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Recipes
OVEN STEAMED SALMON w/LENTILS & SDT
By BobD
1. Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion
- 2 2 2 tablespoons extra virgin olive oil
- 1 1 1 medium onion, finely chopped
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/8 pound beluga lentils (1 1/8 cup), rinsed
- 2 2 2 ounces sun-dried tomatoes
- 1 1 1 bay leaf
- Salt, preferably kosher salt, and freshly ground pepper
- 1 1/2 1 1/2 1 pounds salmon fillets, either in 1 piece or cut up
- Chopped fresh herbs, such as parsley, chervil, thyme for garnish
PINEAPPLE SWIZZLE
By BobD
1. To make the syrup: In a heatproof container fitted with a lid, pour the boiling water over the Demerara sugar
- For the drink:
- 1/4 cup boiling water
- 1/4 cup Demerara sugar
- 3 mint sprigs, leaves only, plus one mint sprig for garnish
- 3 chunks pineapple
- 1 ounce lime juice
- 3/4 ounce Demerara syrup
- 2 ounces cachaça or pineapple juice
- Finely cracked ice
- 1 teaspoon green Chartreuse, optional.
STIR FRIED TOFU, RED CABBAGE & WINTER SQUASH
By BobD
1. In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil...
- This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar or honey
- 2 teaspoons dark sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons canola oil or peanut oil
- 1/2 pound firm tofu, cut in 1- x 2-inch dominoes
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- 3/4 pound butternut squash, cut in 1/2-inch dice
- Salt to taste
- 1 1/2 pounds red cabbage, cored and coarsely chopped
- Rice, bulgur or buckwheat noodles for serving
Easy Almond Torte
By BobD
Preheat oven to 350 degrees
- Filling:
- 4 4 4 eggs
- 3/4 3/4 3/4 Cup sugar
- 2 2 2 Tbsp. flour
- 2-1/2 2-1/2 2-1/2 tsp. baking powder
- 1 1 1 Cup almonds
- 2 2 2 Tbsp. soft butter
- 1 1 1 Cup powdered sugar
- 2 2 2 Tbsp. apricot jam
- 1 1 1 Tbsp. Amaretto
- Topping:
- 1 1 1 Cup whipping cream
- 1 1 1 tsp. sugar
- 1 1 1 Tbsp. Amaretto or almond liqueur
- Sliced almonds for garnish
BUCATINI w/OLIVES, SUN DRIED TOMS & BASIL
By BobD
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt
- Kosher salt
- 12 ounces bucatini
- 3/4 cup black olive tapenade
- 3 cups basil leaves (from about 1 large bunch)
- 1/2 cup roughly chopped fresh Italian parsley leaves
- 24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
- High-quality extra-virgin olive oil, for drizzling
- Sea salt
- Freshly ground black pepper
- Parmigiano-Reggiano wedge, for shaving
PAN ROASTED SQUAB w/SAVOY CABBAGE
By BobD
1. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat
- (serves 4)
- 3 tablespoons canola oil
- 2 ounces ventrèche cut into small pieces
- 1/3 cup chopped onion
- 1 tablespoon crushed garlic
- 11/2 cups chicken stock
- 1 small carrot, cut in 1/4-inch dice
- 1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- Coarse or Kosher salt and freshly ground white pepper to taste
- Potato Purée (recipe follows)
- 4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
- 2 shallots, finely minced
- 1/2 cup dry red wine
- 3/4 cup duck and veal demi-glace
SWEET ONION GRATINATE
By BobD
Peel the onions and cut in half through the stem ends
- For the Onion Topping:
- Makes 15 or more appetizer slices, or several dozen hors d’oeuvre pieces
- The inspiration for this recipe came on a recent visit to France. In a small bistro, I was served an elegant but amazingly simple gratin, just a thin layer of sautéed onions with grated Parmigiano-Reg
- The key to wonderful flavor here is slowly cooking the onions in a big skillet – , they should be meltingly soft without any browning and moist without excess liquid. Sweet onions are the best – large
- 3-1/2 pounds large sweet onions, such as Vidalia or Walla Walla
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 4 bay leaves
- 1/2 teaspoon salt
- For the Base and the Gratin:
- 9 or more thick slices of hearty white bread (about 3/4 pound) see note below,
- 8 tablespoons (1 stick) soft butter
- 2 cups freshly grated Parmigiano-Reggiano or Grana Padano (about 12 ounces)
- The Best Bread:A hearty home-baked or home style white bread, in sandwich loaf shape. A day old or 2 day old unsliced loaf from the bakery is perfect: cut 1/2-inch thick slices yourself. Otherwise, a
- Recommended Equipment:A 12- or 14-inch skillet with a cover, for sautéing the onions
- A large rimmed baking sheet such as a 12- by 18- inch half sheetCooking the Onions:
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By BobD
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in ...
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
HEN OF THE WOODS w/BLACK BEAN SAUCE
By BobD
Remove the base of the hen-of-the-woods and discard
- 1 to 1 1/2 pounds fresh hen-of-the-woods mushrooms
- 2 tablespoons peanut oil
- 2 tablespoons fermented black beans, rinsed and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 small red bell peppers, cut into 1/2-inch strips
- 1 small onion, cut into 1/2-inch strips
- 1 cup beef or chicken stock
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons cold water or stock
PEANUT BRITTLE
By BobD
In a large saucepan over high heat, combine the sugar, corn syrup and water
- YIELD 8 CUPS
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup cold water
- 2 cups raw peanuts
- 1 teaspoon unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon baking soda