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Recipes
Summer Chopped Salad with Quick-Pickled Vegetables
By BobD
Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good...
- 1/4 cup white balsamic vinegar
- 1/4 cup unseasoned rice vinegar
- 3 celery ribs, finely diced
- 2 medium carrots, finely diced
- 1 large red bell pepper, finely diced
- 1 large yellow bell pepper, finely diced
- 1 large peach, cut into 1/4-inch dice
- 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
- 1 cup finely chopped frisée
- 1 cup coarsely chopped arugula
- 1 cup thinly sliced napa cabbage
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup slivered toasted almonds
- 1 large hard-cooked egg, sliced into 6 rounds
- Smoked paprika, for sprinkling
TURKEY LIVER TOASTS
By BobD
Heat the oil and butter in a very large skillet or 2 smaller ones
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- Salt and freshly ground black pepper to taste
- 6 to 8 turkey livers, split into halves and the sinew trimmed from the center (see note)
- 1 to 2 cloves garlic, peeled and chopped very fine (about 1 teaspoon)
- 2 tablespoons chopped parsley or chives, or a mixture of both
- 40 slices bread from a baguette, about 1 1/2 inches in diameter, toasted under the broiler
SHINJIANG LAMB w/PICKLED POTATOES
By BobD
1. Preheat the oven to 450°
- Pickled Potatoes
- 4 small Idaho potatoes (about 1 1/2 pounds), peeled and very thinly sliced
- 1 1/2 cups rice wine vinegar
- 1 1/2 cups water
- 1/4 cup plus 2 tablespoons salt
- 3 tablespoons sugar
- Lamb
- 4 two-rib lamb racks, (about 1 1/2 pounds)
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons cayenne pepper
- 2 tablespoons ground cumin
GRILLED RAINBOW CHARD w/FRESH FAVA
By BobD
BLANCH CHARD STEMS: Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt fo...
- 4 SERVINGS
- The stems of Swiss chard-blanched to remove toughness, then grilled-their earthiness is a natural complement to meaty fava beans.
- 2 lb Swiss chard (preferably rainbow), stems and center ribs cut out (reserve leaves for another use)
- 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 small garlic clove, thinly sliced
- 2 teaspoons chopped oregano
- 1 teaspoon fresh lemon juice
Grilled Hen-of-the-Woods Mushrooms with Sesame
By BobD
"Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and mea...
- 1 tablespoon sesame seeds
- 2 pounds hen-of-the-woods mushrooms (maitake), separated into 8 wedges total
- Extra-virgin olive oil, for brushing
- Salt and freshly ground pepper
- 2 tablespoons thinly sliced parsley
- Lime wedges, for serving
CHILLED ZUCCHINI YOGURT SOUP w/MINT
By BobD
1. Pour the water into a saucepan fitted with a steamer and bring to a boil
- For garnish:
- This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.
- 2 pounds zucchini, sliced
- 2 cups water
- Salt (1 1/2 to 2 teaspoons)
- 3 cups plain low-fat yogurt
- 3 tablespoons finely chopped mint
- Freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed or mashed to a paste in a mortar and pestle (optional)
- 1 small zucchini, sliced paper-thin
- 4 mint leaves, cut in thin slivers
SousChefSeries 2012
By BobD
directions 1. Preheat the oven to 375°
- purpose flour 1/4 cup packed light brown sugar Pinch kosher salt 4 tablespoons unsalted butter, cut into small cubes Mousse 8 ounces fat
- free fromage blanc 4 ounces goat’s
- milk cheese (chèvre) 1/4 cup granulated sugar 1 vanilla bean, split and seeds scraped 1 teaspoon vanilla extract
POLENTA-OVEN BAKED
By BobD
Preheat the oven to 350 degrees
- The brand I use most often is a wonderful product called Golden Pheasant polenta, easy to find and reasonably priced. My basic recipes for baked and microwave polenta are adapted from those on the bac
- Easy Oven-Baked Polenta
- I use a less labor-intensive method. I combine the cornmeal and the liquid, put it in the oven and forget about it for 50 minutes. Then I stir in one tablespoon of butter and return it to the oven for
- 1 cup polenta
- 1 quart water
- 1 teaspoon salt
- 1 tablespoon unsalted butter
ARUGULA & RADICCHIO SALAD w/FETA & DATES
By BobD
Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well
- Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date,
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup pitted dates
- 1/4 pound baby arugula (8 cups)
- 1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
- 3 ounces crumbled feta (1/2 cup)
ROAST CHICKEN w/POTATOES & ONIONS
By BobD
Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin
- 6 SERVINGS
- 2 3 1/4-to 3 1/2-pound chickens
- 8 small fresh rosemary sprigs plus 2 tablespoons chopped
- 3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
- 2 teaspoons fine sea salt plus additional (for seasoning)
- 1 teaspoon freshly ground black pepper plus additional (for seasoning)
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/2 cup dry white wine
- 1/2 cup water
- Nonstick vegetable oil spray
- 3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
- 2 large onions, cut through root end into 1/2-inch wedges
- 1/4 cup extra-virgin olive oil