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Recipes
SPICY TOM, PEPPER, CUKE, MINT & PARSLEY SALAD
By BobD
Salad: Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds
- Salad:
- 4-6 SERVINGS
- This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs.
- 3 medium ripe fresh red tomatoes
- 1/2 English cucumber, quartered lengthwise and finely sliced
- 1/2 cup tightly packed coarsely chopped purslane or arugula
- 2 scallions, including most of the green, thinly sliced
- 1 cup tightly packed coarsely chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh mint leaves
- 1 to 2 tablespoons chopped fresh thyme or savory
- 2 to 4 jalapeno chiles, seeded and finely diced
- 2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
- Dressing:
- 3 tablespoons fruity extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons grated lemon zest
- Sea salt and freshly ground black pepper
- Pinch of sumac (optional)
Orange Popovers
By BobD
Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should
- 3 large eggs, at room temperature
- 1 tablespoon sugar
- 1 teaspoon finely grated orange zest
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
CHICKEN GYROS w/CUCUMBER SALSA
By BobD
Preheat broiler. Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water
- 4 SERVINGS
- CHICKEN GYROS WITH CUCUMBER SALSA AND TSATSIKI
- 2 Kirby cucumbers, divided
- 1 1/2 cups cups Greek yogurt (3/4 lb)
- 1 teaspoon fresh lemon juice, divided
- 5 garlic cloves, minced, divided
- 1 pint grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- 1/4 cup extra-virgin olive oil
- 1 rounded teaspoon dried oregano
- 1 rounded teaspoon dried rosemary, crumbled
- 1 (12-oz) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 1/2 head iceberg lettuce, thinly sliced
Creamy Risotto with Edamame
By BobD
Bring a small saucepan of salted water to a boil
- 1/2 cup frozen shelled edamame
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, very finely chopped (1/4 cup)
- 3 garlic cloves, minced
- 1 cup arborio rice
- 3 cups low-sodium chicken broth, warmed
- 1 cup lager beer, such as Budweiser
- Salt and freshly ground pepper
- Three 3/4-ounce wedges Laughing Cow cheese
FRENCH ONION FONDUE
By BobD
1. In a large pot, melt the butter over low heat
- 1/4 cup unsalted butter
- 5 pounds sweet onions (about 6 onions), thinly sliced
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup Worcestershire sauce
- 2 teaspoons thyme leaves
- Salt and freshly ground pepper
- 1 1/2 cups chicken broth, preferably homemade
- 2 cups coarsely grated Gruyère cheese
- 1 teaspoon finely chopped flat-leaf parsley
- 1 baguette, sliced and lightly toasted
JERUSALEM ARTICHOKE PICKLES
By BobD
Stir lemon juice into a large bowl of cold water
- YIELD 4 CUPS
- 2 tablespoons fresh lemon juice
- 2 pounds Jerusalem artichokes (also called Sun Chokes)
- 1 3/4 cups distilled white vinegar
- 3/4 cup sugar
- 3/4 cup water
- 1/2 tablespoons whole mustard seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 large sweet onion, halved lengthwise and thickly sliced
BRAISED BRISKET IN PORTER
By BobD
Position rack in center of oven and preheat to 350°F
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dry mustard (such as Colman's)
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 6-pound flat-cut brisket, trimmed but with some fat still attached
- 2 tablespoons rendered bacon fat or olive oil
- 4 cups (or more) low-salt chicken broth, divided
- 1 12-ounce bottle porter or stout
- 6 whole pitted prunes
- 4 bay leaves
- 2 teaspoons (packed) dark brown sugar
- 6 cups thinly sliced onions (2 1/2 pounds)
- 8 whole garlic cloves, peeled
- 1 pound mushrooms, sliced
- 1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon (or more) malt vinegar
- Special equipment: Heavy extra-large wide ovenproof pot
Rigatoni with Sea Bass and Tomatoes
By BobD
Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sa...
- 12 ounces rigatoni
- 1/4 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
- 1 cup bottled clam juice
- 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
- Salt
- 1/4 cup chopped flat-leaf parsley
Chocolate-Almond Saltine Toffee
By BobD
Pastry chef Nicole Plue, of Julia's Kitchen at Copia in Napa Valley, was intrigued by a recipe she discovered for m...
- 1 1/2 cups sliced almonds (6 ounces)
- Approximately 60 saltine crackers (not low-sodium)
- 1 1/2 cups sugar
- 3 sticks (3/4 pound) unsalted butter
- 2 tablespoons light corn syrup
- 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
MOLASSES CRINKLES
By BobD
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening at room temperature
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses (not robust or blackstrap)
- 1/3 About 1/3 cup sanding or granulated sugar* for tops of cookies