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Recipes
SMOKED TURKEY, PLUM & FENNEL
By BobD
Whisk together vinegar, brown sugar, and 1/4 tsp each of salt and pepper in a large bowl until sugar has dissolved,...
- 4 MAIN COURSE SERVINGS
- 1/3 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 1/4 cup extra-virgin olive oil
- 1 (1-lb) smoked turkey drumstick
- 1 large fennel bulb, stalks discarded
- 1/2 head radicchio
- 1/2 lb firm-ripe black or red plums (2 to 3), thinly sliced
- 3 oz pecans, toasted and cooled
- EQUIPMENT: an adjustable-blade slicer
STIR FRIED SUCCOTASH w/EDAMAME
By BobD
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a sec...
- 6 SERVINGS
- 1 tablespoon peanut or canola oil
- 2 garlic cloves, crushed or sliced
- 1 tablespoon minced ginger
- 1 to 2 teaspoons minced jalapeño (to taste)
- 1 large red bell pepper, cut in small dice
- Kernels from 2 medium ears of corn
- 2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
- 1 cup edamame, thawed if frozen
- Salt to taste
- 1/4 teaspoon sugar
- 1/2 cup chopped cilantro
LINGUINE w/GREEN BEANS, RICOTTA & LEMON
By BobD
Bring a large pot of salted water to a boil over high heat
- 4-6 SERVINGS
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta cheese
- 1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
- 1 garlic clove, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup halved cherry tomatoes
- Zest of 1 lemon
- 3 tablespoons olive oil
CRACKED WHEAT TOPKNOT ROLLS
By BobD
Stir together boiling-hot water, bulgur, and 1/2 tsp table salt in a small bowl and let stand until bulgur is tende...
- 2 DOZEN
- 1 1/2 cups boiling-hot water
- 1/2 cup medium bulgur (also called cracked wheat)
- 1 tablespoon table salt, divided
- 1 1/2 cups whole milk
- 1 stick unsalted butter, cut into pieces
- 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
- 1/4 cup warm water (105-115F)
- 1 tablespoon mild honey or sugar
- 1 1/2 cups whole-wheat flour
- 3 cups all-purpose flour plus more for kneading and dusting
- 1 large egg white beaten with 1 tablespoon water for egg wash
- 1 1/2 tablespoons flaky sea salt (preferably Maldon)
Wild Mushroom-and-Red Wine Risotto
By BobD
In a medium saucepan, bring the chicken stock to a simmer
- 5 1/2 cups chicken stock, preferably homemade
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup dry red wine
- 2 tablespoons unsalted butter
- 1 pound mixed wild mushrooms, thinly sliced
- 1 shallot, minced
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped flat-leaf parsley
BLACK RICE & SOY SALAD w/ASIAN DRESSING
By BobD
In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame
- I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. Whichever type of rice you use, just follow the cooking instructions on the bag.
- 3 cups cooked black rice (1 cup uncooked)
- 1 red bell pepper, diced
- 1/3 cup walnut pieces
- 1 cup edamame
- 1/2 pound tofu
- 1 tablespoon soy sauce
- 2 tablespoons minced chives
- 1/4 cup chopped cilantro
- 1/2 to 2/3 cup (to taste) sesame ginger vinaigrette
STEAK AU POIVRE---ROBUCHON
By BobD
Remove the steaks from the refrigerator 20 minutes in advance
- 4 SERVINGS
- 4 steaks, 1/2 pound (220 g.) each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping
- Crushed pepper-black, gray, or green
- Salt
- 2 tablespoons neutral oil
- 4 tablespoons (60 g.) cold butter
- 1/2 cup (10 cl.) dry white wine
- 1/2 cup (10 cl.) brown veal stock (or from a bouillon cube)
- 1 tablespoon creme fraiche (optional)
- 1 tablespoon mustard (optional)
SWIRLED PERSIMMON SEMIFREDDO
By BobD
1. Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventu...
- Time: 45 minutes, plus at least 6 hours’ freezing
- 4 soft hachiya (heart-shaped) persimmons, the redder the better (see note)
- 1/4 cup Grand Marnier
- 1/2 cup sugar
- 2 large egg whites, at room temperature
- 2 cups heavy cream
- 3 tablespoons amaretto cookie crumbs.
SPINACH CHEESE MUSHROOMS
By BobD
In a saucepan, bring spinach and water to a boil
- 1/2 pound torn fresh spinach
- 2 tablespoons water
- 3/4 cup reduced-fat ricotta cheese
- 3 tablespoons butter or stick margarine, softened
- 1 egg
- 2/3 cup grated Parmesan cheese
- 1/2 cup water chestnuts, chopped
- 1/3 cup finely chopped pecans, divided
- 56 large fresh mushrooms (about 3 1/2 pounds)
- Refrigerated butter-flavored spray
DUCK DUMPLINGS w/PERSIMMON CHUTNEY
By BobD
In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well
- 1/2 pound shiitake mushrooms, stems removed, finely diced
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground
- 3 tablespoons soy sauce
- 2 tablespoons brandy
- 2 tablespoons peeled, finely grated ginger
- 1/4 cup finely chopped tarragon
- 1 cup finely chopped scallions
- 1 12-ounce package round dumpling wrappers
- Vegetable oil for frying
- 2 About 2 cups water