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Recipes
ENOKI MUSHROOMS COOKED IN FOIL
By BobD
Preheat oven to 475 degrees
- 4 bunches enokitake mushrooms
- 2 tablespoons butter
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 sprigs fresh dill
- 2 thin slices lemon, seeds removed
TOMATO & BREAD SOUP
By BobD
Preheat the oven to 375 degrees F
- Makes 8 Servings
- Five 1/2-inch-thick slices Italian bread, crusts removed
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1/2 cup finely diced onions
- 6 garlic cloves, crushed
- 2 pounds ripe plum tomatoes, peeled, seeded, and cut into 1/2-inch dice, juices reserved, or one 35-ounce can Italian plum tomatoes, preferably San Marzano, seeded and cut into 1/2-inch dice, juices r
- 4 cups Chicken Stock or canned low-sodium chicken broth
- Salt and freshly ground black pepper
- 10 fresh basil leaves, washed and dried
BLACK OLIVE & MUSHROOM STFD PORK BELLY
By BobD
1. Preheat oven to 400 degrees F
- BLACK OLIVE AND MUSHROOM-STUFFED PORK BELLY WITH CAPER BERRIES AND GARLIC CHIVES
- Chef-Owner Charlie Trotter
- Wild mushrooms (chanterelles, oyster, or porcini), cleaned 3 C
- Shallots, minced 2 TBS
- Butter 2 TBS
- Kalamata olives 1/2 C
- Capers, rinsed 1/2 C
- Flat-leaf parsley, chopped 1 TBS
- Pork, ground 1/4 C
- Pork fat, ground 1/4 C
- Anchovies, salt-packed, filleted, rinsed, and chopped 15 each
- Salt and freshly ground black pepper as needed
- Baby pork belly 1 1/2 Lb
- Grapeseed oil 3 TBS
- Garlic chives 28 each
- Olive oil 1 TBS
- Caper berries, thinly sliced 8 each
- Meat stock reduction 1/2 C
LASAGNA
By BobD
1. For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat
- For the sauce:
- 1 cup extra virgin olive oil
- 2 medium red onions, finely diced
- 2 large cloves minced garlic
- 8 ounces pancetta, diced
- Salt and freshly ground black pepper
- 1 1/2 cups good red wine, preferably Italian
- 2 28-ounce cans Italian plum tomatoes
- 3 tablespoons tomato paste
- 3/4 pound ground sirloin
- 1/4 cup freshly grated pecorino Romano
- 2 eggs
- 10 sprigs fresh parsley, leaves only, washed and dried
- 2 large whole cloves garlic
- 1/2 cup flour
- 1 pound Italian sausage, a mix of hot and sweet
- For the lasagna:
- 1 15-ounce container ricotta cheese
- 2 extra-large eggs
- 2 cups freshly grated pecorino Romano
- 1/2 cup chopped parsley
- 1 pound mozzarella, grated
- 16 sheets fresh lasagna noodles, preferably Antica Pasteria.
STICKY BALSAMIC BABY BACK RIBS
By BobD
Marinate and roast ribs: Mince and mash garlic to a paste with 1 teaspoon salt
- For ribs:
- 8 large garlic cloves
- 2 tablespoons finely chopped rosemary
- 2 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 8 pounds baby back pork ribs (8 racks; see cooks note, below)
- 1 cup water
- For glaze:
- 2 cups hot water
- 1 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
- Equipment: 2 large roasting pans
SMKD TROUT CANAPES w/LEMON DILL MAYONNAISE
By BobD
Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl
- 1/3 cup reduced-fat mayonnaise
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh dill
- 1/2 teaspoon freshly ground pepper
- 4 ounces thinly sliced smoked trout
- 20 thin whole-grain crackers
BLUEBERRY PIE w/LEMON CREAM
By BobD
For crust: Blend flour, cornmeal, sugar, and salt in processor
- Crust:
- Blueberry Pie with Cornmeal Crust and Lemon Cream
- Yield: Makes 8 servings
- 2 1/2 cups all purpose flour
- 1/4 cup cornmeal (preferably stone-ground, medium grind)
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
- 4 tablespoons (or more) ice water
- Filling:
- 5 cups fresh blueberries (about 27 ounces)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- Milk (for brushing)
- 1 1/2 tablespoons raw sugar*
- Lemon Cream
ITALIAN SALAD DRESSING
By BobD
Combine the lemon juice, vinegar and garlic in a small bowl
- 4 SERVINGS
- 1 tablespoon lemon juice
- 2 tablespoons good-quality balsamic vinegar
- 1 clove garlic, minced
- Scant handful basil leaves, chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper.
Banana Nut Pancakes
By BobD
In a small mixing bowl, beat the cream cheese until smooth
- 1 (3 oz.) pkg. cream cheese, softened
- 1/2 cup whipped topping
- 1 cup of pancake mix
- 1 tbsp. sugar
- 1 egg
- 3/4 cup milk
- 2 tsp. vegetable oil
- 1 medium ripe banana, mashed
- 1/2 cup chopped pecans
UPSIDE DOWN TOMATO GINGER CAKE
By BobD
1. Combine 1/2 cup butter with ginger and 6 tablespoons brown sugar and spread evenly on bottom of a 10-inch by 14-...
- Butter, softened 1 C, divided
- Ginger, fresh, grated 1 TBS
- Brown sugar 1 7/8 C, divided
- Tomatoes, large, peeled and seeded 2 each
- Molasses 1/2 C
- Flour, unbleached white 2 1/2 C
- Baking powder 2 tsp
- Ginger, ground 1 TBS
- Cloves, ground 1/2 tsp
- Buttermilk 1 1/4 C
- Yogurt, vanilla, Greek-style as needed