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Recipes
SALMON W/HOISIN, ORANGE & BOK CHOY
By BobD
Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil
- 2 heads of baby bok choy, each cut lengthwise into 6 wedges
- 2 5-to 6-ounce salmon fillets
- 2 tablespoons fresh orange juice
- 1 green onion, thinly sliced
- 1 tablespoon hoisin sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon finely grated orange peel
- 3/4 teaspoon cracked coriander seeds
- 1/4 cup fresh cilantro leaves
Pissaladière Niçoise
By BobD
Heat 4 tablespoons olive oil in heavy large skillet over medium heat
- 5 tablespoons olive oil, divided
- 2 pounds onions, very finely chopped (about 5 3/4 cups)
- 1 medium herb bouquet (4 fresh parsley sprigs, 1/4 teaspoon dried thyme, and 1/2 bay leaf, tied in cheesecloth)
- 2 unpeeled garlic cloves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pinch of ground cloves
- 1 partially cooked Pâte Brisée Tart Crust , cooled
- 8 anchovy fillets
- 16 oil-cured black olives, pitted
WHITE BEANS w/TASSO
By BobD
Stir 3 1/4 cups water and all remaining ingredients in large slow cooker
- 3 1/4 cups (or more) water
- 12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed
- 1 smoked ham hock (8 to 9 ounces)
- 1 1/2 ounces tasso* or andouille sausage, finely diced (generous 1/3 cup)
- 1 small onion, chopped
- 2 large celery stalks, chopped
- 1 small red bell pepper, diced
- 2 medium garlic cloves, chopped
- 2 bay leaves
- * Cajun-style cured, smoked pork; available at some supermarkets and at specialty foods stores.
ROASTED RED PEPPER & TOMATO SALAD
By BobD
1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil
- This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. Youll find them at the farmers markets next to the tables full of peppers.
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced
- 1/4 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds red or red and yellow peppers, roasted
- 1 tablespoon slivered fresh basil
- 1 pound fresh ripe tomatoes, cut in wedges
- 1 head of leaf lettuce or romaine
- 2 ounces goat cheese, crumbled (optional)
ENDIVE, APPLE & WALNUT SALAD
By BobD
1. Remove any damaged outer leaves of the endives and rinse with cold water
- For the salad:
- This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyere cheese has a nutty flavor and adds a bit of protein, as well.
- 1 pound (about 6) Belgian endives
- 1 tart apple
- 1 tablespoon freshly squeezed lemon juice
- Scant 1/2 cup broken walnut pieces
- 1 1/2 ounces Gruy cheese, cut in thin slivers (about 1/3 heaped cup)
- 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and
- chives
- 1 tablespoon chopped fresh tarragon
- For the dressing:
- 1 tablespoon sherry vinegar or champagne vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
- 3 tablespoons walnut oil
- 4 tablespoons extra virgin olive oil
SQUASH FILLED RAVIOLI w/MARJORAM
By BobD
Preheat the oven to 375 F
- For the Stuffing:
- Ravioli di Zucca con Salsa di Maggiorana
- Makes 6 servings (about 60 ravioli)
- 1 small buttnernut squash (about 2 pounds)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup Mostarda di Cremona, diced fine
- 8 amaretti cookies, crushed to fine crumbs (about 2/3 cup)
- Freshly grated nutmeg
- Freshly ground black pepper
- 2 large egg yolks
- Basic Egg Pasta Dough
- 6 quarts salted water
- For the Sauce:
- 5 ‑7 tablespoons unsalted butter
- Leaves from 5 sprigs fresh marjoram
- 1/4 cup reserved pasta cooking water
- Salt and freshly ground black pepper
- 2/3 to 1 cup freshly grated Parmigiano-Reggiano cheese (to your taste)
OCTOPUS GALACIAN STYLE
By BobD
Bring a large pot of water to a boil
- One 6- to 8-pound octopus, cleaned and rinsed
- Extra-virgin olive oil
- Coarse sea salt
- Hot pimentón (Spanish smoked paprika)
NORWEGIAN BAKED COD w/JARLSBERG SAUCE
By BobD
TO MAKE THE JARLSBERG SAUCE: In a 1-quart saucepan over medium heat, melt the butter
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- Salt and freshly ground black pepper
- Pinch ground nutmeg
- 1/4 cup grated Jarlsberg cheese
- 1/4 cup grated Parmesan cheese
- Six 6-ounce boneless, skinless cod filets
JALAPENO & CHEESE HUSH PUPPIES
By BobD
Whisk first 6 ingredients in medium bowl to blend
- YIELD 18 PIECES
- 1 cup yellow cornmeal
- 1 1/2 tablespoons all purpose flour
- 1 1/2 tablespoons sugar
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 2 tablespoons beaten egg
- 1 1/2 tablespoons chopped seeded jalapehile
- 4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup)
- Canola oil or vegetable oil (for deep-frying)
SHELLFISH w/BUTTER BROTH & HONEY EMULSION
By BobD
For shellfish: Combine first 9 ingredients in large pot
- Shellfish:
- 10-12 SERVINGS
- 2 cups dry white wine
- 1 cup water
- 1 cup peeled finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped white onion
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole coriander seeds
- 8 large fresh Italian parsley sprigs
- 20 littleneck clams, scrubbed
- 30 mussels, scrubbed, debearded
- 2 11- to 12-ounce frozen lobster tails, thawed
- Butter broth:
- 1/4 cup water
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 8 ounces crabmeat, picked over
- 2 tablespoons chopped fresh parsley
- Honey emulsion:
- 1 cup water
- 1 tablespoon honey
- 1 large egg yolk
- Special equipment: Immersion blender