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Recipes
Eggplant Ravioli with Gewürztraminer and Bacon
By BobD
Jean-Georges Vongerichten transforms Gewürztraminer, a fruity white wine, into a light syrup
- 3 Asian eggplants (1 pound), halved lengthwise
- 1 1/2 teaspoons olive oil, plus more for brushing
- Salt
- 1/2 pound lean bacon—2 ounces cut into 1/2 -inch-thick lardons, 6 ounces thinly sliced
- 1/2 cup Gewürztraminer
- 1/2 cup red wine vinegar
- 1/4 cup chopped basil stems, plus 1/4 cup finely chopped basil
- 1/4 cup thinly sliced green apple
- 1 whole clove
- 1 tablespoon finely chopped mint
- 24 wonton wrappers
- 1 large egg white
RISOTTO w/GREEN BEANS & PESTO
By BobD
1. To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic
- For the pesto:
- This is a luxurious risotto, enriched with pesto at the end of cooking. Pumpkin seeds for the pesto produces terrific results. They contributed not only great flavor but a rich green color to the pesto.
- 1 or 2 garlic cloves, to taste
- 1 1/2 cups fresh basil leaves
- 2 tablespoons pumpkin seeds or Mediterranean pine nuts
- Salt and freshly ground pepper to taste
- 1/4 cup extra virgin olive oil
- 1/3 cup (2 1/2 ounces) freshly grated Parmesan
- For the risotto:
- 1/2 pound green beans, trimmed and broken in half
- 7 cups chicken or vegetable stock, as needed
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, minced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine, such as pinot grigio or fumet blanc
- Salt and freshly ground pepper
TOMATO SALAD ON A ROLL
By BobD
1. Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl
- 1 pound ripe tomatoes, in assorted colors and sizes
- Salt and pepper
- 2 garlic cloves, finely minced
- 2 anchovy fillets, rinsed and roughly chopped, optional
- 1 teaspoon capers, rinsed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Pinch red pepper flakes
- 12 basil leaves
- A few tender parsley leaves
- 4 fresh French rolls or a long baguette.
WHOLE ROASTED STRIPED BASS
By BobD
Prepare the garlic-infused oil about half an hour before roasting the fish: In a small bowl blend the olive oil, ga...
- For the garlic-infused oil:
- Makes 6 servings
- 1 1/2 cups extra virgin olive oil
- 8 cloves garlic, sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- For the fish:
- 12 small red potatoes (about 1 pound)
- 6 whole striped bass, each about 1 1/4 lb. each, eviscerated and scaled
- 6 fresh or dried bay leaves
- 6 sprigs fresh rosemary
- 3 medium-sized red onions, peeled and cut into 1/3″ slices
- 6 small, firm vine ripened tomatoes, cored and cut in half
- 1/4 cup fine dry breadcrumbs
- 1 teaspoon fresh thyme leaves
- To serve:
- 5 tablespoons fresh lemon juice
- 3 tablespoons minced fresh Italian parsley leaves
SAUSAGE & MUSHROOM STUFFING
By BobD
Break up sausage and place in fairly deep skillet
- 1 pound sausage in bulk
- 1 turkey gizzard
- 1 turkey liver
- 1 turkey heart
- 3/4 pound onions, finely chopped, about 2 cups
- 1 tablespoon finely chopped garlic
- 1 teaspoon dried marjoram
- 1 1/2 cups finely chopped celery
- 1/2 pound thin-sliced mushrooms, about 2 cups
- 2 cups bread crumbs
- 2 eggs, well beaten
- 1 cup finely chopped parsley
- Salt to taste if desired
- Freshly ground pepper to taste
CHEESY CREAMED CORN w/CILANTRO
By BobD
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirrin...
- Yield: Makes 6 servings
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped scallions (about 6 large)
- 12 ears corn, kernels cut from cobs
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove
- 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
- 1 cup cilantro sprigs
TUSCAN SALMON w/ROSEMARY ORZO
By BobD
Cook orzo as directed on package until al dente
- 6 ounces orzo
- 2 teaspoon olive oil
- 1 1/2 cups chopped onion, divided
- 1 tablespoon chopped fresh rosemary
- 4 salmon fillets (5 ounces each), skin on
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, chopped
- 1 pint grape tomatoes, halved
- 1/4 cup pitted kalamata olives, sliced
- 2 tablespoons chopped fresh parsley
MACADAMIA NUT AND LEMON VERBENA PESTO
By BobD
1. Place all ingredients in a food processor and process to a paste
- Lemon verbena, bunches 2 each
- Lemons, flesh and zest of 2 each
- Panko bread crumbs 1/2 C
- Parsley, bunch 1 each
- Macadamia nuts 1/2 C
- Olive oil 1/4 C
- Salt as needed
- Freshly ground black pepper as needed
SOFT POLENTA w/BEANS, MUSHROOMS & LEEKS
By BobD
Blanch green beans 1 minute in boiling water
- Yield: Makes 6 servings
- 3/4 pound green beans, trimmed
- 1 cup fresh shelled peas (12 to 14 ounces in pods)
- 4 cups whole milk
- 2 1/2 cups vegetable broth
- 1 3/4 cups polenta
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
- 1 1/2 cups dry white vermouth
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 3 tablespoons heavy whipping cream
- 3 tablespoons olive oil
- 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
- 3 large shallots, sliced (about 3/4 cup)
- 2 tablespoons chopped fresh Italian parsley, divided
- 2 teaspoons chopped fresh thyme
ROASTED PEACHES w/STREUSEL
By BobD
Preheat oven to 425F with rack in middle
- 5 tablespoons unsalted butter, melted, divided
- 4 medium peaches (about 1 1/4 pounds), halved and pitted
- 1/3 cup slivered almonds, toasted and cooled
- 1/3 cup all-purpose flour
- 1/3 cup plus 1 tablespoon sugar, divided
- 1/2 cup heavy cream
- 3/4 teaspoon pure almond extract