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Recipes
KOHLRABE AND MACHE SALAD
By BobD
Peel kohlrabi. Slice very thin with slicer and put in a bowl
- 8 SERVINGS
- The salad is so refreshing, it's an ideal interlude between an extravagant meal and the dessert to come.
- 3 medium kohlrabi (2 lb total)
- 1/2 small red onion
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons drained capers
- 2 oz mache (lamb's lettuce; 4 cups) or other small tender lettuce
- SPECIAL EQUIPMENT: an adjustable-blade slicer
DARK GINGERBREAD PEAR CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS, 1-9" CAKE
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 1/4 cup water
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses (not robust or blackstrap)
- 3 large eggs
- 1/4 cup grated peeled ginger
- 1 Bosc pear
- ACCOMPANIMENT: whipped cream
CABBAGE SOUP w/RAISINS & SOUR CREAM
By BobD
1. In a 6-quart pot over medium-low heat, heat olive oil and add garlic
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup minced or grated onion
- 1 cup peeled thinly sliced carrots
- 1 28-ounce can plum tomatoes in purée
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/2 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons.
- 1/2 cup golden raisins
- Fresh ground (preferably medium grind) black pepper
- Sour cream, optional.
CHOC COVERED RASPBERRY TRUFFLES
By BobD
Line a tray with wax paper
- 50 PIECES
- Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.
- 1/4 cup heavy cream
- 7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
- 1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
- 6 oz fresh raspberries (1 cup)
- 3/4 cup unsweetened cocoa powder
- SPECIAL EQUIPMENT: a large sealable plastic bag
QUINCE & HAZELNUT CHUTNEY
By BobD
Pour the grape juice into the pan with the ribbons of lemon zest, strained lemon juice, cinnamon stick and cloves
- I love chutneys, for both their concentrated flavor and convenience. You make them and store them and whenever you want that special treat you can just pull them from the fridge or pantry.
- Cunja is meant to be enjoyed with a creamy Piemontese cheese but I serve it with pork roast and other meats. I am sure you will find many delicious uses for it.
- 8 cups 8 cups organic concord-grape juice
- 1 1 lemon, zest removed in ribbons, and juiced
- 1 1 cinnamon stick, (a 4-inch piece)
- 4 4 whole cloves
- 4 4 dried figs, cut in quarters
- 4 4 ripe quince, (cored and cut into 1 1/2-inch chunks
- 1 pound 1 pound firm Seckel pears, cored and cut into 1 1/2 -inch chunks
- 1/4 cup 1/4 cup walnuts, toasted and coarsely chopped
- 1/2 cup 1/2 cup hazelnuts, toasted and coarsely chopped
RISOTTO w/BABY ARTICHOKES
By BobD
1. Trim all but the most tender inner yellow leaves from the artichokes
- 10 baby artichokes
- Juice of 1/2 lemon
- 1 small onion, chopped
- 1 clove garlic, minced (green part removed)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 1/2 cups Italian Arborio rice
- 1 cup dry light Italian white wine
- 4 to 6 cups homemade chicken stock
- 1/3 to 1/2 cup freshly grated Parmesan cheese
- Coarse salt and freshly ground pepper to taste.
WARM HERBED & CORIANDER RICE SALAD
By BobD
Bring rice and water to a boil with 1 Tbsp oil and 1/2 tsp salt in a 2-qt heavy saucepan
- 4 SERVINGS
- 1 cup long-grain brown basmati rice, rinsed
- 1 3/4 cups cold water
- 3 tablespoons vegetable oil, divided
- 1 tablespoon coriander seeds, slightly crushed
- 1/2 teaspoon cumin seeds, slightly crushed
- 3 garlic cloves, minced
- 2 medium zucchini (1 1/4 lb), cut into 1/2-inch pieces
- 1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
- 1 tablespoon fresh lemon juice
- 1/2 cup pecans (2 oz), toasted and coarsely chopped
GRILLED BREAST w/RATATOUILLE
By BobD
Prepare barbecue (medium-high heat)
- 6 SERVINGS
- 2 medium zucchini, halved lengthwise
- 1 medium Japanese eggplant, halved lengthwise
- 1 red bell pepper, cut into 1-inch-wide strips
- 1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
- 2 medium tomatoes, halved crosswise
- 2 tablespoons olive oil
- 6 skinless boneless chicken breast halves (about 3 pounds)
- 1/3 cup thinly sliced basil
- 1 1/2 teaspoons red wine vinegar
Beef Tenderloin Steaks with Celery Root Gratin
By BobD
Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin
- One 2-pound celery rootpeeled, quartered and sliced crosswise 1/8 inch thick
- Salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 1 cup heavy cream
- 5 tablespoons unsalted butter, 1 tablespoon cut into small pieces
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce trimmed beef tenderloin steaks, about 2 inches thick
- 1/2 cup veal demiglace (see Note)
- 4 rosemary sprigs, for garnish
QUINOA PILAF w/CECI, POMEGRANATE & SPICES
By BobD
1. Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds
- For garnish (optional):
- Considered by many nutritionists to be a superfood, pomegranate juice is loaded with antioxidants and appears to lower blood pressure. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.
- 1 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, chopped
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1 cup quinoa, cooked (4 cups cooked quinoa)
- 1 cup cooked chick peas (canned are fine), rinsed
- 1/4 cup pomegranate seeds
- 1 cup thickened yogurt
- 1 small garlic clove, pureed (optional)