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Recipes
STIR FRIED SWISS CHARD & RED PEPPERS
By BobD
1. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil
- This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they’ll be tough.
- 1 tablespoon soy sauce (low-sodium if desired)
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons dark Asian sesame oil
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground pepper, preferably white pepper
- 1/4 teaspoon sugar
- 1 tablespoon peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
- 1 medium red bell pepper, cut in 1/4-by-2-inch julienne (1 cup julienne)
- 1/4 cup thinly sliced scallions or minced red onion
- 1/4 cup coarsely chopped cilantro (optional)
- Cooked quinoa, brown or red rice, or rice noodles for serving
Minny's Chocolate Pie
By BobD
The Help's ending hinges on a secret involving Minny's famous chocolate pie
- 1 packaged pie dough crust, such as Pillsbury
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Slow Cooker Meatballs in Tomato Sauce
By BobD
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll
- Two 28-ounce cans whole tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 pounds ground beef chuck
- 3 tablespoons dry bread crumbs
- 1 egg, lightly beaten
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt and freshly ground pepper
OSSO BUCO w/APRICOT, ORANGE & FENNEL
By BobD
Preheat oven to 325 degrees
- 12 SERVINGS
- 12 veal shanks (osso buco), about 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 4 to 5 tablespoons extra virgin olive oil
- 4 large red onions, diced
- 4 carrots, diced
- 3 ribs celery, diced
- 3 garlic cloves, minced
- 1 fennel bulb, diced, fronds chopped
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 quart chicken broth
- 1/2 cup freshly squeezed orange juice
- 6 anchovy fillets (optional)
- 2 tablespoons chopped fresh sage
- 1 tablespoon thyme leaves
- 1 bay leaf
- 2/3 cup dried apricots, sliced
- Kasha pilaf, for serving (optional).
GREEK YOGURT ICE CREAM
By BobD
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan
- YIELD 4 CUPS
- 1 cup whole milk
- 3/4 cup sugar, divided
- 3 large egg yolks
- 1 cup whole-milk Greek-style yogurt
- Pinch of salt
- Special equipment: Ice cream maker
Roast Chicken with Butternut Squash
By BobD
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
- 1 teaspoon dried sage
- 3 tablespoons water
FUMET de POISSON
By BobD
Combine all the ingredients in a kettle or large saucepan
- 3 pounds meaty fish bones, preferably with head and tail on but gills removed
- 6 cups water
- 1 cup dry white wine
- 1 cup coarsely chopped onion
- 4 sprigs parsley
- 1 cup coarsely chopped celery
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 6 peppercorns
- Salt to taste
- 1/2 cup chopped green part of leeks, optional
FARFALLE w/FENNEL, ARTICHOKES & PEAS
By BobD
Heat the oil over medium heat in a large, heavy, lidded skillet or Dutch oven, and add the olive oil
- 6 SERVINGS
- 2 tablespoons extra virgin olive oil
- 2 bunches scallions or 8 to 10 ounces spring onions, white and light green parts only, chopped
- 1/2 pound frozen artichoke hearts or artichoke bottoms, thawed, quartered and sliced 1/2 inch thick, or 6 baby artichokes, trimmed, quartered and sliced 1/2 inch thick
- 2 fennel bulbs, trimmed, quartered, cored and chopped (about 2 cups chopped)
- Salt and freshly ground black pepper to taste
- 2 cups shelled peas (fresh or thawed frozen) or shelled, skinned fava beans
- 2 tablespoons finely chopped fennel fronds or parsley
- 1 pound farfalle
- Grated pecorino, Romano or Parmesan cheese for serving
Lemon-and-Garlic-Marinated Flat Iron Steak
By BobD
The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling
- One 1-pound beef flat iron steak
- Salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 4 scallions, chopped
- 4 bay leaves, broken into pieces
- 2 lemons, very thinly sliced
- Vegetable oil, for brushing
SAUTEED SHRIMP w/COCONUT OIL, GINGER & CORIANDER
By BobD
1. Heat a large skillet over medium heat
- 2 1/2 tablespoons refined coconut oil
- 6 scallions, white parts thinly sliced; dark green parts sliced and reserved
- 1 tablespoon finely chopped peeled ginger
- 2 garlic cloves, finely chopped
- 1/2 teaspoon ground coriander
- 1 pound large shrimp, shelled
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground black pepper
- Lemon wedges, for serving.