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Recipes
BRUSCHETTA w/TOMATO & FETA
By BobD
Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have on...
- 4 SERVINGS
- 4 thick slices whole-grain country bread
- 1/4 cup finely chopped red onion
- 1 pound ripe, locally grown tomatoes
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon capers, rinsed
- 1 garlic clove, minced or puréed
- 1 tablespoon chopped fresh dill or parsley
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 to 2 ounces feta, crumbled
- 2 teaspoons dried oregano
VADOUVAN & ORANGE SHRIMP
By BobD
Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is go...
- 6 SERVINGS
- 6 tablespoons unsalted butter
- 2/3 cup fresh orange juice
- 1/3 cup vadouvan (Indian spice blend)
- 1 1/2 lb large shrimp in shell, peeled and deveined
- 1 tablespoon fresh lemon juice
- ACCOMPANIMENT: steamed rice
BAKED APPLE CINNAMON FRENCH TOAST
By BobD
Whisk milk, egg whites, honey, vanilla and salt in a large bowl
- This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night before then finish in it the oven the next morning.
- Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
- 3 cups nonfat milk
- 2 cups pasteurized liquid egg whites, such as Egg Beaters
- 3 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1-pound loaf sliced whole-wheat bread
- 1 cup chopped dried apple rings (3 ounces)
- 1/2 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon confectioners’ sugar
LEMON CURD TART w/ OLIVE OIL CRUST
By BobD
MAKE TART SHELL: Preheat oven to 425F with rack in middle
- 6 SERVINGS
- FOR TART SHELL
- 2 tablespoons almonds with skins, toasted and cooled
- 3/4 cup all-purpose flour
- 1/4 cup confectioners sugar
- Pinch of fine sea salt
- 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 3 1/2 tablespoons fruity olive oil (preferably French)
- FOR LEMON CURD
- 3 large lemons
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 whole large eggs plus 2 large yolks
- 1/2 stick unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons fruity olive oil (preferably French)
- EQUIPMENT: a 9-inch round tart pan with removable side; a small offset spatula
ALMOND MACAROON TORTE w/CHOC FROSTING
By BobD
For orange syrup: Combine sugar, 1 cup water, and orange peel strips in medium saucepan
- Orange syrup:
- 12 SERVINGS
- 1 cup sugar
- 1 cup water
- Peel of 1 large orange, removed in strips with vegetable peeler
- Almond macaroons:
- Nonstick vegetable oil spray
- 2 1/2 cups slivered almonds
- 1 cup plus 3 tablespoons sugar
- 2 large pinches of coarse kosher salt
- 2 vanilla beans, split lengthwise
- 6 large egg whites
- Frosting and compote:
- 20 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 cup sliced almonds, toasted
- 2 large oranges, all peel and white pith cut off
ABSINTHE & RUM COCKTAIL
By BobD
Pack a tall glass or tiki coconut mug with crushed ice
- 1 ounce aged rum
- 1 ounce white rhum agricole
- 1 ounce freshly squeezed lime juice
- 1/2 ounce Clément "Créole Shrubb" Liqueur d'Orange
- 1/2 ounce orgeat syrup
- 1/4 ounce Vieux Pontarlier or another absinthe verte
- 1/8 ounce simple syrup
- Large sprig of mint, for garnish
HALIBUT w/SWISS CHARD & GINGER CREAM SAUCE
By BobD
Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan
- 6 SERVINGS
- 6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
- Olive oil
- 3 1/2 tablespoons minced fresh ginger
- 2 shallots, minced
- 1 tablespoon minced garlic
- 1 cup bottled clam juice
- 2/3 cup dry white wine
- 12 large green or red Swiss chard leaves, thick stems removed
- 1 cup whipping cream
GRILLED NEW YORK STRIP STEAK w/MUSHROOMS
By BobD
Rub steaks with olive oil and coat with sea salt and cracked black pepper
- 2 New York Strip steaks
- Olive oil
- Sea salt
- Freshly cracked black pepper
- 2 tbsp. minced roasted garlic
- 3 tbsp. butter, divided
- 1/4 cup chicken stock
- 2 portions exotic mushrooms
Sweet Pickle Relish
By BobD
In a saucepan, heat the oil
- 1 teaspoon vegetable oil
- 1 cup finely chopped onion
- 3/4 cup jalapeño pepper jelly
- 1/4 cup cider vinegar
- 1 cup chopped bread-and-butter pickles
- 1/2 cup chopped sweet or hot pickled peppadew peppers
- Salt
PORK RIBS w/OREGANO & CORIANDER YOGURT
By BobD
1. Make the coriander yogurt: In a medium bowl, fold together the yogurt, coriander, lemon juice, olive oil and sal...
- Coriander yogurt:
- 1 cup whole milk Greek yogurt
- 1 1/2 tablespoons ground coriander
- 1 teaspoon fresh lemon juice (about 1/4 small lemon)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon kosher salt
- Ribs:
- 1 rack baby back ribs (about 2 pounds)
- 5 tablespoons extra virgin olive oil, divided
- Kosher salt
- 1/4 cup dried oregano
- 1/4 cup ground coriander seed
- 1 medium yellow onion, thinly sliced
- 7 garlic cloves, sliced
- 6 ounces smoked slab bacon, diced (about 3/4 cup)
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 quart chicken stock
- 1 quart pork stock (you can substitute additional chicken stock)
- 1 lemon, juiced
- Flaky sea salt (such as Maldon)