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Recipes
Cheesy Farro-and-Tomato Risotto
By BobD
In a large saucepan, heat 3 tablespoons of the oil
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups farro
- 1/4 cup dry white wine
- 1 quart of water
- 1 cup drained canned tomatoes, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons sliced basil leaves
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
By BobD
Preheat the oven to 350 degrees
- YIELD 36-40 COOKIES
- 1/2 pound unsalted butter at room temperature
- 1-1/2 cups light brown sugar, packed
- 2/3 cup granulated sugar
- 2 extra-large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup good smooth peanut butter
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 pound good semisweet chocolate chunks
CHEDDAR BACON BURGER w/HORSERADISH
By BobD
Preheat grill for high heat
- 1 lb. ground beef
- 4 hamburger buns
- 1/2 cup shredded Cheddar cheese
- 2 tbsp. prepared horseradish
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 cup real bacon bits
BAKED LIMAS w/SPINACH & FETA
By BobD
1. Cook the beans according to the directions
- If you use baby spinach, the preparation will go quickly as the beans simmer.
- 1/2 pound large limas, cooked
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 pounds spinach, stemmed and cleaned thoroughly; or 1 pound baby spinach, rinsed
- 1/4 cup chopped fresh dill
- 1 tablespoon snipped chives
- 2 ounces feta cheese, crumbled (1/2 cup)
LEEK & PEA RISOTTO w/GRILLED SQUID
By BobD
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer
- 4 SERVINGS
- Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.
- 6 cups chicken stock such as leftover-roast-chicken stock
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fresh lemon juice
- 1 scallion, thinly sliced
- 1/2 cup dry white wine
- 2 medium leeks (white and pale green parts only), thinly sliced and washed (see Tips)
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 1/2 cup frozen peas
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmigiano-Reggiano
- 1 lb cleaned small squid, patted dry
- EQUIPMENT: a large (2-burner) grill pan
Greek Ziti w/Chicken
By BobD
You'll find an interesting technique here that guarantees juicy chicken: The boneless meat is steamed to moist perf...
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 teaspoons dried oregano
- 3 boneless, skinless chicken breasts (about 1 pound in all), cut into 1/2-inch cubes
- 1/2 pound ziti
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
- 1 1/2 cups cherry tomatoes, halved
TIRAMISU LORENZA DE MEDICI
By BobD
Directions 1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory col...
- This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone. According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry a
- Ingredients
- • EGG YOLKS, 3
- • EGG WHITES, 1 or 2
- • SUGAR, superfine (castor), 3 tablespoons
- • VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
- • ESPRESSO COFFEE, strong, 1/4 cup
- • MASCARPONE CHEESE, 8 ounces
- • CREAM, 1/2 cup
- • SAVOIARDI (LADY FINGERS), 4 ounces
BARLEY & BROCCOLI SALAD
By BobD
1. Bring the water or stock to a boil in a medium saucepan
- For the dressing:
- 3 cups water or stock
- 1 cup barley
- Salt to taste (about 1/2 to 3/4 teaspoon)
- 1/2 pound broccoli florets
- 2/3 cup cooked chickpeas or edamame, or 1/3 cup each
- 5 radishes, sliced
- 2 to 4 tablespoons chopped fresh herbs, such as parsley, mint, dill, basil or tarragon (or use a combination)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pureed
- Salt and freshly ground pepper
- 6 tablespoons extra virgin olive oil
SAVORY HOMEMADE SAUSAGE
By BobD
Combine all ingredients, mixing well and forming into patties
- 1 lb. pork, ground
- 1/4 tsp. black pepper
- 1/4 tsp. white pepper
- 3/4 tsp. sage
- 1/4 tsp. mace
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. allspice, ground
SPINACH & TOMATO SOUP w/RICE
By BobD
1. Stem and wash the spinach, keeping the stems and leaves separate
- 2 pounds spinach (1 or 2 generous bunches)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 (14-ounce) can tomatoes, chopped, with juice, or 2 good-sized tomatoes, chopped
- 1/2 teaspoon paprika
- 5 cups water
- 1 tablespoon fresh lemon juice (more to taste)
- 1/4 cup rice
- Salt to taste