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Recipes
HONEY TREE BARK BISCUITS FOR CHEESE
By BobD
Preheat oven to 350F with racks in upper and lower thirds
- Excellent accompaniment to a cheese course-particularly with a nice triple-creme.
- 1 3/4 cups all-purpose flour
- 1 cup walnut pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 stick unsalted butter, cut into 1/2-inch cubes
- 1/2 cup honey
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar such as Sugar in the Raw
- EQUIPMENT: a large offset spatula
- ACCOMPANIMENT: blueberries in gin syrup
TOMATO ROSEMARY FOCACCIA
By BobD
In small bowl dissolve yeast in warm water
- YIELD 12 PIECES
- 1 (1/4 oz.) pkg. of yeast
- 1 cup warm water (110 to 115 degrees)
- 2 tbsp. olive oil
- 3 tbsp. butter, softened
- 1/2 cup milk
- 1 tbsp. fresh rosemary, minced
- 3 3/4 to 4 cups all-purpose flour
- 1 tsp. salt
- Semolina flour or cornmeal, as needed
- 4 whole Roma tomatoes, sliced 1/8-inch thick
- 1/4 cup olive oil
- 1/2 tsp. kosher salt
- 1 tbsp. rosemary leaves, picked from stem 2 tbsp. olive oil
SIX SPICE HANGER STEAK
By BobD
MAKE STEAK: Preheat broiler and lightly oil rack of broiler pan
- 4-6 SERVINGS
- FOR STEAK
- 2 teaspoons Sichuan peppercorns
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 1 (2-inch) piece cinnamon stick
- 4 cloves
- 2 teaspoon packed dark brown sugar
- 1 hanger steak (about 2 lb and 1 1/2 inches thick), center gristle removed
- FOR SAUCE
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar (not seasoned)
- 1 tablespoon water
- 1 tablespoon minced peeled ginger
- 2 teaspoons packed dark brown sugar
- 1 teaspoon minced shallot
- 1 small garlic clove, minced
- 1 tablespoon chopped cilantro
- EQUIPMENT: an electric coffee/spice grinder
Meat Ravioli
By BobD
In a skillet, melt the butter in the oil
- 2 teaspoons unsalted butter
- 2 teaspoons extra-virgin olive oil
- 1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
- 1/2 small onion, minced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 ounce mortadella, finely chopped
- 1 ounce prosciutto, finely chopped
- Pinch of freshly grated nutmeg
- 1 large egg, lightly beaten
LIDIA'S ARANCINE
By BobD
Make the ragu (Up to 3 days in advance): Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat
- For the Ragu:
- YIELD 20 PIECES
- 1/4 cup extra-virgin olive oil
- 1 pound ground beef
- 1/2 cup chopped onion
- Salt
- 1/4 cup grated carrots
- 1/4 cup finely diced celery
- One 14-ounce can Italian plum tomatoes (preferably San Marzano) with juice, crushed
- 1 teaspoon tomato paste
- 1/2 teaspoon crushed hot red pepper
- 1 cup fresh or frozen peas
- For the Rice
- 5 cups Chicken Stock, canned reduced-sodium chicken broth or water
- 2 tablespoons extra-virgin olive oil
- 2 cups short-grain rice, such as Carnaroli or Arborio
- 4 large eggs
- 2 cups grated Pecorino Romano cheese
- To Coat and Fry the Rice Balls:
- 2 eggs
- 1 cup all-purpose flour
- 2 cups fine, dry bread crumbs
- 2/3 cup vegetable oil
- 1/3 cup olive oil, plus extra for frying
PORTERHOUSE STEAK w/GERMAN HASH BROWNS
By BobD
Preheat the oven to 400 degrees F and prepare the grill (or, alternatively, the steaks can be broiled or sauteed in...
- For Steaks:
- 4 SERVINGS
- 4 porterhouse steaks, about 16 ounces each
- For Hash Browns:
- 5 large Idaho potatoes
- Vegetable oil
- 1 1/2 cups chopped onions
- 1/2 teaspoon paprika
- 1/4 teaspoons salt
- 6 tablespoons butter
TUNISIAN CHICKPEA BREAKFAST STEW
By BobD
1. Drain the chickpeas, and combine with 2 quarts water in a large, heavy soup pot or Dutch oven
- For the stew:
- 1 1 2 pound chickpeas, washed, picked over and soaked in 2 quarts water for six hours or overnight
- 2 2 2 tablespoons extra virgin olive oil
- 1 1 1 medium onion, chopped
- 4 4 4 large garlic cloves, green shoots removed, minced
- 1 1 1 tablespoon cumin seeds, lightly toasted and ground
- 2 2 1/2 to harissa (or if harissa is not available, 1/2 teaspoon cayenne pepper more to taste)
- to to taste
- 2 2 to tablespoons freshly squeezed lemon juice (more to taste)
- For the garnishes, choice of:
- Lemon wedges or preserved lemon wedges
- Coarse sea salt or kosher salt
- Harissa
- Chopped fresh tomatoes
- Diced green and red bell peppers
- Chopped hard-boiled eggs
- Rinsed capers
- Ground lightly toasted cumin
- Finely chopped flat-leaf parsley
- Finely chopped cilantro
- Croutons
- Thinly sliced scallions, both white and green parts
- Extra virgin olive oil
Spicy Spinach Dip with Pine Nuts
By BobD
Scoop the yogurt into a paper towel-lined strainer set over a bowl
- 1 cup Greek-style plain nonfat yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 small sweet onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pure chile powder
- Pinch of cayenne
- One 10-ounce package frozen whole-leaf spinach, thawed
- Salt
BEAN & CABBAGE SOUP
By BobD
1. Combine the beans and water in a large saucepan or pot
- A thick, simple soup for a chilly afternoon, this dish is easy to make and tastes even better a day later.
- 1 heaped cup red or white beans (1/2 pound), rinsed and picked over
- 2 quarts water
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 to 4 garlic cloves (to taste), minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/2 head cabbage (about 1 1/4 pounds), cored and shredded
- 1 14-ounce can chopped tomatoes, with juice
- 1/4 to 1/2 teaspoon crushed red pepper flakes, or 1/8 to 1/4 teaspoon cayenne
- A bouquet garni made with a few sprigs each parsley and thyme, a bay leaf, and a Parmesan rind
- Salt to taste
- Freshly grated Parmesan for serving (optional)
RATATOUILLE
By BobD
1. Preheat the oven to 450 degrees
- 1 1/2 1 1/2 1/2-inch pounds eggplant, cut into 1/2-inch cubes
- 3 3 3 tablespoons olive oil
- Salt
- 3/4 3/4 3/4 pound (2 medium) onions, thinly sliced
- 4 to 6 4 to 6 6 large garlic cloves, thinly sliced
- 3/4 3/4 3/4 1 1/2 sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
- 1 1/4 1 1/4 1/2 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
- 1 1 1 pound tomatoes, peeled, seeded and coarsely chopped
- 1 1 1 bay leaf
- 1 to 2 1 to 2 1/2 to 1 thyme leaves, or 1/2 to 1 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon dried oregano
- Freshly ground pepper
- 2 to 4 2 to 4 to tablespoons slivered or chopped fresh basil, to taste