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Recipes
PLUM-BLUEBERRY STREUSEL PIE
By BobD
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375F
- A combination of cornstarch and tapioca helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.
- Y
- ield: Makes 8 servings
- 1 3/4 pound ripe plums, pitted and quartered
- 3/4 pound blackberries (2 cups)
- 1 1/2 cups sugar, divided
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 1 teaspoon grated lemon zest
- 3/4 teaspoon salt, divided
- 1/2 recipe all-butter pastry dough
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1 stick cold unsalted butter, cut into bits
- Equipment: a 9 1/2-inch deep-dish pie plate
FINGERLING POTS w/CHIVES & TARRAGON
By BobD
Peel potatoes and halve lengthwise
- Ten derness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon.
- Yield: Makes 4 servings
- 1 1/2 pound fingerling potatoes such as Russian Banana
- 1 1/2 cups water
- 3 tablespoons extra-virgin olive oil
- 1 large garlic clove, finely chopped
- 3 tablespoons chopped chives
- 1 tablespoon chopped tarragon
ROASTED VEGETABLES FOR A CROWD
By BobD
Preheat the oven to 325 degrees
- 30 small red potatoes
- 3 tablespoons olive oil
- 6 tablespoons chopped fresh rosemary
- 32 ounces of tiny carrots, washed and trimmed
- 2 tablespoons cumin
- 24 ounces mushrooms, stems removed
- 4 tablespoons chopped fresh oregano
- Salt and freshly ground pepper
FRIED ONION STRIPS
By BobD
Heat the oil in a skillet
- 1 cup peanut oil
- 2 large onions, peeled, cut in half vertically and sliced thin
- 1/4 teaspoon ground turmeric
Thai Chicken, Zucchini and Tomato Curry
By BobD
In a large skillet, heat 2 tablespoons of the oil
- 3 tablespoons vegetable oil
- 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
- 1 onion, sliced 1/4 inch thick
- 2 zucchini (1 pound), cut into 2-by-1/2-inch sticks
- 1 1/2 cups cherry tomatoes
- 1 tablespoon Thai red curry paste
- 1/2 cup unsweetened coconut milk
- 2 tablespoons water
- Finely grated zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/2 cup chopped cilantro
- Rice, for serving
GRILL ROASTED CLAM LINGUINE
By BobD
Heat olive oil in small deep saucepan over medium-low heat
- 4 SERVINGS
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 1/2 teaspoons finely grated lemon peel, divided
- 3/4 teaspoon dried crushed red pepper
- 1 1/3 cups Sauvignon Blanc or other non-oaky white wine
- 2 1/2 tablespoons fresh lemon juice
- 3 canned anchovy fillets, minced
- 2 tablespoons chopped fresh Italian parsley, divided
- Coarse kosher salt
- 4 dozen small clams (such as littleneck), scrubbed
- 12 ounces linguine
- Lemon wedges (for garnish)
PANCETTA WRAPPED ASPARAGUS
By BobD
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) Trim asparagus to 6 ...
- 8 SERVINGS
- 1 lb medium asparagus (1/2 inch thick; 12 to 15)
- 1 tablespoon extra-virgin olive oil
- 12 to 15 thin slices pancetta (1/4 lb)
- EQUIPMENT: 4 (12-inch) wooden skewers, soaked in water 30 minutes
ROSEMARY COOKIES w/TOMATO JAM
By BobD
In a small bowl, whisk together the flour, cornmeal, and salt
- YIELD 24 COOKIES
- 2 cups (280 g) all-purpose flour
- 1/4 cup (40 g) stone-ground yellow cornmeal or polenta
- 1/2 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 10 tablespoons (135 g) sugar
- 2 large egg yolks
- 1 1/2 tablespoons finely chopped fresh rosemary leaves
- Tomato Jam
PEPIN'S FRENCH POTATO SALAD
By BobD
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch
- 4-6 SERVINGS
- 2 pounds fingerling potatoes or other small waxy potatoes
- 1/2 cup or so extra-virgin olive oil
- 1/2 cup 1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
- 1/3 cup white wine
- 1 1/2 tablespoons Dijon-style mustard
- 2 to 3 tablespoons chopped chives
- 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
- For serving and garnishing
- Large radicchio leaves, about 6, from the outside of the head
- 1 or 2 hard-boiled eggs, coarsely chopped
- Chopped fresh parsley
ROASTED RED PEPPER TOPPING
By BobD
1. Peel and seed the roasted or grilled peppers, then dice
- The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
- 2 to 2 1/4 pounds (4 large or 6 medium) red peppers, roasted or grilled
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- Salt to taste
- 1 fresh basil sprig
- 1/4 teaspoon red chili flakes