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Recipes
BRANDIED HOT CHOCOLATE
By BobD
Whisk together cornstarch and 2 tablespoons milk
- 8 SERVINGS
- The thickness and bitterness of drink will depends on choc's level of cacao*varies among brands. Great results w/Ghirardelli, which produced a full-bodied cocoa.
- 2 teaspoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup water
- 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsweetened cocoa powder (optional)
- 2 tablespoons brandy (optional), or to taste
- We also used Lindt-but needed to add more cornstarch for extra thickening. Chocolate with more than 60% cacao will be too bitter.
CAULIFLOWER & FETA OMLET
By BobD
Beat eggs with 1/4 teaspoon salt
- 2 SERVINGS
- 5 large eggs
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
- 1 garlic clove, minced
- 1/2 cup crumbled feta (2 oz)
- 1/4 cup packed flat-leaf parsley leaves
RISOTTO w/PEAS & SUN DRIED TOMATOES
By BobD
Chop the sun-dried tomatoes
- 1/2 cup sun-dried tomatoes, packed in olive oil
- 6 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 3 scallions, minced
- 1 1/2 cups arborio rice
- 2/3 cup of dry white wine
- Coarse salt and freshly ground pepper 1cup fresh (or frozen) peas
- 1/3 cup of grated Parmesan cheese
Gazpacho with Ricotta and Garlic Croutons
By BobD
Make the ricotta: In the medium pot over medium heat, bring to a simmer the Whole milk Buttermilk Heavy ...
- virgin olive oil, 2 teaspoons, plus extra for serving
- Sherry vinegar, 1 teaspoon
- Country bread, 2 thick slices (1/2 slice cubed
- 1/2 about 1/2 cup and 1 slice roughly torn)
- Unsalted butter, 1 tablespoon plus 1 teaspoon
- Freshly ground black pepper
- Fresh basil leaves, roughly torn
Sun-Dried-Tomato and Pesto Risotto
By BobD
In a medium saucepan, bring the broth and water to a simmer
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup water, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/4 teaspoons salt
- 1/2 cup dry-packed or oil-packed sun-dried tomatoes, chopped
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons store-bought or homemade pesto
- 1/4 cup grated Parmesan, more for serving
MEXICAN PINEAPPLE SALAD
By BobD
Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper
- 4-6 SERVINGS
- 1 (3-lb) pineapple, peeled and diced
- 1/2 lb jicama, peeled and cut into 1/4-inch pieces
- 1 (7- to 8-oz) avocado, cut into cubes
- 1 small red onion, thinly sliced (1/2 cup)
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
Chicken Breasts with Potatoes and Mashed Peas
By BobD
Preheat the oven to 425°
- 2 pounds fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, plus 2 tablespoons chilled
- Four 3/4-pound chicken breast halves on the bone
- 2 large thyme sprigs, plus 2 teaspoons chopped thyme
- 1/2 cup plus 2 tablespoons dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Two 10-ounce packages of frozen baby peas
- 1 tablespoon finely chopped mint
BUTTERNUT SQUASH & SAGE RISOTTO
By BobD
1. Pour the stock into a saucepan and keep on a slow simmer
- 3 1/2 to 4 cups well-flavored chicken stock
- 1 tablespoon extra-virgin olive oil
- 2 ounces pancetta, finely minced
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 1 1/3 cups arborio rice
- 1/2 cup dry white wine
- 1 butternut squash, peeled and cut in 1/2-inch pieces (about 3 cups)
- 1 teaspoon sugar
- 1 tablespoon chopped fresh sage leaves
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese.
TORTELLINI & BROCCOLI SALAD w/RAISINS & ONION
By BobD
Place bacon in a large, deep skillet and cook over medium high heat until evenly brown
- 6 slices bacon
- 20 oz. fresh cheese-filled tortellini
- 1/2 cup mayonnaise
- 1/2 cup white sugar
- 2 tsp. cider vinegar
- 3 heads fresh broccoli, cut into florets
- 1 cup raisins
- 1 cup sunflower seeds
- 1 red onion, finely chopped
KALE CAESAR SALAD
By BobD
1. Make the croutons: Preheat the oven to 400°
- Croutons:
- Four 1-inch slices day-old country bread, torn into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Salt
- ½ teaspoon herbes de Provence (optional)
- Kale Caesar:
- 3 garlic cloves
- 6 olive oil-packed anchovy fillets
- 1 tablespoon lemon zest
- 1 large egg yolk
- Salt
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 ½ cups extra-virgin olive oil
- 2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
- ⅔ cup freshly grated Parmesan cheese