepared horseradish
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider.
SOFT TACOS w/SCRAMBLED TOFU & TOMATOES
By BobD
1. Combine the tomatoes, garlic and chile in a blender, and blend until smooth
- Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
- 1 14-ounce can tomatoes, drained
- 2 large garlic cloves, coarsely chopped
- 1 serrano or jalapehile, seeded if desired and chopped (more if you like things really hot)
- 1 tablespoon canola oil
- 1 small or 1/2 medium onion, chopped
- 1 teaspoon lightly toasted cumin seeds, ground
- Salt to taste
- 1 12-ounce box medium or firm silken tofu, drained
- Soy sauce to taste
- 1/4 cup chopped cilantro
- 8 corn tortillas
- Salsa
SUGAR SNAP PEA SALAD w/RADISHES
By BobD
1. In a large bowl, toss together the radishes, peas, ricotta and mint
- Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
- 3/4 cup sliced radishes
- 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
- 4 ounces ricotta salata, crumbled (about 1 cup)
- 1/2 bunch mint leaves, torn (about 1/3 cup)
- 1 clove garlic, minced
- Pinch kosher salt, more to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper to taste.
Ten-Minute Salt Cod with Corn and Littleneck Clams
By BobD
Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mende...
- 4 skinless center-cut cod fillets (about 5 ounces each)
- 1/2 cup kosher salt
- 2 ears of corn, shucked
- 1 tablespoon unsalted butter
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Wondra flour, for dusting
- 20 littleneck clams, scrubbed
- 2 garlic cloves, minced
- 2 cilantro sprigs
- 1 thyme sprig
- 1/2 cup dry white wine
- 1/2 teaspoon smoked sweet paprika
- 1 tablespoon chopped parsley
- Crusty bread, for serving
ZITI w/RAW SUMMER TOMATO SAUCE
By BobD
Rinse the tomatoes, drain, and wipe dry
- Makes 3 to 4 cups, enough to sauce 1 pound of dry pasta
- ………………………….
- 2 pounds ripe summer tomatoes, preferably heirloom varieties in a mix of colors and shapes
- 3 or 4 plump garlic cloves, peeled
- 1/2 teaspoon salt
- 6 large basil leaves (about 3 tablespoons shredded)
- 1/4 teaspoon dried peperoncino (hot red pepper flakes), or more or less to taste
- 1/2 cup extra virgin olive oil
- 1 cup or more grated Parmigiano-Reggiano or cubed fresh mozzarella (optional)
NECTARINE GOLDEN CAKE
By BobD
Preheat oven to 350F with rack in middle
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup plus 1/2 tablespoon sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 teaspoon grated nutmeg
- Equipment: a 9-inch springform pan
Cucumber and Baby Pea Salad
By BobD
In a large bowl, whisk the yogurt with the lemon juice and olive oil
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/4 cup finely shredded basil leaves
- Salt and freshly ground pepper
- 1 pound frozen baby peas, thawed
- 3 large seedless cucumbers (about 1 pound each)peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick