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Recipes
ROASTED RABBIT w/FENNEL
By BobD
Preheat the oven to 375 degrees
- 4 medium-size fennel bulbs, trimmed and very thinly sliced
- 4 teaspoons salt
- Freshly ground pepper to taste
- 2 teaspoons cracked black pepper
- 3 tablespoons fennel seeds, crushed
- 1 tablespoon olive oil
- 2 2 1/2-pound rabbits, cut into 6 pieces each
LAMB CHOPS w/OLIVES
By BobD
Pour the olive oil into the cast-iron skillet, and set over medium-low flame to heat slowly
- This is a lovely, careful way to prepare thick lamb chops-quite different from the usual fast grilling approach-and it makes them extraordinarily flavorful and tender.
- The chops brown gradually in a heavy skillet over relatively low heat, steadily building the flavors of caramelization, and then cook covered with a small amount of liquid and seasoning elements.
- This short period of moist cooking doesn't draw the meat juices into the liquid (as it would in long stewing or braising) but instead brings the seasoning flavors more intensely into the meat itself.
- Here, lemon, olives, and oregano give the chops the tangy taste of Abruzzo. For a great winter meal, accompany them with something cozy, like polenta, mashed potatoes, or smothered cabbage or cauliflower.
- In summer, a tossed green salad is all you need. Either rib chops or loin chops are suited for this recipe, though my choice is the loin chop, which offers portions of both the loin and the tenderloin muscles (like a T-bone steak).
- 2 tablespoons 2 tablespoons extra-virgin olive oil
- 6 6 bone-in lamb loin chops, about 1 1/2 inches thick
- 1 teaspoon 1 teaspoon kosher salt
- 1/4 cup 1/4 cup all-purpose flour
- 4 4 plump garlic cloves, crushed and peeled
- 1 1 lemon, juiced (about 2 tablespoons)
- 1 cup 1 cup black olives, pitted
- 1 teaspoon 1 teaspoon dried oregano
- 1/4 teaspoon 1/4 teaspoon peperoncino flakes, or to taste
Poached-Salmon Salad
By BobD
Put the shallots and dill sprigs in a saucepan and top with the salmon
- 2 shallots, thinly sliced
- 1/2 cup dill sprigs, plus more for garnish
- 1 pound skinless salmon fillet
- 2 cups semidry white wine, such as Riesling
- 1/4 cup prepared horseradish, drained
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Salt
- Freshly ground white pepper
- One 15-ounce can butter beans—drained, rinsed and patted dry
- 4 cups tender escarole leaves, torn
Antipasto Salad
By BobD
In a bowl, whisk the olive oil with the red wine vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 2 tablespoons minced oregano
- Salt and freshly ground pepper
- 4 ounces sliced provolone cheese, cut into thin strips
- 4 ounces thickly sliced Genoa salami, cut into thin strips
- 1/2 medium red onion, thinly sliced
- 1/2 cup pitted olives, coarsely chopped
- 1/2 medium head of radicchio, cored and coarsely chopped
- 1/2 medium head of frisée, coarsely chopped
- 1 cup finely chopped red cabbage
- 2 cups baby arugula (2 ounces)
Pickle-Brined Chicken
By BobD
"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank F...
- 4 chicken breast halves, on the bone (about 3/4 pound each), plus 2 whole chicken legs
- 2 cups brine from jarred dill pickles
- Freshly ground black pepper
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 medium onions, thickly sliced
- 2 carrots, thickly sliced
- 2 celery ribs, thickly sliced
- 1/2 cup semi-dry white wine, such as an off-dry Riesling
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 cups chicken stock or low-sodium broth
- 2 pounds Swiss chard—thick stems and ribs removed, leaves coarsely shredded
- 1 large garlic clove, thinly sliced
SALMON & PEA RISOTTO
By BobD
1.Bring broth or fish stock to boil
- 3 to 4 cups clam broth or fish stock
- 1 tablespoon olive oil
- 1/2 large onion, finely chopped
- 1/2 teaspoon minced fresh garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves
- 2 teaspoons fresh marjoram or thyme or 1/2 teaspoon dried
- 10 ounces salmon fillet, cut in cubes
- 1 cup fresh or frozen peas
- Freshly ground black pepper to taste.
CRISPY POTATO LATKES
By BobD
Preheat oven to 250 degrees F
- YIELD 14 PANCAKES
- 2 pounds russet baking potatoes, peeled (about 4 medium)
- 1 small onion, peeled, halved
- 1/4 cup freshly chopped parsley
- 1 tablespoon potato starch
- 1/2 teaspoon (or more) salt
- 1 large egg, lightly beaten
- Freshly ground black pepper
- Vegetable oil, for frying
RISOTTO w/BROCCOLI
By BobD
1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the po...
- The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
- 2 quarts well-seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 pound broccoli (2 good-size stalks), stems peeled and cut in small dice, flowers thinly sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
STEWED LENTILS w/CABBAGE
By BobD
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat
- This humble and hearty combination makes a satisfying main dish, especially on a cold night. Any type of lentil will work in this recipe.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, half of it chopped, half sliced
- 3 garlic cloves, minced
- 1/2 pound lentils (brown, green, or beluga), rinsed and picked over
- 3 1/2 cups water (more as needed)
- 1 dried red chile
- 1 bay leaf
- Salt to taste
- 6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
- 1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
- 1 tablespoon chopped flat-leaf parsley
- Freshly grated Parmesan for serving
Vanilla Zabaglione with Raspberries
By BobD
In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil
- 1 cup Marsala
- 1 cup sugar
- 1 vanilla bean, split and seeds scraped
- 1 dozen large egg yolks
- 1 cup heavy cream
- 2 1/2 cups brandied cherries or Amaretto cherries
- 5 cups raspberries