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Recipes
TRINIDADIAN GREEN SEASONING
By BobD
Blend all ingredients with 1 tsp salt (or to taste) in a blender until smooth, 1 to 2 minutes
- 2-1/2 CUPS
- Regular cilantro can be substituted for recao (otherwise known as culantro or Shadow bennic), a broad-leafed plant with a slightly stronger flavor than its more common relative.
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 cup chopped scallions (1 bunch)
- 1 cup coarsely chopped fresh recao (also called culantro and Shadow bennic) or regular cilantro, including stems
- 1 cup coarsely chopped flat-leaf parsley, including stems
- 1/2 cup chopped celery
- 1/2 cup coarsely chopped fresh Grenada peppers or aj�ulce chiles (6 to 9), including seeds
- 1 fresh habanero chile, coarsely chopped, including seeds, or to taste
- 6 garlic cloves, coarsley chopped
- 1 tablespoon finely chopped peeled ginger
- 1 tablespoon chopped thyme
MEXICAN GRILLED CHEESE
By BobD
Stir together shallot, cilantro, lime juice, 1 Tbsp oil, and 1/8 tsp pepper
- 2 SERVINGS
- Pungent cotija cheese becomes the main event in this delectable sandwich. As the cheese melts, it melds with the buttery avocado; a layer of cilantro-flecked shallot keeps the richness in check.
- 1 shallot, thinly sliced
- 1/3 cup chopped cilantro
- 1 1/2 tablespoons fresh lime juice
- 3 tablespoons vegetable oil, divided
- 4 slices bread from a large round loaf
- 1 1/2 cups coarsely grated cotija cheese (6 oz)
- 1 (6- to 8-oz) avocado, cut into 1/4-inch slices
- 2 tablespoons unsalted butter, divided
Middle Eastern-Inspired Chicken with Tahini Sauce
By BobD
In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of ...
- 1 cup plus 3 tablespoons plain nonfat Greek yogurt
- 1/4 cup cider vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 cardamom pods, lightly crushed
- 1/4 teaspoon cayenne pepper
- Four 6-ounce skinless, boneless chicken breasts
- 1/4 cup tahini paste
- 1 tablespoon canola oil, for brushing
AVOCADO w/SPICED TAHINI YOGURT DRESSING
By BobD
To make the dressing, whisk together the yogurt and tahini until smooth
- 1 cup plain lowfat yogurt
- 1/3 cup tahini
- 1/2 teaspoon ground cumin
- Pinch of ground coriander
- 1/4 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Pinch of cayenne pepper
- 3 ripe avocados
- 1/2 cup sliced almonds, toasted
RISOTTO w/ARUGULA
By BobD
1. Heat broth. 2. Saute onion in hot oil in heavy-bottomed pot until it takes on a little color
- 4 to 5 cups no-salt-added chicken broth or stock
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 12 ounces arugula
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 ounces grated Parmesan Reggiano ( 1/2 cup)
- Freshly ground black pepper to taste.
2 GRATED CARROT SALADS
By BobD
Curry-Laced Grated Carrot Salad This is a delicious variation on the French classic
- French Grated Carrot Salad
- 1 1 1 tablespoon freshly squeezed lemon juice
- 1 1 1 tablespoon sherry vinegar or white wine vinegar
- to and freshly ground pepper to taste
- 1 1 1 teaspoon Dijon mustard
- 6 6 2 4 extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
- 1 1 1 pound carrots, peeled and grated
- 1/4 1/4 1/4 cup finely chopped flat-leaf parsley
MARINATED CAULIFLOWER w/FENNEL & CORIANDER
By BobD
1. Steam the cauliflower for five minutes and refresh with cold water
- 1 medium cauliflower, broken into florets
- 2 tablespoons white wine vinegar or champagne vinegar
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/4 cup extra virgin olive oil
- Salt to taste
Chimayó-Chile Risotto with Shiitake Mushrooms
By BobD
In a stockpot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, squash, leek, white mushro...
- 4 quarts water
- 1 cup dry white wine
- 1 large onion, halved
- 1 large tomato, halved
- 1 large carrot, quartered
- 1 zucchini, halved lengthwise
- 1 yellow squash, halved lengthwise
- 1 leek, halved lengthwise
- 3 large white mushrooms, sliced
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 teaspoon celery seeds
- 6 whole black peppercorns
- Salt
- 2 tablespoons canola oil
- 2 small shallots, minced
- 3/4 cup arborio rice
- 1 teaspoon pure chile powder, such as Chimayó or ancho
- 1 bay leaf
- 4 large shiitake mushrooms, stemmed, caps thinly sliced
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese
- Freshly ground pepper
Almond Birthday Cake with Sherry-Lemon Butter Cream
By BobD
1. Preheat oven to 350 degrees
- FOR THE BUTTER CREAM:
- 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 cups cake flour
- 1/2 cup finely ground almonds
- 1 1/2 cups sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt.
- 4 large egg whites
- 1 cup sugar
- Large pinch salt
- 3/4 pound unsalted butter (3 sticks), at room temperature
- 3 tablespoons fino (dry) sherry
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cinnamon.
SAVORY TART PASTRY
By BobD
Place the flour and salt in the container of a food processor
- 2 cups flour
- Salt to taste, if desired
- 12 tablespoons very cold butter
- 2 egg yolks
- 2 to 4 tablespoons ice water