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Recipes
CHOCOLATE TOFFEE SHORTBREAD FINGERS
By BobD
1. Line a few baking sheets with parchment paper
- Sometimes you can find Walkers Shortbread discounted at the warehouse clubs or at Target. If you do, grab as many boxes as you can (Walkers says its shortbread will stay fresh, unopened, for more than a year).
- 1/2 1/2 1/2 cup toasted and cooled pecans, coarsely chopped
- 3/4 3/4 3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped
- 1 1 1 bag (12 ounces) bittersweet or semisweet chocolate chips
- 1 1 1 tablespoon vegetable oil
- 4 4 4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers
SALT COD FRITTERS
By BobD
Place the cod in a 3-quart saucepan
- For the Fritters:
- Frittelle di Baccala
- Makes about 24 fritters (6 appetizer servings)
- 1 pound boneless salt cod (for soaking method, click here)
- 2 slices day-old white bread
- 1 small red bell pepper cut in half, or half a large pepper, core, seeds, and stems removed
- 2 large eggs
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons small capers, rinsed and drained
- Freshly ground black pepper to taste
- Fine, dry bread crumbs, if needed
- For Battering/Frying:
- 2 cups beer
- 2 large egg yolks
- Grated zest of 1 lemon
- 1-3/4 cups unbleached flour, plus more for dredging the fritters
- Vegetable oil as needed
- 2 lemons, sliced, optional
MUSHROOM & EGGPLANT RATATOUILLE
By BobD
Place the cumin and curry powder in a small skillet over medium heat
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/3 cup olive oil
- 1 clove garlic, peeled and chopped
- 1 medium onion, peeled and chopped
- 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
- 15 button mushrooms, halved or quartered if large
- Salt to taste
TUNA SALAD w/SMOKED ALMONDS
By BobD
Mix all the ingredients well with a fork in a medium-size, nonreactive bowl
- 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained
- 2 scallions washed, trimmed and chopped fine
- 6 pepperoncini peppers, destemmed and julienned
- 3 tablespoons chopped fresh dill
- 1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
- 1/4 cup good-quality olive oil (or the oil the tuna was packed in)
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice or more to taste
- 1/4 to 1/2 teaspoon freshly ground black pepper
Lidia's Sole Meuniere
By BobD
Thicker sole or flounder fillets are ideal for this dish, but if yours are thinner, you may find it easier to handl...
- 5 tablespoons extra-virgin olive oil, plus more for finishing the sauce if you like
- 6 tablespoons unsalted butter
- 6 fillets gray of lemon sole, approximately 2 1/2 pounds
- all-purpose flour for dredging
- 5 cloves garlic, peeled and crushed
- 12 thin lemon slices (about 2 lemons)
- 3 tablespoons drained tiny capers
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup dry white wine
- 1/2 cup vegetable stock or water
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper
RSTD SWEET POTS w/SMOKED CHILI CREAM
By BobD
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl
- 1/3 cup sour cream
- 3 tablespoons finely chopped green onion tops (dark green parts), divided
- 2 teaspoons chipotle hot pepper sauce
- 2 teaspoons fresh lime juice
- 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin
- 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
GOAT CHEESE STUFFED BOQUERONES
By BobD
In a bowl, combine goat cheese, shallots and vinegar
- 3 ounces fresh mild goat cheese
- 1 tablespoon minced shallots
- 1 teaspoon sherry vinegar
- 12 boquerónes (white anchovies)
WILD MUSHROOM SOUP w/CILANTRO & YOGURT
By BobD
Rinse the mushrooms and trim off any tough stems
- 1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
- 6 cups chicken or beef stock
- 1 tablespoon curry powder
- 1 tablespoon light soy sauce
- Salt and freshly ground pepper to taste
- 3 tablespoons plain yogurt, lightly stirred
- 1 tablespoon minced coriander leaves
ITALIAN SAUSAGE & BNT SQUASH STUFFING
By BobD
Toss in cooked farro and dress with more oil and lemon juice
- Sauté crumbled sweet Italian sausage with cubes of butternut squash in a bit of oil.
EGGPLANT & CHARRED PEPPER BRUSCHETTA
By BobD
For the sherry vinaigrette: Place the onion slices in a bowl and add the vinegar, currants, sugar, and salt
- For the sherry vinaigrette:
- 1/2 red onion, sliced paper-thin
- 1/2 cup sherry vinegar
- 1/2 cup dried currants
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup olive oil
- For the eggplant:
- 3 small eggplants (about 1 pound), sliced into 1/4-inch-thick rounds
- Olive oil
- Salt
- 1/2 cup fresh basil leaves, some left whole and some torn
- For the charred peppers:
- 1 tablespoon olive oil
- 12 padrón peppers, or other green chiles (such as shishito)
- Salt
- 6 slices of country bread, toasted