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Recipes
CAESAR SALAD w/PORTOBELLO MUSHROOMS
By BobD
Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl
- 6 SERVINGS
- 9 drained canned anchovy fillets, minced
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 cup plus 3 tablespoons olive oil
- 1 medium head romaine lettuce, cut into bit-size pieces
- 1 large head radicchio, cut into bite-size pieces
- 4 garlic cloves, flattened, peeled
- 3 large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
- 1/4 cup chopped fresh parsley
- 1 1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)
COLESLAW
By BobD
Toss all vegetables in a large bowl with 1 tsp each of salt and pepper
- 8 SERVINGS
- 2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
- 1 medium onion, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large carrot, coarsely grated
- 1 1/4 cups mayonnaise
- 1/3 cup cider vinegar
- 2 teaspoons sugar
Cream Puffs with Chocolate Sauce
By BobD
At Christmas, Elizabeth Katz of B
- 1/2 cup milk
- 1/2 cup water
- 9 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 1/4 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
LOW COUNTRY CORN BREAD w/TOM CHUTNEY
By BobD
Bring a large pot of water to a boil
- YIELD 2 LOAVES
- 4 ears fresh corn, shucked
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mild chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon black onion (nigella) seeds (see Tip)
- 2 tablespoons packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
- Butter to grease the pans
- Tomato Chutney
LOBSTER PECORINO FRITTATA
By BobD
Preheat the oven to 400F. Scrub the potato and prick it in several places with a fork
- 1 large Idaho potato
- One 1 1/2- to 2-pound live lobster
- 12 extra-large eggs
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter
- Kosher salt and freshly ground black pepper to taste
- 1 red onion, finely diced
- Kernels from 2 ears fresh corn
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Pecorino Romano cheese
SAUCISSON SEC w/BLACK TRUFFLE BUTTER
By BobD
1. Slice the Saucisson Sec as thinly as possible
- 1 D’Artagnan saucisson sec (8-10 oz)
- • 1 D’Artagnan black truffle butter (3 oz), softened
- • 1 Box of D’Artagnan organic charcuterie crackers
SWEET ALMOND MILK COUSCOUS
By BobD
1. Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minut...
- 2 1/2 cups almond milk
- 1/3 cup sugar
- Pinch of salt
- 1 cup regular or whole wheat couscous
- 2 teaspoons grated or minced lemon or orange zest
- 1 teaspoon ground cardamom
- 1/2 to 1 teaspoon rosewater (optional)
- 1 cup sliced or chopped almonds
- 1/4 cup shelled pistachios (optional)
- 1 cup chopped dried apricots.
TOASTED TURKEY, APPLE & BRIE SANDWICHES
By BobD
1. Spread 1 side of each bread slice with 1/2 tbsp
- 4 slices rye bread
- 2 tablespoons butter, softened
- 2 tablespoons apple butter
- 1/2 pound thinly sliced roasted turkey
- 4 ounces brie cheese, thinly sliced
- 1 cup baby arugula
- 1 Gala apple, sliced
Hanger Steak with Charmoula
By BobD
This dish was inspired by Moroccan lamb kebabs, which are marinated in charmoula—a tangy sauce of olive oil, garl...
- 2 cups shelled fresh or frozen cranberry beans (12 ounces)
- 4 thyme sprigs
- 3 garlic cloves, smashed
- Salt and freshly ground black pepper
- 1 packed cup flat-leaf parsley leaves
- 1/2 packed cup cilantro leaves
- 2 tablespoons fresh lemon juice
- 3/4 cup extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pound oyster mushrooms, thickly sliced
- 1 cup beef broth
- 2 pounds trimmed hanger steak
- 2 Italian frying peppers, thickly sliced
Jean-Georges' Chinese Long Beans with Cracked Black Pepper
By BobD
Heat the oil in a large skillet
- 1 tablespoon vegetable oil
- 1/2 small onion, thinly sliced
- 1 pound Chinese long beans or green beans, cut into 3-inch lengths
- 1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice
- 1/2 teaspoon sugar
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 teaspoon cracked black pepper