BobD's profile page
Recipes
PENNETTE w/RSTD CAULIFLOWER, CAPERS & OLIVES
By BobD
Preheat the oven to 400˚ and line a large, rimmed baking sheet with parchment paper
- 2 medium heads cauliflower, cored and trimmed into florets (about 7 cups)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground pepper
- 1 pound pennette or penne pasta
- 2 tablespoons unsalted butter
- 1 garlic clove, crushed
- 1/2 cup pitted mild black olives, coarsely chopped
- 2 tablespoons salt-packed capers, rinsed and drained
- 1 medium dried mild chile, seeded and thinly sliced
- 2 anchovy fillets
- 1 cup bread crumbs, toasted
- 1 cup finely grated Grana Padano or Parmigiano-Reggiano cheese
- 1/3 cup finely chopped flat-leaf parsley
ZUPPA di FUNGHI SICILIANA
By BobD
Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat
- 4 cups beef or chicken stock
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 medium onion, finely chopped
- 1 pound fresh wild mushrooms, trimmed, cleaned and thinly sliced (see note)
- 1 can (16 ounces) imported Italian plum tomatoes, drained and finely chopped, or 2 fresh, very ripe medium tomatoes, peeled, seeded and finely chopped
- Salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped fresh Italian parsley
- 2 eggs
- 4 to 6 slices, 1/2 inch thick, Italian or French country-syle bread, toasted
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Halibut and Summer Vegetables en Papillote
By BobD
Preheat the oven to 350°
- 1 pint cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon thyme leaves
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Four 6-ounce halibut steaks, about 1 inch thick
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced into 12 rounds
- 1/4 cup Niçoise olives
- 5 baby zucchini, quartered lengthwise
- 1 teaspoon ground coriander seeds
LA STYLE CHOURIZO
By BobD
1. If you are making sausage links, thoroughly rinse the casing of salt and soak it in a large pot of cold water ov...
- Approximately 8 feet sausage casing, packed in salt (optional; see note)
- 2 pounds pork belly, rind removed, cut into 1-inch chunks, well chilled
- 1 pound lean beef, cut into 1-inch chunks, well chilled
- 3 slices white bread
- ¼ cup guajillo chiles, deseeded, rehydrated and puréed with 3 tablespoons simmering liquid
- ¼ cup tomato paste
- 2 tablespoons kosher salt
- 1 ½ tablespoons crushed garlic
- 2 teaspoons dried Mexican oregano
- 2 tablespoons cumin seed, toasted and ground
- 1 teaspoon coriander seed, toasted and ground
- 1 tablespoon cayenne
- 1 teaspoon white vinegar.
BAKED APPLES alla MERANESE
By BobD
Heat the oven to 375º. Core the apples, and put them in the baking dish
- Mele al Forno alla Meranese
- Serves 6
- 2 tablespoons butter, at room temperature
- 2 tablespoons sugar
- 6 cinnamon sticks
- 6 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/3 cup coarsely chopped toasted walnuts
- 3/4 cup Amarena cherries in syrup, drained
- Recommended equipment: A 3- quart baking dish or shallow casserole
Roasted Pork Sandwiches with Sauerkraut Relish
By BobD
Carrie Dove has spent many summers in Jackson Hole, Wyoming, where the Betty Rock Cafe made sandwiches that inspire...
- 3 tablespoons extra-virgin olive oil
- 2 ripe but firm Bartlett pearspeeled, halved, cored and thinly sliced
- 1/2 cup light brown sugar
- 1/3 cup apple cider vinegar
- 3/4 teaspoon mustard seeds
- 3/4 teaspoon minced fresh ginger
- 3 slices thick-cut bacon
- 1 medium onion, finely chopped
- 1 1/2 cups drained sauerkraut (about 1 pound)
- 3/4 cup pear puree (see Note) or applesauce
- 1 teaspoon caraway seeds
- 3 pork tenderloins (about 2 1/2 pounds)
- Salt and freshly ground pepper
- 2 baguettes, slit lengthwise but still attached
- 2 cups baby spinach (1 1/2 ounces)
Lasagna with Mushrooms and Lamb Sausage
By BobD
Heat a large, deep skillet
- 1/2 pound merguez
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound oyster mushrooms, stems discarded and large caps halved lengthwise
- 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
- Salt and freshly ground pepper
- 1 large red onion, thinly sliced
- 2 tablespoons all-purpose flour
- 3 cups mushroom stock or chicken stock
- 1/4 cup dry red wine
- 1/2 pound lasagna noodles, preferably flat (see Note)
- 4 cups fresh ricotta cheese
- 1/2 pound truffled pecorino cheese, coarsely shredded (about 3 cups)
- 2 tablespoons unsalted butter, softened, plus more for greasing
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Parsley leaves, for garnish
ROASTED CHICKEN w/ZA'ATAR STUFFING
By BobD
Preheat the oven to 450F. Rinse the chicken and pat dry
- 1 4-pound chicken
- 1 1/2 cups diced crusty bread
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon minced garlic plus 1 head of garlic, cloves separated
- 2 teaspoons zaatar
- 1 teaspoon lemon zest
- 1/4 cup plus 2 tablespoons olive oil
- Fine sea salt and freshly ground black pepper
Spinach, Basil and Plum Salad
By BobD
In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated orange zest
- 1 teaspoon grated lime zest
- Coarse sea salt, preferably red
- Coarsely crushed black pepper
- Two 5-ounce bags baby spinach
- 2 cups basil leaves, torn
- 2 black or red plumshalved, pitted and thinly sliced
FISH FILLETS IN PARCHMENT w/ASP & ORANGE
By BobD
Preheat oven to 400F. Place parchment squares on work surface
- 4 SERVINGS
- 4 15x15-inch squares parchment paper
- 4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
- 12 fresh tarragon leaves
- 2 tablespoons butter, cut into 4 pieces
- 1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
- 4 tablespoons orange juice