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Recipes
HOMEMADE PICKLE RELISH
By BobD
Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain 3 hours
- 1-1/2 CUPS
- 2 cups finely chopped cucumber (about 3 Kirby cucumbers)
- 1/2 cup finely chopped onion
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs
By BobD
For a pleasant change of pace, we toss crisp, golden bread crumbs with the pasta instead of the usual grated cheese
- 1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
- 1/2 cup olive oil
- 1 cup fresh bread crumbs
- 4 slices bacon, cut crosswise into 1/4-inch strips
- 6 cloves garlic, minced
- 1/4 teaspoon dried red-pepper flakes
- 1 pound orecchiette
- 3/4 teaspoon salt
SHREDDED RED CABBAGE & CARROT SALAD
By BobD
1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredien...
- This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
- 3/4 pound red cabbage, cored and finely shredded
- 1/4 pound carrots, peeled and finely grated
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon minced fresh chives
- 1 teaspoon minced fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar or white wine vinegar
- Salt and freshly ground pepper to taste
- 1 small garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
SWISS CHARD & RED PEPPER GRATIN
By BobD
1. Bring a large pot of generously salted water to a boil while you clean the chard
- The seasons for red peppers and Swiss chard overlap, with the chard beginning to appear while peppers are still piled high in farmers market stalls. The two look beautiful side by side both at the market and on the plate.
- 1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 plump garlic cloves, minced or pressed
- Salt and freshly ground pepper
- 3 large eggs
- 1/2 cup low-fat milk
- 3 ounces Gruy cheese, grated (3/4 cup)
- 1/2 cup Arborio rice, cooked
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 tablespoons fresh or dry breadcrumbs
DOUBLE DUTCH MAC & CHEESE w/CHARD
By BobD
Melt 3 tablespoons butter in large pot over medium heat
- 6 tablespoons (3/4 stick) butter, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup unbleached all purpose flour
- 3 cups reduced-fat (2%) milk
- 2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)
- 2 cups (packed) coarsely grated Edam cheese, divided
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 pounds Swiss chard, stems and center ribs removed
- 12 ounces elbow macaroni
- 1 cup fresh breadcrumbs made from crustless sourdough bread
- 1 teaspoon cumin seeds (optional)
MUSHROOM & BARLEY SOUP
By BobD
Soak the dried mushrooms in 1 quart hot water for 1 hour
- 1/2 cup dried porcini mushrooms
- 8 ounces butter or margarine
- 1 very large onion or 2 medium onions, peeled and chopped (about 1 pound)
- 6 cloves garlic, peeled and finely chopped
- 1 1/2 pounds fresh mushrooms, trimmed and thinly sliced
- 4 stalks of celery with leaves,diced
- 3 big carrots, peeled and coarsely chopped (about 1 1/2 pounds)
- 1/2 cup chopped parsley
- 2 tablespoons flour
- 2 quarts beef broth
- 2 1/2 cups barley, rinsed
- 2 tablespoons kosher salt or more to taste
- Freshly ground black pepper to taste
SUMMER TOM & EGGPLANT SAUCE
By BobD
Prepare the tomatoes for sauce
- Recommended Equipment:
- Slow-Cooked Summer Tomato and Eggplant Sauce
- Makes about 3 quarts of sauce
- 5 pounds ripe plum tomatoes
- 3-1/2 pounds firm eggplants
- 1/2 cup extra-virgin olive oil
- 3 cups finely chopped onions, about 1-1/4 pounds
- 1/4 cup finely chopped garlic
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon peperoncino (or to your taste)
- 3 or 4 large branches fresh basil with leaves
- A heavy duty saucepan or Dutch oven, 8-quart capacity or larger, with cover
MUSHROOM & PORCINI CROSTINI
By BobD
Place the porcini in a bowl and cover with warm water
- 1 1/2 ounces dried porcini, or cepes
- 1 tablespoon olive oil
- 24 ounces fresh small white domestic mushrooms, sliced
- 1 clove garlic, minced
- 1 small red onion, chopped
- 1 cup heavy cream
- 3 tablespoons grated Parmigiano Reggiano cheese
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 10 thick slices of sourdough bread
ALMOND & RICOTTA TART
By BobD
Prepare the cake pan and heat the oven
- Recommended equipment:
- TORTA DI MANDORLE E RICOTTA
- A 9-inch cheesecake, serving 8 or more
- For lining the cake pan
- 6 ounces Sweet Tart Dough, well chilled (refer to recipe in the primi section)
- 1 tablespoon soft butter
- 1/3 cup fine dried bread crumbs
- For the cake batter
- 3 large eggs
- 1 egg yolk
- 1 cup sugar
- 1 pound whole milk ricotta (preferably fresh), drained overnight
- A pinch of salt
- 1 tablespoon finely grated orange zest
- 1 cup heavy cream
- 1 cup sliced almonds, lightly toasted in the oven
- Powdered sugar, for dusting the baked cake
- · A 9-inch spring form cake pan
- · A heavy duty electric mixer fitted with the whisk
- · A baking stone or baking tiles
SPANISH ROMESCO SAUCE
By BobD
1. Preheat the broiler and cover a baking sheet with foil
- Spanish Romesco Sauce
- This thick, pungent sauce is served with vegetables and fish in Spain. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco sauce.)
- 1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
- 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
- 2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
- 2 large garlic cloves, peeled
- 1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
- 1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
- Salt, preferably kosher salt, to taste
- Freshly ground pepper to taste
- 2 tablespoons sherry vinegar
- 1/4 to 1/2 cup extra virgin olive oil, as needed