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Recipes
CREPE PURSES w/MUSHROOM DUXELLES
By BobD
Bring a small pot of water to a boil
- 8 long strips scallion greens
- 3 teaspoons corn, safflower or olive oil
- 1/2 cup onion, chopped
- 1/3 cup pine nuts
- 2 pounds domestic mushrooms, chopped in a food processor (about 3 cups)
- 1/4 cup chives, chopped
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 8 fresh shiitake mushrooms
- 1/4 cup water
- 1 tablespoon soy sauce
- 8 crepes
BRAISED LENTILS w/SPINACH
By BobD
Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by ...
- Serves 6
- 2 cups brown lentils
- 2 small onions, diced (about 1 1/2 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 stalk celery, trimmed and diced (about 1/2 cup)
- 2 bay leaves
- Salt
- 1/2 cup chicken stock, or canned reduced-sodium chicken broth
- 2 T extra virgin oilive oil
- Freshly ground black pepper
- 4 cups finely shredded fresh spinach, thoroughly washed and drained
LAVASH PIZZA w/GREENS, BROCCOLI & MUSHROOMS
By BobD
1. Bring a large pot of generously salted water to a boil
- Use a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
- 1/2 pound sturdy greens (kale or collards, or a mix)
- 1/4 pound baby broccoli tops
- 2 tablespoons extra virgin olive oil
- 1/4 pound mushrooms, sliced
- 2 large garlic cloves, minced
- 1 teaspoon minced fresh rosemary (optional)
- Salt and freshly ground pepper
- 1/2 cup, tightly packed (2 ounces) grated Gruyère or fontina cheese
- 1 9-by-12-inch lavash
Meatball-and-Provolone Subs
By BobD
Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone che...
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 3 small bay leaves
- 1/3 cup dry red wine
- 1/2 teaspoon sugar
- Two 28-ounce cans diced tomatoes with their liquid, 1 can pureed
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 medium onion, finely chopped
- 6 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried sage
- 1/2 teaspoon crushed red pepper
- 1 cup plain dried bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 large eggs, lightly beaten
- 1/3 cup milk
- 2 teaspoons salt
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 pounds ground pork
- 1 pound ground beef
- 8 hero rolls, split
- 3/4 pound thinly sliced provolone cheese
CATFISH & POTATOES w/SALSA VERDE
By BobD
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pep...
- Salsa verde - the parsley and caper sauce traditionally served with meat and fish - adds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce.
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 clove garlic
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 8 tablespoons olive oil
- 1 pound small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks
- 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)
TUNA STEAKS w/TOMATOES, OLIVES & CAPERS
By BobD
Heat the oil in a deep skillet
- 1/4 cup extra virgin olive oil
- 6 fresh tuna steaks, about 6 oz each
- 1 tablespoon chopped fresh basil
- 1 tablespoon capers, drained
- 3 oz green olives, pitted and sliced
- 1 lb ripe tomatoes, peeled and chopped
- 1/4 cup dry bread crumbs
- Pinch of dried oregano
- Salt and freshly ground pepper
BIG COUNTRY SALAD
By BobD
Fry the bacon over medium heat until almost crisp
- 4 SERVINGS
- 1/4 pound slab bacon, cut into 1-inch-long lardons
- 1/2 cup fresh bread crumbs
- 1 tablespoon lemon juice
- 2 tablespoons red-wine vinegar
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/4 cup good-quality blue cheese, crumbled
- Kosher salt and freshly ground black pepper
- 1 head romaine lettuce.
SEARED SCALLOPS w/COCONUT & MUSSELS
By BobD
In a large skillet, combine the mussels, white wine, 1 cup of the onion and the thyme
- 6 SERVINGS
- 1 pound mussels, cleaned
- 1 cup dry white wine
- 1 large Spanish onion, diced (about 2 cups), divided
- 1 thyme sprig
- 5 tablespoons grapeseed or other neutral oil, divided
- 1 medium carrot, diced (about ½ cup)
- 2 celery stalks, diced (about 1 cup)
- 1 celery root, peeled and diced (about 1½ cups)
- 1 tablespoon tomato paste
- 2 cups lobster or fish stock
- Pinch of saffron
- 1 cup unsweetened coconut milk
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped basil, plus extra for garnish
- Kosher salt
- 1 pound large sea scallops (about 15 to 20), cleaned and patted dry
- 1 tablespoon extra-virgin olive oil
Berry Fool with Black Pepper
By BobD
Black pepper is an unlikely and stimulating addition to this dessert of fresh strawberries in whipped cream flavore...
- 1 1/3 cups fresh raspberries (6 ounces), or the same quantity of frozen raspberries, thawed
- 1/2 cup sugar
- 1 teaspoon fresh-ground black pepper
- 3 tablespoons Grand Marnier or other orange liqueur
- 1 1/2 cups heavy cream
- 1 quart strawberries (1 pound), 4 reserved, the rest hulled and halved
SWEET CUCUMBER & RADISH SALAD
By BobD
Peel cucumber, then halve lengthwise and slice crosswise 1/4 inch thick
- 1 large cucumber (1 lb)
- 1 bunch radishes
- 1/4 cup cider vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon vegetable oil