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Recipes
GRILLED AREPAS w/FARMER'S CHEESE
By BobD
In a blender, process the corn kernels and chicken stock until smooth
- 4 SERVINGS
- 1 cup corn kernels, fresh or frozen and thawed
- 3/4 cup heated chicken stock or water
- 1 cup instant cornmeal
- 1 1/2 teaspoons sugar
- 1 teaspoon sour cream
- 1 ounce Manchego cheese, grated
- 1 tablespoon butter, melted
- 1/2 cup farmer's cheese or Mexican queso blanco
STIR FRIED SNOW PEAS W/SOBA
By BobD
Heat the peanut butter for 10 seconds in a microwave to make it easier to mix
- 1 tablespoon peanut butter (to taste)
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2 teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt and freshly ground pepper to taste
- 2 large garlic cloves, minced
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon sesame oil
- 1/2 cup vegetable or chicken broth
- 2 tablespoons canola oil
- 1/2 pound snow peas, strings and stem ends removed
- 1 bunch scallions, white and light green parts only
- 1/4 pound firm tofu, sliced (optional)
- 8 ounces soba noodles, cooked
- 4 large radishes, trimmed, cut in half, and thinly sliced
- 3 tablespoons chopped cilantro
BROWN RICE PILAF w/CARROTS & LEEKS
By BobD
Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots
- This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
- 2 tablespoons extra virgin olive oil
- 1 pound leeks, white and light green parts only, trimmed, cut in half lengthwise, washed thoroughly and cut in 1/2-inch slices
- 1/2 pound carrots, peeled and sliced
- 2 garlic cloves, halved, green shoots removed and thinly sliced
- 1 cup brown rice (short- or long-grain)
- Salt to taste
- 2 1/2 cups water
- 2 to 3 tablespoons freshly squeezed lemon juice, to taste
Ice Cream Bonbons
By BobD
At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have...
- 10 ounces extra-dark chocolate, finely chopped
- 2 ounces good-quality white chocolate from a bar, chopped
- 1 cup finely crushed chocolate wafer cookies
- 1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
- Flaky sea salt, for sprinkling
GRILLED CHICKEN w/MANGOES
By BobD
Purée first 7 ingredients in processor
- Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon coarse kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1 cup plain whole-milk yogurt
- 1/4 cup fresh lemon juice
- 2 (2 1/2-pound) chickens, quartered
- 2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
- 2 cups jasmine rice
- 3 cups water
- 1/2 cup pine nuts, toasted
- 6 fresh cilantro sprigs
PROVENCAL TOMATO & BEAN GRATIN
By BobD
1. Cut one of the onions in half, and stick a clove into each half
- This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
- 1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
- 2 onions
- 2 whole cloves
- 4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
- A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 2 28-ounce cans chopped tomatoes, with juice
- 1 tablespoon tomato paste
- 1/8 teaspoon sugar
- 1/2 teaspoon dried oregano
- Pinch of cayenne
- Freshly ground pepper
- 1/2 cup freshly grated Gruy, or a combination of Gruy and Parmesan (2 ounces)
- 1/4 cup fresh breadcrumbs
RETRO PINEAPPLE UPSIDE DOWN CAKE
By BobD
1. Preheat the oven to 325˚ and position a rack in the center
- 1 ¼ cups cake flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup (1 stick) plus 4 tablespoons unsalted butter, at room temperature, divided
- ¾ cup plus ½ teaspoon granulated sugar, divided
- ½ teaspoon vanilla extract
- 3 egg whites, divided
- ½ cup 2 percent milk, at room temperature
- ¼ cup dark brown sugar
- Five ½-inch-thick cored and halved pineapple rings, from about 1 small pineapple
MIXED MUSHROOM & SWEET POT STUFFING
By BobD
Adjust oven rack to middle position and heat oven to 350 degrees
- 4 medium sweet potatoes or yams, peeled and in large dice (4 cups)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped sage leaves
- Salt and pepper
- 2 tablespoons grape seed oil
- 1 pound mixed wild mushrooms (shiitake, portobello or cremini) (4 cups), cleaned, stemmed and in large dice
- 1 small red onion, finely chopped (1 cup)
- 2 sprigs thyme, plus 1 tablespoon minced thyme
- 8 tablespoons butter
- 2 eggs, lightly beaten
- 1 to 1 1/2 cups heavy cream
- 2 to 3 cups chicken broth
- 8 cups day-old sourdough bread, in large dice (one 2-pound round loaf, trimmed of crust)
- 1 tablespoon rosemary, chopped fine
- 2 tablespoons chopped parsley
BALSAMIC STRAWBERRY POPS
By BobD
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy ...
- A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.
- 2 cups sliced, hulled strawberries (from about 1 pound berries)
- 1/4 cup sugar
- 2 1/2 tablespoons good-quality balsamic vinegar
- Freshly ground black pepper
Seared Pork and Pickled Eggplant Panini
By BobD
This recipe comes from Barbara Lynch, the chef at Boston's No
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 Italian eggplant (about 3/4 pound), sliced crosswise 1/8 inch thick
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon minced chives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon minced tarragon leaves
- 1 medium garlic clove, finely chopped
- Two 3/4-pound pork tenderloins, sliced on the diagonal 1/2 inch thick, slices pounded 1/4 inch thick
- 1 stick (4 ounces) unsalted butter, softened
- Twelve 1/4-inch-thick slices of Italian country bread cut from 1 oval loaf
- 3/4 pound Taleggio cheese, rind removed, cheese cut into 12 slices