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Recipes
BEET & CABBAGE SALADS
By BobD
For beet salad: Whisk vinegar and mustard in large bowl
- Beet salad:
- 6-8 SERVINGS
- From Chez Navarre in Toulouse-served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
- 2 tablespoons Sherry wine vinegar
- 2 teaspoons Dijon mustard
- 5 tablespoons safflower oil
- 3 large raw beets, peeled, coarsely grated
- Cabbage salad:
- 1/4 cup distilled white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 5 tablespoons safflower oil
- 6 cups very thinly sliced green cabbage
- 2 tablespoons chopped fresh mint
WINTER VEGETABLE SOUP
By BobD
Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occas...
- 4 SERVINGS
- 1 medium onion, chopped
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons olive oil
- 1 large carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 tablespoon tomato paste
- 1/2 lb sweet potato, peeled and cubed (1/2 inch)
- 1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
- 2 cups reduced-sodium vegetable or chicken broth
- 1 1/2 cups water
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh dill
Quick-Roasted Chicken with Mustard and Garlic
By BobD
For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joint...
- One 4-pound chicken
- 4 large garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Tabasco
- 1 teaspoon herbes de Provence
- 1/2 teaspoon salt
PEPPERED SHRIMP ON SUGARCANE
By BobD
Pat shrimp dry, then thread onto sticks and sprinkle with pepper (4 teaspoons) and 1/4 teaspoon table salt (total)
- 2 SERVINGS
- PEPPER SHRIMP ON SUGARCANE WITH SEARED CARAMELIZED MANGO
- 10 jumbo shrimp (about 3/4 lb total), peeled and deveined
- 4 teaspoon black pepper
- 1 firm-ripe mango, peeled
- 1/4 cup vegetable oil
- 4 teaspoons extra-virgin olive oil
- Sea salt to taste
- EQUIPMENT: 4 (8-inch) sugarcane sticks (1/4 inch thick) or wooden skewers
- GARNISH: lemon wedges; chopped chives
GLAZED BEEF & SCALLION ROLLS
By BobD
In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame see...
- 1/2 cup soy sauce
- 1/4 cup orange marmalade
- 2 tablespoons light brown sugar
- 2 tablespoons grated garlic
- 2 tablespoons Asian sesame oil
- 1 1/2 tablespoons white sesame seeds
- 1/2 tablespoon black pepper
- 1/2 tablespoon cayenne pepper
- 24 thin scallions, tops and bottoms trimmed
- 24 thin asparagus spears, bottoms trimmed
- 1 pound shaved beefsteak
- Canola oil.
CHEESY CHICKEN & MUSHROOM LASAGNE
By BobD
Preheat oven to 425F with rack in middle
- 4 SERVINGS
- Leftover lasagne noodles are handy for crumbling into soup.
- 1 (10-oz) package cremini or white mushrooms, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 3 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons thyme leaves
- 3/4 cup grated Parmigiano-Reggiano
- 12 Barilla no-boil egg lasagne noodles (less than a 9-oz package)
- 1 1/2 cups coarsely grated Gruyere (3 oz)
- EQUIPMENT: an 8-inch square baking pan
RISOTTO w/COCONUT MILK & SHRIMP
By BobD
1. Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high
- 1 tablespoon vegetable oil
- 1 cup short-grain rice, like arborio
- 1 cup dry white wine
- 1 can (14 ounces) coconut milk
- 1 cup diced tomato (canned are fine; drain well), optional
- 1 pound raw shrimp, peeled and diced
- Salt to taste
- 1/4 teaspoon cayenne, or to taste
- 1/2 cup minced cilantro, basil or scallion, optional.
Pear Tarte Tatin with Red-Wine Caramel
By BobD
Instead of apple pie, Chef Shawn McClain ends his Thanksgivings with this stunning tarte Tatin
- 2 cups dry red wine
- 2 cinnamon sticks
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon pear liqueur (optional)
- 5 firm, ripe Bartlett pears—peeled, cored and halved
- One (14-ounce) sheet all-butter puff pastry, chilled
- Crème fraîche, for serving
SOUTHEAST ASIAN SQUID SALAD
By BobD
Make dressing: Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl ...
- Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons Asian fish sauce (preferably nam pla)
- 1 1/2 to 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds
- 2 tablespoons vegetable oil
- 1 1/2 lb medium squid (about 16), rinsed inside and out
- 2 carrots, halved crosswise
- 1 seedless cucumber (usually plastic-wrapped), halved crosswise
- 1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)
- 1 cup loosely packed fresh cilantro leaves
- 1 cup loosely packed fresh mint leaves
- 4 scallions, thinly sliced diagonally
- 1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)
- Accompaniment: lime wedges