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Recipes
CHICKEN, RICE & MANGO in LETTUCE WRAPS
By BobD
Make rice: Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a la...
- You'll have some leftover creamy ginger soy dressing for salad later in the week.
- For rice
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/4 teaspoon salt
- For dressing
- 1/2 cup seasoned rice vinegar
- 1/2 cup vegetable oil
- 6 tablespoons mayonnaise
- 1/4 cup soy sauce
- 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
- 2 garlic cloves, chopped
- 1/2 teaspoon Asian sesame oil
- For wraps
- 2 grilled chicken breast halves, shredded (2 cups)
- 1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad )
- 3/4 lb Boston or Bibb lettuce, leaves separated
- 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions, cut into 3-inch-long thin strips
- 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- 1/2 cup chopped fresh cilantro
SALMON in BENGALI MUSTARD SAUCE
By BobD
Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne
- to rub on the fish
- 3/4 3/4 3/4 pound skinless salmon fillet
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon cayenne pepper
- you also need
- 1 1 1 tablespoon ground mustard
- 1/4-1/2 1/4-1/2 1/4-1/2 teaspoon cayenne pepper
- 1/4 1/4 1/4 teaspoon ground turmeric
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
- 1/4 1/4 1/4 teaspoon whole brown mustard seeds
- 1/4 1/4 1/4 teaspoon whole cumin seeds
- 1/4 1/4 1/4 teaspoon whole fennel seeds
- 2 2 2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly
Mixed Mushroom Ragout
By BobD
Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and ...
- 1/4 cup vegetable oil
- 1 pound shiitake mushroomsstems discarded, caps sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup chopped canned tomatoes, drained
- 1/2 cup unsweetened coconut milk
- 1 tablespoon Dijon mustard
- 1 tablespoon harissa
- 2 teaspoons white or blond miso
- 1 tablespoon golden raisins (optional)
- 1 tablespoon capers
- 1/2 cup chicken stock
Cauliflower Gratin with Manchego and Almond Sauce
By BobD
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked un...
- 3/4 cup half-and-half
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- One 2-pound head of cauliflower, cut into 1 1/2-inch florets
- 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
- 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
- 1 medium onion, finely chopped
- 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
RICOTTA & PINE NUT SALAD
By BobD
1. Place ricotta in a mixing bowl and break up with a fork
- 2 cups ricotta
- 1/3 cup (lightly packed) fresh basil leaves, more for garnish
- Salt and freshly ground black pepper
- 3/4 cup pine nuts
- 8 to 10 cups (loosely packed) mixed salad leaves
- 2 heads Belgian endive, torn into pieces
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- Paprika.
POTATO CRUSTED GOAT CHEESE TARTE
By BobD
For goat's-milk bechamel: Melt butter in small saucepan over medium heat
- Goat's-milk bechamel:
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons all purpose flour
- 1/2 cup goat's milk
- Pinch of ground nutmeg
- Caramelized onions:
- 1 tablespoon chicken fat or olive oil
- 1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced
- 2 bay leaves (preferably fresh)
- 1 large fresh thyme sprig
- 1 1/2 teaspoons butter
- Potato crust:
- 1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds
- Vegetable oil (for deep-frying)
- Melted butter
- Chopped fresh thyme
- 4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided
- Heirloom Tomato Salad
- Special equipment: 4 4-inch-diameter tart pans with removable bottoms
GRILLED PINEAPPLE & BANANA w/LEMON GLAZE
By BobD
1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grille...
- Yield: Serves 4
- 8 bamboo skewers, soaked in water for at least 4 hours
- 4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
- 1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
- 1/2 cup turbinado sugar or 1/3 cup cane syrup
- Zest and juice of 1/2 lemon
Green Bean Slaw
By BobD
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes
- 1 1/4 pounds haricots verts (thin green beans)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot, cut into fine julienne
- 1 medium parsnip, cut into fine julienne
- 1 red bell pepper, cut into fine julienne
- 1/2 small red onion, thinly sliced
- Worcestershire sauce
- Hot sauce
- Salt and freshly ground black pepper
- 1 hard-cooked egg, chopped, for garnish (optional)
SWEET POTATO & SCALLION w/SOY SAUCE
By BobD
Roast at 375, turning as necessary, until nicely caramelized; drizzle with soy
- Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. (Again, a little sesame oil helps.)
GINGER CARROT DIP FOR CRUDITES
By BobD
Puree all ingredients in a blender until almost smooth, about 2 minutes
- 2-1/2 CUPS
- 1/2 cup mayonnaise
- 1 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon Asian sesame oil
- 5 medium carrots, coarsely chopped
- 1/4 cup chopped peeled ginger
- 2 scallions, coarsely chopped
- ACCOMPANIMENTS: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season