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Recipes
ROAST LEG OF LAMB w/NORTH AFRICAN SPICES
By BobD
In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and tur...
- Spice Mixture:
- 6 SERVINGS
- Use the same spice mixture to rub poultry, beef, or pork two to three hours before grilling and leave at room temperature.
- 3 tablespoons coarse sea salt
- 2 teaspoons dried Greek oregano or savory
- 1 teaspoon chopped fresh rosemary leaves
- 3 teaspoons caraway seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 2 tablespoons Harissa or Aleppo or Mara's pepper to taste
- 1 teaspoon chopped garlic
- 1/4 cup olive oil
- Lamb:
- One 5-to 6-pound bone-in leg of lamb
- 1/4 cup fresh lemon juice
- 1/3 cup dry white wine, or more if needed
- 1-1/2 pounds medium or small red onions, peeled and halved or quartered
- 2 or 3 fresh rosemary sprigs, or 1 tablespoon dried
- Or you can mix 3 tablespoons of this rub with 3 tablespoons yogurt and baste chicken breasts or legs or skewered lamb and pork before grilling.
PERUVIAN RICE & LENTILS (TACU TACU)
By BobD
Bring lentils, 5 cups water, and 1/2 tsp salt to a boil in a heavy medium saucepan, then simmer, uncovered, until l...
- 8 SERVINGS
- 1 cup dried brown lentils (7 oz)
- 7 1/4 cups water, divided
- 2 teaspoons finely chopped garlic, divided
- 6 tablespoons vegetable oil, divided
- 1 cup long-grain white rice
- 1 small red onion, finely chopped
- 1 tablespoon bottled aji amarillo or aji mirasol paste (sometimes labeled crema)
SUMMER TOMATOE SALAD (NEED VERY RIPE)
By BobD
Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl
- 6 SERVINGS
- Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons malt vinegar
- 3/4 teaspoon packed light brown sugar
- 1/2 teaspoon salt (preferably flaky sea salt or fleur de sel) 1/2 teaspoon coarsely ground black pepper
- 2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
- 1 scallion, thinly sliced diagonally
BAKED BRIE WITH CRANBERRIES
By BobD
Preheat oven to 425 degrees F
- For the Baked Brie:
- 1/2 cup toasted fresh bread crumbs
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 1 tablespoon dried cranberries, finely chopped
- 4 -by-2 ounce pieces of Brie
- 1 egg
- For the Relish:
- 2 cups cranberries, defrosted, if frozen
- 3 tablespoons grated orange zest
- 1/3 cup orange juice
- 1/2 inch piece of fresh root ginger, peeled and grated
- 1/2 cup sugar
- To serve:
- Arugula or assorted lettuce leaves
- 4 thick slices French bread, toasted
- 1 garlic clove, cut in half lengthways snipped fresh chives
EGG & HERB SALAD
By BobD
To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil
- This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
- 8 large eggs, hard-boiled (see below) and finely chopped
- 1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
- 2 celery stalks, finely chopped
- 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
- Salt and freshly ground pepper to taste
- 1 tablespoon white wine vinegar or sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup plain low-fat yogurt or buttermilk
- 1 tablespoon Hellmanns or Best Foods mayonnaise
- 1 garlic clove, green shoot removed, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 6-ounce bag baby arugula
CAULIFLOWER GRATIN w/GOAT CHEESE TOPPING
By BobD
1. Preheat the oven to 450 degrees
- 1 large or 2 smaller cauliflowers (about 2 pounds), broken into florets
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 6 ounces fresh goat cheese
- 1 plump garlic clove, halved, green shoot removed
- 5 tablespoons low-fat milk
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 cup dry, fine breadcrumbs
ICED CUCUMBER SOUP w/MINT, CRESS & FETA
By BobD
Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth
- 6 SERVINGS
- 1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)
- 2 cups low-salt chicken broth or vegetable broth
- 4 ounces finely crumbled feta cheese (about 3/4 cup)
- 3/4 cup chopped white onion
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed watercress leaves
- 1 tablespoon fresh oregano leaves
- 1 small garlic clove, peeled
- 1 teaspoon salt
- 1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)
- 2 hard-boiled eggs, chilled, coarsely chopped
- 3 tablespoons chopped fresh chives
FRIED RICE w/TOFU & BROCCOLI
By BobD
1. Steam the broccoli for four minutes until just tender, or blanch in salted boiling water for two to three minute...
- Use brown rice for this dish, though you can make it with white rice, too. Use the same pot in which you blanch or steam the broccoli to cook the rice.
- 1 bunch broccoli, crowns broken into florets, stems peeled and diced
- 2 tablespoons canola oil or peanut oil
- 1/2 pound firm tofu, diced
- 1 to 2 tablespoons low-sodium soy sauce or Thai fish sauce
- 2 eggs
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 bunch scallions, finely chopped
- 3 cups cooked rice, preferably brown or brown basmati
- 1/4 to 1/2 cup chopped cilantro
BAKLAVA
By BobD
Preheat the oven to 375°F
- Syrup:
- 3 1/2 cups walnuts, chopped
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 pound package phyllo sheets, thawed
- 1 1/2 cups butter, melted
- 2 cups, plus 2 tablespoons sugar
- 1 1/2 cups water
- 1/2 cup honey
- 1/4 lemon, peel only
- 1 clove
MOROCCAN STYLE CORNISH HENS w/COUSCOUS
By BobD
Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper
- 4 SERVINGS
- The couscous could even be stuffing for smaller hens, one per person, roasted at 375 degrees for about 50 minutes.
- 5 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- Salt and pepper
- 4 small (less than 1 1/2 pounds) or 2 large Cornish hens, split in half
- Juice of 2 lemons
- 1 1/2 cups medium-grain couscous, cooked in chicken stock according to package directions
- 1 large onion, sliced thin
- 1/2 cup golden raisins
- 1 tablespoon minced cilantro leaves.