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Recipes
RAW ARTICHOKE & CELERY SALAD w/PARMESAN
By BobD
Trimming the Artichokes and Celery Stir the lemon juice into a bowl with a quart of cold water
- For 6 servings
- Freshly squeezed juice of 1 lemon
- 1 quart of water
- 6 firm small artichokes, no wider than 3-inches wide
- 8 to 12 tender celery stalks with leaves, from the inner part of the head (about 10 ounces)
- For the Dressing
- 6 tablespoons extra virgin olive oil
- 1-1/2 tablespoons freshly squeezed lemon juice, or more to taste
- 3/4 teaspoon salt, or more to taste
- A chunk of Parmigiano-Reggiano or Grana Padano, 1/4 pound or more
Baked Ziti with Spicy Pork and Sausage Ragù
By BobD
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta,* chopped
- 2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
- 1 pound Italian hot sausages, casings removed
- 2 cups chopped onions
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 6 large fresh thyme sprigs
- 6 large garlic cloves, chopped
- 2 bay leaves
- 1/2 teaspoon dried crushed red pepper
- 2 cups dry red wine
- 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
- 1 1/4 pounds ziti pasta
- 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
- 1/2 cup freshly grated Parmesan cheese
SAVORY SUMMER TARTLETS
By BobD
Equipment: 12 (4-inch) flan rings; pie weights or dried beans Make pastry dough: Blend together flour, butter,...
- For pastry dough:
- Yield: Makes 12 (4-inch) tarts
- 2 1/2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 5 to 8 tablespoons ice water
- For goat cheese and tomato filling:
- 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
- 8 grape or cherry tomatoes, halved
- 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
- 2 teaspoons finely chopped chives
- For crab and tarragon filling:
- 2 tablespoons finely chopped shallot
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 cup (1/2-inch) bread cubes
- 1/2 cup jumbo lump crabmeat (2 oz), picked over
- 1 1/2 teaspoons finely chopped tarragon
- 1/4 teaspoon grated lemon zest
- 2 pinches cayenne
- For pea, scallion, and pancetta filling:
- 2 scallions, thinly sliced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup thawed frozen baby peas
- 4 thin slices pancetta
- For custard:
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 3 whole large eggs
- 1 large egg yolk
MISO MARINATED SEA BASS w/GINGER MAYONNAISE
By BobD
FOR RELISH: Using a sharp knife, trim the artichoke stems
- For Relish:
- 4 medium artichokes
- 1 lemon, halved
- 1 cup white wine
- 2 quarter-size slices of fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 pound fresh or frozen soybeans, shelled (1/2 cup)
- 2 scallions, thinly sliced
- 1/2 small red onion, finely chopped
- 1 plum tomato, finely chopped
- 4 cups water
- For Ginger Mayonnaise:
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1/4 teaspoon hot sauce, preferably Sriracha
- For Sea Bass:
- One 4-inch piece of fresh ginger
- 1 cup sake
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 tablespoons yellow miso paste
- Four 6-ounce sea bass fillets, about 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons minced chives
Grilled Cheddar, Ham, Apple & Chutney Sandwiches
By BobD
Spread the bread with the butter and arrange, buttered side down, on a work surface
- 8 slices of pumpernickel bread
- 2 tablespoons unsalted butter, softened
- 1/2 cup mango chutney
- 1/2 Granny Smith apple—peeled, cored and coarsely shredded
- 8 ounces thinly sliced sharp cheddar cheese
- 8 ounces thinly sliced Virginia ham
Cabbage, Kielbasa and Rice Soup
By BobD
Good sausage is an excellent time-saver, because the links are already spiced and seasoned
- 7 3/4 cups low-sodium chicken broth
- 1 cup long-grain white rice, such as basmati or jasmine
- 1 tablespoon vegetable oil
- 3/4 pound kielbasa, halved lengthwise and thinly sliced
- 1 onion, halved and thinly sliced
- 1/2 medium green cabbage, cored and finely shredded
- Kosher salt and freshly ground pepper
TENDER BUTTERMILK COOKIES
By BobD
Preheat oven to 350F with rack in middle
- 5 DOZEN
- FOR COOKIES
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup well-shaken buttermilk
- FOR GLAZE
- 1 1/2 cups confectioners sugar
- 3 tablespoons well-shaken buttermilk
- 1/2 teaspoon pure vanilla extract
CALAMARI FRITTI w/CREAMY PONZU SAUCE
By BobD
1 pound cleaned calamari, thawed if frozen, bodies cut crosswise into 1/4-inch-thick rings, tentacles left whole 1...
- 4-6 SERVINGS
- Vegetable oil (for frying)
- 6 tablespoons mayonnaise
- 2 tablespoons ponzu
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons fresh lime juice
- 3 pinches (or more) of cayenne pepper
ONION ANCHOVY GALETTE
By BobD
MAKE DOUGH: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse ...
- 12 SERVINGS
- FOR PASTRY
- 1 1/4 cups all-purpose flour
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 3 to 5 tablespoons ice water
- FOR FILLING
- 2 large onions (2 lb total), sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 to 6 anchovy fillets
- 1 garlic clove
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme, crumbled
CHICKEN SATAY w/SPICY THAI PEANUT SAUCE
By BobD
For the chicken satay: Whisk together the first 6 ingredients in a mixing bowl
- For the chicken satay:
- 1 lemongrass stalk, lower bulb and tough outer leaves removed, finely chopped
- 1 garlic clove, finely chopped
- 1 lime, juice and zest reserved
- 1/2 teaspoon fresh ginger root, grated
- 1/2 tablespoon honey
- 1/2 tablespoon olive oil
- 1/2 pound chicken tenders (about 6)
- 6 wooden skewers, soaked in water for 30 minutes
- For the peanut sauce:
- 3/4 cup creamy peanut butter
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoons canola oil
- 1 teaspoon brown sugar
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro, chopped