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Recipes
GRILLED BREASTS w/TOMS, OLIVES & FETA
By BobD
Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl
- 1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
- 1/2 cup pitted Kalamata olives, chopped
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh mint
- 1 tablespoon red wine vinegar
- 3/4 cup crumbled feta cheese (about 3 1/2 ounces)
- 4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)
ROASTED ASPARAGUS
By BobD
Preheat oven to 400F. Arrange asparagus spears in a single layer on a large rimmed baking sheet
- 24 large asparagus spears (about 2 pounds), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan, for shaving
CHOCOLATE ZABAGLIONE
By BobD
Whisk the egg yolks, Marsala, and sugar together in the top of a double boiler or a wide heatproof bowl until smoot...
- Makes about 2 cups (3 or 4 dessert servings, or 6 servings as a sauce for fruit)
- 6 egg yolks, at room temperature
- 1/4 cup dry Marsala wine
- 1/4 cup sugar
- 3 oz. semi sweet chocolate
Warm Escarole Salad with Snow Peas and Sausage
By BobD
This savory main-course salad is as satisfying as it is restorative
- 2 cups packed thinly sliced escarole leaves
- 1 cup packed pea shoots or watercress
- 3 ounces snow peas, thinly sliced (1 cup)
- 3 scallions, cut into 3-inch julienne
- 1 cup loosely packed torn mint leaves
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 9 ounces precooked spicy chicken sausage, casings removed and meat coarsely chopped
- 3 medium shallots, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup water
- 2 tablespoons minced fresh ginger
- 1 teaspoon finely grated lime zest, plus 2 1/2 tablespoons freshly squeezed lime juice
TOMATO & TOMATILLO GAZPACHO
By BobD
Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a bl...
- 1/2 pound fresh tomatillos, husked, rinsed, and quartered
- 1 1/2 pounds tomatoes, chopped, divided
- 1/2 cup chopped white onion, divided
- 1 fresh serrano chile, coarsely chopped, including seeds
- 1 garlic clove, quartered
- 2 tablespoons red-wine vinegar
- 1 cup water
- 2 tablespoons olive oil
- 1/2 cup chopped cilantro
VANILLA SPICED CARAMEL & PEAR TART
By BobD
Ingredient Info: All-butter puff pastry is available frozen at Whole Foods markets
- Crust:
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, or one 14- to 16-ounce package all-butter puff pastry (1 to 2 sheets, depending on brand), thawed
- Pears:
- 3 tablespoons unsalted butter
- 1/2 cup sugar
- 1 cinnamon stick
- 1 whole star anise
- 3 whole cloves
- Generous pinch of coarse kosher salt
- 1/2 vanilla bean, split lengthwise
- 6 medium firm but ripe Anjou pears, peeled, halved lengthwise, cored
- Filling:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 vanilla bean, split lengthwise in half
- 2 cinnamon sticks, broken in half
- 2 whole star anise
- 6 whole cloves
- 1/4 cup sugar
- 1 large egg
- Generous pinch of coarse kosher salt
- 1 1/2 tablespoons all purpose flour
- 1 egg white, beaten to blend
- Special equipment: 10-inch-diameter springform pan
SIDES GORGONZOLA & LEEK CREME BRULEE
By BobD
Preheat the oven to 275F. In a medium saucepan, heat the oil over medium heat
- You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.
- Yield: Makes 6 servings
- 1 tablespoon extra-virgin olive oil
- 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
- 1 small yellow onion, chopped
- 5 large egg yolks
- 1 cup heavy (whipping) cream
- 1 cup half-and-half
- 5 ounces Gorgonzola cheese, crumbled
- 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
- 3 tablespoons minced Italian parsley
- Salt and freshly ground black pepper to taste
- 24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping
Linguine ai Frutti di Mare
By BobD
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- Red pepper flakes
- 1/2 cup dry white wine
- 12 Manila or littleneck clams
- 10 ounces linguine
- 3/4 cup tomato sauce
- 12 black mussels
- 8 shrimp, shelled (tail intact) and deveined
- 4 sea scallops, quartered
- 5 ounces calamari, cut into thin rings
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
Golden Yellow Mustard
By BobD
Like most homemade mustards, this one tastes best after resting overnight, once the flavors have had time to mellow
- 1/3 cup yellow mustard seeds
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons turmeric
- 1/4 cup Champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco
- 1/3 cup water plus 3 tablespoons
SAUTEED STRIPED BASS w/MINT PESTO & CARROTS
By BobD
For pesto: Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms
- 4 SERVINGS
- Sauteed Striped Bass with Mint Pesto and Spiced Carrots
- Pesto
- 1/4 cup (packed) fresh mint leaves
- 1/4 cup lightly toasted shelled unsalted natural pistachios
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- Coarse kosher salt
- Fish
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh thyme
- 4 (6- to 8-ounce) striped bass fillets (with or without skin)
- Spiced carrots
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces medium carrots, peeled, thinly sliced into rounds
- 1/8 teaspoon dried crushed red pepper
- 1 cup low-salt chicken broth
- 3 tablespoons fresh lemon juice