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Recipes
Sparkling Pomegranate Punch
By BobD
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice
- 2 oranges, thinly sliced crosswise
- 1/4 cup pomegranate seeds
- 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
- Ice cubes, for serving
- Two 750-milliliter bottles sparkling wine, chilled
- 3 tablespoons sugar
- 1 cup diced fresh pineapple (1/2 inch)
- 1 cup pomegranate juice
SOFT TACOS w/WINTER SQUASH & CHIPOTLES
By BobD
1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high hea...
- Pan-cooked, slightly caramelized winter squash contrasts beautifully with the spicy, rich-tasting chipotles that are canned in a sort of Mexican-style barbecue sauce and stocked by most supermarkets along with other Mexican ingredients.
- 3 tablespoons extra virgin olive oil
- 2 pounds winter squash, such as butternut or banana squash, peeled and cut in 1/2 inch dice
- Salt to taste
- 2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced
- 1/2 cup plain low-fat yogurt
- 1/4 pound Mexican queso ranchero or feta
- 8 corn tortillas
Green Salad with Chorizo Chips
By BobD
Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad
- 6 ounces dry chorizo, very thinly sliced
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon minced shallots
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 2 celery ribs, thinly sliced
- 4 large radishes, thinly sliced
- 3/4 cup Spanish green olives, sliced
- 4 ounces mesclun
- 2 heads baby Bibb lettuce, leaves torn
CHOCOLATE SAUCE
By BobD
In a medium-size, heavy saucepan over medium heat, bring the chocolate and cream to a boil, stirring often
- Salsa di Cioccolato
- Makes 1-1/2 cups
- 8 ounces sweet chocolate, finely chopped
- 1 cup light cream or half-and-half
- 2 tablespoons dark rum
POTATO & MUSHROOM FRITTATA
By BobD
Place the potatoes in a saucepan
- 1 pound red-skinned potatoes
- Salt to taste
- 3 tablespoons vegetable oil
- 1/2 pound mushrooms, thinly sliced
- 1 cup thinly sliced onions
- 1 sweet red bell pepper, cored and cut into thin strips
- 1 cup diced cooked ham
- 2 teaspoons minced garlic
- Freshly ground pepper to taste
- 8 large eggs, at room temperature
- 2 tablespoons olive oil
- 1/2 cup coarsely chopped fresh basil or Italian parsley
BEEF CARPACCIO w/OLIVE SALAD & LEMON AIOLI
By BobD
1. Blend egg, lemon juice, garlic and mustard in a blender or food processor until smooth
- Egg 1 each
- Lemon, juice and zest of 1 each
- Garlic clove, finely sliced 1 each
- Dijon mustard 2 TBS
- Extra virgin olive oil 1 1/4 C
- Salt and freshly ground black pepper as needed
- Moroccan olives, pitted 1/2 C
- Picholine olives, pitted 1/2 C
- Marjoram leaves, bunch, fresh, stemmed 1 each
- Beef top round, thinly sliced 1 Lb
- Salt and freshly ground black pepper as needed
WILD MUSHROOM LASAGNA II
By BobD
1. Soak the porcini mushrooms in 2 cups warm water for at least 30 minutes
- 1 ounce dried porcini mushrooms
- Salt
- 1/4 cup olive oil
- 15 tablespoons unsalted butter
- 2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
- 1 medium onion, finely chopped
- 1 14 1/2-oz. can Italian plum tomatoes, drained and coarsely chopped
- 1/4 cup chopped Italian parsley
- Freshly ground black pepper
- 1 1-pound box lasagna noodles
- 1/3 cup flour
- 4 cups milk
- 1 teaspoon ground nutmeg
- 1 cup freshly grated Parmigiano-Reggiano
- 6 ounces thinly sliced prosciutto.
CAPE ANN SEAFOOD STEW
By BobD
Strip kale leaves from stems; discard stems
- If there's time, bring fish and mussels to room temperature before adding to avoid bringing down the temperature of the stew and prolonging the cooking.
- 1 small bunch fresh kale (4 cups chopped and tightly packed)
- 2 tablespoons olive oil
- 1 onion, halved, thinly sliced
- 1 green bell pepper, seeded, thinly sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 28-ounce can whole tomatoes
- 1 teaspoon salt
- 1 1/2 teaspoons dried basil
- 3/4 cup dry white wine
- 1 8-ounce bottle clam juice
- 1/2 cup water
- 2 tablespoons tomato paste
- 3 tablespoons chopped fresh Italian parsley
- 1/2 pound mussels, scrubbed, debearded
- 1 1/4 pounds haddock or cod fillets, cut into 2-inch chunks
White Bean Huevos Rancheros
By BobD
This is a lighter take on classic huevos rancheros, which can include plenty of refried black beans
- 7 tablespoons extra-virgin olive oil
- 1 large garlic clove, very finely chopped
- 1 large onion, finely chopped
- 3 large tomatoes, cored and coarsely chopped
- 1/2 canned chipotle chile in adobo, minced (about 1 teaspoon), plus 1 teaspoon of the adobo sauce from the can
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons very finely chopped cilantro
- Salt and freshly ground black pepper
- 4 ounces thickly sliced ham, coarsely chopped
- Two 15-ounce cans white beans, drained
- 1/2 cup water
- 12 corn tortillas, warmed
- 1 dozen large eggs
- 1/2 cup crumbled queso fresco
- Sour cream, for serving
TOMATO & WATERMELON SALAD
By BobD
In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste
- Yield: Serves 4 to 6
- 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
- 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
- 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
- 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
- 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
- 1/4 teaspoon coriander seed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons aged balsamic vinegar
- Kosher salt and freshly ground black pepper