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Recipes
GINGER LEMONADE
By BobD
Using potato masher, mash ginger, lemon slices, and sugar in deep bowl until slices release their juice and sugar b...
- You will need a piece of ginger that’s about 3 inches long for this recipe. Use a rasp grater or the small holes on a box grater to grate the ginger.
- 4 tablespoons grated fresh ginger
- 1 large lemon , sliced thin, ends discarded
- 1 1/2 cups sugar
- 7 cups cold water
- 2 cups fresh lemon juice (from about 12 lemons)
- Ice (for serving)
MICROWAVE POLENTA
By BobD
Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together
- If you want polenta in a hurry, you can prepare it in the microwave. Just be sure to use a large bowl and be very careful when handling it. Allow the steam escape before you stir, as the mixture will be extremely hot.
- 3/4 cup polenta
- 3/4 teaspoon salt
- 3 cups water
- 1 tablespoon unsalted butter
CRISP CHICKEN SCHNITZEL
By BobD
1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste
- 6 anchovy fillets
- 1 small garlic clove
- Kosher salt and freshly ground black pepper
- Finely grated zest of 1 lemon
- 2 1/2 tablespoons fresh lemon juice
- 7 to 8 tablespoons extra virgin olive oil, to taste
- 2 eggs, beaten
- 1 1/2 cups panko or other unseasoned bread crumbs
- 1/2 cup flour
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly grated nutmeg
- 1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
- Safflower, peanut or vegetable oil, for frying
- 2 quarts mixed baby greens
- 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
- 1 scallion, thinly sliced, including greens.
ZITI w/GRILLED GAZPACHO & SAUSAGE
By BobD
Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil
- The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce tha
- 10 tablespoons olive oil, divided
- 1 1/2 pounds cherry tomatoes
- 3 bell peppers (any color)
- 2 medium red onions
- 2 pound zucchini (4 medium), trimmed and halved lengthwise
- 4 garlic cloves, peeled
- 1 1/4 pound sweet or hot Italian sausages
- 3 tablespoons Sherry vinegar
- 1/2 teaspoon sugar
- 1 pound ziti
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh basil
- 1 cup crumbled or thinly shaved ricotta salata or French feta
- Special equipment: 5 (12-inch) wooden skewers (soaked in water 30 minutes)
FRIED CREAM
By BobD
Pour the milk in the heavy pan
- For the custard:
- Crema Fritta
- Makes about 20 pieces, serving 6 or more
- 4 cups milk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- For frying and serving:
- 1/2 cup all-purpose flour, or more if needed
- 1-1/2 cups bread crumbs, or more if needed
- 3 large eggs
- Pinch of salt
- 1 to 2 cups vegetable oil, or as needed
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Recommended equipment:
- o A 9-inch square baking dish or cake pan, or similar-sized container with a flat bottom, to chill the custard sheet
- o A heavy skillet, 10-inches or wider, for frying
PENNE alla VODKA
By BobD
1. Bring a large pot of lightly salted water to a boil
- 1 cup finely chopped onion
- 2 tablespoons garlic-infused oil
- 1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
- 2 tablespoons heavy cream
- 2 pounds penne rigate
- 1/2 cup vodka
- 4 tablespoons butter
- Grated Parmesan cheese, for serving.
OIL POACHED SWORDFISH w/WHITE CORN
By BobD
For chive oil: Combine oil and chives in blender and puree until smooth
- Chive oil:
- 4 SERVINGS
- Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- Swordfish and corn:
- 5 medium ears of white corn, husked
- 4 cups extra-virgin olive oil
- 1 lemon, thinly sliced
- 4 peeled garlic cloves; 2 crushed, 2 minced
- 1 large fresh rosemary sprig
- 4 6-ounce swordfish steaks
- 1 cup 1/3-inch cubes guanciale or pancetta (Italian bacon)
- 1 tablespoon minced shallot
- 1 teaspoon dried crushed red pepper
- 1 tablespoon butter
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh thyme leaves
- Fine sea salt
PORK TENDERLOIN w/TOMATO-PEACH COMPOTE
By BobD
Preheat oven to 425F with rack in middle
- Yield: Makes 4 to 6 servings
- 4 garlic cloves
- 1 tablespoon chopped peeled ginger
- 1 teaspoon curry powder
- 2 (3/4-pound) pork tenderloins
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3/4 pound tomatoes, cut into 1-inch pieces
- 1 peach, chopped
- 2 teaspoons chopped thyme
- 1 teaspoon sugar (optional)
- Equipment: a mortar and pestle
ROAST DUCK w/CRANBERRY GLAZE
By BobD
Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled
- 4 SERVINGS
- 1 1/2 cups cranberries
- 1/2 cup honey
- 2 cups water
- 1 4-pound duck
- 1 3-inch strip of orange peel
- 1 medium onion
- Salt and freshly ground black pepper as desired
- 1/3 cup white wine
- 1/2 cup sugar
- 1 tablespoon balsamic vinegar
CHICKEN CROQUETTES
By BobD
Remove the meat from the chicken
- 1 cooked three-pound chicken (see recipe)
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 6 tablespoons plus 1/4 cup flour
- 2 cups fresh or canned chicken broth
- 1/4 cup heavy cream
- 4 egg yolks
- A pinch to 1/16 teaspoon cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- Salt, if desired
- Freshly ground pepper
- 1 cup fine, fresh bread crumbs
- 1 egg
- 3 tablespoons water
- Oil for deep frying
- Mushroom sauce (see recipe), optional