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Recipes
Milanese Risotto
By BobD
In a medium saucepan, bring the chicken stock to a simmer; keep warm
- 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)
- Pinch of saffron threads
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon unsalted butter
- 2 tablespoons chopped flat-leaf parsley
FRIED RED THAI JASMINE RICE w/SHRIMP
By BobD
Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon conta...
- For garnish (optional):
- 2 2 2 tablespoons canola or peanut oil
- 8 8 8 garlic cloves, minced
- 1 1 1-inch large carrot, peeled and cut in 1-inch long julienne
- 8 8 6 medium or large shrimp (about 6 ounces), peeled, deveined and chopped
- 6 6 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
- 1 1 1-inch bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
- 2 2 2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
- 2 to 4 2 to 4 4 tablespoons chopped cilantro
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chilies (nam pla prik)
- Chopped roasted peanuts
Creamy Seafood Risotto
By BobD
In a medium saucepan, combine the clam broth and water and bring to a simmer
- 3 cups bottled clam juice
- 2 1/2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups arborio rice (10 ounces)
- Pinch of saffron threads
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/2 pound cooked shrimp, cut into thirds
- 1/2 pound lump crab meat, picked over
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup mascarpone cheese
CURRIED SWEET POTATO w/PARATHA BREAD
By BobD
Coat a medium nonstick skillet with cooking spray; place over medium-low heat
- 2 SERVINGS
- Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato puree on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita
- 1/2 small onion, diced
- 1/2-1 teaspoon red curry paste, to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
- 3/4 cup nonfat milk, or more at needed
- 1/2 cup nonfat plain yogurt
- 2 teaspoons fresh lime juice
- Salt and black pepper
- 2 whole-grain paratha breads, warmed
MARINATED GOAT CHEESE
By BobD
1. Carefully cut the goat-cheese log into 2-inch rounds
- One eight-ounce log fresh goat cheese
- 2 cups extra-virgin olive oil
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- 4 juniper berries
SPAGHETTI w/SMOKEY TOMS & RED ONIONS
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free ...
- 6 SERVINGS
- 1 1/2 tablespoons minced garlic
- 1/3 cup extra-virgin olive oil, divided
- 6 plum tomatoes (2 lb), halved lengthwise
- 1 large red onion, cut into 1-inch wedges (keep stem end intact)
- 3/4 lb spaghetti
- 1/3 cup grated parmesan
- 1/2 cup coarsely chopped basil
- EQUIPMENT: a 13- by 9- by 2-inch disposable foil pan
- ACCOMPANIMENT: grated parmesan
MAPLE & SAGE BREAKFAST SAUSAGE
By BobD
1. Place the pork on a parchment-paper-lined rimmed baking sheet and freeze until the pork is stiff but not comple...
- 1 1/2 pounds pork butt, fat and sinew trimmed and cut into 1-inch cubes
- 2 tablespoons maple syrup
- 3 tablespoons water
- 2 garlic cloves, roughly chopped
- 1 1/2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped fresh sage leaves
- 1 1/2 teaspoons ground mustard
- 3/4 teaspoon ground fennel seed
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup ice water
- Canola or grapeseed oil
LIMONCELLO
By BobD
• WASH & DRY LEMONS • REMOVE AND DISCARD BOTH ENDS • USING VEGETABLE PEELER, ZEST LEMONS • PLACE P...
- 17 Large Lemons (organic)
- 2 750 ml. Bottles Grain Alcohol (or good quality Vodka)
- 5 1/2 Cups Water
- 6 Cups Sugar
BOURBON BBQ SAUCE
By BobD
1. Combine all ingredients except salt and pepper in a small saucepan over medium-low heat
- Time: 20 minutes
- 2 cups ketchup
- 1/2 cup bourbon
- 1/4 cup rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- Salt and ground black pepper.
BURNT CARROT SALAD w/GOAT CHSE & ARUGULA
By BobD
To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oi...
- 2 tablespoons red wine vinegar
- 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
- Coarse salt and freshly ground black pepper
- 8 medium carrots (about 1 1/4 pounds), peeled
- 1 tablespoon chopped fresh thyme
- 1 small bunch flat-leaf parsley, leaves only
- 2 bunches arugula, trimmed, washed, and dried
- 6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick
- Crispy Garlic Chips