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Recipes
CAPELLINI w/PROSCIUTTO & WILD MUSHROOMS
By BobD
Rinse the mushrooms and pat them dry
- 1/2 pound wild mushrooms such as shiitake, morels or oyster mushrooms or an equal weight of cultivated mushrooms
- 6 plum tomatoes, about 3/4 pound
- 1/4 pound thinly sliced prosciutto
- 1/2 pound snow pea pods
- 1/4 cup olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 tablespoon finely minced garlic
- 1 teaspoon finely chopped jalapeno peppers, optional
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- 1/2 pound angel hair (capellini) pasta or vermicelli
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese, plus additional cheese to be served on the side
- 1/2 cup shredded fresh basil
Sautéed Chicken Breasts with Salsa Verde
By BobD
In Italy, piquant salsa verde often accompanies poached chicken or fish and boiled meat
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 3 cloves garlic, 1 whole, 2 minced
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup plus 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 1/4 teaspoon dried thyme
TUNISIAN SAUSAGE (MERGUEZ)
By BobD
Have the meat ground or outfit a meat grinder with the fine blade
- 2 1/2 pounds shoulder of lamb, not too lean
- 1 teaspoon finely minced garlic
- 5 tablespoons harissa (see recipe)
- 1/2 cup cold water
- Salt to taste, if desired
- freshly ground pepper to taste
- 16 feet lamb casings (see note)
- 2 tablespoons corn, peanut or vegetable oil
Palestinian Spinach Pies
By BobD
The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored ...
- 1 cup plus 2 tablespoons all-purpose flour plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 2/3 cup lukewarm water
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 tablespoon ground sumac see Note
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- 2 10 ounce packages frozen spinach thawed and squeezed dry
- 1 large egg beaten
- Tip: Sumac is a fruity, tangy spice made from dried, ground berries.
RISOTTO w/MUSHROOMS & PEAS
By BobD
1. Soak dried mushrooms in very hot water
- 1/2 of a 1/2-ounce package of dried porcini or other wild mushrooms
- 4 cups no-salt-added chicken stock
- 1/2 cup chopped onion
- 2 teaspoons olive oil
- 8 ounces fresh mixed wild mush rooms or plain white mush rooms
- 1 cup Arborio rice
- 1/2 cup dry red wine
- 1 cup frozen small peas
- 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)
- 1/8 teaspoon salt
- Freshly ground black pepper.
SOFT SCRAMBLED EGGS w/CORN & CHEDDAR
By BobD
Heat the butter in a nonstick egg pan over medium heat
- 2-4 SERVINGS
- The frozen corn cools down the eggs, allowing them to cook over a higher fire than I normal and still have really creamy eggs.
- 1 teaspoon clarified butter
- regular butter, or ghee
- 6 extra-large eggs
- 1/3 cup feather-shredded cheddar cheese
- 1/2 teaspoon heavy cream
- A big handful of frozen corn kernels (about 1 cup)
GLAZED PEARL ONIONS & GRAPES
By BobD
Preheat oven to 425F with rack in middle or lower third
- 8 SERVINGS
- 20 red pearl onions
- 1/3 cup Sherry vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
- 1 Turkish or 1/2 California bay leaf
- 1 1/2 cups seedless red grapes (about 1/2 pound)
MAPLE GRITS PUDDING w/PECAN STREUSEL
By BobD
Preheat oven to 325F with rack in middle
- 6-8 SERVINGS
- Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits and a deep, dark sweetness from maple syrup.
- FOR STREUSEL TOPPING
- 1/2 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1/2 stick unsalted butter, softened
- 1/2 cup pecans, coarsely chopped
- FOR PUDDING
- 3 1/4 cups whole milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 2/3 cup quick-cooking grits (not instant)
- 3 large eggs
- 1/4 cup pure maple syrup
- ACCOMPANIMENT: warm heavy cream for drizzling
Bucatini with Cauliflower and Brussels Sprouts
By BobD
Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred a...
- 12 ounces bucatini or perciatelli
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 pound cauliflower florets, cut in 1-inch pieces
- 1/2 pound brussels sprouts, halved or quartered if large
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 4 plump oil-packed anchovies, minced
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1/2 cup dry bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
CREAMY CHICKEN LIVER PATE
By BobD
1. In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind unti...
- 10 to 15 peppercorns
- 2 allspice berries
- 1 clove
- 4 coriander seeds
- 1/2 cup butter
- 1 onion, chopped
- 1 pound chicken livers
- Salt
- 1/3 cup cream
- 1 to 2 tablespoons brandy
- Bread or crackers for serving.