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Recipes
ROASTED ORANGE SWEEET POTATOES
By BobD
Put oven rack in middle position and preheat oven to 450F
- SERVES 10
- Unsalted butter for buttering pan
- 1 teaspoon finely grated fresh orange zest (see Tips)
- 1 1/4 cups fresh orange juice
- 2 tablespoons molasses (not robust or blackstrap)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large sweet potatoes (2 3/4 pounds), peeled and cut lengthwise into 1-inch-wide wedges
COLD AVOCADO & CUCUMBER SOUP
By BobD
Slice the avocados in half lengthwise, working around the pit
- 4 SERVINGS
- 3 ripe, unblemished avocados
- 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 4 cups chicken stock
- ¼ teaspoon salt
- Sour cream, for serving
- Hot pepper sauce (such as Tabasco), for serving
BAKED GOAT CHEESE & SMKD SALMON CANAPES
By BobD
Preheat broiler. Lightly toast the bread on one side
- 12 thin slices French bread, about three inches in diameter
- 1/4 pound smoked salmon, in thin slices
- 1 tablespoon minced fresh chives
- 6 ounces fresh goat cheese in a log
- 2 tablespoons olive oil
FETTUCCINE MEATBALL LASAGNA
By BobD
MAKE SAUCE: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saut...
- 8-10 SERVINGS
- FOR TOMATO SAUCE
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano, crumbled
- 2 (28-oz) cans whole tomatoes in juice, drained, reserving juice, and finely chopped
- 1 tablespoon tomato paste
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- FOR MEATBALLS
- 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)
- 1/3 cup whole milk
- 1 lb meatloaf mix (1/3 lb each of ground pork, ground chuck, and ground veal)
- 2 garlic cloves, minced
- 1 oz finely grated Pecorino Romano (1/2 cup)
- 1 large egg, lightly beaten
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil
- FOR FILLING
- 1 lb ricotta (preferably fresh)
- 1 large egg, lightly beaten
- 1 oz finely grated Pecorino Romano (1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- FOR PASTA AND ASSEMBLY
- 3/4 lb dried egg fettuccine
- 1/2 lb chilled fresh mozzarella, coarsely grated
PROCESSOR CITRUS ALMOND POUNDCAKE
By BobD
Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan
- 10-12 SERVINGS
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
- Flour for pan
- 1/4 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 cups plus 2 tablespoons granulated sugar
- 7-ounce tube almond paste
- 7 large eggs
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt.
Summer Farro Salad
By BobD
In a large saucepan, heat 2 tablespoons of the oil
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- 12 ounces farro (1 3/4 cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 1/2 small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh basil
ZUCCHINI CARPACCIO w/HOMEMADE RICOTTA
By BobD
Using knife or V-slicer, cut zucchini into paper-thin rounds
- 10 SERVINGS
- 5 medium zucchini, trimmed
- Coarse kosher salt
- Freshly ground black pepper
- 2 green onions, thinly sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Homemade Ricotta Cheese
- 2 tablespoons chopped fresh basil
GINGER PECAN SCONES
By BobD
Preheat oven to 425. Line large baking sheet with parchment
- 3 cups all purpose flour
- 2/3 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/3 cups pecan halves, toasted, chopped
- 1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
- 1 cup plus 1 1/2 tablespoons buttermilk
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon vanilla extract
HAMBURGER BUNS
By BobD
Bring milk to a bare simmer in a small saucepan over medium heat
- 16 BUNS
- 2 cups whole milk
- 1/4 cup warm water (105-115F)
- 2 (1/4-oz) packages active dry yeast
- 1/4 cup plus 1/2 teaspoon sugar, divided
- 1/2 stick unsalted butter, cut into Tbsp pieces and softened
- 2 large eggs, lightly beaten
- 1 tablespoon salt
- 6 cups all-purpose flour, divided
- 1 large egg mixed with 1 Tbsp water for egg wash
- EQUIPMENT: a stand mixer with paddle and dough-hook attachments; a 3-inch round cookie cutter
ROASTED SEA BASS PROVENCALE
By BobD
Preheat oven to 450F. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat
- 4 SERVINGS
- 1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
- 2 tablespoons drained capers
- 1 tablespoon chopped garlic
- 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
- 1/2 cup dry white wine
- 1/2 cup bottled clam juice
- 4 6- to 7-ounce sea bass fillets